I'm making casserole or soup which needs creme fraiche stirred in towards the end. If I want to freeze it should I do it before I put the creme fraiche in, reheat and then stir it in? Or stir it in, freeze and just reheat? That just seems a bit dodgy to me!
I don't think it freezes well either, most recipes I've read say add the creme fraiche once defrosted & upon reheating. Pain really as I was gonna make a batch of Jamie Oliver's 30minute meal chicken pie filling up, but the sauce uses it!! Be a bit pointless freezing bits of chicken, mushroom and spring onions!!