10 Good Foods That Turn Bad in The Freezer

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):

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

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.

7. Some Dairy Products

Some Dairy Products

You must already know that whipped cream, milk in its container, fatty cheese, and high-fat cream are all able to freeze beautifully.

However, be wary of freezing other dairy products, such as soft cheeses and creamy sauces (mayonnaise), because the very cold temperature can make them go watery and wasted over time.

6. Any Hot Food

Any Hot Food

It seems just too easy to throw your hot leftovers straight into the freezer once you’ve finished your meal. While actually, it’s very important for your own health to wait until the food has cooled down completely before you do so.

Placing hot food into the freezer will eventually lower the temperature of the freezer, which causes other foods to partially defrost and makes bacteria grow and spread.

5. Cucumbers Cereals


Cucumbers contain plenty of water, which means they will quickly lose both their texture and flavor once you defrost them after freezing.

And the same thing applies to any other high water-based vegetable, such as radishes, salad leaves, and spring greens.

4. Thawed Food


Refreezing thawed food could be quite dangerous and make you seriously ill, as bacteria multiply rapidly when the food is brought back to room temperature.

If you put it back in the freezer, the bacteria will survive and develop to reach highly harmful levels.

However, if you cook the ingredient after thawing it, you can then re-freeze the food since the bacteria would have been killed during the cooking process.

3. Tinned Food

Tinned Food

To place any tinned food in the freezer will eventually result in freezing the liquid inside the can, meaning that it can expand.

And expanding means that the can itself can rupture or even worse, explode!

2. Badly Packaged Foods

Badly Packaged Foods

Foods that aren’t put in an airtight container or properly sealed may develop freezer burn.

Although it will be safe to eat, but their appearance and quality will be badly affected and you certainly don’t want to look at ‘that’ while eating.

1. Watermelon


For the exact same reason why you should never freeze cucumbers, well, you also can’t store watermelon in the freezer or any other fruit with high water content.

Freezing such fruits will make their flesh soften awfully and go mushy, affecting both the quality and the good taste.


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