Food freezing: best practices for preservation and quality

Freezing food can be an effective way to save time and reduce waste, but certain items are better suited for the freezer than others to maintain quality and safety.

Foods that freeze well include legumes and stews, such as lentils, which can be portioned and thawed slowly in the refrigerator. Cooked and shredded chicken is also practical when frozen flat in bags for easy use in sandwiches or salads. Lasagna and homemade croquettes are suitable candidates, though croquettes are best frozen before frying. Meats with sauces, such as cheeks, maintain quality well, provided they are frozen without side dishes like mashed potatoes. Additionally, homemade broths can be frozen in ice cube trays for quick use in recipes.

Conversely, some foods suffer significant texture loss. Fruits and vegetables intended for raw consumption, such as lettuce, tomato, cucumber, and watermelon, lose their crispness because ice crystals break down their delicate structures. While these may still work in soups or creams, they are unsuitable for fresh salads. Other items to avoid freezing include whole eggs in their shells, as the expanding liquid can break the shell and lead to contamination. Raw potatoes, mayonnaise, and fresh cheese also experience quality degradation during the freezing and thawing process.