Can i freeze it?
The trick to keeping your cool while hosting is to do what you can in advance. Here’s a list of what freezes – and what doesn’t. Remember: Always cool cooked food completely before wrapping and freezing. To cool a batch of something like soup, place the pan of hot food in a sink with ice water.
• Baked goods. Cakes, including frosted ones; cookies and brownies; breads; rolls; quick breads and muffins.
• Fruit-filled pies. They can be frozen baked or unbaked.
• Baking supplies: Butter, nuts, chocolates and specialty flours such as rye or whole wheat.
• Eggs. You can freeze lightly beaten whole eggs removed from their shells. Unbeaten egg whites can be frozen. Egg yolks get gummy; stir in 1/8 teaspoon salt or 1 1/2 teaspoon sugar or corn syrup for every four yolks, label and freeze.
• Cooked eggs that include yolks and whites, such as scrambled eggs.
• Unbaked casseroles. They can go straight into the oven without thawing; just add 10 to 15 minutes to the baking time.
• Meat, fish and poultry: Raw or cooked, just make sure it’s sealed tightly. Raw meat will keep longer than cooked. Remember that the length of time is important for quality, not safety: An uncooked turkey in its original wrapper can be safe for years, but will eventually suffer from freezer burn.
• Cooked rice and pasta. If they’re frozen with a sauce, they’ll absorb much of it by the time they’re reheated.
• Tomato- or broth-based sauces and gravies.
• Vegetables prepped for freezing (most need to be blanched in boiling water, then shocked in cold water. Vegetables and fruits will be soft after thawing, but the difference isn’t noticeable when they’re cooked.
• Fruit. Most can be frozen without sugar for a few months, although you need to use syrup or sugar to freeze longer.
• Cooked beans.
• Milk. It may separate and will need to be shaken up. Make sure you remove some from the container to allow for expansion.
• Eggs in the shell.
• Boiled eggs, such as diced, cooked egg whites or filled deviled eggs.
• Raw potatoes.
• Sauces thickened with cornstarch.
• Watery vegetables (lettuces, celery, radishes and cucumbers).
• Meringue toppings or egg-white based frostings.
• Custards and cream puddings.
• Mayonnaise. It separates, although you may not notice it in a mayonnaise-based casserole.
• Egg-based sauce, such as Hollandaise. It will separate.
• Cheeses. Hard cheeses will become more crumbly, but you can freeze them if you’re planning to grate them (or freeze pre-grated). Soft cheeses, such as cream cheese or brie, can’t be frozen.
• Soups. Broth-based soups freeze well, cream-based soups don’t. Soups with cooked rice or pasta will freeze; soup with potatoes will darken or get an off taste.
• Potatoes. Raw potatoes will turn dark or change taste. Potatoes boiled alone or in a broth-based soup may change flavor or texture. Potatoes mashed with butter and milk will freeze fine, although they may be watery when thawed.
• Cream- or cheese-based sauces. Most, such as bechamel, will freeze, although they may separate and need to be stirred back together while reheating.