7- Salad
It is not recommended to freeze green salads. Most of them, like lettuce, lose their crispness and become limp after freezing.
8- Sauces
Various sauces, even caramel custards, do not freeze well. Like dessert creams or mayonnaise, they will lose texture and flavor.
9- Fried foods
Fried foods, such as French fries, shrimp fritters, or zucchini fritters, do not freeze well. After thawing, they lose texture and tend to become mealy. However, some baked foods can be stored in the freezer.
10- Previously frozen foods
It is important to know that foods that have already been frozen and thawed should never be refrozen, especially meat. Pathogenic bacteria could contaminate them, which is very dangerous to your health. The Golden Rules of Freezing
Certain freezing guidelines should be followed for better food preservation and to avoid the risk of food poisoning:
Never refreeze raw food that has already been thawed, since once in the freezer, bacteria that can survive the cold could contaminate it and make it unsafe to eat.
It is recommended to cool food before putting it in the freezer. The heat released could raise the freezer's temperature and cause other foods to thaw. Ideally, cooked food should be placed in the refrigerator, on a plate for example, to cool down before being put in the freezer.
To thaw food, it is best to place it in the refrigerator or in a container of cold water for a while before using it.
Food intended to be frozen for a long period should be packed in special freezer bags. Foods intended for short-term freezing can be packaged in airtight plastic bags to prevent air from entering and causing them to freeze solid.
It is advisable to clearly label foods before freezing so they can be easily identified later. The freezing date and the type of product should also be indicated.
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