With the increase in single-person households and dual-income families these days, freezers have become almost an essential item for daily life.
Freezing leftover food or ingredients allows for long-term storage and makes it very convenient to take out and eat when needed.
However, not all foods can survive the freezer unscathed!
When you freeze and then thaw certain foods, not only the taste and texture but also the safety can be compromised, so caution is needed.
Taste, Texture, and Even Safety Can Drop... Foods You Should Avoid Freezing
The UK consumer media outlet 'Which?' has warned that "while most foods can be stored in the freezer, the quality of some drops significantly."
Foods that should never be frozen include fried foods, boiled eggs, vegetables with high water content, yogurt, soft cheeses, and fresh cream.
The reason is simple. During the freezing process, the structure is destroyed and moisture is lost, making it difficult to maintain the original taste and texture.
Fried Foods, Eggs, and Vegetables... Noticeable Change in Taste After Freezing
Homemade fried foods lose their crispiness completely after freezing and thawing, as the oil and moisture separate.
Commercial frozen products can maintain their texture thanks to special coatings, but this is difficult to achieve at home.
When boiled eggs are frozen, the egg whites become rubbery and tough.
It is best not to store eggs in their shells and to use only as much as you need immediately.
Vegetables with a water content of up to 90% become mushy after thawing, as their cell walls break during freezing.
They are unsuitable for salads, but can be used in cooked dishes like stir-fries or soups.
Yogurt, Fresh Cream, and Soft Cheese Are Also Vulnerable
Dairy products are especially sensitive to freezing.
Yogurt and fresh cream separate into fat and water after thawing, forming lumps and losing their creamy texture.
The taste may not be as good if eaten as is, but they are still suitable for use as cooking ingredients.
Soft cheeses such as brie or cream cheese become crumbly after freezing.
On the other hand, hard cheeses like cheddar or Parmigiano are relatively safe to freeze.
How to Freeze and Thaw Safely
Experts advise that "as a rule, food should be frozen within its expiration date, and it is safest to thaw it slowly in the refrigerator."
When freezing food, you should always check the product label to see if it is suitable for freezing.
Also, it is best to avoid refreezing food after it has been thawed, as this can be risky.
Bread, meat, hard cheese, milk, mushrooms, and rice can be stored in the freezer relatively safely.
However, you must freeze them before the expiration date, and for high-risk foods, it is safest to thaw them in the refrigerator.
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Reporter Seo Jiyeong zo2zo2zo2@asiae.co.kr
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Edit Kong Sumin hyunhj@asiae.co.kr
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