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FOOD THAT DOES NOT FREEZE WELL
Flavor Change
- Pepper, cloves, imitation vanilla, garlic (especially uncooked), sage and celery seasonings may become strong and/or bitter.
- Curry may develop a musty off-flavor.
- Onion changes flavor during freezing.
- Salt loses flavor and has the tendency to increase rancidity of any item containing fat.
- Artificial sweeteners and salt substitutes can be added at serving time to be on the safe side.
Texture Change
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Cooked egg whites become tough and rubbery.
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Soft meringues toughen and shrink.
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Mayonnaise and cooked egg or cream-based salad dressings separate when frozen alone.
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Milk sauces or wheat-flour thickened gravies may separate or curdle.
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Half-and-half, sour cream, cream cheese, and cottage cheese separates and may become graining and watery when frozen alone. Buttermilk and yogurt react similarly, but can be used for baking.
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Custard or cream fillings tend to separate and become lumpy and watery.
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Boiled or fluffy frostings made with egg whites become sticky and weep.
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Cooked pasta products lose texture and tend to taste rewarmed when frozen alone.
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Most gelatin dishes tend to weep when thawed.
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Fried foods, except french-fried potatoes and onion rings, lose crispness and become soggy.
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Lettuce, tomatoes, celery, cucumbers, parsley, radishes and similar high-water-content vegetables become limp and watery.
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Potatoes might darken and have a texture change when included in frozen soups and stews. New potatoes freeze better than older ones.
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Canned hams can become tough and watery.
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Stuffed poultry cannot be safely frozen.
Source:
Highlights from Food Freezing Guide by Julie Garden-Robinson; Food and Nutrition Specialist. Her full 40 page article was published by NDSU. Fargo, North Dakota. September 1985 and revised in 2004.
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