What foods don't freeze

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 and become soggy)
*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.)

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 will not whip
*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)

ABOUT THE AUTHOR:
--Deborah Taylor-Hough (wife and mother of three) is the author of several books including the bestselling 'Frozen Assets: How to cook for a day and eat for a month' and the soon-to-be-released 'Frugal Living For Dummies(r)' (Wiley, Feb 2003). For regular frugal tips and homemaking ideas, subscribe to Debi's new e-newsletter, Tips-and-Quips. tips-and-quips-subscribe@yahoogroups.com Or visit: http://groups.yahoo.com/group/tips-and-quips/

Copyright Deborah Taylor-Hough Used with permission. All rights reserved. http://hometown.aol.com/dsimple/

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