If you freeze food properly, you still have some of it months later. But not everything is suitable for the freezer: leaf salads, cucumbers, tomatoes or grapes contain a lot of water. After thawing, they become wilted or muddy, explains the Ministry of Rural Affairs and Consumer Protection. Even raw potatoes can’t be frozen well, they taste sweet.
Dairy products such as yoghurt, sour cream or cream fuse after thawing or become semolina. Quark, thick milk and kefir should also not be frozen. They clot and are then no longer a pleasure.
Avoid these Mistakes When Freezing Food
Caution with spices
Raw and blanched vegetables should not be seasoned and salted before freezing. This is because salt removes water from plant cells. With some spices such as pepper, nutmeg, basil or dill, the taste changes.
Sausage cold cuts can be frozen
What many don’t know: In addition to meat such as steak and schnitzel, cold cuts can also be frozen without any problems. To make it easy to loosen the individual discs later, simply put a piece of foil in between. In a suitable freezer bag, the cold cut at minus 18 degrees can be used for a maximum of four months. When packing, make sure that there is as little air as possible in the packaging to avoid freezing fire.
Sausages, ham and pies can also be frozen. With liver sausage, however, it may be that the consistency suffers somewhat. Always make sausage products and meat thaw in the fridge to prevent too much germ formation. Do not freeze the thawed again. By the way: Bacteria are not killed by the freezing.
Baked buns – almost like from the baker
Bread and rolls can also be frozen without any problems and can be preserved in a freezer bag for up to three months. Frozen rolls, which are briefly baked in the oven, taste almost like fresh from the baker. If you want to freeze bread, you can do so in individual slices. So you only ever thaw as much as you need. At room temperature, bread thaws quite quickly but also tastes delicious from the toaster. Speaking of toasters: Toast bread can also be frozen.
Put cheese in the freezer as a whole
Cheese, including raclette cheese, gouda, edamer and parmesan, is also suitable for the freezer and is best frozen as a whole. This protects against drying out. However, the loss of taste is possible. Important to know – cold does not get the cheese bacteria and they die. If the ripening process of cheese is not yet complete, it should not be frozen.
Consume the frozen cheese over the next two months. It should always thaw in the refrigerator. Already grated cheese is less suitable for the freezer, as it dries out. Fresh cheese flakes out at sub-zero temperatures. Brie and Camembert get muddy.
Butter can be easily frozen
Butter, on the other hand, is easy to freeze. However, it will take some time before it is thawed. If you want to enjoy it for breakfast in the morning, it is best to put it in the fridge the day before.
Fresh milk should also not be frozen due to the risk of bacteria. With H-milk this is possible, but the taste suffers. In addition, H-milk is also quite long-lasting. If the milk is frozen too slowly, it can also become fluffy. The same applies to dairy products: once thawed, they should not be frozen again. Therefore, it is best to put in smaller portions in the chest.
Freeze only raw eggs
What many don’t know: Raw eggs can be frozen – but without a shell, as it bursts at sub-zero temperatures. Frozen eggs can last at minus 18 degrees for up to ten months. After thawing, the eggs should be sufficiently cooked through. You should never eat them raw. Hard-boiled eggs are not suitable for freezing. The protein changes its consistency and becomes labyrinthine. The taste also leaves something to be desired.