I would think noticeable permanent taste or texture alterations should disqualify an item from things you can freeze. If that’s acceptable… then nearly everything “can be frozen”.
Obviously you can freeze anything as long as you don't care about the texture and flavor of the thawed-out result. Nothing you freeze will end up being unsafe to eat as a result, but "The texture might do a little dance" often means "it will turn into a pasty mush with little or no resemblance to the unfrozen original."
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I don’t know. I thought it was interesting. I didn’t know that freezing tofu made it meatier. The part about squeezing water out of it was also useful.
The only worthwhile ones on this list are rice, cooked meats, and fast perishing fruit and veg like avocado.
Freezing cooked rice and parboiled potatoes is also one of the easiest methods for good results with stir fry and potato chips and fries. In these cases you actually want the texture changes that occur in the freezer.
Meat benefits the most from vacuum sealed bags and I don't do that for anything else in my freezer. Old frozen meat is also not hopeless if you slow cook it or pass it through the meat grinder.
Regularly freezing avocado's in ice cube trays when in season and later use for smoothies. Article says you can use them in guacamole but that's not true in my experience, as soon as you defreeze they become runny and texture is bad.
I discover freezing living the big city for a mountain area, it's true that we can freeze almost anything, but for some foods taste does not change, some others do change.
We can freeze IME keeping all characteristics:
- most type of bread, for a month or two, just in a paper bag, just putting them at ambient temp for 30-40' before use
- various kind of cheese, for the kind I've tested positively: french Camembert/Brie/Coulommiers, Bûches de chèvre, Bleu. Italian Scamorza, normal or smoked, Stracchino, Mozzarella, Gorgonzola (while Roquefort change a bit). Some like Quartirolo change the texture, but are still good, some change much, still good only for cooking like Gouda
- most meat preserve (salami, ham, ...) both entire or slided, but for sliced only if under protective atmosphere or vacuumed
- "fresh" meat (1-15 days for the slaughter depending on the animal)
- most kind of fishes
- some clams, some shellfish almost NO ONE bivalves (no mussels, clams, scallops, etc)
- essentially vegetable soups
- some fresh vegetables ONLY FOR COOKING them thereafter
- most mushrooms (again only for cooking, no fresh usage)
So well I agree partially. Mussels, clams, scallops, even for cooking change the taste MUCH, some cheese do the same as well and so on. Beside that it's a delight when you live in less dense area having always anything at home instead of going to the nearest grocery store.
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[ 3.3 ms ] story [ 55.4 ms ] threadFreezing cooked rice and parboiled potatoes is also one of the easiest methods for good results with stir fry and potato chips and fries. In these cases you actually want the texture changes that occur in the freezer.
Meat benefits the most from vacuum sealed bags and I don't do that for anything else in my freezer. Old frozen meat is also not hopeless if you slow cook it or pass it through the meat grinder.
We can freeze IME keeping all characteristics:
- most type of bread, for a month or two, just in a paper bag, just putting them at ambient temp for 30-40' before use
- various kind of cheese, for the kind I've tested positively: french Camembert/Brie/Coulommiers, Bûches de chèvre, Bleu. Italian Scamorza, normal or smoked, Stracchino, Mozzarella, Gorgonzola (while Roquefort change a bit). Some like Quartirolo change the texture, but are still good, some change much, still good only for cooking like Gouda
- most meat preserve (salami, ham, ...) both entire or slided, but for sliced only if under protective atmosphere or vacuumed
- "fresh" meat (1-15 days for the slaughter depending on the animal)
- most kind of fishes
- some clams, some shellfish almost NO ONE bivalves (no mussels, clams, scallops, etc)
- essentially vegetable soups
- some fresh vegetables ONLY FOR COOKING them thereafter
- most mushrooms (again only for cooking, no fresh usage)
So well I agree partially. Mussels, clams, scallops, even for cooking change the taste MUCH, some cheese do the same as well and so on. Beside that it's a delight when you live in less dense area having always anything at home instead of going to the nearest grocery store.