Foods Better Stored Outside the Freezer

The freezer can preserve food, but certain items might fare better when stored outside. Freezing can affect the texture, flavor, and quality of some foods. Dennis Littley, a New Jersey-based culinary educator, emphasizes careful consideration before freezing foods.

“Being able to freeze something doesn’t necessarily mean you should,” advises Littley.

Below are four types of food that may be worth storing elsewhere:

Cheese

Although most cheeses can be frozen, doing so often makes them crumbly or grainy once thawed. Soft and creamy cheeses are notably affected. Littley suggests keeping cheese wrapped in the refrigerator and purchasing only as much as you can use while it’s fresh.

Cooked Pasta

The suitability of freezing cooked pasta varies. Freezing can soften pasta and separate creamy sauces upon thawing. Littley recommends refrigerating pasta with creamy sauces and consuming them within a few days. However, heartier baked pasta dishes typically hold up better in the freezer.

Cured Meats

Prosciutto, salami, and cured meats can be frozen but may lose their texture and flavor. This is especially noticeable in sandwiches, charcuterie boards, or appetizers where texture is essential. Littley recommends refrigeration, using the meats within their recommended time frame after opening.

Wine

Littley strongly advises against freezing wine. Freezing wine causes the liquid to expand, potentially damaging the bottle and cork while altering its flavor and aroma. Instead, reseal opened wine and store it in the refrigerator, including red wine, which can be returned to serving temperature before consumption.

While freezing offers a convenient way to extend the shelf life of many foods, Littley emphasizes maintaining proper storage methods to preserve texture, flavor, and overall quality. Some dishes freeze well, but others may not regain their original characteristics.