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What should not be done in advance?


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To save time cooking, I know that you can prep and prepare days (in the refrigerator), weeks and months (in the freezer) before. I am interested in the preparation of raw ingredients as well as cooked items (both finished dishes as well as components). I am not interested in what you can do before, but what you can’t or shouldn’t do, since I assume this will be a much shorter list. For example, freezing some fruits and vegetables will damage the cell walls, turning them into mush. Are there general rules that I can use?

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