Many people use their freezers to save money, extend the shelf life their food, and reduce waste. The idea of stocking up on groceries and freezing them or packaging up leftovers is a budget-friendly option for busy households.
Unfortunately, though, not all foods are freezer-friendly and don't hold up to the cold. They might get freezer burn, separate, experience a texture change, or take on a bad taste.
So, to save yourself the disappointment later, here are eight foods you should never toss in the freezer
Scroll to find out which foods you should NEVER put in the freezer!
1. Whole Eggs
Egg prices may be skyrocketing right now, but freezing them isn't a safe solution.
When eggs are frozen in their shells, the liquid inside can expand, leaving you with cracked shells and ruined eggs. To freeze eggs properly, it's better to beat them first and store them in a sealed container.
2. Coffee Beans
You might not know that freezing coffee beans can actually destroy their taste. The moisture from your freezer will interfere with the natural oils in the beans, and they can pick up unwanted odors.
For the best flavor, simply put your coffee beans in an airtight container and store them in an area that's dark and cool. This will keep them fresh for up to six weeks.
3. Cheese
Freezing cheese can also reduce the quality significantly. The process tends to change both the flavor and texture, particularly with soft, aged cheeses or those that have air pockets.
Instead of turning to your freezer, cube or shred that extra block of cheese you have lying around. Then, put it in a freezer-safe bag to use later in dishes like soups or casseroles.
4. Leafy Greens
Leafy greens have a high water content, and freezing them causes the water to expand, ultimately damaging the cell structure of the leaves. This leads to a mushy, wilted texture once you decide to thaw your greens out.
Rather than freezing, try incorporating leftovers in salads or stews to cut back on food waste.
5. Yogurt
It's true that freezing yogurt doesn't affect its nutritional value or probiotics. Nonetheless, the yogurt will separate, resulting in a grainy and watery texture that most people don't find very appealing.
Unless you intend to use yogurt later in smoothies, it's recommended that you skip freezing it altogether.
6. Fresh Herbs
Whether you have an herb garden or bought too many fresh herbs at the supermarket, freezing them whole is not the way to go. Herbs like cilantro, basil, and parsley will lose both their texture and flavor.
You can, however, use a different method. Just chop up your extra herbs, stick them in an ice cube tray with olive oil, and free them that way. Then, you'll have convenient herb cubes to incorporate in sauces, soups, and other dishes in the future.
7. Fried Foods
Whether you love chicken cutlets or fish and chips, the best fried foods have an audible "crunch" and taste fantastic when fresh. Yet, freezing and thawing tend to leave them soggy and without that signature crispy texture.
A better approach is to freeze these dishes without the fried coating or crumb topping. Then, add them before cooking or serving.
8. Cooked Pasta & Rice
We've all scooped too much rice or poured a hefty amount of pasta in the pot before, wondering what the heck we're supposed to do with all the leftovers. But steer clear of freezing cooked pasta or rice.
Once they're defrosted, they turn mushy and lose their flavor. The exception to this rule is pre-baked lasagna, which freezes well and can be heated up right before serving.
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