The Best Ways to Freeze Food Tips:
* Never use quick-cooking rice in a dish that will be frozen, as it becomes mushy when reheated. Use regular or long-grain rice instead.
* Don't add toppings to dishes to be frozen; add when serving.
* When preparing most vegetables for freezing, they should be blanched, not fully cooked. This will lessen the enzymatic activity in the vegetables, and reheating will complete the cooking process. To blanch, simply steam or boil vegetables for about half the time you normally would cook them, then plunge them into ice water and drain. Potatoes and squashes are the exception to this rule-they should be fully cooked.
* Freezing causes russet or Idaho potatoes to fall apart; if you need them to stay whole or in chunks, use potatoes with red skin or waxy flesh.
* Freezing tends to intensify the flavors of certain foods, such as garlic, peppers, and cloves. Use less in a dish that you will freeze, and when reheating, taste, and add more as needed.
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