Join Date: Nov 2004
Location: world of craziness
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I've had good luck with bell peppers. I dice them, freeze in a ziploc bag, then break off however many I need. Only for cooking, though, not for eating.
I froze soup with potatoes that was inedible.
Sour cream (by itself) doesn't freeze. When you thaw it, it's a watery mess. It can only be used for the milk/liquid part of baking, nothing else. When I make stroganoff, I'm scared to freeze the sour cream, so I just add it fresh after reheating.
I don't particularly love pasta after freezing, either. It's edible, but like someone said, not something I'd serve guests. I do it in extreme situations, like for food postpartum. Otherwise, I make double pasta sauce (macaroni and cheese sauce, spaghetti sauce, even alfredo), and I just freeze the sauce.