FOODS THAT DON'T FREEZE WELL: Feb 10, 2003 17:02:15 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by chief_cook2 on Feb 10, 2003 17:02:15 GMT -6 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).