Can you freeze it? Common foods at a glance
Whether everyday foods freeze well, and the trick to each one. Most things freeze better than people expect; a few high-water foods are the exceptions.
| Food | Freeze? | Notes |
|---|---|---|
| Bread | Yes | Freezes brilliantly; toast straight from frozen |
| Milk | Yes | Leave space to expand; shake well after thawing |
| Butter | Yes | Keeps up to a year, well wrapped |
| Hard cheese | Yes | Goes crumbly, so best for cooking after |
| Soft cheese | Not really | Texture turns grainy and watery |
| Eggs (in shell) | Not really | Shells crack; freeze beaten out of the shell instead |
| Eggs (beaten) | Yes | Freeze in a tub and label how many |
| Cooked rice | Yes | Cool quickly, freeze, and reheat until piping hot |
| Cooked pasta | Yes | Slightly softer; undercook a touch before freezing |
| Raw potatoes | Not really | Go watery and grainy; cook or mash first |
| Mashed potato | Yes | Freezes well in portions |
| Soup and stew | Yes | Leave headspace; freeze flat in bags to save room |
| Raw meat and poultry | Yes | Do not refreeze once fully thawed |
| Cooked meat | Yes | Best flavour within 2 to 3 months |
| Bananas | Yes | Peel first; ideal for baking and smoothies |
| Berries | Yes | Freeze on a tray first, then bag so they stay loose |
| Grapes | Yes | Freeze whole for a cool snack |
| Tomatoes | Yes | Freeze whole; skins slip off for cooking |
| Lettuce and salad leaves | Not really | Go limp and watery once thawed |
| Cucumber | Not really | Too much water; turns mushy |
| Mushrooms | Yes | Better sauteed first |
| Onions (chopped) | Yes | For cooking; use straight from frozen |
| Fresh herbs | Yes | Chop into ice cube trays with oil or water |
| Avocado | With care | Mash with lemon juice; it browns and softens |
| Yogurt | With care | Splits and grains; fine for smoothies and cooking |
| Cream | Yes | Double or heavy cream freezes; single cream splits |
| Cakes and biscuits | Yes | Wrap well; thaw at room temperature |
How to freeze food well
Cool food completely first, then pack it airtight with as little trapped air as possible to avoid freezer burn. Portion it so you only thaw what you need, freeze liquids with a little headspace because they expand, and label everything with the date. Freezing flat in bags saves space and thaws faster.
Frequently asked questions
How long can you keep food in the freezer?
For best quality, use most cooked dishes and raw meat within 2 to 3 months, and bread, butter and fruit within about 6. Frozen food kept at 0°F (-18°C) stays safe almost indefinitely, but flavour and texture slowly fade.
Can you refreeze food once it is thawed?
As a rule, do not refreeze raw food that has fully thawed. You can refreeze food that was thawed in the fridge and then cooked, because the cooking makes it safe again. Never refreeze anything that has been left warm.
What foods do not freeze well?
High-water foods like lettuce, cucumber and raw potato go limp or grainy, soft cheeses and plain yogurt split, and eggs in the shell crack. The table above flags these so you can plan around them.
How do you freeze food properly?
Cool food fully first, portion it, and pack it airtight with as little air as possible to avoid freezer burn. Label everything with the date, freeze flat in bags to save space, and leave a little headspace in liquids because they expand.