The 7 Foods You Should Never Freeze

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Raw Potatoes: When frozen, raw potatoes can become watery and grainy due to their high water content.

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Eggs in Shells: The liquid inside eggs expands when frozen, which can cause the shells to crack and risk bacterial contamination. It's better to crack the eggs and beat them before freezing.

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High-Water Vegetables: Vegetables like lettuce, cucumber, celery, and radishes have high water content.

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Soft Cheeses: Cheeses that are high in moisture, such as cottage cheese, ricotta, cream cheese, and some softer blue cheeses.

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Mayonnaise and Emulsified Sauces: Mayo, hollandaise, and similar emulsified sauces can separate and become oily when frozen and thawed, ruining their texture.

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Cream-Based Products: Cream-based soups, sauces, and custards can separate and curdle when frozen due to their high dairy content.

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Fried Foods: Freezing can make fried foods soggy, as the crispy coating absorbs moisture.

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Salad Dressings and Vinaigrettes: Many salad dressings, especially those that are oil-based or contain dairy, can separate and become grainy or congeal when frozen and thawed.

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