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There is a common misconception that you should absolutely never cook meat from frozen or near-frozen. This is incorrect. I would also not recommended putting any meat on a low heat to thaw it out - you are asking for tough meat at best and food poisoning at worst. The aim when cooking meat is to bring the internal temperature up to a safe level for a ...


2

Since I don't make salsa everyday I hate to discard chilis that are given to me. I run them through a "Ninja" and then freeze them in small freezer bags. When I need to make salsa I take out a bag and with a sharp knife cut a slice off and added to my other ingredients to make a tasty salsa in the middle of winter or anytime. They never loose their flavor ...


1

You can also dry peppers by placing them on a cookie sheet and putting them in a closed car for about 3 days in the summer. It gets about 120-140 degrees in a closed car. I've dried peppers repeatedly this way. No ovens, no labor at all. Just remove stems and slice in half, place on cookie sheet, pop in car and forget it for a few days. JMP


1

I wouldn't freeze tzatziki sauce. Dairy practically never freezes well. It is a fat-water emulsion, and it is likely to change its structure a lot upon thawing. You have to prepare it and stabilize it a lot, and then also preferably use a special freezing method (such as making ice cream with agitated freezing). The other part are the cucumbers, which ...


4

I tried freezing tzatziki sauce but wasn't happy with it when thawed as it seemed to separate easily and even when mixed thoroughly it seemed to have a different, more watery texture than when fresh. What I do now if I have cucumbers I need to use is to prepare and process them exactly as I would for fresh tzatziki sauce. I freeze the processed cucumber in ...


2

I haven't tried it, but I don't see why not. Sure, cucumbers have a lot of water, but you're already crushing them in a blender or processor to make the sauce, so you don't have to worry about bursting cell membranes. I suppose if you made some kind of chunky tzatziki, you might be concerned about a change in texture. I've never seen a chunky tzatziki (and ...


1

From a flavor standpoint, the preparation of the wings isn't likely to affect how well they taste after being defrosted. I think you're most likely to notice a difference in texture. Although you didn't ask about safety, it's very important that you do cook the wings fully after they're thawed, even if you've par-cooked them previously. If the meat is at ...


0

When I make lasagne to put in the freezer, I do not bake it first. For me, the best way to freeze it is using a sheet of Glad's Press-N-Seal over the top of the lasagna, pressing down to get all the air out if you can, between the top layer (sauce/cheese) and your press-n-seal. You want more or less a vacuum seal (the cheap way). I seal my press-n-seal to ...



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