15 Myths About Freezing Food You Need to Stop Believing

Freezing food is one of the best ways to preserve it, but there are a lot of myths and misconceptions that keep people from using their freezer to its full potential. Here are 15 common myths about freezing food that you can let go of once and for all!

Freezing Food Kills All Bacteria

While freezing food slows bacterial growth, it doesn’t kill bacteria. Freezing halts bacteria temporarily, but once thawed, the food can still spoil if not handled correctly.

You Can Freeze Any Food

Not all foods freeze well. Foods like lettuce, soft cheeses, and cream-based sauces can become watery or separate, so it’s best to avoid freezing them unless you have a specific method.

Frozen Food Doesn’t Expire

While freezing keeps food safe for a long time, it doesn’t mean it lasts forever. Frozen food can lose quality and flavor over time, so it’s best to use most items within a year.

Food Must Be Cooled Completely Before Freezing

Cooling food before freezing helps prevent ice crystals, but it doesn’t have to be completely cool. Just ensure it’s no longer hot to avoid raising the freezer’s temperature and slightly defrosting frozen foods.

Freezing Dries Out Food

Freezer burn, which causes dryness, happens when food isn’t properly sealed. Wrapping food tightly or using airtight containers can prevent freezer burn and keep food fresh.

Foods Can Be Refrozen Without Issue

While it’s possible to refreeze some items if thawed in the fridge, it’s not recommended. Refreezing can impact the texture and quality, and for meats, it can increase the risk of bacterial growth.

Freezer Burn Makes Food Unsafe to Eat

Freezer burn affects texture and taste but doesn’t make food unsafe. You can cut off freezer-burned areas and use the remaining portion if the taste is unaffected.

Defrosting at Room Temperature Is Safe

Thawing food at room temperature can allow bacteria to multiply rapidly. Instead, use safe methods like the refrigerator, cold water bath, or microwave for quick thawing.

Freezing Removes Nutrients

Freezing actually helps retain nutrients by slowing down the aging process. As long as food is frozen fresh, it will retain most of its nutrients.

All Frozen Food Needs to Be Cooked Before Refreezing

Some foods, like fruits and baked goods, can be refrozen after thawing without cooking. However, for safety, meats and fish should be cooked before refreezing.

You Shouldn’t Freeze Dairy

While some dairy products like soft cheeses don’t freeze well, others, like shredded cheese, butter, and cream, can freeze perfectly fine with little impact on quality.

Foods Lose Flavor When Frozen

Foods generally retain their flavor if properly wrapped and stored. However, certain spices may intensify or weaken over time, so season to taste when reheating.

Freezing Raw and Cooked Foods Together Is Fine

It’s best to freeze raw and cooked foods separately to avoid cross-contamination and ensure even reheating, especially when dealing with raw meats and cooked dishes.

You Don’t Need to Label Frozen Food

Labeling is crucial to keeping track of what’s in your freezer and when it was stored. Without labels, it’s easy to lose track of items and risk them being forgotten or expired.

Once Thawed, Food Has to Be Used Immediately

While food should be used promptly after thawing, many items can last a few days in the fridge. Check storage guidelines to know how long each item can be safely kept post-thaw.