New answers tagged freezing
Most things baked in a casserole will freeze well ... in part it's because you have a container that's got a relatively low surface to mass ratio, and only exposed to evaporation on one side. That being said, when you say 'a guilty feeling with the environment', if you're talking about an enviromentalist type perspective, then cooking, freezing, then ...
That's perfectly fine, assuming the meats were cooked properly originally. If you look up people doing bento lunches, they use freezer staples a lot; often, if the item is small enough, it can be packed in a lunch still frozen and be defrosted by lunchtime. However, if you're talking about a whole steak or chicken breast, you'll want to stick it in the ...
Assuming you are asking how to debone a raw chicken thigh, the process is not very difficult, and becomes easier with practice. This video from AllRecipes shows it clearly (I watched, but with sound off, so I don't know about the narration). Its much easier to understand by watching than by reading. The best knife to use a thin, slightly flexible knife, ...
If anything, we've found freezing whole "calcutta" chillies in freezer bags has resulted in something strange. They seem to be getting hotter as we work our way through the last bag we froze, using one chili chopped finely in a pasta sauce for two has become sufficient for a heat level between mild and medium whereas we would use two or three of the same ...
Scarpone Brand Polenta roll says specifically not to freeze
We've frozen Margarine all my life. My Mother would buy margarine on sale and freeze it for our big family. We just pulled it out of the freezer as needed. We always, and still do, freeze it in the box it comes in with no extra wrapping needed and it is just as good 2 years down the road as it is when you bring it home from the grocery store. Now, ...
This link should help. One of the replies says that if you do freeze your fondant, you have to bring it out of its frozen state by refrigerating before bringing to room temperature to finally dry it out to its normal consistency.
Yes, freezing fondant is fine if it is well wrapped, although doing so is not normally necessary as it is so high in sugar that it is essentially shelf stable. The main issue is that when you thaw it, you want it to be well wrapped so that condensation does not get onto the surface of the fondant itself, making it sticky.
I have also heard the core is the most beneficial as it is the part that contains bromelian. After washing then cutting the leaves & the bottom off, I quarter from top to bottom. I then put through the juicer. My grandkids call them smoothies because they are thick & creamy. No one would guess the skin went right in with it also.
I roast all the nuts I buy and then freeze them. I have never had a problem with moisture in them at all. I like having them ready to use when I bake.
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