The Five Foods Do Not Freeze

The five foods do not freeze

The more people have been accustomed to freeze our food, from meat leftovers, down, down until basil and garlic. Indeed, the freezing process enables us to keep everything pretty much. Or almost ... Some foods, in fact, consumed fresh tight, due to lack of time tolerate freezing. Here are five.

Fruits and vegetables high in water
Sometimes it occurs to melt a pack of wild fruits and make them reduced to mush. Why does this happen? Fruits and vegetables like strawberries, lettuce, cucumbers and tomatoes made up of cells that gives them the structure that we know. These cells contain large amounts of water that had frozen, ice crystals form that is much larger than the original water molecules, causing the rupture of cell walls leading to loss of structural integrity dell'alimentoQuesto involves, in addition to apparent loss of both the original, even the loss of flavor.

Shell eggs and mayonnaise
Eggs are among those foods that are far better not to freeze. Raw eggs in shell, in fact, ruptured, releasing their contents everywhere, while the company will gummy once thawed. So better leave it alone.
Same thing for mayonnaise. Since this is a stable emulsion of olive oil is divided into water with the yolk, if the actual process of thawing frozen solve emulsion made from egg, leaving a mess quite thick and can not be used.
Instead the conversation is different for whites, which can be stored in a freezer in a bag clearly labeled and then used to create, for example, from the meringue.

Cooked fish
Fish is one food that most of all we want to freeze, because once cooked are stored in the refrigerator for a short time and often go threw. We must be careful though because if the vacuum-cooked fish can easily be frozen up to a period of 3 months, but if the package contains air (when using, for example, plastic wrap to wrap the container), which can make the fish mushy Freezing. This is because fish absorb moisture, which creates a poor quality after thawing.

Cream
While the cream can be frozen liquid or cream, the cream separates when frozen solid from the liquid. The only way to save and use it to make a sauce and then freeze the finished product.

Cakes and desserts
If it is true that you can freeze the cake, not recommended. Pai, for example, tend to break or crack, and if the day is very hot, opaque surface. Them with colored icing and then lose all their sharpness and will become messy very nice to see. Even the famous icing on the cake, to end, after the drawdowns will be somewhat sticky. Best to avoid!