Freezing is a way to extend the shelf life of some foods.
However, there are ingredients that are strictly prohibited from being placed in the freezer. Let's take a closer look at what these products are.
Boiled eggs
When the water in the egg white freezes, cracks appear on the shell. Through them, pathogenic microorganisms and dangerous microbes enter the product.
In addition, after freezing, the protein will become "rubbery", so eating eggs will not bring pleasure. Desserts prepared with the addition of egg whites are also not placed in the freezer, because their taste will change for the worse.
Fried dishes
Fried foods will turn into mush in the freezer. They will lose their appetizing appearance and original taste. For example, after defrosting, fried potatoes will not be crispy and will acquire a gray tint.
Shashlik will not please you with its taste either. In addition, do not put pasta and starchy cereals in the freezer, because after defrosting, the dishes will turn into a sticky substance.
Yoghurts
The consistency of fermented milk products changes for the worse after freezing them. You will get whey, as well as milk clots if you freeze yogurt. If you suddenly have to face such a nuisance, make cottage cheese.
By the way, the freezing process does not destroy the beneficial bifidobacteria present in yogurt.
Carbonated drinks
Don't freeze soda, even if it's too hot outside. The can could explode in the freezer and spill. There's also a high risk of spoiling other products. The rule applies to sparkling wines, as they can also leak.
Watery berries and vegetables
Do not store tomatoes, cucumbers, celery in the freezer. The more water in the cells of the product, the faster it will turn into a bland ingredient. Use watery vegetables and berries in dishes without freezing them first.
Green
Do not put various fresh greens in the freezer. When they thaw, they will turn into green slime. However, the only vegetables that cannot be stored in the freezer are sorrel, lettuce, and spinach. You can put green onions, parsley, and dill there. Of course, such greens are not suitable for making a salad, but you can add them to first courses or baked goods. The taste and subtle smell of the greens will be preserved after defrosting.
