FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 

HomeFood ArticlesBasic Kitchen Techniques & Methods >  Freezing: What Not To Freeze

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

WHAT NOT TO FREEZE

 


See also: Freezing Breads

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.

FREE
"HOW TO BAKE"
From The Prepared Pantry


Be a better baker!  Get the most comprehensive home baking guide you have ever seen

• 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. 

Courtesy of the Prepared Pantry - www.preparedpantry.com
 

TOP 

RELATED ARTICLES

Costly Kitchen Mistakes       Advice to the Cook (1913)       Blanching 101       Boiling, The Boiling Point       Braising takes out winter chill       Bread, Many Uses of Stale Bread       Bread & Batter       Broiling, Turn the Dial to Broil       By the Numbers       Cutlets and Other Thin Cuts       Debunking Myths       Deep Frying I       Deep Frying II       Deglazing: Fond Memories       Emulsions, When Opposites Attract       Fast Food, Quick meals at home       Freezing Food & Frozen Food       Freezing: What Not To Freeze       Key to Cooking is Temperature       Leftovers: The Right Leftover I       Leftovers Part 2: How to Use Them       Maximizing Flavor I       Maximizing Flavor II       Measuring: Do You Measure Up?       Mix It Up       Pan Frying       Peel Out       Poaching 101       Practical Points & Household Hints (1913)       Recipe for Recipes       Recipes, Follow the Recipe       Recipes, When Recipes Go Awry       Recipe for Success       Roasting: Born to Roast 1       Roasting: Born to Roast 2       Sauces, Getting Saucy!       Sauce, When Harry Met Saucy       Sauteing, Into the Frying Pan       Sear ious Flavor       Simmering 101       Steaming, Hot & Steamy       Stir Frying       Stock Market       Switch Hitters: Substitutions       Sun Drying Fruits       Thickening, In the Thick of It       Think Like A Chef       Timing is Everything       To Sauce or Not to Sauce       What's in a Name?

 

   Home        About Us & Contact Us        Cooking Contests        Free Magazines        Food Links  
Copyright notice

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals