Category: Freezer

Yes, for a year, with no texture change. Wrap it well so it does not absorb smells, and grate it frozen for pastry.

Yes, if it is rich. Butter and cream stop the starch separating; plain mash thaws grainy. How to bring the texture back.

Yes, and the freezer beats the fridge by a mile. Why bread stales fastest at fridge temperature, and how to bring a crust back.

Not for salad, ever. Why lettuce thaws slimy, which greens do freeze well, and the ice water trick for limp leaves.

Yes, with an inch of headspace and straight-sided jars. The two reasons jars break, and why cooling first matters.

Yes, up to six months, and it is the best use for overripe ones. Peel them first, because frozen skins never come off.

Out of the shell, yes, for up to a year. In the shell, never. Plus the salt trick that stops yolks turning gluey.

Yes, and it reheats better than fridge rice. The rule that actually matters: cool it within an hour, freeze it flat, reheat once.

Hard cheese yes, soft cheese no. What comes back crumbly, what separates for good, and why grating first is the trick.

Yes, up to three months. It separates and looks grainy when thawed, which is harmless. How to freeze it without splitting the jug.