Originally Posted by scp1127
My family did not make a side-by-side test. I 'm sure the stabilizers help the WASC. With the chemical reactions taking place in a scratch recipe, unless we had a way to flash freeze, the changes are going to start. I don't freeze any meals for the same reason. I can tell. Fresh meat also deteriorates, but the benefits of freezing outweigh the change in quality (butcher is 30 miles away). I use the Food Saver system. I cook as seriously as I bake, and I have never seen a case where freezing enhances the original product. Even fresh ice cream is not as good as it is out of the churn. The crystals formed in freezing alter the original the original composition, and not for the better.
My suggestion is to do the math to adjust each recipe to the exact amount needed. There is no waste. The downside to that is there are no extras for my husband.
I mix batter for cupcakes, pour them into the liners, and then freeze them. When I want cupcakes I take a couple out of the freezer, pop them in the oven while it's preheating, and then bake. I can either make a 4-cupcake batch of frosting, or cover them in preserves or powdered sugar. They taste great. They don't _exactly_ taste like they would have tasted if I mixed and baked them "fresh", but, they're a pleasure to eat.
They're a pleasure to eat and I didn't "have" to either eat a cake of the same flavor...or eat 24 (or more!) cupcakes of the same flavor in a row for desserts. Frankly, the variety in desserts is worth a reasonably subtle change in taste to just eat _one_ cupcake when I'm in the mood for it.
As far as things being improved by freezing...I prefer my chocolate pate to be frozen (instead of just chilled). And you're missing out if you've never had kakigori (a Japanese treat served over shaved ice) or sorbet. Granita (a Sicilian ice dessert) is specifically made to emphasize the size of the ice crystals formed and the resulting texture.
I cook _much more_ seriously than I bake, and I freeze things all the time. I don't freeze completed meals, but I freeze the components. Just like with meat, the benefits to freezing individual preparations outweighs the change in quality.