1. Eggs in the Shell
Although it may seem appealing to just pop a couple of eggs in the freezer for later, it's a recipe for cracked leaky shells and a bacteria-laden mess.
When liquids freeze, they expand. And when liquids in a thin shell freeze and expand, putting pressure on said shell, well...
Separated egg whites, however, freeze wonderfully! Place them in a freezer-safe bowl with a tight lid (labeled with the number of egg whites inside) and set them off to the side for the next time you're ready to whip up a soufflé. The best part? They can stay frozen for up to a year.
2. Fresh Produce (That You Plan to eat Raw Later)
Fresh produce is just that: fresh. Store any unused fruits or veggies in the fridge or pantry until the next time you use them, and don't try to just deposit them straight from the store into a freezer bag. Blanched vegetables might fare okay when frozen if you plan on cooking them later, but if you plan on serving them merely reheated, you're looking at a bunch of wilty greens and soggy broccoli.
The only way to freeze veggies: blanch them, put them in a plastic bag, and thaw later for cooking!
3. Soft Cheese
The best part about a soft cheese is its fluffy and delicate composition. So when you stick it in the freezer, you get a crystallized and brittle mess. Or, you know, a separated lump of disgusting. Neither is ideal. Same goes for most dairy products too: get ready for a bowl of watery unmixed curds and whey.
Thawed ketchup might sound like a great name, but is actually something you'll want nowhere near your French fries. You've seen how ketchup can separate a bit when just left in the bottle--after it's been defrosted, the mess is even worse if stored in the freezer.
I am also guilty of storing all sorts in my freezer. Common friend, lets make it fun. What unusual food do you freeze?