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Do not freeze these foods because their structure will deteriorate in
the freezer. Some commercially prepared foods, such as already frozen
potatoes, can be substituted in recipes that you want to freeze, since
they are flash frozen and treated to maintain quality. If you want to
freeze a food and you're not sure if it will keep well, wrap and freeze a
small portion, then thaw and reheat. If the quality of the food is
acceptable to you, go ahead and freeze the entire recipe.
| FOOD |
SPECIAL TIPS |
| DELICATE VEGETABLES |
Lettuce, tomatoes, radishes, and cucumbers do not
freeze well because their cell structure breaks down. You can freeze
fresh tomatoes, but then only use them in cooked dishes like tomato
or spaghetti sauce.
|
| FRUITS |
Watermelon, grapes, apples, and citrus fruits do
not freeze well. Generally, any fruit with a high water content
loses quality when frozen.
|
| COOKED EGG WHITES |
Cooked egg whites become rubbery when frozen. You
can freeze them in a salad or sandwich filling if finely chopped and
mixed with other ingredients.
|
| MAYONNAISE |
Mayonnaise separates when frozen. In a casserole,
mayonnaise can freeze well. Use cooked salad dressings instead of
mayonnaise.
|
| POTATOES |
Cooked and raw potatoes become mushy when frozen.
Use purchased frozen potato wedges, chunks, or hash browns when
making a casserole to be frozen.
|
| FLOUR THICKENED SAUCES |
These sauces and gravies separate when thawed.
Freeze without the thickening agent, then add flour when
reheating.
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| CORNSTARCH THICKENED SAUCES |
These sauces and gravies thickened with cornstarch
separate when thawed. Freeze without the thickening agent, then add
cornstarch when reheating.
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| CREAM AND CUSTARD PIE FILLINGS |
These foods tend to separate and 'weep' (moisture
appears on the surface) when frozen..
|
| COOKED FROSTINGS |
Cooked frostings, like Seven Minute Icing, become
rubbery and tough when frozen.
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| COOKED PASTA |
If you want to freeze cooked pasta, mix it with a
sauce or gravy before freezing. Plain cooked pasta becomes too mushy
if frozen alone.
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| SALAD GREENS |
The cell structure of salad greens is destroyed
when frozen; do not freeze.
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| CREAM CHEESE |
Cream cheese becomes crumbly and grainy when frozen
by itself. It will freeze well when mixed with other ingredients,
like milk or cream, in a sauce.
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| SPICES AND HERBS |
Freezing can change the quality and strength of
spices and herbs. If you want to freeze a highly spiced recipe,
especially one containing cloves, paprika, peppers, and curry, add
the seasonings during reheating. Season lightly when preparing the
food for the
freezer.
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