What are the rules of freezing cooked foods?

Question

I know there are certain cooked foods that cannot be frozen, like a few things that have cheese added I'm told can't be but what are the general rules about it?

Maybe I didn't word it correctly....are there any foods that cannot be frozen once I have cooked them?

Yeah I thought it odd when I was told not all dishes with cheese in can be frozen, I have been freezing all of my leftovers as it's handy for when I don't have time to cook but am unsure if the food I freeze is ok to be frozen!

Answer 1

Look at the frozen food at your store, most of them have cheese in them. I don't know why cheese can not be frozen.

I would be sure to use a freezer rated container and write the date of freezing on it - you can get freezer tape - to make sure to use it within 6 months or so.

I am not an expert on frozen foods though, I usually use what I freeze within a month. I have heard that the sooner after cooking you freeze the food, the fresher it will taste when thawed. I have also heard the hotter the food when put into the freezer, the harder the freezer has to work to remove the heat - but isn't that the freezer's job? I freeze immediately, I like fresh tasting food.

Answer 2

There are no hard and fast rules on this. Thaw once is a good rule of thumb, but there's nothing inherently dangerous about another freeze-thaw cycle. Your main concern is how long food stays in the fridge. If you thaw it, keep it for a day or two, and freeze it again, the next time you thaw it, you probably will have forgotten how long it was thawed the first time. So, you may not have a good idea of the total time in the fridge. Also, freeze-thaw cycles tend to degrade the quality of food. meat gets tougher, lots of things will grow ice crystals if you don't do it right, and so on. So, avoid it, but don't necessarily fear it.

Answer 3

Make sure it is air tight whether in a container or a freezer bag or wrapped. Frozen food will only last if stored properly and for only about 6 months MAX, depending on the food. Cheese frozen is o.k. for cooking with, but like slices for a sandwich, when frozen it kind of breaks down and doesn't taste the same. It's not bad to eat, but gets crumbly texture instead of creamy and soft like just fresh sliced.

Answer 4

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Answer 5

didn't know there were rules to freezing left over foods,but I do mark my frozen packet to be,so I don't freezer burn,I freeze what ever i have left over,with cheese in it or not,when thaw it out reheat,there does not seem to be any different,

Answer 6

always put cooked food in ziplock bags then in any bowl this way you will have alot more space in your frezer and also try to pack them acourding to songle servings so you have too takee one at a time with out defrsting and again freezing every thing together

Answer 7

If completely cooked before they are frozen, meat and vegetables may be too soft when served. Long cooking also causes unnecessary losses of flavor and aroma.

Do not include potatoes or some types of rice. Potatoes are not satisfactory in combination dishes which are to be frozen - the texture is poor after freezer storage and reheating. It is better to cook and add them when the frozen food is prepared for serving.

In certain combination dishes quick-cooking rice and regular rice tend to be mushy when they are reheated after being frozen. Converted rice has been found to retain its shape and texture better.

Cool cooked foods quickly. After a food is cooked, cool it quickly to room temperature. Place the cooking pan in a larger pan of ice water or cold running water and stir occasionally. If the food is in a heavy kettle, you can cool it more quickly by transferring it to one of lighter weight.

Cleanliness is very important. Since freezing does not kill all microorganisms, strive to keep the number in the food as low as possible during preparation. Use clean utensils and sanitary methods of handling the food. Keep the food covered during cooking, and loosely covered during cooling. Package the product as soon as it reaches room temperature and freeze immediately.

Package carefully. Several types of containers are suitable for combination dishes. However, the longer the product is to be held in freezer storage the more moisture- and vapor-proof the package must be. Cylindrical cartons with slip-on lids and tub-type containers are easy to fill but they may not be air-tight. Rectangular cartons with plastic or plastic laminated foil bags which can be tightly sealed with paper-covered wire closures, rubber bands, or heat are more moisture and vapor-proof. Glass jars designed as containers for freezing, tin cans, or plastic containers with tight-fitting lids afford good protection against moisture loss and are easy to use. Freezer-to-table cookware can be overwrapped with plastic or aluminum foil for a tight seal.

Some of the heavier plastic wraps now available are suitable for freezer storage. Those made of polyvinylidene chloride (such as Saran Wrap) have been rated as excellent and are suitable for long-term storage. Those made of polyethylene (such as Glad and Handi-Wrap) are suitable for short-term storage. Those made of polyvinyl chloride (such as Reynolds Plastic) are poor choices because they are not moisture- and vapor-proof. Plastic-coated paper freezer wrap is suitable for solid foods. (For more details, see Consumer Reports, March 1983.)

For food that is packed solid be sure to leave space at the top of the container for the contents to expand during freezing. Leave 1/2 inch for a pint container, 1 inch for a quart.

Freeze immediately. Put packaged foods in the home freezing unit without delay. The temperature in the home freezing unit should be 0 degrees F. or lower.

http://www.ag.uiuc.edu/~vista/html_pubs/freezing/freezing.html#combo

Answer 8

I have never heard of these rules. I freeze everything leftover.

Answer 9

dont attempt to freeze cooked foods while they are still warm,
wait till they are cool then freeze

Answer 10

There is no rules, if it is frozen, then just defrost it.