Some foods are not suitable for the freezer. In fact, some break down to the point of being practically unusable after they are thawed. Although these foods may be safe to eat, the freezing process changes the structure and texture of them so much that they aren’t suitable for any recipe or meal — and yes, I learned this the hard way.

 

 

 

1. Potatoes

Potatoes, whether cooked or raw, are not BFFs with the freezer. They become crumbly and soft. They can also get water-logged and turn darker in color. If you must freeze them, only freeze twice-baked or mashed potatoes, which stand up a little better in the freezer.

2. Cakes with Frosting

They say to freeze the top layer of your wedding cake to enjoy on your first anniversary. Well, mine was not very enjoyable at all. The frosting was made with egg whites so it got soft and weeped into the cake, which made everything all mushy — not an ideal dessert for your first anniversary. Don’t worry, though; butter-based frostings freeze a lot better. Or you can scrape off the frosting before you freeze it. It won’t be as pretty, but you can spread on some fresh frosting after it’s thawed.

3. Cooked Pasta and Rice

Cooked pasta like spaghetti and macaroni and also rice get very mushy and soft after they are frozen alone and also tend to taste a bit warmed over. If you still want to freeze cooked noodles, mix them up with a gravy or sauce before you pop them in the freezer. This will help them retain their shape and texture.

4. Raw Veggies & Fruits with High Water Content

Fruits and veggies like watermelon, cucumbers, and lettuce don’t freeze well. The cell structure is typically destroyed when they are frozen, leaving you with a limp, tasteless mess. Tomatoes are the only exception — they actually stand up well if you are freezing them in a cooked dish like lasagna or soup.

5. Salad Dressing and Mayonnaise

Condiments like these curdle and separate when they are frozen. Unless you like that kind of thing on your sandwich, it’s best to avoid freezing them.

6. Gravy and Sauces

Gravies and sauces tend to separate when they are frozen. If you want to freeze them, try freezing them without the thickening agent. For example, freeze the pan drippings from your turkey, and add the cornstarch or flour when you are reheating it.

7. Fried Foods

All fried foods, with the exception of onion rings and French fries, become soggy and lose their crispness when they are frozen.

8. Hard Boiled Eggs

Think twice before freezing hard boiled eggs. They become rubbery and tough when frozen.