Methods, techniques, and quality/safety concerns around the freezing of various foods.

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8
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3answers
4k views

Can I successfully bake previously-frozen bread dough?

I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it ...
6
votes
1answer
210 views

How can I freeze excess peas from my garden?

Would you recommend blanching them first or freezing them raw?
1
vote
2answers
492 views

If I make a big batch of blueberry buttermilk pancakes and freeze them, how long will they stay fresh for before getting freezer-burnt?

I love buttermilk pancakes. Being able to make them on the weekends for breakfast at a later date is just a bonus (like Eggo without the preservatives). I'm just not sure how long they last for in the ...
7
votes
3answers
623 views

How to prepare pie dough in bulk at home?

Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
8
votes
4answers
722 views

Can I freeze caramelised onions?

Caramelised onions seem easier to make in large batches, so could I make a big batch then freeze them in say, ice cube trays, for later use? Or would this have a detrimental effect on them?
20
votes
3answers
4k views

Can I freeze roux?

Is it possible to prepare a (large) batch of roux and then freeze it, or will the texture and flavour be destroyed in the process?
6
votes
4answers
7k views

How do I properly freeze and reheat a cooked, marinated steak?

I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as ...