What Foods Don't Freeze

What Foods Don't Freeze

Copyright Deborah Taylor-Hough


Used with permission. All rights reserved.

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.

Frozen Assets: How to Cook for a Day and Eat for a Month

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)

About the Author

Deborah Taylor-Hough (wife and mother of three) is the author of the bestselling book, 'Frozen Assets: How to cook for a day and eat for a month' and the new book, 'Frugal Living For Dummies(r)' (Wiley, 2003). You can subscribe to her newest free newsletter by Clicking Here to send an email. Visit Debi's Website


 
 
 

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