The benefits of freezing are well known. It allows food to be preserved over time while keeping its freshness. But beware, everything does not necessarily react well to cold temperatures. Some pitfalls should be avoided.
WATER-RICH VEGETABLES AND FRUITS
Watermelon, melon, cucumber… The water present in these fruits and vegetables will partly evaporate during defrosting. To avoid ending up with frankly soft textures, we would prefer to taste them fresh. However, in the form of a soup, there is no problem. It can even help prevent waste.
It’s a terrible idea to put your eggs in the freezer. The shell may break with the cold. Worse, the egg can burst completely. Same advice for hard-boiled eggs. The low temperatures will make it rubbery and very unpleasant to consume. On the other hand, we can completely freeze the whites. They can be used later in the preparation of a recipe.
FRESH OR SOFT CHEESES
Fresh (goat) and soft (Camembert) cheeses are rich in water. When thawing, they risk becoming mealy and crumbling. It won’t look the best on a cheese board. On the other hand, for those with a hard paste (like the county), it is possible.
Potatoes and tubers cannot stand the cold. Rich in starch, they age faster once in the freezer. To avoid ending up with black and stunted potatoes, we will take care to leave them in a dry and dark space. Note: once cooked, there is no problem. We can therefore freeze gratin, mash or other potato-based recipe.
When there is a lot of sauce left in a dish, we sometimes tend to put it in a bag and keep it in the freezer for another time. Very bad reflex. Sauces have a poor resistance to defrosting. They may well end up tasteless and without creaminess. To avoid.
Same warning for all kinds of dessert creams. As they contain milk, there is a risk when defrosting it to curdle. It is better to consume them before their expiry date, or even a little afterwards, as consumer associations regularly emphasize.
A large number of people freeze bread to store it and thus avoid going to the baker every day. The problem is, that once placed in the freezer, the bread will absorb all the smells of neighboring products. We will therefore avoid wedging it next to a fish. Also, the wand at room temperature will be a bit soft and rubbery. Those who still insist on storing bread in their freezer should turn to richer country breads with a thick crust.