What Foods Not to Freeze
In practice, any food can be frozen. In reality, not all food freezes well because of its texture or composition. Don’t freeze foods you can’t defrost and eat later. Here’s a list of foods that don’t freeze well:
Cakes with frosting: Frosting of fluffy egg whites or whipped cream, or cooked frostings become soft and weep (emit a thick liquid).
You can freeze the cake portion after scraping off the frosting. Cakes with butter-based frostings freeze well.
Cooked pasta: Reheated cooked pasta is soft, mushy, and shapeless.
Custards and cream-pie fillings: These foods turn watery and lumpy.
Egg whites and meringues: These crack, toughen, and turn rubbery.
Mayonnaise: This condiment breaks down and separates.
Raw fruits or vegetables with a high water content: Including lettuce, watermelon, citrus fruit, and cucumbers.
Tomatoes are an exception to this rule if you’re using them in cooked dishes, such as stews.
Sauces and gravy: Thickened sauces and gravies separate when they’re frozen.
Freeze your pan drippings; the juices produced from cooking a roast or turkey freeze well if you don’t add a thickener.
Yogurt, cream cheese, and sour cream: These dairy products tend to separate.