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Methods, techniques, and quality/safety concerns around the freezing of various foods.

2
votes
1answer
57 views

Freezing uncooked ‘chicken of the woods’

We found and foraged chicken of the woods. We cooked some and also froze some. We did not cook these mushrooms before freezing. Are they still edible?
4
votes
1answer
74 views

Freezing bread, sliced or whole

I make bread once every 2 weeks for lunch. Is it best to freeze, them slice as quickly as possible and get back into the freezer. Or slice then freeze. Which one keeps it fresher?
4
votes
1answer
87 views

Is it possible to freeze my own 'oven-fry' crumbed food items?

I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking them from frozen, or defrosting them, and ...
2
votes
1answer
130 views

Should you wash beef before freezing?

I have bought a 3 kg vacuum-sealed package of ribeye steaks. The steaks are very fresh and are essentially floating in blood. I would like to repackage the steaks one by one, so that I can thaw them ...
2
votes
2answers
105 views

How to freeze mango puree?

This last season, I tried freezing mango puree. My google research told I me I can just freeze them as is. But when I thawed them, puree had lost its taste. What did I do wrong?
1
vote
4answers
210 views

Made a bland curry, it's cooled down and about to freeze it. Help!

I've just made a tasteless chicken and veg curry. I have put various spices in, but it's still bland. It's cooled down now and I was going to freeze it tonight as I've made it to take camping next ...
0
votes
0answers
20 views

To eat or not to eat? [duplicate]

I found that my freezer power had stopped for a day. There were 2kg of sealed and frozen chicken breasts that had completely thawed. I fixed the power so they refroze over night but the power has ...
1
vote
1answer
48 views

Freezing flavored/infused oils

I'm looking to make a variety of infused oils (lemon zest infused, garlic confit oil, herb oil, etc--all strained with no solids left) to have on hand. Unfortunately, most recipes recommend to use ...
1
vote
1answer
94 views

Can vinegar be used instead of alcohol in keeping sorbet soft/scoopable?

I recently found a recipe (forgot the source) that called for white wine vinegar instead of strong liqour or sugar syrup to keep the sorbet soft and creamy. Would this actually work (is there ...
4
votes
1answer
106 views

Storing (freezing) spare falafel: cooked, shaped, or just the mix?

I'm currently soaking chickpeas to make falafel for the first time - rather more than I need for this evening, so I'll have some spare mix, probably enough that I'll want to freeze at least some, ...
1
vote
1answer
118 views

Safe to freeze boiled/ blanched pork bones/ meat for future use to cook soup?

This is relating to Asian/ Chinese style soup/ broth cooking. I am a very busy person and do not have time to cook. I cook in a small kitchen with the basic crockeries. I usually do my groeceries ...
2
votes
1answer
55 views

Can I freeze fruit shrub?

I am about to make some fruit shrub for use in drinks. I have clear instructions and I understand that it will keep safely for 6 months in the fridge (barring signs of spoilage). However, I have so ...
0
votes
0answers
42 views

Freezing jalapenos for cowboy candy [duplicate]

Can I freeze sliced jalapenos for later use in cowboy candy? If so, what are the steps to take? Will they be mushy after I thaw them?
4
votes
2answers
126 views

Does freezing meat lead to differences detectable by blind testing?

"Fresh" meat tends to be coveted relative to frozen meat. I'm not inquiring about the debate of frozen vs. fresh, but rather am wondering about the potential magnitude of the differences between fresh ...
6
votes
3answers
195 views

Sanitizing fridge and freezer after days of no power

Coming back from 10-day vacation, we found that our fridge was off the whole time. Fruit and packaged ham in the fridge, veggies fruit and meat in the freezer. Oops. Obviously everything has thawed ...
0
votes
0answers
42 views

Which vegetables need to be blanched before freezing?

