What and What Not To Freeze (2024)

FAQs

What can you freeze and what can't you freeze? ›

Most individual ingredients can be frozen, and all Good Food recipes are helpfully labelled with freezing instructions. However, some foods simply aren't freezer friendly: Hard-boiled eggs go rubbery. Vegetables with a high water content, such as lettuce, cucumber, bean sprouts and radishes, go limp and mushy.

2. Citrus. Citrus fruits become soft and mushy after being frozen. You can preserve grapefruits and orange segments by canning them in juice or syrup.

There are some things that technically can not be frozen. Helium for example never actually freezes. Even near zero degrees Kelvin, it remains a fluid. A very weird fluid called a superfluid, that almost seems to defy gravity, but a fluid nonetheless.

In the real world the only exception to this is helium, for which quantum fluctuations stabilize the liquid state down to absolute zero.

From the foregoing samples, it is clear that mayonnaise and mayonnaise-containing products, such as egg salad, ham salad, chicken salad may be successfully frozen, stored, thawed and used, if the temperature of the freezing medium is greater than approximately -50°F. and less than approximately 0°F.

Yes! Prepare your mashed potatoes ahead of time, ready for when you need them. Refrigerate for up to 3 days and freeze for up to 3 months in an airtight container. Check out the full recipe for reheating instructions (you can reheat your mashed potatoes from frozen)!

Fruits that should not be refrigerated include bananas, apples, melons, and berries. Keep in mind that many fruits will ripen more quickly when left at room temperature but will stay fresh longer if refrigerated once ripe.

Most fruits freeze well: berries, cherries, peaches, plums, pears, grapes. The best way to freeze something is to think about how you're going to want to use it. So, if you're planning on strawberry pie, core and slice the strawberries in whatever way you'd like them to appear in your pie.

Does pasta freeze well? ›

Yes! Freezing fresh or cooked pasta by itself is the best way to do it. Cook your dry pasta al dente (which should be your plan anytime you cook pasta, especially if it is going into a hot sauce that will inevitably keep the cooking process going).

In general, liquor will not freeze though beer and wine will, though it's not always guaranteed.

You should never freeze anything containing eggs or egg-whites, fully cooked pasta or rice, fried foods (they get soggy), cucumbers, any salad with mayo or miracle whip (tuna salad, egg salad, chicken salad, etc), anything with icing that contains egg whites, lettuce, hard-boiled eggs, sour cream, etc., etc., etc.

Helium happens to be the only element that can't be solidified or frozen at normal atmospheric pressure. Only once you apply a pressure of 25 atmospheres at Helium's freezing point of −458 °F can you solidify it.

Well you can't freeze solid objects - metal, glass, etc. The word “frozen” generally means you have cooled a liquid or a gas to the point it becomes a solid. So solids like metal and glass can become more brittle, but they cannot become more “solid.”

Alcohol or very sugary liquids will not freeze in normal domestic freezers, however, even those will freeze at temperatures that domestic freezers can not reach.

Whole nuts and peanut butter, nut butters and seed butters have a high fat content and will not freeze dry well. Once out of their shells, nuts do not have a long shelf life and will preserve best when sealed tightly and stored in the refrigerator or vacuum sealed and consumed quickly.