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Volume I
March 21, 2003

Foods that Can't Take the Cold

You can adjust many of your favorite recipes to freezer fare through awareness of foods that won't freeze well and solutions to the problems they present. Use this chart to help you create a freezer full of the recipes your family already loves.

No-Freezer Foods: Problem: Solution:
Bread crumb toppings soggy reheat uncovered, to crisp up
Cooked egg white tough, rubbery freeze only uncooked egg white
Cottage cheese, commercial separates, gritty, mushy stir, but may still have funny texture
Cream cheese watery, gritty stir into recipes, don't use as spread
Crisp vegetables and fruit with high water content (celery, melons, lettuce, tomatoes lose crispness use in cooked dishes, not fresh
Custard, cream fillings, meringue soggy, separates no solution!
Egg white frostings (boiled frostings, cakes with cream fillings) foams use butter icing instead
Egg yolk thick, syrupy, doesn't blend well use for scrambled eggs
Fried foods soggy, loses crispness no solution
Instant rice too mushy freeze regular cooked rice instead
Mayonnaise separates use whipped salad dressing instead
Potatoes in soups, stews darken, mushy add to recipe after thawing or raw to recipe after cooling, before freezing
Sour cream thin, watery, separates stir; use for dips, spreads, not as topping

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

Spaghetti Casserole

Cooking from the Freezer
The Freezer to Grill Mari-thon

Poppable Popcorn
Power Outage Dilemma
Foods that Can't Take the Cold
Storage Life of Frozen Food
Wrapping it Up
Tofu Tricks

Axis of War
Quotes from Remarkable Women
Toilet Talk
You'll feel smarter after you read these quotes - I did

Rainy Weather Solutions

Meals and Menu Planning

Fantastic Flavor
Foolproof Chocolate Melting
Is There Life After Taxes?
Pumpkin Butter

Cinco de Mayo

Copyright © 2007 DVO Enterprises, Inc.