Preparing double or even triple recipes and freezing portions for later means you don’t have to cook every night to have a delicious and nutritious meal on the table.
Freezing is a great make-ahead strategy, but it doesn’t work for all foods. Some things simply don’t freeze well.
- Gravies and sauces thickened with cornstarch or flour will separate during the freezing process. You can freeze an unthickened sauce, and then add thickeners after thawing.
- Fruits and vegetables with a high water content, such as lettuce and watermelon, will become limp and soggy when thawed.
- Cooked potatoes develop a gritty texture when frozen.
- Fully cooked pasta may become mushy once reheated. Slightly undercook pasta before freezing it.
- Some dairy products, such as yogurt, sour cream, milk, and light cream, will separate when frozen.