What foods can/can't you freeze?

babyshoes

Watery mash - just microwave it until it is hot, stirring regularly. Watery-ness will go. Don't freeze it with the fatty, tasty extras like butter / cream / mayo though, the fat will separate while heating.

mysk_girl

Custard. Splits and goes all minging when you defrost it.

Hillbilly1

Annoyingly pasta doesn't defrost and reheat well... I do rice based natch cooking for lunches!

Good thread - what have people found with egg based stuff like quiche/frittata? We can get alot of eggs in one go from work so end up eating them quite quickly, would be nice to freeze the produce!

RAS

And cabbage, chop, just frighten with hot water and then drain really well. That way when you de-frost it is ok for bubble and squeak if nothing else.

System

Judi wrote: »

Ive never been very successful with mashed potatoes. Pity really as thats the only type of potato that hubby likes. I could cook a job lot on the Wednesday and me and our son could eat wedges, chips or roasts on a weekend (i'll be damned if i am cooking both!).

The mash defrosts and turns watery.

I havent been successful with rhubarb either.

i always freeze mash and when i need it i bake it in the oven , i find its better not to use milk only marg/butter when making it though

Pink.

This thread should help:

What foods can/can't you freeze?

I'll add this thread to that one later.

Pink

krlyr

With mash, I always make it with less milk than usual if I'm going to freeze it, because I know it tends to go a little softer when microwaved. I make it just slightly too firm for our tastes but once it's reheated it's perfect.

Linda32

Kimberley,

Cabbage freezes perfectly, just slice into shreads and put in a freezer bag. Then when you want some just pick out a handfull and cook as normal.

Hillbilly1 wrote: »

Annoyingly pasta doesn't defrost and reheat well... I do rice based natch cooking for lunches!

Good thread - what have people found with egg based stuff like quiche/frittata? We can get alot of eggs in one go from work so end up eating them quite quickly, would be nice to freeze the produce!

Hi, Quiche freezes just fine. Defrosts and re-heats just the same as before it was frozen. I've done it with both home made and shop bought ones. I cut into portions and freeze.

With pasta I make a batch of cheese/mac/bacon type thing then portion up and freeze. When you defrost it, I agree it dosn't look great :eek: but I find if you add further grated cheese or some fresh sauce and re-heat in the oven rather than the microwave then its as good as new.

Hillbilly1

Thanks Linda32 - will make quiche... and pasta bakes!

londonlydia

Anyone have any advice for freezing bacon? Only my OH eats it as I Babe turned me of eating piggies, and he can't chomp through a pack before it wastes....