I have to travel some distance to purchase certain foods. Because of that, I buy more than I need for one meal and freeze the rest. I learned that cheese loses its consistency when thawed, but still works if cooked. Other frozen foods I can cook but they can't be used as fresh, like onions and peppers. I'm just starting to learn these things. Any other foods I should watch out for?

As noted, cheese loses its cohesiveness and thus becomes crumbly. If it is that kind of a cheese to begin with however, then it works fine to freeze it (such as blue, any cheese you will later grate in a cuisinart, goat, etc.).

All dairy products, whether standalone or when a major component of anything will decompose in a most unappealing way.

Produce - obviously. Well that's actually a more complicated subject, but just assume no go on fruits and veg and you'll be safer than not. Otherwise, research freezing produce. You have enzyme issues here too.

Certainly there are others, but these were the ones that came to mind.

Any dark fleshed, oily fish such as blue fish or mackerel. There are certain other species that lose something in freezing as well, such as tuna, salmon or cod...

The opposite of your question, but I don't mind 'overbuying' many fruit because they can be frozen if not eaten in a timely manner. Like cheese, they won't be the same when thawed. But, I like frozen grapes / peaches / strawberries, etc. Bananas can also be frozen for use in banana bread. When they get too brown for eating, but I don't have enough for bread, (or I don't have time to bake) I peel, mash & freeze the banana. When I get ready to bake the banana bread, just toss the banana in the mixer frozen.

Why would you buy fresh produce/fruit when you can just as easily buy frozen produce/fruit that is just as good?

I've never found a good frozen banana! ;)
In other instances, it is personal preference. I prefer fresh produce - especially in the summer when it's locally grown (or from my own garden).

Don't freeze lettuce, cabbage, any leafy green things, tomatoes, eggs, cheese, sour cream, milk, strawberries, or in my opinion, meat, bread, pizza and Meyer lemon juice.

Amazingly, whipping cream whipped freezes well in blobs, just the right size to plop on desserts and whole green or red peppers freeze marvelously. So do chocolate chip cookies and Snickers bars. Ice cubes are good also. Other than that I don't have much use for my freezer.

Peaches get cold damage from refrigeration, freezing may be better for them than cooling. I have been told by a licensed fugu chef that it ruins the texture of fugu. They apparently sell frozen fugu in some parts of the US but I havent had it, going to trust his word on that.

We freeze hard cheeses like parmesean with no problems. Also, butter freezes nicely.

Pesto was a surprise since it's pretty oily. It freezes well, but loses some of the bright green color.

Some prepared sauces (or stews, for that matter) actually improve when frozen. It gives the ingredients a chance to slowly meld.

Fresh milk freezes perfectly. Lots of vegetables/fruits that don't freeze well whole, do fine when chopped. Meat needs to be vacuum packed to freeze well.

I've never found a good frozen banana! ;)



Unless the frozen banana was dipped in chocolate and topped with chopped peanuts. :p


Actually, I watched an episode of Good Eats on FoodTV that mentioned freezing damages the banana's cellular structure. The water crystals in the banana freeze and form knifelike shapes that pierce the cells and the bananas turn to mush after defrosting.


Steve

Definately Eggs!!

Freezing does, indeed, change the structure of most fruits & vegetables, such that when thawed they seem sort of mushy. Sometimes that's OK, as frozen strawberries (and other fruit) are just fine for making smoothies, sauces, and in certain cooked recipes.

Vegetables should never enter a freezer ever.

freezing a full watermelon shouldn't be attempted. upon thawing the whole thing basically falls apart...too much cell wall damage from the freezing.

From personal experience, the one meat that one should avoid freezing (or indeed buying frozen) is lamb. Always buy fresh lamb to avoid the experence of eating do it yourself mutton. Lamb that has been frozen is much tougher and stronger flavoured.

Apparently a Japanese company has developed a new freezing technology that permits them to freeze fish while minimizing cell wall damage:
http://www.jetro.go.jp/thailand/e/data/karinmaru.pdf

Cooked potatoes and rice fare badly in the freezer. I've heard that ham suffers as well. Bananas turn black but that's ok if they're going into banana bread or smoothies. Many foods freeze well for a while but frost-free freezers will dehydrate most anything if they're stored too long.

