These foods are surprisingly easy to freeze 

Tips and tricks that help prevent food waste are good.

Right at the front: freezing.

Find out here which foods you should freeze from now on.

Germans throw around 75 kilograms of food per capita in the trash every year, reports the consumer advice center. Throwing food away is not only bad for the environment but also for your wallet. After all, you don't buy groceries for free. If you let them rot before you can use them up, that's money wasted. A practical and very simple way

freeze*.

This applies to both unprocessed food, which can be kept longer in this way, as well as fully cooked dishes.

The classics that almost every one of us freezes include bread, soups, sauces and fruit.

But there are other foods that you probably wouldn't have thought would be great to freeze!

Here's what they are and lots of useful

.

Also read:

These foods are surprisingly easy to freeze

Do you have

left over

from baking

? They're much too good to throw away - you'd better freeze them. This works well in an ice cube tray, for example. Important: After defrosting, neither of these must be used raw, but must be cooked through, for example in a cake or omelette, as cook Susann Kreihe reported in an

interview with

.

provide another aha moment

: you can also freeze both of them. Extra tip: To prevent the pasta from becoming mushy after defrosting, it is best to only cook it al dente, not soft. In addition, you should always let dishes cool down before putting them in the freezer.

And have you ever thought about

freezing

?

Particularly useful because nuts in the bag quickly go rancid if you can't eat them quickly enough.

If you simply freeze walnuts and co. Instead, they will keep for a very long time.

You

can also freeze

without hesitation: both remain creamy and spreadable even after defrosting.

And if you want to leave in the near future and can't manage anymore, the network

to use up beforehand, here comes the ultimate highlight: simply cut into small pieces and freeze in portions in freezer bags.

This saves you not only the annoyance of having to throw away rotten onions later, but also time the next time you cook: simply fry the onion cubes in the pan as usual.

Also interesting:

Tips: Freezing and Thawing Food Correctly

• Label

  the frozen food or dishes with the date and content so that you can later find out what exactly is slumbering in the freezer compartment.

• It is best to use

  square, transparent cans

  for freezing

  .

  This saves you space in the freezer and allows you to see what's inside.

  If you use glasses, leave space under the rim so that the frozen food can expand.

  For pulpy consistencies such as Bolognese or pumpkin puree, you can also

  fill

  freezer bags

  and press them flat, so you can easily stack them.

• Thawing properly

  - Susann Kreihe represents the principle: the earlier and gentler, the better. So, for example, place meat and fish in a colander and let them defrost overnight in the refrigerator so that the defrosted water can drain off. To kill germs, you should properly heat food after thawing. You can also bake frozen bread and rolls on the toaster again.

• Another tip from expert Susann Kreihe: Do

  n't

  leave

  dishes in the freezer for too long

  .

  Freezing makes dishes milder and loses their taste.

  In some cases, for example with soups, you can make do with seasoning.

  But basically you shouldn't freeze food for much longer than three months so that the taste remains as intense as possible.

Please also note:

You should not freeze these foods

However, some foods are also unsuitable for freezing

, for example whole eggs: the shell would burst and salmonella could form.

The consistency of boiled eggs would also be very rubbery after freezing.

The same applies to dishes with gelatine and pudding, as they would change their consistency.

Raw potatoes get an unpleasantly sweet taste in the freezer, which is better left out.

List of rubric lists: © AndreyPopov via www.imago-images.de