Foods that CANNOT be frozen

Fruits in general, such as pears, oranges, etc., contain a high percentage of water. It is logical to think that, when that water freezes, it breaks the fiber of the food. And if we do the test, we will see how, instead of being firm, the fruits will be soft and pasty. Also some vegetables , such as celery, cucumber, or tomato, which are then eaten raw and have a lot of juice, remain soft, with an unattractive appearance and many lost vitamins. And it is that the liquid they contain destroys many molecules of the fibers that compose them, and we enjoy them when they are very fresh.

If we want to keep the milk , we can not freeze it. It would be filled with lumps that are very unpleasant after defrosting and that significantly alter its flavor - it is like water - and its vitamins and nutritional qualities.

If we freeze a yogurt , we will see that it is much more watery than before, and its touch and taste are no longer the same. The same goes for spreads, which also lose flavor and consistency.

Hard , thawed cheeses are terribly brittle and floury. Nothing similar to the original. Only those who carry 40% or more fat resist better, although it is preferable to keep them already cut, or at least in portions. As for soft cheeses, they lose the texture and creaminess that we like so much, and seem rather plastic with a slight cheese flavor.

In no way try to freeze them. The cake - the dough - will be disgusted, crushed and not fluffy. The cream can even break down and generate nothing desirable bacteria, when thawed.

If we talk about lettuce or other vegetables that we eat fresh in salad, let's not talk about freezer. Freezing them, they will wilt and become soft. In addition, they will lose their flavor and even their color. A pity!

Don't you think of putting a whole egg, in shell, in the freezer. The liquid it contains would expand, and the egg would break. However, it is possible to freeze them smoothies or just the yolk. If you don't know how to separate it, here is a top of the most amazing cooking tricks .

Potatoes also have a lot of water in their pulp. This water forms crystals when frozen, and breaks the fiber. In addition, the starch falls apart if you freeze it. As if that were not enough, a frozen potato turns black - as a result of oxidation - and nothing palatable. Better to cook them and mash or fry them if you really need to freeze them, although it is not a big deal either. Better to keep them in dry and cool places.

The sauces are a danger, especially if they contain eggs. Remember that egg bacteria multiply when thawed, so the sauce could even be in poor condition. In addition, the solid part of the liquid would be separated. As for pasta sauces, which contain milk or liquid cream, the same. Better refrain.

Although there are those who freeze these already chopped herbs in a bag, it is important that they are washed and well dried if you do not want them to be like chard or spinach, black and sticky. Some people use the trick of freezing them in a bucket, in small portions submerged in a little oil. We have not tried that, to be honest.

Imagine a plate of pasta al dente ... with its sauce. Hmmm .... Now you put it in the freezer and you will have a lot of soft and unmade pasta, with the aggravating fact that if the sauce was with milk or egg, it may be in bad condition. Conclusion: let's not freeze the pasta.

All foods carry a small bacterial content. In fact, our intestines need some of those beneficial bacteria for digestion. But alas! Never, but never, recongel you a food that has thawed. The bacteria will have multiplied in such a way that the food can harm us.