What Foods Don't Freeze

by Deborah Taylor-Hough

Related Articles

Using a Freezer Effectively

Avoiding Freezer Burn

Use Your Freezer to Save $$$

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, 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.)

  • 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.)

Buy groceries, earn cash back at Checkout 51

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 it will not whip after freezing.

  • 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)

Deborah Taylor-Hough is the author of the bestselling Frozen Assets: Cook for a Day, Eat for a Month and A Simple Choice: a practical guide for saving your time, money and sanity. She also edits the Simple Times email newsletter. To subscribe, visit Debi online at: thesimplemom.wordpress.com

Take the Next Step:

Discuss "Packaging and Freezing Meat" in The Dollar Stretcher Community

Stay Connected with TDS

Live Better...for Less!

Join over 250,000 other subscribers who are "living better for less."

The Dollar Stretcher
Dollar Stretcher Parents
Dollar Stretcher Tips
After 50 Finances
Surviving Tough Times
Financial Independence
The Computer Lady

Your Email:

View the TDS Privacy Policy.

Get Out of Debt