Don’t ever freeze avocados. Or cheese. Or pasta.
Cream, buttermilk, yogurt, sour cream, and custard all separate and curdle in the freezer.Eggs can expand when frozen, causing the shell to crack and potentially let bacteria in—never a good thing. Cooked eggs and egg-based sauces like hollandaise, mayonnaise, and meringue are also poor freezer candidates. If you really have to freeze eggs, crack them, whisk them and store in an airtight container.
It's OK to freeze unopened, freshly-roasted bags of coffee for up to a month. But once you open the bag and start taking it in and out of the freezer, the coffee can get ruined. Thawing and refreezingProduce that has a high water content gets limp and soggy when frozen and defrosted.Try to thaw a bunch of fresh herbs from frozen and you'll be left with a brown, soggy mess. Instead,Cooked pasta turns into a mushy puddle of gluten after it's frozen. Avoid at all costs.
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