Copyright Deborah Taylor-Hough Used with permission. All rights reserved. http://hometown.aol.com/dsimple/
One of the most common questions I hear from people who are interested in freezer-meal cooking is: "How do I know what will freeze well, and what won't?"
If you're unsure of how well something will freeze, freeze a single serving when you prepare the dish for a regular family meal. This way you can check on how well the item holds up to freezing and reheating.
The following lists should give you a good start at identifying potential freezing problems with various food items.
DON'T FREEZE WELL:
*Greasy foods (they just become greasier)
*Cake icings made with egg whites
*Cream fillings and soft frostings
*Pies made with custard or cream fillings
*Fried foods (they tend to lose their crispness and become soggy)
*Fruit jelly on sandwiches may soak into the bread
*Soft cheese, such as cream cheese (can become watery)
*Mayonnaise (it separates; use salad dressing instead)
*Sour cream (it becomes thin and watery)
*Potatoes cooked in soups and stews (they become mushy and may darken. If using
potatoes, cook until barely soft and still firm; then freeze quickly.)
CHANGE DURING FREEZING:
*Gravies and other fat-based sauces may separate and need to be recombined
by stirring or processing in the blender
*Thickened sauces may need thinning after freezing; thin with broth or milk
*Seasonings such as onions, herbs and flavorings used in recipes can change
during freezing. These are best added during reheating to obtain accurate flavors
*Vegetables, pastas and grains used in cooked recipes usually are softer after
freezing and reheating (undercook before freezing, or add when dish is reheated)
*Heavy cream can be frozen if used for cooking, but will not whip
*Some yogurts may suffer texture changes
*Raw vegetables lose their crispness, but can be used for cooking, stews, etc.
*Many cheeses change texture in the freezer. Most hard cheeses turn crumbly
(which makes them okay for grating, but not for slicing)
