30 Days of Freezer Cooking: Foods That Don’t Freeze Well

30 Days Freezer Cooking: Foods that don't freeze well

There are few things more disappointing than pulling something out of the freezer for supper and finding out it lost its texture. Today, we're going to talk about foods that DON'T freeze well, so you don't have to learn the hard way.

Freezing changes the texture of most foods as it reheats, so make sure you're using the best/freshest ingredients when freezing them! Keep the moisture content in mind when freezing, because foods with a high moisture content will lose their crispness.

As a general rule, I don't freeze anything creamy by itself – but creamy ingredients work fine in casseroles and dishes. Dairy products tend to separate, and that's not something you want to deal with. You're freezing foods to save time and money, not to deal with icky foods after the fact!

When in doubt, experiment with a small amount – especially with items like yogurt, eggs, etc. If it works in a small batch, it should be fine in large batches as well. But it's better to risk wasting a small batch than a larger one.

These foods do not freeze well:

Watery vegetables such as lettuce, cabbage, celery, cucumbers, and radishes do not freeze well. Their crispness disappears and they're no longer good for salads.

Potatoes freeze well but if they've been baked or boiled, they become soft and crumbly when thawing.

Pasta such as cooked macaroni and spaghetti do not freeze well unless in a casserole. They become mushy when cooked and frozen by themselves.

Fried foods may lose their crispness, but there are some exceptions – like french fries.

Meringue, icing, custard, and gelatin do not freeze well, either.

Cheese becomes crumbly when frozen unless sliced or shredded beforehand. If you use cheese as a casserole topping, it can become soggy while defrosting.

Gravies and sauces can separate when frozen, but using them in casseroles and such they will be okay in the freezer. The same goes for mayo and salad dressings.

Sour cream separates and gets watery after thawing, but again in casseroles it is fine.

Which foods have you had the best (and worst) luck freezing? Share them in the comments!

 

Don’t forget to check out the rest of our 30 Days of Freezer Cooking series!

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