Although you can freeze just about anything, some things can be virtually unrecognizable once they’ve been frozen and thawed. Some foods just don’t hold up after being frozen. Here are 10 things you should never keep in the freezer.
Salad Greens
If you want crisp, flavorful greens, then don’t put them in the freezer. Greens will wilt and become soft and limp after they’re frozen, and will definitely lose their flavor.
Agree with almost everything. Much of it is common sense, but shredded hard cheeses freeze just fine. Been doing it for years.
I would never think in a million years of ever putting any of this stuff in the freezer.
I tried putting raw eggs in the freezer, having read about freezing, slicing, and then cooking the resultant slices in butter. Shells didn’t break, and the medallions of egg were really good on toast!
Milk freezes just fine. Thaw in the refrigerator until completely thawed and shake well. The taste is no different than fresh bought. I’ve done this many times with no problems. Of course, you don’t leave it in the freezer forever but a couple of weeks won’t hurt.
I do this all the time. Never had a problem.
I freeze all kind of cheese. The trick is to let it thaw in the fridge the day before you use it.
It’s the same with cheese, let it thaw completely in the fridge and it’s fine. We’ve been freezing block cheese, sliced cheese, shredded, even American cheese for years.
Thank you. At my old age, there are things I never knew. Even though I never put such items in the freezer, it’s good to be able to pass it along to the younger generation.
Imo…whole milk is perfectly fine if frozen and then thawed in the fridge. I’ve been doing it over 30 years. However, you can’t freeze 2%, 1% or skim milk. It separates and none “reemerges” as it’s former and original self.