September 7, 2017 1:08 am
But some foodstuffs lose not just flavor, but also quality and eye appeal for having served time in the freezer. Here’s a list of 10 foodstuffs not fit for freezing:
Milk – Milk other than non-fat, when thawed from frozen, will almost always be lumpy, okay perhaps for cooking purposes, but not for drinking.
Cheese - Soft cheeses, like ricotta, cream cheese, and goat cheese, will separate if frozen and thawed, changing their texture for the worse. Hard cheeses, like parmesan or cheddar, do better – but they will keep in the fridge for long periods, wrapped in wax paper rather than plastic, so why bother to freeze them?
Other dairy products - Yogurt, sour cream, buttermilk or fresh cream will separate and curdle when thawed from frozen. On the other hand, you can successfully freeze extra butter.
Fresh potatoes – It’s tempting, when you know they will rot or grow eyes if you don’t use them in a timely manner. But freezing, or even refrigerating, fresh potatoes will give you gritty, grainy results.
Leftover gravy – Gravy thickened with flour or cornstarch will separate when thawed from frozen.
Fresh herbs – If you can’t polish off that bunch of basil, parsley or oregano, turn it into pesto or a compound butter to spread on French bread and pop under the broiler. Herbs frozen turn into mushy, brown messes when thawed.
Fried foods – That crispy fried chicken, zucchini or whatever is doomed to collect a lot of moisture in the freezer, thawing as something you may not want to eat.
Cooked pasta – Taken from the freezer, freshly cooked pasta will be a mushy, sticky mess, thoroughly bloated with water.
Whole eggs – The gooey insides may expand when frozen, cracking and potentially leaking. Egg-based foods, like mayo, also should also not be frozen.
Ground coffee – Opened bags of coffee stored in the freezer suffer condensation that can totally ruin the flavor, especially if you thaw it every morning, use a little, and return it to the freezer. You can, of course, safely stow it in the fridge.
Published with permission from RISMedia.