MR WASHY, STOP WASTING TIME GOING TO THE SUPERMARKET, START FREEZING FOOD!

Cheese is actually just one of many foods that freeze surprisingly well. So get creative and start using your freezer for more than just meats and casseroles! Here's a handy list for you to keep in mind next time you're shopping:

YES! FREEZE THEM!

Fresh whipped cream, butter, milk, cheese, root ginger (grate it as you need it), nuts, grated coconut, homemade pancakes, herbs (e.g. fresh rosemary and basil) and spices, meat or vegetable stock, cooked rice, tomato paste, bread dough, pizza dough, cookies, cakes, pies, sauces, Chinese takeout, vodka (and rum and tequila – the alcohol won't freeze, but the cold keeps them chilled).


DON'T FREEZE THESE!

Salad greens, baked potatoes, raw potatoes, cabbage, celery, cucumbers, lettuce, parsley, tomatoes, cream sauces, cream cheese (okay in a casserole), meringue, citrus fruits, mayonnaise (but okay in a casserole), egg whites (they turn rubbery), cream and custard pies, cooked pasta (freeze in a sauce instead), gelatin, fried foods, fruit jelly sandwiches.

Get around the do-no-freeze list by knowing food preparation tricks for each of these food. For example, lightly cooked potatoes freeze well even though raw ones don't. Also, pickled vegetables freeze well, too. For example, picked cabbage and celery would keep well where their fresh cousins would turn to stinky mush after freezing.