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As long as it has been kept frozen meat and poultry will be safe to eat indefinitely. The quality of the meat may deteriorate with time. This depends on whether the meat was packed in a airtight container before freezing. The major risk is freezer burn which attacks the edges and surface of meat first. It can be trimmed off and the remainder of the meat ...


The container of "my" soy-milk specifically says not to freeze it, though I don't know exactly why. I use a brand of "shelf-stable" soy-milk with no other additives (i.e., only ingredients are water and beans), so that's where the following comments are coming from. I go through about a quart a week, so I buy quart-size containers and go through it before ...


We just had a similar question asked, with the additional restriction of only being able to reheat via a microwave. I had started to answer it, but it was closed before I hit 'submit'. Here was my answer: Due to the way that microwaves heat things, you're typically better off with rather moist dishes. One dish meals are advantageous, as you can microwave ...


I scatter them on a metal tray thinly coated with flour. Once the tray is full, it goes directly into the freezer. After the gnocchi are frozen on the tray, I dump them into a freezer bag. If you pile them to deep in the freezer before they are frozen (ie in a bag or box) they stick together. Out of the freezer, directly into boiling water. Do not need to ...


I typically use potato, flour and egg. Make. Freeze. Then, go directly from freezer to boiling water. Do not defrost first.


You can freeze it, however using it will be a problem as you will have to chip out what you want on demand rather than thaw and re-freeze it. Miso paste lasts ages in the fridge as long as you put it in an airtight container to prevent it from drying out, you're better off just doing that.

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