I hope this question isn't too broad. I'm not looking for an entire list of veggies from every strange place on earth. I'm looking into the matter of freezer-crockpot meals, and noticed that a ...
0
votes
0answers
105 views

Frozen momo recipe or method

I am a momos supplier in Mumbai and I am facing a big problem in my business. I can't use momos after 1 day because of bad smell in the momos. What is the best method to freeze momos and how long can ...
8
votes
2answers
161 views

How can I control ice crystal size in home made pure juice lollies

With the recent hot weather we've been getting through so many Ice lollies (popsicles) that we have started making our own. We are primarily using freshly squeezed orange juice (with bits *8') and ...
2
votes
4answers
369 views

How long should I keep something in the freezer to chill it?

I once placed a can of beer in the freezer for an hour. It did not freeze, and it was great. However, now I need to cool some whipped cream (un-whipped), and the packet says I need to keep it in the ...
1
vote
0answers
124 views

Can I freeze live crayfish

I plan to freeze some crayfish. Is it ok to put them in the freezer when still alive?
2
votes
1answer
74 views

How will reducing and freezing affect the flavor of stock?

I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. It is currently the consistency of jelly ...
1
vote
2answers
63 views

Are there negative effects of freezing for bread and cake?

Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in a layer then cool or freeze in the ...
2
votes
0answers
36 views

Improving texture of yogurt based ice cream- stabiliser?

I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream maker. It is based on a recipe I found ...
1
vote
1answer
305 views

Sous Vide chicken for reheating

My understanding is that a lot of the technical knowledge around sous vide was developed in the prepared foods industry by Bruno Goussault of Cuisine Solutions. This makes me wonder whether some of ...
0
votes
0answers
25 views

Is it safe to eat a frozen kiwi after defrosting it? [duplicate]

I accidentally put a kiwi in the fridge. It was frozen solid. After defrosting, it now feels very mushy but otherwise looks fine. Is it safe to eat this?
2
votes
1answer
211 views

Can I re-freeze shrimp?

There’s a Phillipino grocery in our neighborhood that specializes in seafood. They sometimes have beautiful heads-on shrimp. I’ve no doubt that they’ve been frozen, then thawed, as we’re in the middle ...
1
vote
2answers
105 views

Does freezing food reset the amount of time you can put it in the fridge?

Just read this which basically says you can freeze and thaw food in the fridge any number of times. How dangerous is it to refreeze meat that has been thawed? I'm still unclear on one point. If I ...
0
votes
0answers
12 views

Freezing Cheese Sticks [duplicate]

If you buy on sale and freeze packages of mozzarella, Colby jack or cheddar individually wrapped cheese sticks how fast do you have to use the package of cheese sticks after it thaws in your ...
0
votes
0answers
19 views

How long is defrosted meat safe? [duplicate]

I took some sausage out of the freezer, thawed it, and cooked half of it. The other half has been in the fridge for a week at this writing. Is it still safe to eat?
0
votes
0answers
45 views

How can I keep chocolate ganache from hardening in the freezer? [duplicate]

I want to make a chocolate sauce or ganache as an ice cream mix-in but I want to keep it soft and runny, even after freezing. I know I can add more sugar to decrease the freezing point, and I've read ...
0
votes
1answer
2k views

Can defrosting chicken make it slimy?

I bought chicken drumsticks on January 11th and froze them on the 11th. They had a best before date of January 13th. I put them in the fridge yesterday to defrost and am cooking them now but they were ...
0
votes
1answer
98 views

Refreezing bottled juice

I have a bottle of grape juice. I want to freeze the juice to extend the life of the juice. After thawing, can the juice be refrozen without ruining the juice?
1
vote
0answers
36 views

How can I tell if the Salmon I buy is safe to eat raw? [duplicate]

If I buy a piece of cold Salmon in a supermarket, and it doesn't say anything about being "Sashimi-grade" or having been deep-frozen at X degrees for Y time - how can I know whether it's safe to eat ...
3
votes
1answer
87 views

Cake; To freeze or not to freeze?

