FROZEN ASSETS -- What Foods Don't Freeze?

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FROZEN ASSETS -- What Foods Don't Freeze?

Copyright 1999 Deborah -Hough

All rights reserved. Used with permission.

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, just 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 (under-cook 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)