Freezing causes milk to separate and develop a grainy texture.
Cream and dairy-based sauces (like Alfredo) separate and curdle when thawed.
Soft cheeses like Brie, goat cheese, and cream cheese become crumbly and lose their smooth texture.
Freezing makes mayo separate, resulting in a watery, lumpy mess.
Liquid inside expands and can crack the shell, leading to a mess and bacteria risk.
Plain cooked pasta turns mushy when thawed due to excess moisture.
Freezing makes crispy foods soggy when reheated.
High-water veggies turn limp and mushy when thawed.
Raw potatoes become mealy and grainy after freezing.
Watermelon, oranges, grapes, and apples turn mushy when frozen and thawed.