Good Lifestyle

Your food freezing can be a simple and effective way to make sure you still have All ingredients You need the hand when the time comes. However, as most of us have experienced it, there are many ways to freeze to make a mistake. Often, you freeze your food only to find that the texture or the flavor has taken a disappointing turn in defrosting. This is why we contacted two cooking experts, to find out what food you should never keep in your freezer. They say that there are seven errors to avoid for cooler flavors and more pleasant meals.

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It is easy to go beyond pasta, so the remains tend to be common. However, Melissa Baker , nutritionist and founder of Foodqueries.com , a website dedicated to answering all questions related to the storage and deterioration of food, advises to freeze cooked pasta.

"The texture of the pasta changes when it is frozen, becoming pasty and losing its soft texture," she said. This is particularly true if your pasta has been cooked longer to start - Pasta toe can have a better chance of thawing without incident.

Best houses and gardens written if you decide to Gelezer your cooked pasta , it is better to store the sauce separately. This is because the pasta and the sauce will decrease and warm up on different times, which could affect texture and taste.

The next thing you should hit with your freezer is everything fruits or vegetables with a high water content. This includes cucumbers, lettuce, watermelon and more - which are likely to lose their crunchy texture after thawing.

Baker says that lettuce is particularly likely to reach the freezer. "The high water content of these Greens makes them withered Better life .

Freezing of the intuitive lettuce feels a bad idea, but a high water content in certain products can also fly under your radar. For example, the gel of whole potatoes can make them become pasty because they are made up of 80% water , said Ethelyn Dietrich , a professional chef behind the website Cookerquery.com .

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Fried food Can end up becoming soggy after spending time in the freezer. "Fried foods have a crisp texture due to the oil content," said Baker. "Freezing causes oil solidification, which causes food to lose its crisp texture." You are also likely to see that the taste after frost is far from the first time.

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Freezing of meat is a great way to make it last longer, especially if you have wrapped everything properly in an airtight container (ideally sealed under vacuum). However, experts say that you should really only lush meat once, because the refrection can change the flavor and give bacteria the opportunity to develop.

To defrost your meat, move it from the freezer in the refrigerator to prevent the temperature from falling on dangerous basses on the counter. You will also want to inspect it for signs of deterioration after the thaw, including the burn of freezers or excessive ice crystals, notable changes in texture or smell and discoloration.

The gel of the eggs in their shells is a bit like the frost of a glass of water - as the liquid solidifies that it expands, which makes it likely that its protective outer layer will break. Experts say that when an egg will open in the freezer, it will not only become not edible from a logistical point of view, but it can also cause bacterial contamination.

However, you can without issue Fall your eggs In an airtight container and freeze until you are ready to use them, according to the American Egg Board. You must either beat the yolks and whites together, or separate them for an optimal texture.

Many forms of dairy products can technically be frozen - milk, hard cheeses and yogurt, for example - but Unfelled cream is an exception . This is because the freezing process destabilizes the cream, ultimately changing its texture after defrosting.

Baker notes that this same rule applies with regard to foods made with cream, such as sauces and soups. "The emulsion of the cream and water in these sauces and soups can separate when it is frozen, causing a lumpy texture and an non-appetizing appearance," she says Better life .

The large blocks of hard cheese tend to make fun of the freezer, especially when you freeze them in their original packaging. These types of cheeses should also last up to three months in the freezer if you refuse them after opening a waterproof bag.

However, the gel of soft cheeses like Brie and Camembert can make them "become brittle and lose their texture" as their molecular structure changes in the freezer, says Dietrich. Instead, it is better to buy these foods in smaller portions and use them in the days following the purchase.