An exciting thread about what does and does not freeze well!

[MrsFogi]

I have stuff in the fridge/cupboards that is unlikely to be used by its sell by date and I don't want to waste it so am trying to work out what to prioritise eating vs freezing. What are the thoughts on the following (feel free to add other stuff to the list of this thread no doubt we are all trying to think about eking out our stocks):

• creme fraiche
• cheese
• onions
• what fruit freezes okay
• what veg freezes okay

Thanks!!

I don't like hummous it gives me belly ache, but as I said if it's made with plenty of fresh garlic (which should be) it won't freeze successfully. I suppose garlic salt might be ok.

Cucumber does not freeze well 🙈 I put some in my fridge on the wall next to the freezer (side by side) and the buggers froze and turned to mush when I tried to defrost them.

Oh yes I've learnt never to put cukes in the fridge. Just wrap in kitchen paper (out of the plastic) !! Place in a cool dry dark cupboard. Like apples and pears.

Fresh herbs freeze well. Chop them finely and freeze in one layer on a tray (or a pack of wraps as I don’t have any space left!) and once frozen put in a small pot or sandwich bag. Label them! Because coriander doesn’t work as well as basil in tomato sauce.

Frozen lemon and lime wedges are perfect in a G&T as ice and slice in one.

I cook my onions and freeze in portions - saves time when cooking.

Oh and cream freezes beautifully when mixed with sugar, particularly if you also add a tiny bit of alcohol...www.bbc.co.uk/food/recipes/no-churn_ice_cream_72012

Yes I know that about alcohol in ice cream, we've got an ice cream maker but we've never tried it because of having to giving it to children, how much do you need to keep it softish.? I don't\can't do links.

Tomatoes ok, but for cooking. Run them under water and they'll peel very easily.
Most green veg, but give them a quick boil, and chop them, so you can use them straight without defrosting.
Fresh herbs. I usually keep parsley in the freezer.
Cheese fine.
Onions and garlic, preferably already chopped.
Peppers too, but don't need to be chopped.

Bread works great. Slice it first.
Cakes too.

I haven't tried fruit, but you can freeze juice or cooked fruit.
Oh, bananas freeze well and can be eaten as icecream. With chocolate.

ppeatfruit you can definitely do it without the alcohol and some of the recipes at that link don't have any in. Alcohol does make it easier to get a good texture in no-churn ice cream but if you have an ice cream maker you should be fine without alcohol as long as you don't stint on the sugar. If you have the sort of ice cream maker where you chill the container first, I'd recommend giving the mix a bit of time in the freezer before you start churning as in my experience the core doesn't always manage to freeze the ice cream sufficiently while the churning is going on.

Either way, home made ice cream generally needs a bit of time out of the freezer before serving to soften. I've also heard that you can add a small amount of glycerine to achieve a soft-from-the-freezer texture but haven't tried that myself and assume most people don't have it available!

Thanks Una I'm a low sugar type so it's difficult for me esp. as I like to make sorbets (the recipes always say to use HUGE amounts of sugar ) . To make sugar syrup. Maybe I should try the glycerine. Good idea.

Yes I can see that would be tricky - sugar has an important role to play in ice cream texture so it's hard to get around. Good luck with the glycerine! Generally the recipes I've seen have 1-2 tbsp for a standard batch.

Have you tried granita instead of sorbet? I'd imagine that would be more forgiving as it's meant to be icy!

Yes I know I have made coffee granita it's both easy and tasty ! but dh always needs to use the ice cream maker

eggs freeze but you have to mix the yolk into the white slightly otherwise they go a bit rubbery. You wouldn't want to eat them as eggs but theyre absolutely fine for baking.

I freeze practically everything.

You cant generally freeze stuff and then just take out and eat, eg fruit and salad. If I have getting to the the point of no return veg I just chop, freeze then stick it in as base for soup or blended tomato pizza / pasta sauce. Freeze berries for smoothies, apples and pears I would stew then freeze for pie / crumble / yogurt topping.