I've heard that open bottles of wine can be frozen successfully, preserving the wine's quality better than refrigeration, but I've never been brave enough to try it.

Interesting how much contradictory information this thread has elicited.

Vegetables should never enter a freezer ever.

Agreed. I despise frozen vegetables. ^

Any dark fleshed, oily fish such as blue fish or mackerel. There are certain other species that lose something in freezing as well, such as tuna, salmon or cod...

I thought I had heard that most fish used for sushi/sashimi was frozen first as a way to kill parasites?

I thought I had heard that most fish used for sushi/sashimi was frozen first as a way to kill parasites?

I've heard flash frozen. Maybe not so long and cold to damage the cell walls?

I don't like deepfreezing fresh meat because of the above though cooked meat is perfectly o.k. to freeze.

Vegetables that are seeds, such as beans, peas, corn are o.k. to freeze, Not optimal but o.k. I guess the rule is how much water the stuff has to being with: the greater the %age, the less likely it'll freeze well.

I also freeze blueberries and blackberries in season to have a supply ready (for sauces, compotes and pancakes as it breaks apart when thawed) later in the year.

Stews and sauces, particularly those with tomatoes, are great if you make a lot and don't want eat it straight away.

Bread is o.k. to freeze but I wouldn't freeze any good bread (so why freeze it in the first place?)

I thought I had heard that most fish used for sushi/sashimi was frozen first as a way to kill parasites?
Yes. And the method I was taught/told does not invovle flash freezing though I suspect it is nicer.

Egg whites can be frozen and then thawed and whipped later (how violent!). I don't think the yolks can be frozen/thawed for use as successfully, but then I haven't tried it.

Caviar. Freezing changes the consistency and it is FAR TOO EXPENSIVE to be wasted!

Egg whites can be frozen and then thawed and whipped later (how violent!). I don't think the yolks can be frozen/thawed for use as successfully, but then I haven't tried it.

Whip them first! Once they have been properly beaten :eek: plop tablespoons full of their fluffy whiteness on cookie sheets, freeze, when frozen transfer to plastic ziplock freezer bags. Instant whipped cream for your late-night sundae or last-minute company dessert over berries. Or whatever you usually do with whipped cream.

Think you're right that yolks don't freeze. But if UA is any kind of culinary example, I think omelets freeze and microwave relatively well. (It IS relative, like compared to chunks of rubber meat.) I haven't tried this at home, because why would I, when making fresh omelets is quicker than defrosting old ones?

I should add that ketchups & mustards should not be frozen either.

Caviar. Freezing changes the consistency and it is FAR TOO EXPENSIVE to be wasted!
Except for me, I've never had caviar outside of First Class. :D

Never freeze tofu!

Unlike many people, I love tofu, but it undergoes a disgusting transformation when frozen. It separates and freezes into something like looks like a slice of brain.

Milk actually freezes very well. So do the hard cheeses and butter. And eggs, as well, if they are removed from the shells and either (1) whites frozen individually or (2) yolks broken and whipped together with whites and frozen in portions. Rice also can be frozen and then steamed back to life in the microwave in ziplok bags.

You can freeze eggs if you beat them & then put either a pinch of sugar or a pinch of salt in them (depending on their end use when defrosted). I freeze whole lemons all the time--they come out mushy so can't use them as wedges but I get a ton of juice out of them. I also freeze buttermilk, cream, coconut milk & reg. milk. I don't use these often--usually in a recipe so I just freeze what is leftover. I also freeze canned chipotle chilis---never can use the whole can--then i can just break off a little piece as needed. I also buy a big container of raw peeled garlic at Costco & freeze them. Just pop out a few cloves as needed. Many vegetables & fruits can be frozen successfully if blanched first.

It separates and freezes into something like looks like a slice of brain.
I've heard that brains are as physically soft-felt like tofu.

I think vegetable foods should not be frozen,though most of the time people does it...it should not be for the main reason that it loses all its proteins and vitamins when u freeze it and its useless to eat that