You’ve mastered the art of making ice cubes. And you’ve got ice cream and TV dinners down pat too.
But when it comes to freezing other foods, you have these questions about the things in your fridge or pantry that you know are going to go bad if you don’t do something. You are always wondering: Will they freeze?
Wonder no more. Post these answers on your freezer door, keeping in mind that while freezing preserves food in its most natural condition, it does not improve quality. The information comes from dietitians and food-industry spokesmen.
Don’t be afraid to try freezing different foods. Not only will it keep them from spoiling, but it also may save you a trip to the grocery. (We always keep coffee in our freezer. Chocolate chips and nuts too.)
Avocados-Can be frozen if already mashed or blended. Add lime or lemon juice to keep from darkening. And, yes, you can freeze leftover guacamole.
Beans-Dried beans freeze well after cooking. Undercook, as they soften during freezing.
Butter-Freezes beautifully if well wrapped so it won’t pick up any freezer flavor.
Breads and coffeecakes-Yeast and quick breads freeze well. Double-bag store-bought bread and rolls before freezing. For frosted sweet breads and cakes, freeze first unwrapped, then wrap and return to freezer. (If homemade, frost after freezing, not before.) Another tip: Slice and butter a loaf of French bread before you freeze it. When ready to use, it can be put in the oven frozen. (Wrap in foil). Allow an extra 10 to 15 minutes to heat.
Cakes-Baked cake layers freeze well, much better than cake batter.
Cereal snack mix-Freezes fine.
Cheddar and other hard cheeses-Will freeze but may become crumbly when thawed. If so, use in cooking.
Cheesecake-Freezes OK for a week or so, but the texture will change.
Coffee-Freezing it will keep it a little fresher.
Cookies-Freeze well if baked. (Some raw doughs, formulated for freezing, also freeze well.)
Cottage cheese-Can freeze but may get crumbly.
Crackers and chips-Can be frozen but tend to absorb moisture. That’s fine if you want to use the crackers or chips in casseroles. But if you want to dip salsa with them, you will need to try to crisp them in the oven at the lowest heat setting after thawing.
Cream cheese-Doesn’t freeze well because it tends to crumble when thawed. After freezing, it’s fine for cooking but not very attractive.
Eggs-Whole (beaten, not in shell) or separated, freeze fine. But not hard-cooked; the whites get rubbery.
Fish-freezes well whole, cleaned or filleted.
Flours-Freeze fine. If you have room, it’s a good idea to store flours, especially whole wheat, in the freezer to keep them fresh..
Fresh herbs-Freeze in plastic bags. Use for flavoring rather than garnishing.
Fruits-Most fruits freeze fine with proper preparation. Check a basic cookbook for individual instructions.
Grapes-Yes. In fact, eating frozen grapes has been one of the trendy diet tricks in the last few years. (They are refreshing and take longer to eat than the fresh.) However, grapes get soft when thawed.
Meats-Freeze fine, but fatty meats such as bacons and sausages can’t be frozen as long as lean meats because the fat tends to get rancid.
Milk, buttermilk and cream-Can freeze but may have some separation. If so, stir well and use only in baked goods.
Nuts-Both shelled and in shell freeze well.
Pancake batter-Not recommended. Instead, make extra batter into pancakes and freeze them, separated by waxed paper, for fast breakfasts.
Pasta-Fresh or cooked pasta can be frozen but tends to change in consistency.
Pies-The preferred method for freezing fruit pies is unbaked. Better yet, freeze filling separately from crust.
Poultry-Freezes well raw or cooked. Don’t stuff before freezing.
Processed cheese-Can freeze for short periods.
Sandwiches-Freeze well, but mayonnaise tends to separate when frozen. Use butter or mustard instead. And add lettuce and tomatoes, which get mushy when frozen, just before serving.
Shrimp-Raw and cooked freeze well.
Yogurt-Can vary with the brand, but generally not recommended because texture changes.
Vegetables-Most can be frozen successfully. Check a basic cookbook for individual instructions.
Zucchini-Freezes fine. So does zucchini bread.
For a free booklet on preparing fruits, vegetables, cooked foods and other foodstuffs for the freezer as well as a storage time chart, send your name and address to “Freeze It! Home Freezing Made Easy,” Ziploc freezer bags, Department Number 3900-SH, Box 78980, New Augusta, Ind. 46278.
