Foods That Don’t Freeze Well

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 usingpotatoes, 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 changeduring freezing. These are best added during reheating to obtain accurate flavors
  • Vegetables, pastas and grains used in cooked recipes usually are softer afterfreezing 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)

© Deborah Taylor-Hough Used with permission. All rights reserved.

About the Author:

Deborah Taylor-Hough (wife and mother of three) is the author of several books including the bestselling Frozen Assets: Cook for a Day, Eat for a Month and Frugal Living for Dummies. For regular frugal tips and homemaking ideas, subscribe to Debi’s new e-newsletter, tips-and-quips-subscribe@yahoogroups.com Or visit: http://groups.yahoo.com/group/tips-and-quips/


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