I made a great vegetable soup in which I also put noodles and beans. Fresh, it was perfect. I froze most of it in small containers to thaw as I needed them. The
I want to make about 15 varieties of cookies for an upcoming gift exchange. I have a number of recipes together. I already made a few that were listed as freeze
Today I bought frozen food for the first time and the brand is Mc Coin. I read the instructions, which have the following instructions; Do Not Thaw and coo
I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream? By thicken, I mean making it into something like a be
I read all the very useful answers to this questionCan raw eggs be frozen? But my question is a bit different: When making anything that needs whipped egg
I don't want to be ridiculous but I'm uncertain at what point I can freeze tamales. Do I steam them and then freeze or do I assemble and then freeze? I would
I am told that during freezing ice crystals rupture vessels in poultry and denature them. This causes the poultry to have larger pores and so when cooking thin
When using frozen vegetables, even if I let them unfreeze overnight, I am finding that they then render quite a bit of water when cooking. How can I drain veget
I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white c
I buy kidney beans in a can, but the amount is always too big. Normally, I throw away the leftover beans, thinking that freezing them will turn them into mush (
I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons):
Assuming that once defrosted, I'd most likely use them for their juice (but not exclusively; I occasionally use the peel for zest, whole slices for cooking with
Can I freeze soup in a pot (I believe it's made of stainless steel)? Are there any health risks? Is there any risk of damage to the pot?
It has always been assumed at our house that if you make a meal with previously frozen meat that the meal cannot then be frozen itself and reheated at a later d
Say for example I had some marinated cooked chicken that I put in the freezer. Would it be safe to defrost this cooked chicken and put it in a sandwich without
Two months ago, I made a fish sauce (roux + milk + fish stock + lemon juice + cheese + mushrooms). I made way too much, so I decided to put a good amount (0.5 l
I have been buying pre-cut and prepped stir-fry veggies at Trader Joe's and I was wondering if I could freeze my own bags of veggies. Would there be any issues
If I freeze a sauce, particularly something with mince in it, when defrosted it produces excess water. The sauce before frozen is nicely thickened. I think it
I need some vegetables to last for about a month until I've juiced them all. Blanch freezing many vegetables sees them last for periods 6 months and longer, bu
Suppose that I am making ice-cream the old fashioned way, by keeping a bowl of ice cream base in a bigger bowl of table salt solution cooled to below freezing.