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Unexpected Freezable Foods

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?

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  1. 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

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

      1. re: Nyleve

        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.

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

        1. 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: orangewasabi

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

              1. re: ncs821

                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

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

              3 Replies
              1. re: pikawicca

                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

                  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

                    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. 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. 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. 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. 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. re: blue room

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

                              1. 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. re: crn

                                    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


                                      ""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. 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. 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.