From lettuce to cream cheese, there are certain foods you shouldn’t freeze.
Leafy Greens
Leafy greens contain a lot of water.
Use leftover leafy greens in main-dish salads, or stir them into soups and stewsjust don’t freeze them.
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Raw Eggs
Eggs cooked into popular and convenientbreakfast casserolesare fine to put in the freezer.
However, don’t take a stab at freeze raw eggs in the shell.
(And don’t forget to add the Parmesan rind to the soup for deeper flavor.)
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Yogurt
As a dairy product,yogurtcan separate and become watery and grainy when thawed from frozen.
It is still safe to eat, however, if the altered taste and texture don’t bother you.
Freezing damages the polymers and colloids that bind gelatin together, which in turn ruins the texture of Jell-O.
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Defrosted cream cheese is great for baking, however.
Just allow plenty of time for the block to thaw before using.
For best freezing results, freeze cream cheese unopened in its original packaging.
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Fried Foods
Fried chickenand breaded mozzarella sticks are always best served hot.
Just know the hot-out-of-the-skillet crispy crust is likely to be mushy once reheated.
If you do freeze your bumper crop of tomatoes, expect to cook them down in sauces or stews.
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How long would it really take you to use up gallon-size containers of mustard and mayonnaise?
Don’t even think about freezing them, because the ingredients will separate and create something totally unappetizing.
This is especially true for mayonnaise.
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Whatever you do, don’t freeze them.
When thawed, this results in a mushy mess, much like overcooked pasta or rice.
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