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What does not freeze well

Posted by on Apr. 14, 2007 at 9:16 PM
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I am new to freezing my meals what are some things that do and do not freeze well.?
by on Apr. 14, 2007 at 9:16 PM
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kensjo
by Group Owner on Apr. 27, 2007 at 9:59 PM
Freezer DO's and DON'TS

Foods you should not freeze: Cottage cheese ( have frozen in cassaroles turned out ok) Whipping cream Cream cheese ( have frozen in MAM mashed potatoes ok here too) Eggs, raw or hard cooked

Sour cream ( have frozen in stroganoff, and MAM potatoes- ok)

Cake icings made with egg whites become foamy. Cream fillings and soft frostings have an undesirable texture.

Pies made with custard or cream fillings become watery or lumpy.

Cooked egg white become tough and rubbery. Fried foods tend to lose their crispness and become soggy.

Fruit jelly in sandwiches may soak into the bread.

Soft cheese (such as cream cheese) becomes watery with an undesirable texture.

Mayonnaise separates.

Sour cream becomes thin and watery.

Potatoes cooked in soups and stews become mushy and may darken.

THESE FOODS CHANGE SOMEWHAT 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.
Cheeses change texture in the freezer.
Most hard cheeses turn crumbly, which makes them okay for grating, but not for slicing.
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