I love freezing my foods. Leftover pasta? Freeze. Sandwich meats? Freeze. To me, it’s a magical place where food ceases to rot or mold and can last forever. However, this is definitely not true, and there are two food items that I’ve encountered issues with when I froze them.
1) Raw Mushrooms
Don’t toss mushrooms in the freezer! They retain water and if you freeze them, they lose their flavour and end up tasting bland. The one time that I did this, I still used them in my pasta, but they definitely were off-tasting. Also, try not to wash mushrooms before cooking so that they do not retain water and lose flavour that way either. Instead, use a clean paper towel and try to wipe off as much of the dirt off as possible.
2) Raw Potatoes
Last year, I bought a huge bag of potatoes and I didn’t want them to grow roots and turn out all inedible, so of course, I peeled all of them, cut them up, and tossed them in the freezer. However, a few weeks later, my ziplock bag of potatoes turned pink and was submerged in pink water. I was devastated, and vowed not to ruin potatoes like that again. After doing a quick search on the internet, I found that it is generally not recommended to freeze raw potatoes, but if you need to, then you should blanch them in boiling water first. Here is the link in case anyone is interested in doing this: http://www.tasteofhome.com/cooking-tips/potatoes/freezing-potatoes-for-hash-browns
After these two experiences, I’ve learned to google whether or not I should freeze something first before I do it. Happy freezing!