Freezing Tips

Foods that don’t freeze well:

• Raw salad vegetables

• Raw eggs in their shells or hard-boiled eggs (You can freeze egg whites separately.) 

• Raw potatoes or boiled white potatoes (they turn black)

• Cottage Cheese

• Instant Rice

• Custard, cream or meringue pies

• Mayonnaise – It separates. It can be used limitedly mixed in with other ingredients in a sauce or casserole

• Sour cream – It becomes watery but can be used the same way as mayonnaise

• Deep Fried Foods become soggy

Foods That Change in the freezer:

• Gravies and sauces separate and will need to be recombined during reheating. 

• Heavy Cream can be frozen but won’t whip.

• Milk can be frozen for drinking but will separate. Shake to recombine.

• Vegetables, pastas and grains are softer following freezing. Make sure to undercook them before freezing to help compensate.

• Cheeses often change texture. Hard cheeses become crumbly. They freeze best if grated before freezing and can be used in recipes but not for slicing