**Freezer Do's and Dont's
Source of Recipe
unknown
List of Ingredients
Foods you should not freeze: Cottage cheese ( have frozen in
cassaroles turned out ok) Whipping cream Cream cheese ( have frozen
in MAM mashed potatoes ok here too) Eggs, raw or hard cooked
Sour cream ( have frozen in stroganoff, and MAM potatoes- ok)
Cake icings made with egg whites become foamy.
Cream fillings and soft frostings have an undesirable texture.
Pies made with custard or cream fillings become watery or lumpy.
Cooked egg white become tough and rubbery.
Fried foods tend to lose their crispness and become soggy.
Fruit jelly in sandwiches may soak into the bread.
Soft cheese (such as cream cheese) becomes watery with an undesirable
texture.
Mayonnaise separates.
Sour cream becomes thin and watery.
Potatoes cooked in soups and stews become mushy and may darken.
THESE FOODS CHANGE SOMEWHAT 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.
Cheeses change texture in the freezer. Most hard cheeses turn
crumbly, which makes them okay for grating, but not for slicingRecipe
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