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    are you able to freeze cream soups succesfully?

    +1  Views: 294 Answers: 1 Posted: 11 years ago

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    Foods that do not freeze well
    Emulsions such as cream, mayonnaise and milk do not freeze well, as they are often damaged by the freezing process and may result in curdling or the separation of the two liquids.


    Other items that do not freeze well are foods that contain cream or custard such as cream or custard cakes, trifles and tarts. However, heavy creams that contain over 40% fat do freeze well.


    Likewise, many fruits and vegetables with a high water content do not freeze well, and the change in their texture is extremely noticeable on thawing. Examples include lettuce, celery, radishes, strawberries, melon, cucumber and cabbage, and these foods are not usually frozen at all.


    On the other hand, starchy vegetables such as potatoes, pumpkin, butternut squash, corn and pulses including lentils, dried beans, peas and chickpeas freeze much better and there is little change to their texture when defrosted.


    If preparing foods that will be placed directly into the freezer and eaten another day, it is important to remember that all types of flavouring and seasoning will intensify during the time spent in frozen conditions. Therefore, it is best to leave the seasoning (salt, pepper, spices) until the food item has been defrosted and reheated or use sparingly and add more when you are ready to prepare the meal.


    Foods such as macaroni cheese or lasagne, which contain some form of liquid, will thicken during the freezing process. For this reason, you should prepare the dish with more liquid than usual if it will be going directly to the freezer.


    It is best not to freeze foods that contain gelatine, as they do not turn out very well and if possible use arrowroot to thicken food intended for the freezer instead of cornflour or flour, as foods thickened with arrowroot are perfect for freezing.


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