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It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil. It doesn't kill them, it just puts them in 'stasis'. The expiration date is given based on the meat only being refrigerated. If you intend to store the meat past its expiration date, best practice is to freeze the meat ...


1

The way to freeze this well would be to use instant potatoes simply mixed cold and not cooked. Then when you bring it out to reheat, you'll cook the potatoes. The taste will be of instant potatoes, though. The problem is that the starches in the potato will undergo retrogradation, recrystallize and expel moisture when reheated. You could counteract this ...


2

As you froze the base without agitating it, larger ice crystals would have formed. If you have a food processor, you may be able to rescue it by cutting it into chunks (to fit in the food processor), then whizzing it around 'til it's more like a smoothie, then re-freezing it. If you don't have a food processor, you might be able to let it thaw completely, ...


1

Yes, it's even recommended to use salmon that has been frozen for at least 24 hours to make gravadlax as a precaution against parasites, since the salmon isn't cooked. (Of course I'm assuming that you want some right away!) Prepared gravadlax freezes very well. As Jenna says, wrap it individually in cling wrap, and freeze for up to a couple of months for ...


1

Yes it will freeze fine, just make sure you wrap each slice or piece individually.


2

I have put cooked Dolmades in the freezer on three different occasions because they are time consuming and I create a large batch each time. They need to be wrapped tight anyway and they came out just right. I heat them in the oven and once had left over (also frozen) egg lemon soup (afgolemono) another time just some additional lemon water and another left ...


-1

Regarding the Ice crystals on the chicken: Where is this ice forming? Is this an ice glaze on the chicken or is this "frost" in the package? 'Frozen with ice glazed' is a commercial procedure. The glaze helps to reduce oxygen penetration or absorption by the surface protein - to retard lipid oxidation. This is done, when vacuum packaging is not an option. ...


7

Home sealers don't like liquids in the bag, so use an ice tray to freeze any liquid you want to seal in the bag. Both of these products freeze slushy, but that's fine. I squished the slush into a corner, and then added a layer of butter so that the chicken won't actually interact with the acidic ingredient until it's in the water bath. Just use the same ...


1

I'm not sure how possible it is to give good and definitive advice on how to store fruits and vegetables generally. The best ways to store food will often depend on the specific kind of food and the purpose you intend for it. So take the following advice as more of hint, as it may be very bad advice for a specific fruit or vegetable. Generally speaking most ...


1

Both methods work. If I had to pick one, I'd pick frozen vegetables. If you can afford to go to the store every day and only eat things that are in season, buying fresh will get you more nutrients. But things frozen when they are perfectly ripe retain most of their nutrients so you're really not losing much for the convenience. Time is the enemy of ...


0

I suggest that you freeze uncooked noodles because cooked noodles are nasty when you try to thaw and cook again. You can also freeze balls of the dough and then take it out and thaw about an hour before using it to make "fresh" noodles as needed!



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