Guest guest Posted April 9, 2000 Report Share Posted April 9, 2000 Orea sent this to the 123Recipe list and I thought I'd share it. Jenn >Foods that Don't Freeze Well > >1) Mayonnaise separates. It can be used in limited amounts if mixed with >other ingredients in a sauce or casserole. > >2) Sour cream becomes watery, but can be used same ways as mayonnaise. > >3) Fried foods lose crispness and become soggy. > >4) Soft Cheese (cream cheese) often becomes watery, so don't use alone. It >can be mixed into recipes, however. > >5) Potatoes cooked in soups and stews can become mushy and dark. Save >potatoes to add raw just before freezing, amking sure to cover them >completely with soup or stew liquid. > >6) Cake icings made with egg whites, cream fillings, soft frostings and >custard or cream filled pies don't freeze well. > >7) Cooked egg whites become tough and rubbery. > >Foods that Change in the Freezer > >1) Raw vegetables lose crispness, but can be cooked or used for soups, >stews and casserole-type recipes. > >2) Gravies and fat-based sauces may separate and will nees to be recombined >after thawing. Stir during reheating to recombine. > >3) Thickened sauces may need to be thinned after freezing. Stir in a small >amount of milk or broth. > >4) Some seasonings can change flavor during freezing (i.e. onion, garlic, >black pepper, cloves, cinnamon, nutmeg, vanilla, almond, and mint extracts, >rosemary, basil, dill, sage). For best flavor, add herbs and other >seasonings when the meal is reheated. > >5) Heavy cream can be frozen, but won't whip. > >6) Milk can be frozen for drinking, but often separates and needs to be >shaken or stirred to recombine. > >7) Vegetables, pastas, and grains are softer following freezing and >reheating. Undercook before freezing. If you're adding noodles to soups, >either add the raw noodles after thawing so they will cook during the >reheating process, or add raw noodles to the soup after cooling and just >before freezing. > >8) Cheese often changes texture in the freezer. ZMany hard cheeses become >crumbly - use in recipes but not for slicing. Hard cheeses freeze best if >grated before freezing. > > From " Frozen Assets " (great cookbook, I recommend it!) ISBN 1-891400-61-4 >Blessings, Quote Link to comment Share on other sites More sharing options...
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