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To freeze or not to freeze?
Posted by Editorial Team, September 25, 2014

2

 

The cavemen were known to hunt for food and store their catch in a cold storage to relish that wild rabbit even days later!

Present day: We spruce up a quick curry with that week old chicken resting peacefully in the freezer!

Modern technology has made available a whole lot of refrigeration options that promise to keep our foods very fresh. While we enjoy the facility of storing frozen food, we often make mistakes in choosing what items to freeze, and in thawing/reheating them.

What can go wrong in plain old freezing?

Friends, there are a whole lot of dos and don’ts about freezing you need to watch out for.

 

Do not freeze:

1. Raw vegetables, salad greens like celery, onions, sweet peppers, radishes, and sprouts – these lose their crunch/bite and become limp.

2. Cooked eggs; Boiled eggswill expand and crack, while egg whites become rubbery and tasteless. Instead crack them open and store.

3. Dairy products like cream cheese, cottage cheese, and custard; they tend to change texture and become grainy.

4. Fruits like apple, grapes, watermelons or oranges and limes; they tend to become dry, lose taste and crunch.

5. Baked dishes, fried foods, frosting, rice pasta and sauces; because dishes made from cornstarch or flour tend to become soggy and tasteless.

6. Herbs like basil, chives, parsley and other fresh green herbs in sprig; instead, they should be cut, cleaned, dried and then frozen.

Re-heating food:

1. Gravies, sauces and soups should be brought to a rolling boil while re-heating

2. Leftovers should be covered thoroughly before re-heating

3. You can either thaw leftovers in the microwave or in the refrigerator. Thaw in a microwave using the defrost setting for at least for 20 minutes

4. Re-heat frozen leftovers only once. Re-heating them again and again may cause food poisoning

Freeze right. Eat Right!

The cavemen were known to hunt for food and store their catch in a cold storage to relish that wild rabbit even days later!

Present day: We spruce up a quick curry with that week old chicken resting peacefully in the freezer!

Modern technology has made available a whole lot of refrigeration options that promise to keep our foods very fresh. While we enjoy the facility of storing frozen food, we often make mistakes in choosing what items to freeze, and in thawing/reheating them.

What can go wrong in plain old freezing?

Friends, there are a whole lot of dos and don’ts about freezing you need to watch out for.

Do not freeze:

1. Raw vegetables, salad greens like celery, onions, sweet peppers, radishes, and sprouts – these lose their crunch/bite and become limp.

2. Cooked eggs; Boiled eggswill expand and crack, while egg whites become rubbery and tasteless. Instead crack them open and store.

3. Dairy products like cream cheese, cottage cheese, and custard; they tend to change texture and become grainy.

4. Fruits like apple, grapes, watermelons or oranges and limes; they tend to become dry, lose taste and crunch.

5. Baked dishes, fried foods, frosting, rice pasta and sauces; because dishes made from cornstarch or flour tend to become soggy and tasteless.

6. Herbs like basil, chives, parsley and other fresh green herbs in sprig; instead, they should be cut, cleaned, dried and then frozen.

Re-heating food:

1. Gravies, sauces and soups should be brought to a rolling boil while re-heating

2. Leftovers should be covered thoroughly before re-heating

3. You can either thaw leftovers in the microwave or in the refrigerator. Thaw in a microwave using the defrost setting for at least for 20 minutes

4. Re-heat frozen leftovers only once. Re-heating them again and again may cause food poisoning

Freeze right. Eat Right!