What foods can be frozen?

 What foods can be frozen?

Freezing is an effective way to keep food fresh and reduce food waste.

When used properly, it can preserve flavor, nutrients, and texture for months.

But which foods freeze well and which should you avoid? Discover our guide to the best foods to freeze and best practices for optimal storage.

Why freeze your food?

Freezing is a very effective preservation method that helps preserve food quality over the long term. 

It has several advantages, particularly in terms of shelf life, food inventory management, and kitchen organization.

Extend the shelf life of food

Freezing significantly slows the growth of bacteria and microorganisms that cause food spoilage. 

By lowering the temperature below -18°C, it stops the development of these agents, thus preserving the freshness and nutritional qualities of the products. 

Thanks to this method, meat, fish, vegetables, and even some prepared meals can be stored for several months without any significant alteration in their taste or nutritional values.

Reduce food waste

Every year, tons of food are thrown away because it's not consumed on time. Freezing helps prevent this waste by preserving products before they become unfit for consumption. 

It's possible to freeze leftover meals, surplus fruits and vegetables, or even products purchased in large quantities before their expiration date. 

This practice contributes to more responsible management of food resources while saving money on groceries.

Save time in the kitchen

Freezing certain foods allows you to better organize your meals and always have ready-to-use ingredients on hand. 

This makes meal preparation easier, especially for those with busy schedules. It is thus possible to prepare dishes in advance and heat them up in a few minutes, or to freeze portions of pre-cut vegetables to save time in the kitchen. 

This solution is particularly useful for families, students, or professionals looking to optimize their diet without sacrificing the quality of meals.

What foods can be frozen?

Freezing is an effective way to preserve many foods while maintaining their nutritional and flavor qualities. 

According to Max de Genie, some products require specific preparation to prevent them from losing their texture or flavor. Here's a guide to the foods best suited to freezing and the best practices to adopt.

Meat and fish

Meat and fish keep very well in the freezer, provided you follow a few essential rules:

Raw meats:

Beef, poultry, pork, and lamb can be frozen immediately after purchase. It is recommended to divide them into individual portions for easier use.

Cooked meats:

Stews, casseroles, and steaks can be frozen, provided they are placed in airtight containers to prevent ice crystals from forming, which would alter their texture.

Fish and seafood:

Fatty fish (salmon, tuna) and lean fish (cod, whiting) can be frozen well, as can shrimp and shellfish. However, it is essential to follow certain rules to preserve their quality and flavor.

Meat and fish keep very well in the freezer, provided you follow good practices to ensure their freshness and taste.

Fruits and vegetables

Fruits and vegetables can be frozen for year-round consumption, but some require special preparation:

• Fresh Fruit: Berries (strawberries, raspberries, blueberries), sliced ​​bananas, and chunks of mango or pineapple freeze well. 
• Vegetables:  Carrots, green beans, zucchini, broccoli, and spinach should be blanched before freezing (quickly cooked in boiling water followed by immediate cooling) to preserve their texture and color.
• Raw vegetables to avoid: Lettuce, cucumbers, and tomatoes become limp after freezing. However, they can be used in soups or sauces.

Freezing fruits and vegetables allows you to enjoy their benefits all year round, provided you prepare them properly before putting them in the freezer.

Dairy products and eggs

Not all dairy products are suitable for freezing, but some can be stored under certain conditions:

Butter and grated cheese:

They freeze well and can be used immediately after thawing. Butter retains all its properties, while grated cheese can be added to dishes without altering its texture.

Milk and yogurt:

Although they can be frozen, their texture becomes grainy after thawing due to the separation of fat and water. However, they are still perfectly usable for preparing sauces, cakes, or smoothies.

Eggs:

It is not recommended to freeze whole eggs with their shells on, as the liquid inside can expand and cause cracks. However, the whites and yolks can be frozen separately in ice cube trays for later use in baking or cooking.

While some dairy products can be frozen well, it is best to use them in cooking after thawing rather than eating them as is.

Prepared meals and bread

Homemade meals are particularly suitable for freezing, allowing you to always have a meal ready to be reheated:

• Soups, sauces, and casseroles: These dishes freeze easily and reheat without altering their taste or texture. Simply store them in airtight containers or freezer bags for optimal preservation.
• Cooked pasta and rice:  Although they can be frozen, it is recommended to add a drizzle of oil before freezing to prevent them from sticking when thawing. They are perfect for quick meals.
• Bread and pastries: Bread, whether whole or sliced, as well as pastries, can be frozen without any problem. A simple pass through the oven or toaster will restore their original texture and crispness.

Freezing prepared meals is an excellent solution to save time in the kitchen and avoid food waste.

What foods should not be frozen?

Although freezing is an excellent preservation method, some foods do not tolerate cold well and lose their texture, flavor, or nutritional properties after thawing.

• Water-rich foods: Lettuce, cucumbers, and tomatoes deteriorate significantly when frozen. Their high water content causes ice crystals to form, which melt and make the food soft and watery. This makes them unpleasant to eat raw, but they can still be used in soups or sauces.
• High-fat dairy products: Crème fraîche, some cream-based sauces, and very high-fat cheeses can curdle after thawing, altering their texture and consistency.