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




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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.  SEE ALSO: Freezing Breads and Freezing and Frozen Foods

Courtesy of the Prepared Pantry -

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  Freezing Food & Frozen Food   |   Freezing: What Not To Freeze   |   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   |   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?  
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