Freezing is a convenient way to preserve food, but some foods undergo undesirable changes, affecting their texture and quality. Knowing which foods to avoid freezing can save you from disappointment.
Leafy Greens and Herbs
Raw leafy greens like spinach, kale, and fresh herbs such as parsley, cilantro, basil, mint, and dill do not freeze well. They become mushy and oxidize quickly after thawing. However, blanching or freezing them in oil can help preserve them for use in soups or smoothies.
High Water Content Vegetables
Vegetables with high water content, such as tomatoes, cucumbers, and watermelon, lose their texture and become soft and watery after thawing. While not ideal for eating fresh, they can be used in sauces or smoothies.
Eggs
The USDA advises against freezing eggs in their shells. The yolk becomes thick and syrupy, resulting in an unpleasant consistency. It is better to crack the eggs and freeze the whites and yolks separately.
Soft Cheeses
Soft cheeses with high water content, like ricotta or brie, are prone to separation and texture loss upon freezing. Hard cheeses like parmesan or gouda freeze better but may become crumbly.
Dairy Products
Dairy products like sour cream, mayonnaise, and cottage cheese should be avoided for freezing due to potential separation. Milk or coffee cream can be frozen, but separation may occur; thawing in the refrigerator and mixing well is recommended.
Fried Foods
Fried foods, such as french fries, do not regain their crispness after freezing and should be consumed immediately after frying.