- Whole potatoes get mushy when they are frozen. If you plan to freeze a soup, don't put potatoes in it. Add them later instead, when you thaw and reheat it. Mashed potatoes, however, do freeze well.
- Cream cheeses and other soft cheeses lose their consistency when frozen. The same is true for cream fillings and for chopped liver.
- Hard-boiled eggs become rubbery in the freezer. Don't freeze meringue pies--the meringue will "weep" (lose its water content) even in the refrigerator. Egg-thickened sauces also won't freeze well.
- Soft custards made with eggs lose their desired consistency when frozen. Gelatins also won't keep their shape and texture, and freezing will spoil cake frosting, especially those containing egg whites.
- Crispy fried foods and breaded foods become soggy in the freezer. Water-filled vegetables like lettuce greens, cucumbers and celery turn dark and limp when frozen. Bananas lose their texture upon thawing.
