There is a certain list of items that people seem to think that you can’t freeze. However, many of these items can be found in grocery freezer aisles everywhere.
We have tested all of these items (and we test each of the recipes that we post) for freeze ability and we have found that they all maintain their taste and texture just fine when frozen.
Here are some of the items in question and special considerations for each.
(We also give detailed instructions for freezing and thawing these items in each individual recipe, so that you know exactly what to do.)
- Potatoes: Cooked potatoes are just fine, even mashed potatoes freeze well. You will want to be cautious with raw potatoes as they oxidize (turn brown or black much like apples) when they are exposed to air. In our recipes, you will see that potatoes are either cooked before hand, or they are frozen raw, but submerged in liquid (such as broth).
- Apples: Apples will oxidize, or turn brown if they are exposed to air. However, raw apples can be flash frozen if they are first tossed in lemon juice. Cooked apples freeze in recipes just fine.
- Eggs: No problems here! You can freeze cooked eggs, as in scrambles or egg casseroles, and you can even freeze eggs raw (such as in a strata type dish or individual eggs, just make sure you remove the shell first!) So go ahead and stock up when there is a sale.
- Pasta: There are lots of pasta dishes for sale in freeze aisles these days. We have found that the key is cooking the pasta al dente before freezing and keeping sauces/liquids separate until serving day. This ensures that your pasta will not become mushy when it thaws or soak up all of the sauce/broth, etc.
- Rice: Here is another one you will find in your local grocery aisle. Cooked rice freezes just fine in rice dishes (such as casseroles), but you can also freeze portions to use it as a side (we often do this with stir fry dishes). Again the secret is to undercook it just slightly so that it doesn’t become too mushy or too crumbly when you thaw it.
- Milk based products (sour cream, milk, cottage cheese): The concern with dairy is that it will separate when the dish is thawed or reheated. Many readers tend to think that cheeses with become crumbly. But we have worked hard to make sure that you can keep dairy in your diet when you freezer cook! The secret to dairy is thawing gently. Make sure to pull your meals out 24-48 hours before serving and allow it to thaw slowly, but thoroughly in the refrigerator. If you are working with something like a soup, you can stir it as it reheats to make sure there isn’t separation. With hard cheeses, as long as it is shredded, cubed, or sliced you should be just fine! We even have a freezable yogurt recipe.