About Cooked Foods You Can Freeze

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Almost any cooked food can be frozen. The only cooked foods that don't hold up well in the freezer are soft-textured items like custards, fried or breaded things or foods made with eggs.

Meats, fish, poultry

  • Any cooked meat, poultry and fish can be frozen. Cooking a double portion of a meal and freezing half for later can be a time saver. Meats will keep from three to six months in the freezer before they suffer a decline in their desired texture. Bacon shouldn't be frozen, since it tends to turn rancid.

Breads and pastries

  • Loaf breads, pastries and cooked pies also keep in the freezer, also for about three to six months. Meringue pies shouldn't be frozen, since the egg-based meringues will lose their water content and their light texture will be spoiled.

Thin liquids

  • Sauces, gravies and soups can all be frozen. Allow headspace in the container for the liquid to expand as it freezes, and be careful not to freeze egg-thickened sauces or soups with potatoes in them. Eggs and egg products don't freeze well, and potatoes turn mushy unless they are already mashed.

Thick liquids

  • Stews and casseroles keep well in the freezer as long as they don't contain an egg-thickened sauce or potatoes. Allow plenty of time to thaw and reheat them, since the thicker the stew, the longer reheating takes. If a casserole is garnished with hard-boiled eggs, don't freeze them.

Cakes and cookies

  • Cakes and cookies, like most other freezer-safe foods, will keep there for about three to six months. Wrap them well to guard against freezer burn (a discolored dry spot that results from air reaching the food). Cake frostings made with brown sugar or egg whites shouldn't be frozen.

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References

  • The Fannie Farmer Cookbook; Marion Cunningham; 1986
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