Nice chart. If you note at the bottom, it says that freezing keeps foods indefinitely, but the time limits are for quality purposes only. This is because most home freezers have defrost cycles that promote a sort of thawing and... (3 replies, last updated by ericf February 10, 2003)

It would be fine. Just freeze in the serving size that you’d normally eat. (9 replies, last updated by foxy fairy October 9, 2007)

I just finished a batch of pork belly to be served in a few days at the first pot luck dinner for the parents of my sons first grade, Would you freeze the belly or just refrigerate? I want to blow their socks off!! (1 reply, last updated by Cherylptw November 2, 2009)

I have an abundance of fresh tomatoes that I am not sure that I will get through. I have been making fresh tomato sauce, and I know I can freeze it at this completed stage. I am wondering if I can freeze just the peeled diced... (9 replies, last updated by c oliver October 22, 2009)

Sometimes I score a dollar bag of bananas from the take-it-away corner of the produce section. I tried peeling them, cutting them into chunks and freezing them is zip-lock baggies. They ended up brown and unappetizing-looking.... (33 replies, last updated by Cherylptw October 17, 2009)

I want to freeze off the cob kernals but am a little confused as to how long I should boil the corn before putting it in a ice bath and then removing kernels . I have been told 30 seconds at the country market and up to 5 minutes... (2 replies, last updated by Uncle Bob September 23, 2009)

I assume it’s fine to freeze fresh guacamole? How long does it keep? Any tips on how to defrost? (8 replies, last updated by antoniogun September 19, 2009)

The “Southern Month” COTM books have me thinking about biscuits, which I love but seldom make. Biscuits are really only good fresh, but most recipes make far more than two of us would want to eat. What would be... (2 replies, last updated by goodhealthgourmet September 3, 2009)

I would like to cook a large amount of chicken shnitzel and freeze it. Will it still taste good and have good texture when reheated? Or should I prepare the chicken up to the cooking stage (pound it, season, dredge it with egg... (1 reply, last updated by shaogo August 9, 2009)

like you could cook it, cool it, portion it and freeze it, but I’ve never tried. Any advice? (9 replies, last updated by Full tummy August 31, 2009)

I’ve read that freezing corn requires blanching the niblets first. Is this correct? , How long will the frozen corn remain fresh? How would I adjust baking time for the corn if it is already blanched. Do I defrost the corn... (13 replies, last updated by oilwell August 15, 2009)

; it is not a complaint.) Question is, can I make and freeze? If so, I imagine the texture will be more broken down when thawed; should I plan on using it in some other manner than just in a bowl with a healthy douse of hot... (3 replies, last updated by Harters July 22, 2009)

I have a lot of leftover rhubarb, and was wondering if it’s safe to freeze rhubarb compote. If I’m not making jam (i.e no pectin), can I just let it cool and then transfer to freezer-safe containers? (1 reply, last updated by todao June 24, 2009)

I’ve never frozen gnocchi before and was wondering if they have to defrost before being cooked, or can I just pop them in the water straight away? Thanks in advance. (4 replies, last updated by jamesm July 24, 2009)

if you’re packing it in a cooler, why would you need to freeze it? quinoa itself freezes and thaws well, but the herbs and scallions that you’d typically include in tabbouleh would probably be soggy/mushy once... (5 replies, last updated by corneygirl June 28, 2009)