Foods That Don't Freeze Well
The following foods do not freeze particularly well:
Block of cheese – becomes crumbly
Cottage cheese – becomes mushy
Custard – becomes watery
Egg white (cooked) – becomes rubbery
Egg yolk – can become gummy
Gravy – fats can separate; whisk during reheating
Green onion – becomes limp and watery
Lettuce – becomes limp
Mayonnaise – can separate
Milk – can separate
Radish – texture deteriorates
Raw potato – texture and color deteriorate
Raw tomato – become limp and watery
Sour cream – can separate
Whole egg – can become gummy
Yogurt – can separate
