8 foods you should never freeze

I know what you mean about freezing these foods. Potatoes (diced,as in soup) don’t freeze well either. But what about the frozen dinners with pasta??? How do they get away with it ???

This “author” doesn’t know what he/she is talking about. I freeze cooked whole grain rice all the time. Even defrosted in a microwave it is just fine for adding to soups, curries and even eating alone.

while I agree with most of your article, please consider the following:
Pasta (aldente) can and is frozen often – mixed with other ingredients – just look at the grocery frozen meal section. Peppers when diced or sliced and flashed frozen do very well – no loss of flavor but there is a slight texture change (great for cooking or as salad topping). Eggs can be frozen, but not in the shell. I do this often – yolks and whites scrambled together, 2 per muffin cup – freeze, pop out of muffin pan and store in freezer bag (do not thaw in microwave-they will cook), let thaw and use anyway you like – no difference in taste or texture and cook very well.

Rinse the starch off cooked rice, let it dry throughly,at room temperature…. Then, freeze it in a plastic container.
Computer literate, reality morons….nice generation coming up. Beginning to see why zombies are becoming so popular now.

I agree with Jasper! I freeze pasta ALL the time!! HELLOOOO!! Lasagna?? And for pasta/spaghetti..I just pop it in boiling water for 1 minute to heat thru! NEVER had mushy outcome!

Is that ALL greens or just lettuce?

Do not freeze pasta? That is so far from the truth, I make American chop suey, in fact, in mine I use at least 5 different pasta types, mix pasta sauce and then I place it into small containers and freeze them. When I’m ready for a quick meal I microwave one of the containers and it’s as good as when it was originally made. So that advice not to freeze pasta should be looked at again by someone who knows how to cook.

Stupid article according to myself and my coworkers.
There is no reason not to freeze onions, peppers, pasta, etc.
You can use the onions, peppers for stir fry, omelets etc.
Baked ziti, lasagna etc. tastes just as good as fresh.

What about freezing ham?

Regarding cheese. Only some crumble when thawed. Cheddar is the worst. Swiss the least. (In my opinion) Don’t be affraid to try any cheese and see for yourself. Even cheese that crumbles can be used! Saving money when buying cheese on sale and freezing for later makes common sense.

I agree with Jasper. Cooked pasta can be frozen. I’ve been freezing my home-made lasagna for years.

I have frozen onions and bell peppers for years yes they are not crisp any longer but still work great in soup, stews, etc. You can even buy them in the frozen food sections of most grocery stores

I know from experience that leftover cooked pasta is just fine when you freeze it. Its no different than any frozen pasta dinner you can buy at the supermarket. I even microwave frozen pasta but I don’t defrost.Comes out just fine, sauce too.

So, I guess all those ‘microwave dinners’ with pasta don’t count? I’ve never had a reason to freeze pasta, but will give it a try…just plain, no sauce, so that I can see what actually happens to it. Pasta mixed with cheese sauce, or red sauce, any sauce, will freeze well. Just not more than a month. Then it’s anyone’s guess what it will look and taste like. That’s homemade stuff, not what you get at the market freezer section.

If it was true that pasta and rice became a mushy mess when frozen – frozen food companies would not be able to sell these items at all. The key to freezing pasta and rice is to drain it well and not over-cook the pasta or rice in the first place.

I freeze fried foods all the time; you just have to heat them up in an oven so they come out crispy – no need to re-fry them.

I freeze Real Aged cheese, shredded and otherwise all the time. (Not the fake stuff made from oil) I have even frozen cream cheese (it’s not great on crackers after thawed because it does become crumbly, but you can still use it to mix into items you are cooking – it’s a better choice than throwing it out) I buy a big chunk of feta cheese from Costco and repackage into freezer bags and freeze it. If I did not freeze these items I would have to throw them out as they would go bad before I could use them, and I abhor wasting money.

Concerning cheese- It does crumble if you thaw it in the fridge, but if you thaw it on the counter for at least 24 hours (doesn’t hurt it) the oils mix back in and it slices wonderfully!

I’m not that great a cook and I’m SO pleased for all the comments that set this article right.