Foods rich in fat or fried
Fat needs to freeze at temperature very low and slowly, so, home freezing does not work well in many cases. That is, very fatty foods at home can acquire poor taste, smell, lose consistency or get stale. Consequently, the following food should not be frozen: eggs, creams, mayonnaise (and other similar sauce), soft cheeses, among others. However, there are products that contain a certain amount of fat that better endure homemade freezing, almost without losing their essential characteristics. In these cases, these foods must be packaged very well before freezing them in order to isolate them from cold as well as possible. Here are the following products: bacon, sausages, very fatty meats, etc. In the case of meats, some experts recommend eliminating non -edible parts (fat, nerves, tendons and bones) to improve their freezer conservation. However, it will also depend on the fate of the meat, for example, if it is hamburger meat you must leave a certain amount of fat. Last, if you freeze fried foods, which are also rich in fat, they will always lose their organoleptic characteristics: Smell, flavor (they get almost tasteless) and above all texture (their consistency becomes soft and unpleasant). For this reason, it is not recommended to freeze fried foods.
Eggs
In principle, eggs in their original state are foods that cannot be frozen for several reasons:- During the freezing process the egg expands, since it contains abundant liquid and a semi-rigid peel. Because of this, there is the risk of breaking or exploiting.
– Egg components, both fatty and liquid, do not support the frozen process well. Consequently, this food loses much of its organoleptic characteristics. In addition, the fat contained in the egg tends to get stunned by freezing, deteriorating its flavor and smell.
In conclusion, the egg cannot be freezed or raw or cooked. Nor is it advisable to freeze products that contain it among its ingredients, such as mayonnaise, sauces, cakes, pudines, mousse, flan, etc. It is always advisable to consume fresh or refrigerated eggs. However, there are always exceptions in almost every rule, so although all of the above is true, some people argue that waterfall eggs can be freezed and achieved acceptable results. In this case, there are two ways to do it:- Separate the clear of the yolk. Once separated, they must be kept in food containers. This is the most advised option.
– Beat the yolks and clear together. Add 1 pinch of salt or an acidic ingredient, so the yolk will not harden when defrosted.
Despite the above, it should be noted that the meringue, which is made with beaten egg and sugar clear, should not be frozen because it moistens and acquires a sticky texture.
Vegetables that cannot be freezed
Although most vegetables can be frozen, you can never freeze them to eat raw. That is, vegetables cannot be frozen to prepare them in salads or any other preparation that requires raw vegetables. Instead, they work very well in stews and other cooked preparations. Why? Because even though these foods remain very well frozen (especially thanks to previous treatments such as scalding or bleaching), they do not retain the essential characteristics of fresh foods. So if you want to freeze vegetables, it would be convenient for you to review the following brief list:- Vegetables that we can freeze fresh or cooked: spinach, peas, zucchini, among others. This group is to consume it exclusively in stews, cooked salads and other preparations that need cooking.
– Vegetables that we cannot freeze raw but prepared: the tomato should not be frozen as is, but it can be frozen in sauce.
– Vegetables that we can never freeze: all those foods that are mostly made up of water or starches. The best examples of this case see them reflected in lettuce and potatoes (although the latter does not eat raw). Even if you decide to prepare them in a recipe, freezing would be unfavorable. The food of this group can only be consumed raw or cooked at the moment.
Discover how to freeze vegetables correctly in this other article.
PotatoesAlthough we have just named it, it deserves a special mention because its biological conformation rejects freezing, double! Yes, this food is formed mostly by water and starch, both incompatible with this conservation technique. It is interesting to mention that the potato when defrosters does not get bad or can hurt us, but its texture changes, it becomes fragile, flour, and loses taste. For this reason, if you want to freeze a dish that includes potato, do not prepare it with this vegetable from the beginning, it better adds the potato after defrosting the dish. By all of the above, the potato omelette can not freeze either. This recipe is made up of problematic ingredients for the freezing process: eggs and potato. In principle, the potato omelette is not remembered, since it gets rid to defrost. This happens due to the potato starch. In addition, the potato loses flavor and consistency. However, there are those who freeze the potato tortilla using the following trick: freeze the mixture without cooking (the beaten egg, salt to taste and potatoes already fried). When you defrost it, you should simply cook.
Seafood that should not be freezed
Although most seafood can freeze in raw and at home (whenever they are fresh, never the frozen seafood of the supermarket), there are some others that we must cook before processing them or simply eat them as quickly as possible, since They can freeze. Here you have a brief list that can serve as a guide:- Seafood that should not be frozen in raw, but cooked: centolles, nécoras, lobs and crayfish.
– Seafood that should not be frozen dead, but alive: clams and cockles.
– Seafood that should not be frozen in any way: the perclabes.
Cakes, homemade cakes and other desserts that cannot be frozen
This type of preparations contains among its ingredients not one, but several compounds incompatible with freezing: milk, eggs, starches and fats. Therefore, it is not advised to freeze cakes and homemade cakes, although there are people who do. In this group they enter cakes, biscuits, muffins, cupcakes, and other similar desserts (with filling and coverage or without these). If these are cold cakes, you can only freeze those that do not contain jelly. In this case, the problem lies in the unfavorable change of dessert characteristics (texture, smell, taste, appearance, etc.). Of course, food poisoning is unlikely. However, if you want to freeze a cake because you have not used eggs or milk, consult this article: Can you freeze a home cake?
Pudding, flan and custard
These desserts contain eggs and milk, so they are not good candidates for freezing, since they cut themselves by defrosting them. In addition, they lose all their sensory characteristics.
Jelly
The gelatin is formed by means of molecules bonds, these bonds, subject to high temperature, break. Consequently, the gelatin loses its consistency and flavor, but without repercussions harmful to health. In addition, freezing this food does not prolong its useful life, since regardless of how you keep it, it will last between 7 and 10 days. For all these reasons, the gelatin should not freeze. So, meals or desserts prepared with gelatin should not freeze, because they lose texture and consistency.
Russian salad
Another recipe with two ingredients incompatible with the freezing technique is the Russian salad, since they have mayonnaise and potato (which contain eggs, fat and starches together). However, although the Russian salad cannot be frozen as it is made, it also has its trick. This consists of simply freezing vegetables (already cut), so the day we prepare the salad we defrost them, cook (steamed or boiled), we drain, and add to the rest of the ingredients.
Pasta and rice
Both foods contain starches, so, in principle, they are not outlined as good candidates for a freezing process. However, in the case of rice, more will depend on the type of preparation and the technique to freeze it. So if you want to freeze it, you can guide you from the different techniques that the article proposes to you: Can rice freeze? Even so, there are people who do it, although with little satisfactory results. The exception lies in fresh pasta, which can be frozen before being cooked. Now that you know the foods that cannot be frozen, avoid undergoing low temperatures to maintain all their properties and enjoy their benefits.
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