This question was in the ‘ask a question’ section of an issue of ‘Real Simple’ magazine. This is a frequent conversation for me so I thought I’d share their insights...
A. Most Foods that contain a lot of water. Meats and pantry items can withstand freezing temperatures, but their quality may be affected, says Tina Hanes, a food safety specialist with U. S. Department of Agriculture Meat & Poultry Hotline. But the following should always stay out of the freezer:
Eggs in their shell pose a health threat if frozen. Freezing cause the egg’s water content to expand, which can crack the shell and let bacteria in.
Fresh water-rich vegetables, such as cucumbers, celery, and lettuce. These freeze easily, but when the ice crystals melt during thawing, you’re left with soggy limp greens.
Soft cheeses with a high water content, such as cottage cheese, cream cheese, and ricotta. They loose their fluffy texture when the water in them returns to room temperature.
Food emulsions, such as cream and mayonnaise, which when frozen develop large ice crystals that puncture the cell walls. When they thaw, the foods separate and curdle.
This does not even go into how long food items may be kept frozen, which is a good discussion for another day...
#healthyeating #foodsaving
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