Frozen Assets

One of the most common questions I hear from people who are interested in freezer-meal cooking is: “How do I know what will freeze well, and what won’t?”

If you’re unsure of how well something will freeze, then freeze a single serving when you prepare the dish for a regular family meal. This way you can check on how well the item holds up to freezing and reheating.  

The following lists should give you a good start at identifying potential freezing problems with various food items.

Don’t Freeze Well:

• Greasy foods (they just become greasier)
• Cake icings made with egg whites
• Cream fillings and soft frostings
• Pies made with custard or cream fillings
• Fried foods (they tend to lose their crispness and become soggy)
• Fruit jelly on sandwiches may soak into the bread
• Soft cheese, such as cream cheese (can become watery)
• Mayonnaise (it separates; use salad dressing instead)
• Sour cream (it becomes thin and watery)
• Potatoes cooked in soups and stews (they become mushy and may darken. If using potatoes, cook until barely soft and still firm; then freeze quickly.)

Change 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.
• Many cheeses change texture in the freezer. Most hard cheeses turn crumbly (which makes them okay for grating, but not for slicing)