This is a good list to have on hand for those of us that like to do once-a-month or once-a-week cooking. It will take the guess work out of the question “Can I freeze…?”
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.)
Changes 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)
by Michael @ Longevity Now Review, on June 11 2009 @ 9:00 pm
It is now becoming more and more obvious that the secret to our health lies in what we are eating and that the course to better health and longer life lies in eating living foods.