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

Solarjunkie

Frozen milk does turn yellow, but it goes white again when defrosted!
I always keep some in the freezer, saves having to drive several miles to the shops when the only thing I am short of is milk.

Possession

The frozen banana icecream also tastes delicious with a spoonful of crunchy peanut butter mixed in.

Lesm_2

Check out StillTasty
gives various ways of storing almost anything
Les

Plumjam

Shuffle a loaf of bread to put a bit of space/air in between the slices and you can take out as many as you need from a whole loaf. I take slices out in the morning to make our sandwiches - butter and fill them whilst frozen. They're defrosted and nicely fresh at lunchtime.
Cut large baked-in-store fresh loaves in half (or smaller) and you'll have 'baked-in-store' fresh a few times from the same loaf.
Don't freeze cooked eggs - the whites go like jelly - but freeze leftover egg whites. Defrost and make meringue - works every time.
My sister used to make sandwiches for the week with just about anything (except eggs), freeze them and just hand them out in the mornings. The children's were labelled with the filling, the husband's were labelled as his. They knew what they were getting but he had a surprise every day!

Bob9109

I have tried to freeze coconut milk in accordance with the tin but it always turns out runny....would suggest you don't bother....unless I am doing something wrong that is?

missusP

I lived in a place briefly which was overrun by tiny mites. The only solution was to chuck everything possible that couldnt be airsealed in the fridge or freezer, I froze flour, lentils ect. The plain flour was especially good for making pastry with as it was ready chilled.
Tofu frozen and then defrosted comes out firmer, my husband will only eat it this way.
I have heard of freezing cakes that have been covered with whipped cream, wrap in cling film, take film off before defrosting. Cake had never lasted long enough for me to try.
Rice, if I cook a large batch, I run cold water through it to cool faster, leave it in the sieve to cool and dry a bit, then freeze soon as poss.
I also seperate wraps/chiapattas then freeze. The bread is always frozen anway. I also freeze dairy free marg, especially if you get reduced stuff.

shehen23

melanzana wrote: »

Sliced or chopped raw onions...get the tears out of the way all at once!

They can be a bit soggy when defrosted, but great for soups, chilli, lasagne etc.

No more tears, exept on the day you chop!

Great idea, but for those like me who are particularly sensitive (my eyes go into spasm and I can't open them - not nice!) buying bags of chopped, frozen onions are the answer. They're usually on offer for a pound for a large bag which compares well with fresh. There's no waste, as you just use what you need, reseal the bag and put back into the freezer for next time. And in my experience they freeze really well with no deterioration of the product.

On another note, as a family of 5 with 3 teenagers we get through so much sliced bread that I just couldn't manage without freezing my bread even with going to the supermarket twice a week. I can stock up, and not worry about running out (we are rural and miles from the nearest shop). Saves on diesel too

LarLar

Something i struggle with is figuring out dates, and how long i can freeze stuff for. Any tips? or useful sites for helping with this. Also should you freeze something before it's before date or one the before date?

melanzana

shehen23 wrote: »

Great idea, but for those like me who are particularly sensitive (my eyes go into spasm and I can't open them - not nice!) buying bags of chopped, frozen onions are the answer. They're usually on offer for a pound for a large bag which compares well with fresh. There's no waste, as you just use what you need, reseal the bag and put back into the freezer for next time. And in my experience they freeze really well with no deterioration of the product.

I feel your onion tears! But for those who want to chop and slice their own, no tears if you, ahem, stuff your nostrils with tissue or kitchen roll.

You will look a fright, but very few tears...it really works, for me anyhow.

Wear cheap latex gloves aswell, and hands are onion free fragrance too!

susieewong

one-non-blonde wrote: »

I suspect the answer is no, but what about pate? I have the best part of a kilo in the fridge with a use by date of tomorrow. I'm liberal with dates so would probably give it 'til Friday, but I think even then there will be a significant amount left!

Yes pate freezes very well - we always stock up on special offers after Christmas; it doesn't matter whether it's smooth pate or the ones with bits in.