A surprising number of foods can be frozen, and it depends on how you'll be cooking them once defrosted. Melanie Underwood points out, for example, that fried foods can get soggy in the freezer, but if you reheat them in a cast iron skillet or one of the best air fryers, they will actually be just as crispy as when freshly fried.
Chef Melanie Underwood is the owner of Gather Culinary in Westchester County NY. She argues that there are actually very few foods that you cannot freeze, and that it all comes down to what you plan on doing with them.
For example, many foods become watery or separate when defrosted. She says leafy greens and vegetables such as romaine, spinach, kale, celery, and cucumbers that are high in water content don’t freeze well if you want to use them in a salad, but they are great when in smoothies using your best blender.
'Onions and cabbage which become very watery when frozen and again, not great for eating raw, are incredible if you caramelize them. In fact, they are easier to cook because of the extra water from freezing,' she adds.