The freezer can extend the shelf life of many foods, but some items are best stored elsewhere. Freezing can affect texture and flavor. Chef Dennis Littley, a culinary educator, explains that the formation of ice crystals in food changes its texture.
Cheese
According to Littley, while freezing cheese is possible, it often results in crumbly or grainy textures, especially for soft and creamy varieties. It’s best to keep cheese wrapped in the fridge and purchase only the amount you need while it remains fresh.
Cooked Pasta
The suitability of freezing cooked pasta depends on the dish. Pasta can soften and creamy sauces may separate when thawed. Littley advises refrigerating leftovers of creamy pasta dishes and consuming them within a few days. Baked pasta dishes are usually more freezer-friendly.
Cured Meats
Freezing cured meats such as prosciutto and salami can alter their texture and flavor, which impacts their use in sandwiches or appetizers. Littley recommends keeping them wrapped in the refrigerator and using them shortly after opening.
Wine
Storing wine in the freezer causes problems as the liquid expands upon freezing, affecting the bottle and cork, and diminishing flavor. Wine should be resealed and refrigerated. Red wine can be brought back to serving temperature later.
Littley emphasizes that while freezers can be handy, some foods retain better quality with proper storage methods outside the freezer.