Freezing your food wrong? These 9 mistakes destroy taste, texture, and freshness without you knowing

It sounds practical, but it's the number one mistake.

Heat increases the humidity inside the container and forms ice crystals, which destroy the texture of the food.

Wait for it to cool completely before freezing - and preferably refrigerate it for 30 minutes before putting it in the freezer.

Use airtight containers or freezer bags.

They prevent air from getting in, which is a major flavor villain.

Air causes oxidation - and that's what gives meats and sauces their strange taste and grayish color.

Chef's tip: press the plastic bag tightly before closing or use a straw to suck out the air.

Simple, but it changes everything.

The thicker the layer of food, the longer it takes to freeze - and the more ice forms inside.

Divide into small portions, which defrost quickly and retain their original texture.

That mysterious pot at the bottom of the freezer? Classic.

With no label and no date, you lose track of the freezing time and the flavor goes away.

Label it with the name and date - and avoid throwing food away.

Raw vegetables lose color, flavor and texture if they are frozen without preparation.

The trick is to blanch them: soak them for 1-2 minutes in boiling water and then in ice-cold water.

This way, they keep their vibrant color and fresh taste for months.

Freezing, thawing and freezing again is the fastest way to lose quality - and put food safety at risk.

Plan ahead and only freeze what will be consumed later.

This allows bacteria to multiply on the surface, even when the center is still frozen.

Always defrost in the fridge or microwave, using the specific defrost function.

Not everything can withstand the cold.

Foods with a lot of water, such as mayonnaise, leafy greens and fresh fruit, lose texture and separate when thawed.

Prefer to freeze cooked sauces, soups, meat and blanched vegetables - these retain their original flavor.