While the freezer can extend the shelf life of many foods, some kitchen staples may suffer in quality when subjected to freezing temperatures, according to culinary experts. Chef Dennis Littley, a culinary educator and founder of Ask Chef Dennis, explained that the formation of ice crystals when water freezes can alter a food's texture and flavor.
"The biggest thing I tell home cooks is that being able to freeze something doesn’t necessarily mean you should,” Littley said.
Cheese can become crumbly or grainy after being frozen and thawed, especially softer varieties. Littley recommends keeping cheese well-wrapped in the refrigerator and purchasing only what is needed to maintain freshness.
Cooked pasta can also lose its desirable texture, becoming too soft after freezing and thawing. For pasta dishes with creamy sauces, refrigeration is advised for leftovers, as the sauces can separate. However, heartier baked pasta dishes may fare better in the freezer.
Cured meats such as prosciutto and salami can technically be frozen, but their texture and flavor can be negatively impacted, diminishing their appeal on charcuterie boards or in sandwiches. Littley suggests storing these meats in the refrigerator and consuming them within the recommended timeframe after opening.
Wine is another item Littley advises keeping out of the freezer. Freezing causes the liquid to expand, which can potentially damage the bottle or cork and negatively affect the wine's flavor and aroma. Opened wine, including red wine, should be resealed and stored in the refrigerator. The wine can then be brought to the appropriate serving temperature before consumption.
Proper storage in the refrigerator can help preserve the texture, flavor, and overall quality of these items, ensuring they are enjoyed as intended.