The Site Advanced Search You need to be using Netscape Navigator 3.0 or Internet Explorer 3.0 or later to use this functionality. Visit our Recipe Exchange You can freeze almost any foods. Some exceptions are cans of foods or eggs in shells. Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well at all.
Examples are mayonnaise, cream sauce and lettuce.
Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking. Food stored constantly at 0 degrees F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.