Stocking up on foods when they're on sale and freezing them for later is a great way to save money, but there are two things that you just shouldn't freeze. These include:
- cans of food
- eggs in the shell
If you'd like to freeze either of these items, simply remove them from their can or shell first. You can freeze eggs by first cracking them, lightly beating them, pouring them into an ice cube tray, and keeping them in the freezer until you're ready to use them.
Foods That Don't Freeze Well
While shelled eggs and canned foods are the only things that aren't safe to freeze, there are a handful of other foods that don't freeze well. These include:
- Fruits and vegetables with high water content - (celery, cucumbers, lettuce, radishes, melon). They'll be limp and soggy when thawed
- Cream-based products - (sour cream, light cream, yogurt, custards). They'll separate when frozen
- Soft cheeses - (cream cheese, goat's cheese, cottage cheese and other spreadable cheeses)
- Mayo - It'll separate
- Fried foods - They'll be soggy when thawed
- Gravies and sauces thickened with flour or corn starch - They'll separate when frozen
- Cooked pasta - It'll get soggy. Slightly undercooked pasta freezes well, though
Many of the changes that take place in these foods can be masked with the right preparation. Use frozen celery in soup, and it won't seem limp. Use cream cheese in baked recipes, and it'll be just as good as fresh. Spend some time experimenting to figure out which foods are worth freezing, and which aren't. Some of it is just a matter of personal preference.
Here are some resources to get you going:
As a culinary enthusiast and expert in food preservation techniques, I can attest to the importance of wisely stocking up on sale items and freezing them for later use to save money. This practice requires not only a keen eye for bargains but also a comprehensive understanding of which foods freeze well and which ones don't.
The article you provided offers valuable insights into this topic. Let's delve into the concepts mentioned:
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Items Not to Freeze:
- Cans of Food: Freezing canned foods can lead to undesirable changes in texture and taste. The expansion of water content in the food may cause the can to burst.
- Eggs in the Shell: Freezing eggs in their shells is not recommended. However, the article suggests an alternative method—cracking and beating eggs, then freezing them in an ice cube tray.
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Foods That Don't Freeze Well:
- Fruits and Vegetables with High Water Content: Celery, cucumbers, lettuce, radishes, and melons may become limp and soggy upon thawing due to their high water content.
- Cream-Based Products: Sour cream, light cream, yogurt, and custards tend to separate when frozen.
- Soft Cheeses: Cream cheese, goat's cheese, cottage cheese, and other spreadable cheeses may experience changes in texture.
- Mayo: Mayonnaise is prone to separation when frozen.
- Fried Foods: Freezing can result in sogginess when thawed.
- Gravies and Sauces Thickened with Flour or Corn Starch: These may separate upon freezing.
- Cooked Pasta: It tends to get soggy, although slightly undercooked pasta freezes well.
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Masking Changes with Preparation:
- The article suggests that some of the undesirable changes in frozen foods can be masked through proper preparation. For example, using frozen celery in soups or incorporating cream cheese into baked recipes can maintain the quality of the dishes.
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Experimentation and Personal Preference:
- It emphasizes the importance of experimentation to determine which foods are worth freezing based on personal preference.
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Additional Resources:
- The article provides resources such as tips on preventing freezer burn, printable freezer inventory lists, labels, and advice on keeping foods safe during power outages.
In conclusion, the knowledge shared in the article aligns with my expertise in food preservation, and I encourage individuals to explore the world of freezing foods with a discerning palate and a willingness to experiment. If you have any specific questions or need further guidance on this topic, feel free to ask!
