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What Foods Don't Freeze Well |
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Articles, How-To's and Interviews -
Personal Finances
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Written by Deborah Taylor-Hough
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 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)
ABOUT THE AUTHOR:
--Deborah Taylor-Hough (free-lance writer, wife and mother of three)
is the editor of the
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and
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email newsletters. She's also the author of the bestselling
book, Frozen
Assets: how to cook for a day and eat for a month, and A
Simple Choice: a practical guide for saving your time, money
and sanity. Be sure to visit Debi online at "A Frugal, Simple Life":
http://hometown.aol.com/dsimple/
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