Freezing tips
After years of freezing foods these are some things that I have learned.
Foods that don’t freeze well:
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Raw salad vegetables
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Raw eggs in their shells or hard-boiled eggs (You can freeze egg whites separately.)
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Raw potatoes or boiled white potatoes (they turn black)
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Cottage Cheese
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Instant Rice
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Custard, cream or meringue pies
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Mayonnaise – It separates. It can be used limitedly mixed in with other ingredients in a sauce or casserole
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Sour cream – It becomes watery but can be used the same way as mayonnaise
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Deep Fried Foods become soggy
Foods That Change in the freezer:
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Gravies and sauces separate and will need to be recombined during reheating.
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Heavy Cream can be frozen but won’t whip.
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Milk can be frozen for drinking but will separate. Shake to recombine.
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Vegetables, pastas and grains are softer following freezing. Make sure to undercook them before freezing to help compensate.
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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
