Lettuce and leafy greens are best enjoyed fresh because freezing them can result in wilted and soggy textures, primarily due to their high water content.
Freezing sauces and gravies with dairy products, like milk or cream, may cause them to separate and become grainy. It's best to make these sauces fresh or store them in a fridge for preservation.
When frozen and reheated, fried foods like French fries, fried chicken, and tempura often lose their crispy texture and become soggy or limp, diminishing their initial crunchiness.
Freezing eggs in their shells can lead to cracking due to expansion while also altering the texture of both egg whites and yolks, resulting in less desirable outcomes for baking and cooking purposes.
When frozen, fruits and vegetables high in water content, like watermelon, cucumber, and tomatoes, often lose their crispness and become mushy in texture.
Freezing cooked pasta and rice can make them mushy and lose their texture when reheated. It's best to cook them fresh or store them in the fridge for short-term use.
IMAGE: PEXELS