Mayonnaise

Freezing makes mayo go from creamy to clumpy. If you don't want a spread that has the texture of cottage cheese on your sandwich, opt out of putting your jar in the freezer.

Published:
Photo by: Alina Bradford/CNET / Caption by:

Fresh tomatoes

Cooked tomatoes are usually fine to freeze, but avoid freezing fresh tomatoes. Once they're defrosted they are a slimy mess.

Published:
Photo by: Alina Bradford/CNET / Caption by:

Whole eggs

Eggs expand when frozen, which can cause the shell to explode. If you want to freeze eggs, make sure to remove the shell and put the whites and yolks in a freezer storage bag.

Published:
Photo by: Alina Bradford/CNET / Caption by:

Rice

Like pasta, freezing cooked rice is never a good idea. It becomes mushy and flavorless.

Published:
Photo by: Alina Bradford/CNET / Caption by:

Fried foods

While many fried foods can be purchased in the freezer section of your grocery store and heat up nicely, don't attempt this at home. Typically, freezing fried foods will leave them soggy, even if you refry them. The oil also tends to seep throughout the item, changing the flavor of the food.

Published:
Photo by: Alina Bradford/CNET / Caption by:

Pasta

So many sites promote making freezer dinners you can just reheat after a busy day. This is all well and good, but don't put pasta into your dinners. Freezing has a bad effect on pasta and turns it into a mealy, soggy lump.

Published:
Caption by:

Salad greens

This should be a no-brainer, but just in case, I'll add it to the list. Freezing greens like spinach, lettuce and micro greens makes them a soggy, gloppy mess.

Published:
Photo by: Alina Bradford/CNET / Caption by:

Herbs

Herbs turn into brown, gooey sludge when frozen. If you want to preserve your herbs, tie them together and hang them upside down or throw them on a cookie sheet and put them in the oven on 200 for an hour or so to dry.

Published:
Photo by: Alina Bradford/CNET / Caption by:

Some sauces

Gravy and other sauces thickened with flour or cornstarch as well as egg-based sauces aren't that that great after freezing. They tend to separate into a lumpy disarray.

Published:
Photo by: Alina Bradford/CNET / Caption by:

Previously frozen meat

Thawing and refreezing food is a big no-no. The US Dept. of Agriculture states that refreezing meat is perfectly safe, but it can make the meat dry because it can lose water during defrosting.

Published:
Photo by: Alina Bradford/CNET / Caption by:

Milk

If you find a great deal on milk, it may seem like a great idea to pop a few jugs in the freezer for later. This is only a good idea if you plan on using the milk for cooking. Trust me, you don't want to drink defrosted milk. It's clumpy and tastes funny.

Published:
Photo by: Alina Bradford/CNET / Caption by:

Sour cream and yogurt

Like milk, freezing sour cream and yogurt can cause them to get lumpy and gross.

Published:
Photo by: Tyler Lizenby/CNET / Caption by:

Cheese

Freezing cheese changes its texture. Some cheeses become mealy while others turn heavy and dense. For the most part, cheeses last for months when properly stored, so you needn't worry about freezing them.

Published:
Photo by: Colin West McDonald/CNET / Caption by:

Cucumbers

While some vegetables taste great after being frozen, cucumbers just aren't one of them. The rule of thumb with vegetables is if you're OK with them being on the softer side, it's all right to freeze them. Cucumbers are adored for their crunchiness. That crunchiness just doesn't hold up after freezing.

Published:
Photo by: Hamilton Beach / Caption by:

Potatoes

Raw potatoes can turn grainy when frozen. If you really want to freeze them, cook them first and store them in containers meant for freezer storage.

Published:
Photo by: Tyler Lizenby/CNET / Caption by:
Hot Galleries

GAMING MUCH?

Enter for your chance to win* a game hardware bundle

One lucky winner will walk away with a gaming monitor, keyboard and mouse. Two lucky runners-up will score a gaming headset.

Hot Products