Get those greens out of there!
“You never freeze chapulines . They get super soft and it’s impossible to bring them back to their original strangely crunchy texture.” — "As for white and sparkling wines, we’ve all popped them in there for a quick chill only to forget and go beyond the point of optimum chill and burst the cap or cork. Freezing also reduces carbonation.
Instead place the bottle in the sink and cover with chilly ice water.” —“Most dairy products, such as milk, sour cream, yogurt, and cheese, should never be frozen. They’ll turn lumpy and mealy." —“If you’ve thawed meat but didn’t use it, don’t put it back in the freezer. Once it’s thawed, place it in the fridge and cook within 24 hours.” —“As Italian chef, I guarantee to never freeze cooked pasta. It turns into a blob of gluten after thawed. Never the same.
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