Almost anything can be frozen!
Here’s a useful summary of what can/can’t be frozen.
With all of the following, ideally freeze when they are at their freshest.
Freeze
- Raw fish and meat – but check that they haven’t been frozen previously
- Cooked fish and meat
- Vegetables
- Cooked meals, but avoid rice or pasta dishes
- Herbs
- Bread
- Stocks and sauces
- Pies and crumbles
- Most fruit, raw or cooked. Strawberries and raspberries though tend to go a little soggy so I would avoid freezing.
- Almost all biscuits, bakes and cakes (unfilled and without frostings)
Don’t freeze
- Lower fat creams and cheeses
- Eggs
- Yogurts
- Jams
- Salad stuffs, which will go mushy
Always allow to cool, pack in a suitable container and label. I prefer to use lidded boxes so that it minimises packaging.
I use my old ‘Tupperware’ and also some fab pyrex dishes that can also be used to when the contents in the oven or in the microwave.
To defrost, leave overnight in the fridge.
Head of Dairy Diary; I’m passionate about producing high quality products that our customers will cherish. I’m also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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Thank you for all your wonderful recipes, & advice, however, I do have a comment to add.
You say you cannot freeze cheese, but I grate any hard cheese into washed re-cycled plastic Chinese takeaway pots with lids, and they freeze for a long time. Use straight from the freezer onto pasta, toast, sauces, anything that needs grated cheese. These re-cycled plastic pots have been washed & used many, many times.