Some foods do not freeze well because the texture is ruined. This is particularly true of fruits and vegetables with a high water content, such as bananas, cucumbers, lettuce and watercress, although some may be frozen in puree form. Whole strawberries keep their color and flavor well and are excellent for combining in mousses, but the texture deteriorates and they become too soft to be used whole when thawed. Full-fat milk separates after freezing, but skim and reduced-fat milks that have been homogenized may be frozen for up to a month.
Eggs cannot be frozen in their shells; however, both whites and yolks will freeze well, either lightly beaten together or separated. Emulsion sauces such as mayonnaise and hollandaise sauce do not tend to freeze well because they will separate when thawed.
Jellies, both savory and sweet, lose their texture if frozen and would have to be reboiled and allowed to set again after thawing. Curries freeze well, although after three months the spices will change flavor and may become peppery or fade. The flavor of garlic-laden foods, for example soups and casseroles, will intensify during freezing and can become unpleasantly strong.