Great 'food items that freeze (and those that don't)' Hunt

katskorner · 15 May 2013 at 9:35PM

Jamsi wrote: »

I have always frozen cheese and butter.
I don't think Mashed potato freezes very well, goes very mushy and watery when thawed.... Unless I am doing it wrong

Never had a problem freezing mash. We open freeze it in scoops and bag when frozen. Works really well.

royr · 15 May 2013 at 9:35PM

Pate freezes well
Some hard cheeses become crumbly - use in omelette, cheese sauce, cheese on toast etc
Bacon/gammon sometimes becomes more salty

Alton_Towers · 15 May 2013 at 9:37PM

Breadcrumbs, I keep a bag in the freezer and when I have leftover bread chop off the crusts and blitz in the processor and empty into the bag in the freezer. Great for toppings and coating chicken, fish etc.

royr · 15 May 2013 at 9:41PM

Bones, carcases, fish head etc can be frozen (separately!) until you have enough to make a proper stock

Steve059 · 15 May 2013 at 9:48PM

I use celery in soups, and the cheapest option is to buy a whole head, use what I need and freeze the rest. It freezes well, but needs to be chopped into 2cm (1 inch) pieces, blanched (ie. boiled for a very short time) and then frozen in the water it's been blanched in. The blanching destroys the enzyme that makes it spoil. Freezing it in water means that there's ice crystals both inside and outside the cells, so it doesn't turn to mush when defrosted. I usually use about 125g of celery in 200ml of water and this fits nicely in a 500ml freezer tub. When making my next batch of soup with this I just put the whole frozen block in the pan and reduce the amount of water by 200ml.

kittendothroar · 15 May 2013 at 9:51PM

I have frozen most things but super happy to be able to freeze pate - providing covers home made too?

I did freeze roasted new potatoes the other day but whilst edible they were a bit squidgy....

I always freeze grated mature cheese, or buy bags of it pre-grated on offer/ reduced, works perfectly in cooked dishes.

I've found couscous freezes well too.

Ham etc also no problem freezing

elizabethhull · 15 May 2013 at 11:58PM

The 'freeze & crumble from bag' tip suggested for herbs works excellently for spinach. Means you can scoop up all those reduced bags of fresh spinach and freeze for use as & when.
I freeze Brie cheese and it's fine, also other things mentioned like pork pies, leftover rice & pasta, reduced cartons of fruit juice, even whole roast dinners (not the roast potatoes, though).
Home-grown rhubarb I just slice, polybag, exclude air & freeze. No need to mess about blanching.
Basically, if I'm not sure, I freeze it & see ! It seems to me almost anything can be frozen, you just sometimes have to be prepared for a change in texture and rethink how you use it.

Carriannelouise · 16 May 2013 at 1:25AM

I cannot believe that no one has posted about banana "icecream"! i always freeze bananas that are about to go past the point of no return, i chop them roughly, add a tablespoon of two of cream (or if frozen even better use 1 icecube sized piece) per banana(label the bags to let you know) and whizz in the food processor or smoothie maker for soft delicious icecream

x

rosepink · 16 May 2013 at 3:46AM

I often freeze grapes if I have too many.They are delicious eaten frozen in hot weather and children love them as they seem to become even sweeter! They also make a nice end to a dinner party with cheese etc.
I also have frozen bananas on a lolly stick , since living in the caribbean, where they were plentiful but went off too quickly.
You can also put new tights in the freezer to help them last longer!!!!!!!!

bossymoo · 16 May 2013 at 4:11AM

I put new bags of flour, rice and other dried stuff in freezer for 48hrs - avoids the problem of mites.

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Great 'food items that freeze (and those that don't)' Hunt

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