May 26 2008
Foods That Change During the Freezing Process
Yesterday I explained about foods that do not freeze well, and now I thought it would be important to also point out that there are several items that change during the freezing/thawing process.
Foods that change during the freezing process:
Sauces: Most sauces tend to thin out during the thawing process. Mostly due to the added water. You can try thickening them up with a little flour. Also if you notice that a thicker sauce tends to be too thick after thawing, you can thin with a little milk or water.
Flavorings: If you need to add onions, garlic or other things in a recipe, it is recommended to add these after you have thawed and you are ready to cook the dish. Seasonings lose much of their flavor in the freezing process. If you do add them ahead of time, you might add onion or garlic powder after you have thawed to further boost the flavor.
Gravy - Gravy is difficult to use after you have frozen it because the fat separates during the freezing process. You can blend the gravy or stir it once it has thawed to get it back to where you need it to be.
Veggies - These are mentioned in yesterday’s article. It would be wise to undercook them before you freeze them, so they can finish cooking when you are ready to prepare the meal for eating. If they are raw, they usually get a bit rubbery. You can however use them for cooking purposes at this point and you’d never notice the difference.
Cheese - They become more dried out during the freezing process. You can use them for grating or crumbling, but they will not slice.
There are many more, but this is a pretty good list to get started. Do you know of any others that are still edible but that will change during the freezing process?