I need to make a wedding cake, the wedding is in 5 days. Can I bake it, stack the layers, crumb coat it and the freeze the crumb-coated layers? Ideally, I want to finish decorating the cake on the day ...
2
votes
2answers
154 views

Considerations for prepping breaded chicken for freezing

I have chicken breasts. I want to cut into strips, bread, freeze and later bake or fry. The binder will be egg. The breading will be semolinia bread crumbs. There will be parmesan and italian herbs in ...
0
votes
0answers
19 views

Can I use meat that thawed when my freezer died but did not go above 45 degrees? [duplicate]

My freezer (and fridge too) died last night. Fridge was 56 when I woke up, freezer 44. I had several lbs of vacuum sealed ground meat in the freezer that were very cold to the touch but no longer ...
0
votes
0answers
519 views

How many times can you freeze, thaw and refreeze cooked grains? (pasta, rice, bread) [duplicate]

I was wondering how many times can you safely freeze, thaw, reheat and then refreeze cooked grains such as rice, buckwheat and pasta? (cooked in plain salted water - no other ingredients added)
3
votes
1answer
415 views

Chest Freezer TOO full?

I have a medium size chest freezer. I've been having an ongoing debate with a friend of mine. I believe that you shouldn't stuff your freezer to the top and he says otherwise. I have no internal fan ...
0
votes
1answer
384 views

Making fried pickles ahead of time

I want to deep fry some pickles, but I want to have them ready ahead of time. The coating I like is a sort of cornmeal buttermilk batter. How can I freeze these without it all coming off?
3
votes
2answers
556 views

what are the Cheap substitute of menthol that can be used in mint?

i am preparing some candies and want to add some menthol for Cool effect in mouth but while searching on net i found that menthol is very costly so is there any cheap substitute of Menthol which can ...
2
votes
2answers
2k views

How to make Menthol crystal from mint leaves? [duplicate]

I have peppermint/mint growing in my garden backyard. I want to make mint candies for children and in one of the YouTube videos they have menthol crystal as one of the ingredients for mint candies so ...
0
votes
1answer
63 views

Old frozen ground lamb - safe to eat? [duplicate]

I found some old frozen ground lamb in the back of the freezer. It is vacuum sealed, and was placed in the freezer after a couple days of being fresh. It has been in the freezer for a little over 4 ...
0
votes
1answer
59 views

Best temperature to freeze pie filling?

I am in the process of replacing my commercial freezer. We typically freeze our pie fillings to simplify production. In looking into new freezers I can choose between 0 Degrees Fahrenheit and -10 ...
12
votes
3answers
8k views

Why wait for some hours before filling any food into a new freezer?

User manuals of some freezers indicate that for the first few hours after switching on the new freezer, one should not put any food into it. For instance, I am looking at a specimen that requires me ...
2
votes
2answers
5k views

How to freeze & reheat quiche

What is the best way to freeze & reheat a quiche? I've tried it twice, and both times the bottom of the quiche became watery as it defrosted in the oven. I took the pre-baked quiche straight from ...
0
votes
0answers
100 views

Freezing French baguette dough [duplicate]

In this video, the author makes 4 French baguettes. That is probably 2 more baguettes than I can eat before they get stale. Recipe (transcribed from the video): Ingredients: Bread flour, 700 g ...
5
votes
3answers
269 views

How to preserve herbal syrup or herbs that will be used to make syrup?

I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.) The method I'll use is a cold, dry ...
3
votes
1answer
2k views

Active dry yeast vs. instant yeast

Are there differences in the different types of yeasts? Does one yield slightly differently? I know many people say that they can be used interchangeably but why are there two types if there isn't a ...
1
vote
1answer
53 views

how many pints cooked cabbage from 3 pounds raw? [duplicate]

How many pints of cooked cabbage should I be able to get out of 2 cabbage heads (about 3 pounds each) ? I am wanting to cook and freeze the cabbage.
1
vote
2answers
83 views

Batch Cooking Meatballs

I'm after batch cooking mini meatballs in sauce for my kids, so I'm wondering how best to prepare the meatballs so they can be frozen and reheated? I'm assuming it wouldn't be good to soak the ...