Do all foods freeze well?

9 Blog 9 Do all foods freeze well?

No, it totally depends on the content and texture of what you are freezing. At Hey Fresto, we only freeze viable foodstuffs, that when defrosted, will maintain all the quality ingredients that we make our ready-made meals with.

With raw foods, the water content is a main factor. The more water a foodstuff contains, the less likely it is to freeze well. Even when foods are cooked, there is still water remaining, which is not necessarily appealing visually, but also in terms of taste. Potentially, discolouration can occur, making items such as cooked cabbage take on a yellow or brownish tinge and often an unpleasant aroma.

Equally so, there are some foods that you may never have dreamed of freezing, and some that you should never freeze under any circumstances. Here are some tips and rules to follow on unviable foods to freeze.

Here are a few tips

Whilst we continually think about ‘no wastage’, sometimes the best thing to do is, frankly, throw it away! Follow some basic rules and you will be able to freeze and not overpack your freezer with leftovers etc., that you may never use.

  1. The most important aspect of freezing: Freezing will not make food taste miraculously better if you hated the taste of it before! The chances are that it will taste even worse! Freezing alters the texture of food as it is reheated and if you did not enjoy it for dinner the night before, just cut your losses now! Our ready-made meals save time and indecision, as once heated, they will always be exactly right.
  2. If you are freezing a raw food with a high moisture content (think cucumbers, watermelon, oranges, leafy salad or veg) you intend on eating raw again, forget about it. The moisture that keeps the food crisp and intact does not behave the same way after thawing. A defrosted tomato on top of your salad, is a big no-no. However, if you want to make something like a tomato sauce, it will work…
  3. Beware of creamy substances such as custards, blocks of cheese, yoghurt, cream – all of these dairy products freeze horribly as the curds separate from the whey. Again, if you are using for cooking, you can salvage some of these, but err on the side of caution.

These rules apply to home freezing, not to specialist manufactured frozen ready meals.

Foods not to freeze

Some good examples of foods that become a complete mess if frozen.

Vegetables: Celery, cucumbers, lettuce, onions, peppers (especially green), potatoes (especially raw), radishes, sprouts, salad greens, cabbage and any other leafy greens.

Fruit: Apples, grapefruit, grapes (unless you are eating them frozen), lemons, limes, oranges (DO freeze citrus zest!), watermelon.

Dairy: Cheese (especially soft varieties), cottage cheese, cream cheese, custard, eggs in shells, mayonnaise, sour cream, salad dressing, yoghurt.

Herbs: (if frozen alone in sprigs): Basil, chives, parsley, other soft herbs.

Other: Crumb toppings on casseroles and baked dishes, frosting (egg white and cream-based), meringue mixture (uncooked) fried foods, pasta, rice, sauces (especially those made with corn starch or flour). It may seem a bit of a minefield, so hopefully, this will guide you to successful freezing.

Remember that Hey Fresto produce high-quality foods, ready-made under the correct conditions and to an extremely high standard.

Pin It on Pinterest