“Freezing is a really amazing way of preserving our food because you don't have to use chemical preservatives,” Dr McMillan said.
“It’s actually one of the oldest means of preserving foods [...] I think we under-utilise the freezer in today’s age where we think everything that’s fresh is better for us and it’s actually not the truth.”
Leftovers that freeze well include pasta bakes, soups, stews, casseroles and lasagne.
Foods that you can freeze
-Bread, either as a whole loaf, slices or in breadcrumbs
-Grated cheese
-Cooked pasta (some recommend slightly under-cooked pasta is best to avoid soggy texture when defrosting)
-Nuts
-Flour (and you can use this directly from the freezer)
-Butter
-Grated cheese
-Peeled bananas
-Herbs
-Stock
-Eggs, if cracked into containers
-Meat, raw or cooked
-Wine
-Bananas
-Berries
-Soup, casserole and most other cooked leftovers - but double check online if you are unsure
Milk - though as it will expand, you
mustn't store it in a glass bottle. The texture and taste may also be slightly affected upon defrosting
Foods that you can't or shouldn't freeze
-Dishes with crumb toppings (as they will go soggy)
-Sour cream or any other cream-based products
-Salad greens
-Raw fruits and veg (as the texture may go soggy when defrosted)
-Potatoes (these will also go mushy when defrosted)
-Cans of food
-Mayo, as it'll separate
Can you freeze milk? common items you can and can't freeze - from cheese to potatoes and eggs