Loss of taste and appearance
Do not freeze vegetables with a high percentage of water content: cucumbers, cabbage, zucchini. After the freezer, they will turn into a watery gruel, which will be very difficult to use in cooking. Yes, and they will no longer taste the same – as well as in consistency.
Fresh greens and lettuce leaves will become sour when defrosted and stop crunching. Potatoes will change their taste and become sweet – at low temperatures, the starch in its composition is converted into simple sugars.
Milk and yoghurts will separate during the thawing process, and instead of a homogeneous product, you will get a liquid with lumps.
It won’t work without shock.
The most heated disputes are usually caused by home freezing of fruits, berries and vegetables. From a medical point of view, there is no consensus here. One side, when frozen, they are really capable preserve most of the nutrients – vitamins, mineral components, as well as essential nutrients. Moreover, there are studies proving the positive effect of low temperatures on the antioxidant properties of fruits and berries.
On the other hand, it is almost impossible to achieve maximum preservation of vitamins and macronutrients using a conventional freezer (in a household refrigerator). This requires the method of “shock freezing” and special equipment that allows you to completely freeze the products in just a couple of minutes.
