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Unexpected Freezable Foods

katiepie Jan 15, 2007 12:17 PM

I've been fascinated by the recent threads about foods that don't spoil, foods that don't need to be refrigerated, etc. and was wondering if there are foods that people would be suprised to learn that you can freeze (ginger and nuts come to mind.) Everyone knows it's okay to freeze meats, but would never dream of freezing a block of cheese... is there anything unexpected that you can throw in the freezer and not risk quality or taste?

  1. c
    cheryl_h Jan 16, 2007 09:46 PM

    Asian noodles. We buy udon, Shanghai noodles and others from the Asian groceries and keep them in the freezer until we're ready to eat them.

    1. w
      WHills Jan 16, 2007 06:19 PM

      Garlic and green onions. I always get tired of buying too much of these two items and then having to throw the rest away. I wash and chop the green onions and freeze it in a plastic bag. It's a little soggy, but it works fine in taste for stir-fry. Garlic is the same way.

      1. c
        crn Jan 16, 2007 05:13 PM

        Does it turn brown?

        2 Replies
        1. re: crn
          mcel215 Jan 16, 2007 06:00 PM

          I don't believe avacado turns brown in the freezer., because Trader
          Joe's sells them frozen and they aren't brown.
          I would squeeze lemon on them before I froze them tho.

          1. re: mcel215
            RShea78 Jan 16, 2007 07:57 PM


            ""The flesh oxidizes and turns brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled.""

            (Paragraph next to the "Two Avocado fruits" picture.

            Some other fruits and vegetables will brown quickly after exposure to the air. I know of "Fruit Fresh" is recomended to treat fruits and vegetables prior to freezing or canning



            Some home freezing or canning experts recommends using ascorbic acid if FF isn't available. (found in Vitamin C). You need the pure form (USP) as the fillers can upset the desired appearance.


        2. d
          dibob817 Jan 16, 2007 01:29 PM

          in the summer , when the garden blooms, i freeze as many tomatoes that i have no immediate use for. They cant be used in salads, but they r the same in stocks,soups,chili,sauces,etc.
          I simply wash , dry and pack in a bag, and when it comes time to use 1, take it out, run under cold water and slip the skin off, (1 minute max) and u r good to go.

          1. blue room Jan 16, 2007 01:13 PM

            Mashed avocado.

            2 Replies
            1. re: blue room
              orangewasabi Jan 16, 2007 03:10 PM

              nooo, really?! it thaws and tastes the same?

              1. re: blue room
                pamalamb Jan 16, 2007 04:48 PM

                Does it brown?

              2. w
                wayne keyser Jan 16, 2007 01:33 AM

                I get 5-pound chunks of blue cheese (nothing fine, just workaday blue cheese) and freeze in quarters - works fine for me.

                Same with mozzarella - it's just gonna be melted anyway - and parmesan.

                1. p
                  piccola Jan 16, 2007 12:02 AM

                  Tofu. Yes, it changes the texture, but a lot of people prefer it that way.

                  Eggs. You have to either separate the whites and yolks, or beat them together - no putting a whole egg in there - but it works.

                  1. l
                    LBeff Jan 15, 2007 10:00 PM

                    I keep all of my nuts, seeds and ginger in the freezer. Ginger is so easy to grate when it's frozen; no loss of juice!

                    I also keep fresh pasta, butter and corn tortillas in the freezer.

                    1. Olivia Jan 15, 2007 08:00 PM

                      Leftover cooked rice freezes very well.

                      I assumed this was one of those "everyone knows this" tips, but when I stated this last week at a work luncheon, I may have well have said "I love photocopying my butt!".

                      1. pikawicca Jan 15, 2007 07:01 PM

                        Did you put them in freezer bags, or naked? Can you use the frozen rind?

                        3 Replies
                        1. re: pikawicca
                          IndyGirl Jan 15, 2007 07:22 PM

                          I put in freezer bags so they don't get freezer-burned. They'll last a lot longer in there that way.

                          1. re: pikawicca
                            ncs821 Jan 16, 2007 11:27 AM

                            I just put them in there "naked". I haven't used the rind; it's a little discolored and seems softer than when they're fresh.

                            1. re: pikawicca
                              Katie Nell Jan 16, 2007 06:07 PM

                              I forget what magazine I was reading just the other day (maybe Fine Cooking?) and they recommend saving the rinds after you've juiced them, and freezing them to use later for zest. I have some in the freezer right now to try it out- I guess we'll see!

                            2. n
                              ncs821 Jan 15, 2007 06:58 PM

                              I had an abundance of lemons and limes this summer so I tossed them (whole) into the freezer. They're better than fresh! Put in the microwave for a couple secs and they're so juicy that it's unreal.

                              4 Replies
                              1. re: ncs821
                                orangewasabi Jan 15, 2007 07:06 PM

                                seriously? they taste the same?

                                1. re: orangewasabi
                                  ncs821 Jan 16, 2007 11:26 AM

                                  Yes, the only difference that I can tell is that they're easier to squeeze and juicier.

                                  1. re: ncs821
                                    RShea78 Jan 16, 2007 01:47 PM

                                    I think the "jucier" part is a result of the pulp sacks rupturing during the freeze. Perhaps being intact isolates them from off flavoring as I put lemonaid in the freezer for making freezer pops came out rather nasty, "freezer like taste".


                                    1. re: ncs821
                                      orangewasabi Jan 16, 2007 03:07 PM

                                      that's a wicked tip then! thank you!
                                      I can see them being juicier, I often pop a lemon in the microwave for a few secs since warming it up makes it juicier even when fresh.

                                2. hotoynoodle Jan 15, 2007 05:12 PM

                                  i keep flour, nuts and back-up dried spices in the freezer.

                                  1. n
                                    Nyleve Jan 15, 2007 02:18 PM

                                    You can certainly freeze a block of cheese. The only thing is that the texture will change and it's no longer great to eat plain. But in a casserole or mac and cheese - no difference from fresh. Tofu freezes well too - but it also changes texture after thawing. In the case of tofu, it becomes more granular and meat-like, so is actually better to crumble into a recipe like vegetarian shepherds pie or whatnot.

                                    2 Replies
                                    1. re: Nyleve
                                      pamalamb Jan 16, 2007 01:37 PM

                                      Just like in the movie "Mother," when she pulls the giant block out of the freezer and starts feeding him slices.

                                      1. re: Nyleve
                                        steinpilz Jan 16, 2007 10:23 PM

                                        And it needn't be a hard cheese. I froze a whole Vacherin a year ago and thawed it recently to have melted on roast potatoes - it was still great! I'd read that this was ok to do, though I wouldn't try serving it for eating - as Nyleve mentions.

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