How many times have you wondered to yourself “can I freeze this?” For the most part the answer is yes. However, there are few food items that you need to stay away from and a few others that need to be modified afterwards. Having a well stocked pantry and freezer are essential to keeping athletes like runners, cyclists and triathletes organized, well fueled and helps them save money.
The two lists below will help you navigate the world of what foods you can freeze and what foods you can not freeze.
Foods That Do Not Freeze Well
1. Sour Cream
Becomes thin and watery
Separates if frozen on its own. It’s fine as long as mixed in with other ingredients.
3. Cream Cheese
The texture changes and it becomes watery.
It will crumble if left whole. It’s ok for shredding and in recipes.
5. Fried Foods
They become soggy and lose their crispness.
6. Egg Whites (Cooked)
They become tough and rubbery.
7. Cream Pies
They become watery and/or lumpy.
8. Cream Fillings
The texture changes.
The texture changes.
10. Icing (Made with Egg Whites)
They become foamy.
Foods that Change Slightly
1. Raw Vegetables
They lose their crispness. However, if prepared properly, can be used for cooking stews, soups or making stocks. You can blanch them and put them in a baggy for later use.
Has the tendency to change texture. Not always though.
3. Heavy Cream
You can no longer whip it when thawed. However, you can still use it for cooking.
4. Pasta and Grains
They become softer after freezing and reheating. Undercook before freezing to counter-balance.
5. Seasonings (Fresh Herbs)
Flavor can increase or diminish with freezing. Add in the final seasonings afterwards when possible.
6. Thick Sauces and Stews
They tend to get thicker after reheating so you will need to thin them out.
7. Gravies or Fat-Based Sauces
May separate and will need to recombined.
Having a well stocked pantry and freezer are essential to keeping athletes like runners, cyclists and triathletes organized, well fueled and helps them save money.
Related Article: The Athletes Kitchen, Stocking the Freezer