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A freezer is an essential attribute of any kitchen, and modern technology allows you to freeze most products with almost no loss of quality. However, there are a number of ingredients that should not be frozen because they can deteriorate or become hazardous to health. Insider asked Kevin Murphy, a food safety and sanitation expert at the University of Central Florida, for his views on the topic. So, here are 10 foods you shouldn’t freeze under any circumstances.
Liquid in a closed glass container or jar
In principle, if you remember the high school curriculum, you yourself will not begin to freeze liquids in a sealed container, since in a liquid state water has a higher density than in a solid one, and when frozen, glass can break. This applies to glass bottles, jars and even plastic containers. “During the freezing process, the container of liquid can crack or even explode,” Murphy said. “The same goes for plastic containers that leave no room for fluid to expand.”
Whole eggs
While some people think that freezing eggs is okay, Murphy recommends not doing it: eggs can burst in the freezer. “Solids shrink when cooled. In contrast, water increases in volume during freezing. Therefore, as soon as the eggs reach the freezing point, they can explode, ”Murphy said.
Green salads
If you freeze and then defrost a green salad, it will no longer be crispy. When you buy a salad from a store or market, it tends to be fresh and tasty. The freezer destroys the structure of leafy green vegetables and causes them to lose their freshness. “In the freezer, the salad will go from crunchy to soft, flabby and unusable,” Murphy said.
Fresh vegetables and fruits
If you want frozen fruits or vegetables, you’d better buy them from the store’s freezer section. Fresh fruits and vegetables require very low temperatures to properly freeze fresh fruits and vegetables, and most home freezers fail to provide a quality end result. “If you want frozen fruits and vegetables, buy them. Their producers have the necessary equipment to properly freeze fruits and vegetables, ”Murphy said.
Thawed meat, fish or poultry
Freezing meat that has already been frozen can degrade the quality and increase the potential for bacterial growth, Murphy said. “Manufacturers usually freeze meat at minus 60 degrees Celsius to kill parasites. At the same time, the temperature of the meat drops very quickly, and the cells in it do not explode, ”Murphy said. “Freezing meat at home at a standard freezer temperature of minus 18 degrees makes it tough and tasteless. It’s also a real breeding ground for germs, which don’t always die in the freezer. ”In addition, Murphy notes, when re-freezing meat, it loses a lot of moisture as the cells inside it explode. “My general rule is to leave the freeze for producers.”
Fried foods
If you still have wings or fries, take your time to freeze them. Low temperatures in the freezer will cause the fried food to lose its delicious crust. “For obvious reasons, freezing fried food will cause it to lose its crispiness. In addition, frozen foods that have been pre-fried do not heat up well, ”Murphy said.
Milk, sour cream, yogurt
According to the International Milk Genomics Consortium, milk can be frozen for one to three months. Although, as Murphy points out, milk or other dairy product is unlikely to remain the same as it was before freezing. “Once you thaw these dairy products, they separate into water and chunks of thick mass,” Murphy said.
Raw potatoes
Murphy says raw potatoes do not tolerate freezing well. If you are freezing soup, stew, stew, or other dish containing potatoes, it is best to leave it raw and cook before serving. Another option is to add the potatoes to the dish after defrosting it. “Raw potatoes do not freeze water and starch well, so you just end up with a mealy, grainy, bad taste,” Murphy said.
Coffee beans or ground
Although you can put ice in your coffee, you shouldn’t put coffee beans or ground beans in the freezer. “Freeze the coffee and it will get moisture and taste and smell bad because it will absorb odors and moisture from other foods in the freezer. “.
Fresh greens
Murphy points out that when greens are frozen, cells expand, and because of this, the greens are destroyed. When you put herbs in the freezer, they will not look the same as before. “When you freeze herbs at a normal temperature of about -18, if you have a good freezer, they gradually shrink, shrink, shrink, and at the time of the final freezing of the cell explode, ”says Murphy. “The herbs remain frozen, but after thawing, you get a soft porridge. More delicate herbs such as parsley, basil, and cilantro will turn into porridge.
Some of the denser-leafed herbs, like rosemary or thyme, will look a little better. ”To be honest, I myself do not freeze something very often (except for broths and ‘consumables’ for making them) and mostly use the freezer for storing purchased frozen food. And what about this matter with you?Alexey Onegin, based on insider.com