or not to freeze? Following are some foods that often do not freeze well.
eggs, including meringue toppings, may become tough and rubbery.
chunks of potatoes, such as in potato salad, may become soft and crumbly.
Mashed and twice-baked potatoes may freeze more satisfactorily.
and cream puddings, by themselves or in pies may separate.
may become mushy. Pasta shapes used in baked recipes -- such as lasagna,
jumbo shells, ziti, and manicotti -- may freeze best, especially if
the recipe is prepared and frozen before baking.
watery vegetables such as lettuce, cucumbers and radishes; tomatoes,
celery and cabbage may become limp.
and sour cream may change in texture. Some prepared dishes made with
them may be frozen successfully; experiment with a small amount.
may separate during freezing and thawing.
and gravies thickened with flour or cornstarch may separate and break
down when frozen.
foods may lose their crispness. Exceptions are French fried potatoes
and onion rings.
toppings, such as on casseroles, may become soggy after freezing.
you will see these foods in commercially frozen products because food
companies have equipment that freezes food faster and helps retain quality
better. Also, various ingredients,generally unavailable to home cooks,
are used commercially to help prevent frozen foods from breaking down.
double a recipe for frozen "planned-overs," experiment by freezing
a small amount the next time you make the recipe. If you're satisfied
with the results, prepare extra food for freezing when you make the recipe
As a general
rule, foods with a high water content, such as the vegetables in our list,
do not freeze well. The water in food expands during freezing and breaks
down the food is structure, making the food mushy when thawed. This is
why frozen fruit packages often advise eating the fruit while still slightly
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C. Henneman, MS, RD
University of Nebraska
Cooperative Extension in Lancaster County
Phone: (402) 441-7180
Web site: lancaster.unl.edu/food
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of commercial and trade names does not imply approval or constitute
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more information about
preparing healthy meals, contact your local University of Nebraska Cooperative
Extension Office; for the location of the office nearest you, click
here. For a listing of Cooperative Extension Offices throughout the
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