The Best Ways to Freeze Food Tips:
* On the other hand, use more onion than you would otherwise, because freezing tends to cause onion to lose its flavor. Herbs and salt also tend to diminish in flavor, so it's best to add them after freezing, when you're reheating the dish.
* Avoid freezing sauces. Egg-based sauces and those high in fat tend to separate when reheated, and cheese - or milk based sauces are prone to curdling. Don't try to freeze mayonnaise, salad dressing, or jam. Most gravies will thicken considerably when frozen, but they can be thinned when reheated.
* Artificial sweeteners do not freeze well, so don't substitute them for sugar.
* Don't freeze any bakery item with a cream filling because it become soggy. Custard and meringue pies, don't freeze well. The custard tends to separate and the meringue becomes tough.
* Cool already-cooked foods in the refrigerator before freezing. Cooling them quickly prevents bacterial growth.
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