Frozen or Not

Additional Foods Not Good to Freeze

Based on various food safety and preservation guidelines, here are some other items that typically don’t freeze well due to changes in texture, flavor, or safety risks.

• Cucumbers:

  Their high water content causes them to become mushy and watery after thawing.

  
  

• Zucchini:

  Similar to cucumbers, it turns soft and loses structure from ice crystal formation.

  
  

• Tomatoes:

  They become mealy and release excess water upon thawing, making them unsuitable for fresh uses.

  
  

• Potatoes (raw or cooked):

  Raw ones darken and get gritty; cooked ones (like mashed or fried) absorb water and become soggy.

  
  

• Milk and cream:

  They separate into watery and grainy layers when frozen and thawed.

  
  

• Mayonnaise:

  Emulsification breaks down, leading to separation and an oily texture.

  
  

• Cream cheese, sour cream, and yogurt:

  These dairy products curdle or become watery and grainy.   

  
  

• Soft cheeses (like ricotta or goat cheese):

  They become crumbly and lose creaminess.

  
  

• Fried foods:

  The crispy coating turns soggy as moisture is released during thawing.

  
  

• Fresh herbs:

  They wilt, darken, and lose flavor intensity.   

  
  

• Avocado:

  It browns and becomes mushy, though it’s better if pureed first.

  
  

• Custard or meringue-based desserts:

  They separate, weep, or become rubbery.

  
  

• Cooked pasta or rice (plain):

  It often turns mushy unless part of a sauced dish.

  
  

• Cured meats (like ham or salami):

  They can become overly salty or develop off-flavors from oxidation.

  
  

• Jell-O or gelatin-based items:

  The gel structure breaks down, leading to a weepy mess.

Additional Foods That Freeze Better (or Well)

Here are more examples of foods that handle freezing exceptionally well, often retaining or even improving texture and flavor.

• Other berries (like strawberries, raspberries):

  They hold shape and are great for smoothies or baking post-thaw.

• Bread and butter:

  Bread freezes without much change; butter stays fresh longer.

  
  

• Soups and stews (like lentil, butternut squash, or chili):

  Flavors often deepen, and they reheat easily.      

• Cooked meats (like chicken, ground beef, or meatloaf):

  They thaw and reheat without drying out.    

  
  

• Casseroles and baked pasta (like baked ziti):

  They maintain structure and are convenient for meal prep.     

  
  

• Cooked rice or grains (like quinoa):

  Contrary to plain cooked versions not freezing well alone, they work great in dishes like fried rice.   

  
  

• Pancakes, waffles, and muffins:

  They freeze solid and toast up nicely for quick breakfasts.   

  
  

• Cookie dough or baked cookies:

  Dough portions bake fresh; baked ones retain chewiness.

  
  

• Dumplings and burritos:

  They hold together well and steam or bake from frozen.

  
  

• Quiches and egg bakes:

  They reheat evenly without sogginess.   

  
  

• Mashed potatoes:

  When made with enough fat, they thaw creamy (though plain boiled potatoes don’t).

  
  

• Seafood (like shrimp or fish fillets, if not oily/blue fish as you noted):

  Itpreserves freshness if vacuum-sealed.