Kitchen Logic

Yes, you can freeze celery for cooking; blanch pieces first, dry well, then store airtight for up to 3 months for soups, stews, and sautés.

Yes, celeriac purée freezes well when cooled fast, packed airtight, and used within two to three months for best quality.

Yes, celeriac mash freezes well when cooled fast, packed airtight, and reheated gently with a splash of fat.

Yes, freezing cayenne peppers whole works for sauces, soups, and stews; expect softer skins after thawing.

Yes, cavolo nero freezes well when blanched first; prep and pack it airtight for best texture and flavor.

Yes, cauliflower tortillas freeze well for 2–3 months when cooled, separated with parchment, and packed airtight to prevent dryness and breakage.

Yes, cauliflower cheese sauce freezes well when cooled fast, packed airtight, and reheated gently to keep it smooth.

Yes—freezing cauliflower cheese unbaked works well when you blanch, cool, wrap tightly, and bake from frozen until bubbling.

Yes, you can freeze cauliflower bake; cool it fast, wrap tightly, and reheat from frozen for a creamy result.

Yes, Cathedral City cheese can be frozen, but block cheddar changes texture; grate, wrap well, and use thawed cheese in cooking, not slicing.