Copyright Deborah Taylor-Hough Used with permission.
All rights reserved. http://hometown.aol.com/dsimple/
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)
Author of: Frugal Living For Dummies(r) and Frozen
Assets: How to Cook for a Day and Eat for a Month
Editor: Simple Times e-Newsletter - http://hometown.aol.com/dsimple/times.html
Website: http://hometown.aol.com/dsimple/
