By means of the freezer we managed to properly preserve some foods that need to be at low temperatures. For example, we need to keep animal proteins at a temperature of -18ºC if we want to guarantee the meat's flavor and nutrients.
However, there are those foods not to be kept in the freezer, as this practice would result in loss of texture, flavor and nutrients. See what they are here!
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Potatoes
It is relatively common to find frozen potatoes, especially already in portions and formats for frying. However, the excess water of this ingredient makes it not compatible with the freezing process. After all, after you thaw the potatoes, they will be watery, so much of the flavor and texture will be lost.
Therefore, the exact thing is to store them in the specific compartment for vegetables in your refrigerator.
Raw egg
Freezing eggs is a bad way to conserve this ingredient. This is because, by subjecting the egg to these low temperatures, the risk of developing cracks in the shell is increased.
Not to mention the bad smell the ingredient will develop as a result of yolk and white expansion and cracking. Furthermore, the egg will change its flavor and texture as it defrosts.
whipped cream and icing
People who work with cake making often freeze the dough to optimize their craft. However, the whipped cream and icing, commonly present in the toppings, should not be placed in the freezer with the cake.
In this case, when removing the ingredient from the freezer, it will no longer have the same consistency and flavor as before. Also, it will be much more difficult to keep the icing on top of the cake. Sponge cakes, on the other hand, do very well in the freezer.
tomatoes
Similar to potatoes, tomatoes also have a lot of water, which has consequences for freezing. Briefly, this ingredient will lose its firm texture and become grainy and wilted. As well as the flavor will be different, as the tomato will be more acidic than normal, and this will disturb the making of sauces or regular consumption.
