Foods you can surprisingly freeze!

Try freezing the following. You’ll save time and money, and waste less.

Spanish food: 

• Croquettes (“croquetas”): Freeze already breaded. Fry with a lot of very, very hot oil and the still-frozen croquettes.
• White beans and red pinto beans (“Judías blancas and judías pintas”): Freeze without rice.
• Roasted red pepper (“Pimientos asados”)
• Melon: The texture a little bit soft, but the flavor is the same.
• Cured loin of pork and chorizo (“Lomo embuchado y chorizo”)
• “Churros and porras”: already fried; put them frozen into the oven or the microwave without thawing previously and enjoy them!!! 
• Hot chocolate: It makes a smooth, creamy drink, perfect for a summertime snack.      

International food: 

• Nuts -including almonds, walnuts, sunflower seeds and pistachios (with or without shells): Thanks to their high oil content, they are especially prone to going rancid. Freeze them and they will keep fresher longer. Take out 5 min in advance!
• Opened wine: Can’t finish the whole bottle? Great for cooking, in sauces, stews… Of course, not a good Spanish wine…
• Eggs: Crack open and mix in a touch of salt (if using for savoury y dishes) or sugar (for baking or desserts). Thaw for a few hours in the fridge before using. Never freeze eggs in their shells. Raw egg whites and yolks freeze well, as do cooked egg yolks.
• Fruit: Before freezing fruit, make sure it’s washed, dried and divided up into smaller portions. Thaw for a few hours in the fridge before using. Pears, apples or oranges can be frozen in their peels. Don’t plan on freezing fruit simply for eating –it’ll be really soggy.
• Milk: Thaw in the fridge and stir well before using –the texture may be a little grainy, but it’s fine for cooking and usually okay for drinking.
• Yogurt: Let it thaw a bit before eating so it’s really creamy. Some yogurts may suffer texture changes.

  

 Brownies & cookies: Just put them in storage containers with tight-fitting lids.

Cupcakes& Cake: even whole cakes!

• Fresh herbs (including parsley, basil, cilantro…): Most recipes call for only sprig of fresh herbs, but you have to buy the whole bunch. Freeze what you don’t use in ice cube trays, covered with a bit of water, and then transfer to freezer bags.

Don’t freeze:

• Mayonnaise (it separates)
• Pies made with custard or cream fillings
• Cake icing made with egg whites
• Potatoes cooked in soups and stews. They become mushy and may darken. If using potatoes, cook until soft and still firm; then freeze quickly.
• Greasy foods (they just become greasier)
• Fried foods (they tend to lose their crispness and become soggy).

I hope you can benefit from these cooking tips!!!!

Flamencodancer