The freezer can extend the life of many foods, but not all kitchen staples benefit from it. Some foods may lose texture, flavor, or overall quality after freezing and thawing, according to a recent insight from Food & Wine.
Why Freezing Can Be Problematic
Chef Dennis Littley, a culinary educator and founder of Ask Chef Dennis, explained that freezing alters food’s texture. The water inside turns into ice crystals. He advised, “Being able to freeze something doesn’t mean you should.”
Four Foods to Keep Out of the Freezer
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Cheese
While technically freezable, cheese can become crumbly or grainy once thawed, especially softer types. Littley suggests storing cheese wrapped in the refrigerator, purchasing only as needed.
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Cooked Pasta
Cooked pasta may not freeze well; it can soften and creamy sauces might separate. Littley recommends refrigerating leftovers and consuming them within days. Heartier baked pasta dishes fare better when frozen.
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Cured Meats
While cured meats like prosciutto and salami can be frozen, texture and flavor may suffer. These changes are noticeable when served on sandwiches or charcuterie boards. Store cured meats wrapped in the refrigerator, using them soon after opening.
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Wine
Littley emphasizes not freezing wine, as the liquid expands, potentially affecting the bottle and cork. Instead, reseal and refrigerate opened wine, including red wine, bringing it to serving temperature before drinking.
According to Littley, proper storage helps maintain a food’s quality. While some dishes freeze well, others won’t meet expectations upon thawing.
Kelly McGreal, with the Fox News Digital lifestyle team, contributed to this overview.
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