Sure, the freezer helps you extend the life of foods and beverages, a bonus in these tough economic times. But there are a number of items that do not do well on ice because the process impacts their appearance, texture, or taste.
Keep the following list in mind to avoid ending up disappointed or with a lot of waste. Here are 25 foods you should avoid freezing.
So, you overbought ingredients for your tailgate party’s top recipes? Avoid freezing leftover mayo, as it will change the condiment's consistency. Mayonnaise separates when frozen, resulting in an unappetizing, grainy liquid.
The USDA’s Food Safety and Inspection Service notes that salad greens are one of the items that don't fare well in the freezer. Defrosted lettuce is not only weird-looking and difficult to thaw out, but tastes just as unappealing.
Unless it’s french fries or onion rings, which can both be successfully reheated, avoid freezing food that’s already been fried. These items lose their signature crispiness and become soggy. Definitely not appetizing.
It’s tempting to think you can have the main ingredient for guacamole or avocado toast on hand at any time, but because avocados have a high water content, freezing them causes ice crystals to form, removing the fruit’s creamy texture. Worse, they often turn brown as they thaw.
Related: Creative and Delicious Recipes for Avocados, According to Redditors
There are those who swear by freezing milk, but there are numerous caveats. The thawing process can cause the milk to separate and turn grainy. To drink it, you should defrost milk in the fridge to prevent possible bacterial growth, and even then you may need to put it in a blender to regain its original texture. Worth it? We don't think so.
Rice and pastas that are fully cooked may tend to feel mushy and taste overcooked once thawed and reheated. If you have to freeze them undercook your rices and pastas slightly before you toss them in the freezer.
Related: Rice Reimagined: Here's How Savvy Home Cooks Transform Leftover Rice Into Entirely New Dishes
It’s tempting to chop up a bunch of potatoes and throw them in the freezer for use in soups, stews, hashes, and the like, but raw potatoes simply do not freeze well and therefore should be cooked, or partially cooked, beforehand.
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Making little egg “muffin” cups or freezing leftover frittatas in pieces for future meals can be a real time saver. But avoid putting whole eggs in the freezer, even if you score a dozen on sale. Once frozen, the insides expand and the shells often crack.
As with many items, cream cheese can be frozen, but that process will curtail how it’s best used after defrosting. While you can freeze cream cheese, freezing will change its texture, making it grainy and possibly more crumbly once it’s thawed. If you’re not baking or cooking with it, simply avoid freezing it to use again as a spread.
Just because you can, doesn’t mean you should. This is another example of that practice. Due to the varied ingredients, some dressings may never fully freeze, while others separate after thawing.
Despite the urge to slice up those extra cukes for future salads, avoid throwing this water-filled veggie into the freezer. As the National Center for Home Food Preservation notes, along with other veggies such as cabbage, celery or radishes, after thawing, the cucumber will appear limp and quickly develop an off color, aroma, and flavor.
If you’re dreaming of a juicy orange after a stint in the freezer, dream again. Citrus becomes mushy after being frozen. Instead, preserve oranges and grapefruits by canning, while lemons are best preserved in salt and spices. All citrus can also be dehydrated.
You might be tempted to chop up your garlic in advance and throw it in the freezer until it’s needed. Resist the urge. Along with other spices such as pepper, cloves, and some herbs, garlic tends to get strong and bitter after freezing.
Whether it’s egg, chicken, tuna, ham, or macaroni salad, share the leftover wealth quickly. These crowd-pleasing preparations simply do not freeze well, according to FoodSafety.gov.
FoodSafety.gov is blunt in its guidelines for unopened canned ham that’s labeled keep refrigerated: “Do not freeze.” Who are we to argue?
Heed this advice from FoodSafety.gov, especially around the holidays. It does not recommend freezing homemade eggnog at all, which is not surprising as we’ve already established eggs and dairy do not do well in the freezer.
The Food Safety and Inspection Service of the United States Department of Agriculture cautions against freezing canned food in no uncertain terms: “You can freeze almost any food. Some exceptions are canned food or eggs in shells.” As it explains, even cans frozen accidentally (left in a car or cold basement, for example), can present health problems.
Do not freeze a can of soda despite the appeal of a rapidly iced Coke. You know you’re going to forget to go back and drink it right away. It will pop and create a giant mess in the freezer. The Children’s Museum of Indianapolis offers details as to why this happens.
This suggestion from FoodSafety.gov is broad, as it says it’s simply “not recommended” to freeze live shellfish, from crab or lobster to clams, mussels, oysters, and scallops. If you’re lucky enough to score some live shellfish, wouldn’t you want to cook it immediately, anyway?
Since mushrooms contain a lot of water, when you freeze them raw, the water inside the mushroom cells can form ice crystals. As these crystals expand, they rupture the cell walls, resulting in a slimy and mushy texture upon thawing. If you must store mushrooms, place them in a paper bag and pop them in the fridge for up to a week. The bag will absorb excess moisture and prevent them from getting soggy.
Cakes adorned with delicate frostings or fillings, such as whipped cream or fruit compotes, can undergo unfavorable changes when frozen. The texture of the frosting might turn grainy and fruit fillings can release moisture — turning the cake into a sad, soggy fest.
Instead, place the cake in the fridge in an airtight container for short-term storage. If long-term storage is essential, consider freezing the cake and frosting separately, and then assemble when needed.
While frozen grapes can be a delicious snack, it's generally not recommended to freeze them if you plan on eating them fresh. This is because freezing grapes causes the water inside them to expand, which can damage their cellular structure and result in a mushy texture once thawed.
The delicate skin of grapes can also suffer from freezer burn — especially if not stored properly. If you plan on storing them for a while though, you can freeze grapes for up to up to a year. Just be sure to wash, dry, and store them in airtight containers or freezer bags to preserve their quality and prevent any bacterial growth.
Can't function without that morning cup of joe? Same here. Just be sure you're storing your java properly. Avoid keeping coffee beans or grounds in the freezer for daily use. The repeated process of freezing and thawing can lead to condensation, which can negatively affect its flavor or aroma. Also, coffee is highly absorbent and can pick up flavors and odors from other items in the freezer.
Instead, store your java in an airtight container and keep it in a cool, dark place. This will help preserve its freshness and flavor by protecting it from air, moisture, and light — all of which can degrade your coffee's quality over time.
Sure, freezing might seem like a smart way to stretch the shelf life of these dairy staples, but think twice. Once thawed, sour cream and yogurt lose their smooth, creamy consistency. Instead, you’re left with a grainy, watery mess that no amount of stirring can save.
If you think tossing Brie or cottage cheese in the freezer is a clever way to avoid spoilage, think again. These soft, high-moisture cheeses do not handle freezing well. Brie’s creamy center turns into a crumbly, sad shadow of its former self, while cottage cheese separates into watery curds. Ricotta? Same deal. If you plan to mix them into a recipe (like lasagna), you’re in the clear. But if you want a slice of Brie to top your crackers, leave it out of the freezer.
