Foods that Do Not Freeze Well (2056)

Foods that Do Not Freeze Well

- Fruits or vegetables with a high water content do not freeze well. These include lettuce, tomatoes, and cucumbers. Tomatoes can be frozen for use in cooked dishes, but they're not like fresh tomatoes when thawed.

- Homemade sauces and gravies thickened with flour or cornstarch frequently separate and break down when frozen. For best results, freeze unthickened stock for gravy. Add thickener after thawing as you make gravy.

- Frozen cooked egg whites tend to get rubbery. To freeze whole raw eggs, beat just until blended, pour into freezer containers, seal tightly, and label with the number of eggs and the date.

- Celery and onions freeze best if diced finely before freezing.

- Mayonnaise will break down and become watery when it is frozen.

- Cakes frosted with butter frosting freeze well. Cooked frosting or fluffy egg-white frosting does not freeze well and turns rubbery when thawed.

- Well-done pastas may be too soft after freezing and reheating. If you want to freeze macaroni, spaghetti or foods containing these, undercook the pasta.

- Cooked chunks of potato become soggy or grainy in freezer storage. Mashed or twice-baked potatoes freeze well.

- Most natural cheeses like Cheddar, mozzarella, Colby, Swiss and  provolone may become crumbly and mealy when frozen, but will retain their flavor. Grate cheese before freezing for best results. Freeze cheese in less than one pound blocks in freezer weight plastic for up to 6 months. Thaw frozen or grated cheese slowly overnight in the refrigerator before using.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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