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I found this article in Real Simple. This is passed along copies exactly as I found it. I looked up more information and copied it as well. I hope you find this useful, and informative.


Are There Any Foods You Can’t Freeze?
Real Simple answers your questions.


Aya Brackett
Q. Which foods cannot be frozen?
Carol Moore
Jacksonville, Florida

A. Most foods that contain a lot of water. Meats and pantry items can withstand freezing temperatures, but their quality may be affected, says Tina Hanes, a food-safety specialist with the U.S. Department of Agriculture Meat and Poultry Hotline. But the following should always stay out of the freezer:
Eggs in their shell, which pose a health threat if frozen. Freezing temperatures cause the egg’s water content to expand, which can crack the shell and let bacteria in.
Fresh, water-rich vegetables, such as celery, lettuce, and cucumbers. These freeze easily, but when the ice crystals melt during thawing, you’re left with soggy, limp greens.
Soft cheeses with a high water content, such as cottage cheese, ricotta, and cream cheese. They lose their fluffy texture when the water in them returns to room temperature.
Food emulsions, such as mayonnaise and cream, which, when frozen, develop large ice crystals that puncture the cell walls. When they thaw, the foods separate and curdle.
―Lindsay Funston

From the National Center for Home Food Preservation:

http://www.uga.edu/nchfp/how/freeze/dont_freeze_foods.html

What Not to Freeze

Freezers are wonderful inventions. They save us time and money. How many times do we head for the freezer when it's time to think about a meal? And for many of us, the freezer houses much of our emergency supply of food.

But some things freeze better than others. We thought we would give you a partial listing of things that don't freeze well.

• Fried foods (especially deep fried foods): They taste stale
• Gravies and sauces with wheat in them: They tend to separate.
• High water content vegetables (lettuce, tomatoes, celery, etc.): They get limp.
• Raw fruit: They turn dark or get mushy unless blanched.
• Potatoes: They get grainy and soft.
• Cooked pasta (unless very firm): Tends to get soft and mushy.
• Crumb toppings on casseroles: They tend to get soggy.
• Soft cake frostings: They tend to get tacky.
• Sage: It tends to get bitter.
• Cloves: It tends to get sharper in the freezer.
• Garlic: The flavor tends to get stronger when frozen.
• Salt: It tends to loose savor when frozen.
• Onions: They tend to loose their flavor.
• Green peppers: They tend to get stronger tasting when frozen
• Artificial sweeteners: they tend to lose their effectiveness once frozen.

Most spices and many extracts are altered by freezing, some getting stronger and some losing flavor. The longer they are stored, the more pronounced the change.
Most baked goods freeze well. We freeze breads, cookies, and cookie dough.

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I need to make some breakfast cassaroles that I can freeze. What are some good choices that don't use eggs or other ingredients that don't freeze well?
You can freeze scrambled eggs; they tend to get rubbery if cooked too long once thawed. Eggs in their shell can't be frozen. Egg beaters in the carton can be frozen. Are you unable to use eggs? French toast can be frozen. Check the Mothers Day Brunch recipes for more. I'll find more for you. Are there things you can't eat? I'll get back to you within a few days.
Eve

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