_Most foods that you fry at home (except french fries and onions) $ they can get an unattractive "warmed- over" taste. It's actually the fats turning slightly rancid.
_Cooked potatoes $ they darken and get an unattractive texture. (If you're going to freeze stew, add cooked potatoes later on when you're reheating the stew.)
_Fresh greens, celery, and carrots $ they get limp.
_Fresh tomatoes $ their high water content causes them to collapse when thawed. (However, you can freeze tomatoes if you're going to use them in a cooked form, such as in a pasta sauce.)
_Gravy $ the fat will separate out and puddle. (If you must freeze gravy, cut way back on the fat when you're making the gravy, and stir constantly when you're reheating it so as to keep the fat from separating.)
_Heavily spiced foods $ most herbs, salts, onions, fade away, but garlic and cloves will seem more intense. Pepper has a tendency to turn bitter. Curry takes on a musty flavor.
_Synthetic flavors $ use real vanilla rather than synthetic because synthetic vanilla can have an off-flavor after freezing.
_Highly salted foods $ salt tends to attract moisture and uneven freezing may result because salt slows down the freezing process.
_Even if you're freezing food for only a couple of days, be careful of packaging. Air that's in the package will affect the color, flavor and texture. The container should be air tight, or the food will get freezer burn and lose nutritional value, and palatability.
_It's critical to have a both your refrigerator and freezer cold enough. The best indicator of a good freezer temperature is brick-hard ice cream. If ice cream stored in your freezer is soft, turn the control to a colder setting. As for the refrigerator, check the drinking temperature of milk. If it's very cold, you've probably hit 40 degrees, which is what you're aiming for. If the milk isn't cold enough, or if it sours too quickly, move the control to a colder setting.