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Anyone who follows grandmas recipes knows that fresh yeast rises better and definitely makes your product taste different and better. Coming from my roots in New York, any baker worth his weight in gold uses fresh yeast in their products. As far as whether you can freeze fresh yeast it is a crap shoot. I have had it rise fine and other times it's has not ...


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Cooking meat while it's a little frozen generally works fine with methods that have some wiggle room in how much extra time you can add. Unfortunately this isn't the case with frying, and even if you cut the meat into small pieces I don't think you'd have much success. My favorite method to quickly thaw meat is using a microwave. Most microwaves have a ...


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When freezing meat (or anything really), one of the main places where the texture will change is with freezer burn. This can be minimized by double wrapping and preventing exposure to air. An extra really great way to minimize freezer burn especially given that your dish has sauce, is to cover the food with the sauce and then freeze the whole thing as a ...


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Deep freezing meats crystallizes and damages the quality of meats. Sure it lets it sit in your freezer for a long long time but we live in the year 2016. We have meat readily available. Do this test: take a roast of any type home, pork butt, chuck roast, etc..., seal it up however you like then deep freeze and a week later pull it out and thaw it. Open ...


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Your freezer causes this, as your experiment has shown. Freezers don't magically cool down their contents, like ovens have a heat source, freezers have a "cold source", so in your case the back cools / freezes first, encouraging condensation and subsequently the formation of ice crystals on the colder parts. If your freezer has an auto-defrost cycle, this ...


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Red bell peppers freeze really well after being roasted. This is the method I would recommend for you. The problem with freezing first is that it can degrade the peppers (breaks the firm cell walls) and would likely make them more difficult to roast afterwards. If you roast them first, the cooking starts the cell collapse itself and the peppers don't tend ...


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The only best option is complete thaw to get them in good shape and in one piece, but that is not an option for you. Next one up is the quick and sloppy method. But it will distroy the shape of the fish, hence the name. My tip: Wrap the pieces of fish in a cling film/kitchen foil individually next time before freezing. That will most certainly allow you to ...


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If you make them the night before and freeze them, make sure that they are separated by a liner so they will not stick together. Freezing them will dry the wrapper and will assist in making the wrapper crispier a little longer than if you were to do item 2. I am not sure how long your commute will be, but do not let your lumpia thaw. It will take the ...



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