What Happens In Your Freezer (Pt.1)

The freezer has changed food in America and around the world. I’m fascinated with the story of Clarence Birdseye, who discovered that flash-freezing fish was a practical way to ship seafood to distant inland locations. His name became a brand synonymous with many frozen vegetables and cooking staples.

Alas, not everything freezes as well as freshly harvested seafood and vegetables. Here’s a description of foods that freeze badly and what happens. (Source: National Center for Home Food Preservation)

Cabbage, cucumbers --  These become limp, waterlogged and quickly develop an oxidized color, flavor and aroma. These can be effectively frozen as marinated products. However, “freezer slaw” and “freezer pickles” won’t maintain the same flavor or texture as regular slaw or pickles that were not frozen.

Celery, Cress, Lettuce, Parsley, Endive, Radishes – Limp, waterlogged and these also change color, flavor and aroma.

Potatoes, baked or boiled – These become soft, crumbly, waterlogged or mealy.

Cooked macaroni, Spaghetti and Rice – Become mushy, flavor changes (described as Warmed-Over Flavor, or WOF)

Egg whites, cooked – Become soft, tough, rubbery or spongy

Meringue – Soft, tough rubbery or spongy

Icings made with egg whites – Frothy, weepy

Cream or Custard fillings – These separate and become lumpy or watery

Milk-based Sauces – Curdling and separation takes place

Sour Cream – separates, becomes watery

Cheese or crumb toppings – become soggy

Mayonnaise products – separate

Gelatin – weeps

Fruit Jelly (in sandwiches) – seeps into bread

Fried foods (except French Fries and Onion Rings) – Lose crispness, become soggy

Next time: The Atomic Kitchen will look at seasonings, spices and flavors that may change with freezing.