To freeze or not to freeze?
I made a lasagna today (Thursday) that will be served on Sunday evening. What will yield a fresher-tasting result: refrigerating or freezing? I know that lasagna keeps in the fridge for about 3-5 days, and this is about 72 hours, but will it taste better/fresher if I freeze immediately after baking?
Best Answer
Rather than freezing it after baking, I would assemble the lasagna and freeze it today and then bake it on Sunday. It is rather difficult to reheat a whole baked lasagna from frozen without getting soggy noodles.
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Should not be frozen?
While shelled eggs and canned foods are the only things that aren't safe to freeze, there are a handful of other foods that don't freeze well. These include: Fruits and vegetables with high water content - (celery, cucumbers, lettuce, radishes, melon). They'll be limp and soggy when thawed.Does freezing make things last longer?
Freezing food stops bacterial growth in its tracks, so in theory, frozen food should keep indefinitely.Why is freezing beneficial?
Freezing delays spoilage and keeps foods safe by preventing microorganisms from growing and by slowing down the enzyme activity that causes food to spoil. As the water in the food freezes into ice crystals, it becomes unavailable to those microorganisms that need it for growth.What does do not freeze mean?
Definition of nonfreezing : not freezing: such as. a : above the freezing point nonfreezing temperatures. b : not subject to freezing : resistant to freezing a nonfreezing fluid/liquid.The Dance Freeze Song | Freeze Dance | Scratch Garden
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Answer 2
It is a rather long timescale, but you already made the thing.
I would put it in the freezer for 24 hours, the leave it in the fridge to thaw. That should be right on target for Sunday, without having to worry about infringing any guidelines.
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