Ten foods you should NEVER put in the freezer… and it’s bad news if you batch cook pasta bake


WITH the cost of living going up, we’re all looking for ways to make savings and batch cooking and freezing food is a great way to do that.

The freezer is the ideal way to extend the life of your food and hopefully avoid too much waste.

But there are limits to the items you can store below zero and some people may be surprised by what can’t go in the freezer.

Here are the ten types of food that sadly can’t survive the sub zero temperatures so will need to stay out of the freezer section.

Whole eggs

Freezing a whole egg is an absolute no no, so if you’ve bulk bought them you’ll have to make sure you munch your way through before they go off.

Raw eggs will expand in the freezer, causing the shells to crack.

If you really need to store them for longer you can crack them, whisk them up and freeze them in an air tight bag.

Thawed meat

It’s not a no-no to freezing meat, you can’t freeze meat that’s already defrosted.

This could be dangerous and the refreezing degrades the texture of the meat.

Creamy dishes

If you’ve got a leftover cauliflower cheese, you had better munch it the next day, because sadly that dish cannot be kept in the freezer.

Anything with a cream base can separate or curdle when stored in the freezer – this doesn’t mean it’s not safe, just not yummy at all.


Much like the cream we just spoke about, yogurt can split and get lumpy when in the freezer.


Posh wine experts will always tell you never to put your wine in the freezer.

Instead pop the cork back in and store in it the fridge, this should buy you three to five days to see off the rest.

But if you really don’t want to have to knock back the rest you can freeze it, only when it thaws to room temperature again it’ll only be good for cooking wine and not drinking.

Fizzy drinks

Plenty of us have been keen to chill down our favourite soft drink or beer so chucked it in the freezer “quickly” only to forget about it.

Well if that’s you, you probably discovered a smashed bottle in amongst some slushy mess in your freezer drawer.

You also run the risk that you’ve created a pressurised ticking time bomb which will explode when you finally open it.


At its heart, mayo is egg and oil mixed together. It’s what they call an emulsion.

These should not be frozen as it will only separate, leaving you with a gross jar of oil and eggs.

Cooked pasta

Once pasta or rice is fully cooked, it can’t withstand much more heat.

This means that when you reheat pasta from the freezer, you need to blast it with far higher temperatures than it can cope with.

This is bad news for your frozen pasta bakes as it means you’ll end up with a load of mush when you go to cook them up.

Salad leaves

Salad greens turn into slimy mush in the freezer. It doesn’t matter if they’re washed, unwashed, dressed or undressed – it just can’t be done.


Buying fresh herbs often means bagging a big bunch, even if all you need is a few sprigs.

Sadly you can’t store your leftovers in the freezer as, just like salad greens, you’re asking for them to go slimy.

You can, however, turn leftover herbs into herby ice cubes by chopping them and adding water and then keep them in the freezer mush-free.

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