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FREEZING:
Foods That Do Not Freeze Well: Cake icings made with egg whites can become foamy; pies made with custard or cream can become watery or lumpy; cooked egg whites can become tough and rubbery; fried foods may lose their crispness and become soggy; fruit jelly in sandwiches can soak into the bread; soft cheese (such as cream cheese) can become watery with an unappetizing texture; mayonnaise can separate during freezing; sour cream can become thin and watery; cooked potatoes will become mushy and may darken.
Freezing Fish: Double wrap fish before freezing to avoid freezer burn and the formation of ice crystals.
Freezing Leftovers: Cool foods to room temperature before freezing. Cooled food freezes faster.
Freezing Meat: In order to freeze meat, and then un-thaw it without having it stick together, freeze pieces or portions of meat on a cookie sheet first. For example, if you want to freeze hamburger patties, place the patties on a cookie sheet or a pie plate so that the meat is not touching, and freeze them as they are. When they are completely frozen, take them off the cookie sheet and place as many as you might use into a re-sealable freezer bag or container. Return the meat to your freezer until you are ready to use it. Tip from Claudene Stahle, Bountiful, Utah.
Freezing Salsa: Salsa does not have a long refrigerator life unlike ketchup and mustard; freeze any unused portions a few days after opening.
Thawing Food: The ideal way to thaw foods is overnight in the refrigerator. However, another method is to place frozen items in a waterproof plastic bag; them immerse the bag in a bowl of water.
Thawing Frozen Bread: Put frozen bread loaves in a brown paper bag, and warm in the oven at 325 degrees for about five minutes. The bread will thaw completely.
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