10 Good Foods That Turn Bad in The Freezer

Last Updated on January 7, 2021

Many people use the freezing method to save future time on preparing food.
The freezer actually acts as a pausing time machine, keeping your food as fresh as the first day for weeks or even months.
However, not any food can handle being frozen. Some foods could even turn quite harmful for your health if they were put in the freezer.

Here are 10 foods you should remember to never put in the freezer (and the reasons why):

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10. Potatoes

Raw potatoes can become unpleasantly black in the freezer, mainly due to their high water content. The best storage for this vegetable is to keep it in a cool dark place instead.

However, cooked potatoes and puree can be safely put in the freezer, without any damage to their quality.

9. Whole Eggs

When you Store an egg in the freezer, its yolk and white will expand, causing the shell to crack.
But if you separate the white from the yolk, you may be able to freeze them for future baking activities.

Even though freezing yolks is difficult as they often turn gummy, it is believed that you can solve this problem by adding a bit of salt before freezing.

8. Breadcrumbs

You may need breadcrumbs for many recipes but it can be tricky to tell how much you exactly need before you begin cooking. So you can end up with too much, and it’s tempting to save them for next time by putting them in the freezer.

What you probably ignore is that breadcrumbs tend to turn soft and develop an unpleasant texture when stored in the freezer. It’s best to simply make new fresh ones every time you need them.

The same thing applies to any dish with breadcrumbs on top. You can defrost the meal but re-make the breadcrumbs for the topping.