These 11 Foods You Should Never Keep In The Freezer


When your work days become hectic, meals that you prepare ahead of time and freeze can save a lot of your time and energy.

Although we do not seem to appreciate it as much as it deserves, a freezer is one of those modern devices that offer us some great advantages. Just consider how much food our ancestors had to dispose of in the past due to the lack of this invention.  It enables us to keep our food safe for longer periods of time and enjoy delicious meals whenever we want to.

Most foods can be frozen but the amount of time they can spend in the freezer is different.   

Some foods will change their flavor and absorb strange smells and some will completely lose their texture in the freezer.

There are some products that cannot be frozen at all. This includes some vegetables, like celery, cucumbers, garlic, onions and peppers.

Read on to find out which types of food would be completely ruined in the freezer and should therefore be never kept in it.

Cooked pasta


Don’t we all love pasta? It would be wonderful to prepare a pasta dish in advance and freeze it for those extremely busy days. Unfortunately, this is not possible. Do not attempt to freeze pasta, or you will be utterly disappointed by its look and the taste. You wouldn’t even be able to recognize it – frozen pasta will be transformed into a sticky mushy heap of white substance after thawing.

Fried food

A lot of people like fried food because of its crunchy texture and rich taste. Just think of fried chicken. Who can resist it? The problematic part about freezing fried food is that it picks up extra humidity. In the process of thawing, it simply becomes soggy and loses its crunchiness.  

Milk, yogurt and other types of dairy


Lumps form in milk when it is frozen, so freezing it is not recommended. Not only that, milk becomes acidic in taste when it thaws. If you insist on freezing milk because you want to use it for cooking, then allow it to thaw slowly in the fridge during the day.

Other dairy types of food similarly coagulate and ferment in the freezer.


If you attempt to freeze raw eggs, you will be unpleasantly surprised by the mess that expanded leaky egg whites and yolks create outside their cracked shell. This is also an optimal ground for bacterial spread. Actually, eggs in all forms are not suitable for freezing, including egg-based products like mayonnaise.

Salad dressings and dips made from mayonnaise lose their structure when frozen. You would surely be disgusted to see a yellowish liquid on top of the container and an ugly squishy mass on the bottom.


The delightful creamy substance of this fruit is completely lost in the freezing process.

Soft sorts of cheese

Freezing and thawing soft types of cheese, like ricotta or brie, would result in the disintegration of their texture, so you had better keep them in the fridge.

Fresh herbs and seasonings


If you happen to have some extra sprigs of fresh rosemary and oregano or a bunch of parsley and other aromatic herbs, saving them for later use in the freezer is the one thing you should never do. Their fresh green color and a firm texture would be completely gone- you would just get a limp soggy heap of brownish plants. There are other products you can make from leftover herbs like oil, lotion or tea that you can make at home without a lot of effort.

Powdery seasonings may completely change their flavor in the freezer, so they are better off outside it.


Adding gravy to your meat dishes creates delicious and succulent meals. Just remember that you should never try to freeze gravy that contains flour or starch- its texture would begin to separate oddly.


Do not attempt to save this all-time favorite addition to meals in the freezer. Its substance would turn into lumpy and liquid mass. Just obtain a new bottle of ketchup and dispose of previous leftovers.  

Salad greens


The young and crunchy leaves of salad greens completely lose their anatomy when frozen. They naturally have a high water content, so very low temperatures cause them to wither, sag and become soggy. Carrots, radishes and cucumbers also belong to this club. The additional drawback is that they undergo an oxidation process which alters their aroma and color.



This favorite vegetable prefers to be stored in dry and cool locations. Potatoes contain starch, which turns into crystal particles in the freezer. In the thawing process, these crystals transform into a mushy substance.  Regardless of their preparation method, potatoes will lose their original texture anyway.

Fortunately, one product made from potatoes can successfully be prepared after being kept in the freezer – French fries. They do not need to be thawed, which allows them to keep the crunchiness and good taste after frying or baking.

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