Hello, folks! You’ve dialed in the right channel if you're looking for DIY tips mixed with some home truths about what should never, ever find its way into your freezer. I might be a handyman by day, but believe me, I've seen enough kitchen disasters to qualify for Gordon Ramsay's Kitchen Nightmares!

A Quick Freezing Science Breakdown

Before we jump headfirst into the icy waters of frozen food do's and don'ts, let's briefly plunge into the science behind freezing. When water in our food turns into ice, it expands, rupturing cell walls. So, when defrosted, foods can become mushy and lose their texture because of this destruction.

Cucumbers? More like Cucumber Soup!

Cucumbers have high water content, and when frozen, they turn into icy crunchy disasters straight from a B-grade horror movie. If you’re in the mood for cucumber sorbet, I won't advise against it, but for the love of all things handyman, never freeze whole cucumbers.

Eggs - Not as Hardy as They Seem

Eggs, in their shells, don't take to freezing like ducks to water. The water inside expands when frozen, leading to a cracked shell, and we all know how messy that can be. Remember, if you need to freeze eggs, crack them, scramble them lightly, and then freeze.

Gravy Trains Can't Weather the Chill

Gravy is laden with fats that separate from their watery counterpoints when frozen, leading to a lumpy or greasy slop upon thawing. If you've got any leftover Sunday roast gravy, do yourself a favor and consume it ASAP.

Can You Freeze Dairy? Not So Fast...

While some dairy products such as cheese can stand the cold parade, others like cream, buttermilk, or yogurt would rather sit it out.

Cream Turns on You

If you've got dreams of scooping out icy cream for your hot cocoa, let's just say you might be a tad disappointed. Freezing cream can cause it to curdle and take on a gruesome grainy texture.

Yogurt and Buttermilk - The Chilled Outcasts

With high water content and delicate fat structures, yogurt, and buttermilk might as well carry a "do not freeze" sticker. They split and curdle like an 80's hair band, leaving you with a lumpy, watery mess.

Fried Foods - Not A Fan of Freeze

Fried foods suffer from the freezing process, losing their crunch and turning soggy. It's heartbreaking, I know. But better to eat all those chicken wings in one sitting than to freeze them.

Watch Out For the Fruits & Veggies!

While most fruits and veggies freeze well, some just can't hack it.

The Soft and Juicy Suspects

Fruits and veggies high in water content like watermelon, lettuce, and citrus fruits turn to mush when thawed due to their cell walls collapsing. They're better off in your salad than in the freezer.

Raw Potatoes Turn Sweet

Freezing raw potatoes can change its starch into sugar, altering the taste and making them oddly sweet. If you wish to freeze your spuds, just cook them first.

On that note;

A Farewell to Freezing Fails

Well, folks, that's about everything this seasoned repairman can dish out on the subject of unruly freezer foods. Before I hang up my spanners, I will say this: when in doubt, don't freeze it out. Use your foods fresh, or if you need to freeze, do a small test batch first. A handyman shouldn’t have to tell you that. And remember, just because something ‘can’ be frozen, doesn’t always mean it ‘should’ be. Here’s to less food sabotage and more clever cooking – until our next DIY encounter.