Home freezer - what can be stored in it and how to use it

I myself want to salt a tiny portion of salad for a test.

You can try ... But salty (there is a lot of salt according to the recipe), which has lost its shape and color, where will you use it? Girls, do not be offended by my question, I argue from everyday experience ... True, I do not know which salad you decided to freeze, their sea of ​​varieties, if dense, strong leaves, then it is better to freeze, but I don’t know such a salad: red: Best wishes and best regards

Girls, did anyone try to freeze fresh champignons? And what is the best way to do this (cut or whole? And then what is the best way to cook from such mushrooms?)

I cut champignons into slices or strips - as God puts it on my soul, and freeze them, use them to cook cereals in MV and soups.

And then what is the best way to cook from such mushrooms?)

I didn’t freeze mushrooms at home, but you can use them in salads, pizzas, pie fillings, vegetable dishes, etc. Wherever you put fresh - put ice cream!

I didn’t freeze mushrooms at home, but you can use them in salads, pizzas, pie fillings, vegetable dishes, etc. Wherever you put fresh - put ice cream!

I freeze mushrooms and use them just like fresh ones.

I froze champignons fresh, butterscotch - slightly boiled.

In the season of cheap eggplant for several years in a row I have been freezing them for 10-15 kg in baked form (in raw - about 20 kg)
For this:
1. My eggplants and prick with a fork on top a couple of times.
2. I put it tightly on 2-3 baking sheets (how many will fit in the oven) and bake at 180C for 40-50 minutes.
3. Cool and remove the skin.
4. I put 2-3 things in polyethylene bags.
5. Place the eggplant bags in the freezer tightly to each other.

Such eggplants make excellent fresh caviar, sauté, stew. I even add it to borscht.

good time of the day HOSTS
very useful page, I stole a couple of recipes, thank you.
As for the mushrooms, I would like to advise you not to boil them before freezing, wash and clean the garbage, cut them as you like, and into bags or juice bags for storage in the freezer.
And in winter you get these mushrooms out of the freezer, boil or just extinguish with something, the smell is awesome, as if only now they were brought from the forest and boiled
I sort the mushrooms, and those that are large (overgrown, but kind) I grind in a blender and pack them well into very small bags (about 1 tablespoon with a slide) and please, at least in sauce, at least in soup or wherever you want to apply.

In the season of cheap eggplant for several years in a row I have been freezing them for 10-15 kg in baked form (in raw - about 20 kg)

Lyulek, how do you use those that are frozen raw?

Lyulek, how do you use those that are frozen raw?

I wrote it wrong. I buy raw 20kg, only 10-15kg remain in baked form (depending on the eggplant meatiness).
And I don't freeze raw

I wrote it wrong. I buy raw 20kg, only 10-15kg remain in baked form (depending on the eggplant meatiness).
And I don't freeze raw

It seems to me that you wrote correctly, but we understood correctly, hence my question: how do you use frozen baked blue ones later? What is their consistency after freezing and defrosting? In sote (stew) add them ice cream or thawed, etc.

For sauté, stew and others like them, incl.and for borscht, I do not defrost the eggplants until the end, so that it is more convenient to cut into pieces. In these dishes, eggplants do not keep their shape, they creep.
I defrost the caviar completely and beat all the ingredients (or almost all: if desired) in a blender along with vegetable oil.
By the way: especially for eggplant caviar, I put 2-3 pieces of baked bell peppers in a bag with baked eggplants (I remove the skin)
I make "raw" caviar, that is, I do not stew it.
Option 1.
I put thawed eggplants and peppers, salt, herbs, garlic in a blender. Beat and add vegetable oil little by little.
Option 2. To option 1 I add tomatoes and onions grated on a coarse grater.
Option 3. I add canned eggplant, tomato and pepper salad to option 1.

And I don't freeze raw

why, do they take up a lot of space, are they bad after freezing or are they more convenient to use?

[Lyulёk]

why, do they take up a lot of space, are they bad after freezing or are they more convenient to use?

There are two reasons.
First: I do not like the structure of raw eggplant after defrosting, it turns out some kind of "oak". And it will take a long time to prepare it.
Second: takes up much more space.

Thank you,Lyulёk everything is clear now !!! Freeze boom, especially since I recently got hold of a freezer

Happy cooking!

In these dishes, eggplants do not keep their shape, they creep.

means your way, as I understand it for the stew is not very.
I still have a question for those present, how to properly freeze the whole pepper, blanch it or ...?

means your way, as I understand it for the stew is not very.
I still have a question for those present, how to properly freeze the whole pepper, blanch it or ...?

I freeze peppers without blanching: I cut off the tail, clean out the seeds, put 6-8 piles in each other (as many as you need at one time for cooking), into a bag and freeze! All. It happens that I don't even cut off the tail, I just throw it into the freezer (when everything is tired!), And then put the frozen ones in a bag, but this does not save space in the freezer!

I don’t blanch the peppers, but I don’t fold them into each other, for some reason they break. Therefore, in a standard bag with a lock I put 9-12 pieces in one row and in the freezer. There is a minus, this place takes more, but plus, you do not have to wait for defrosting to get them from the durga. Immediately put the filling in the ice cream and in the oven !!

I don’t blanch the peppers, but I don’t fold them into each other, for some reason they break. Therefore, in a standard bag with a lock I put 9-12 pieces in one row and in the freezer. There is a minus, this place takes more, but plus, you do not have to wait for defrosting to get them from the durga. Immediately put the filling in the ice cream and in the oven !!

If the peppers are dry when stacked, they won't freeze and come out easily.

[Aunt Besya]

Aunt Besya
To avoid sticking, I first ice it one by one, and then collect it in a pyramid with ice cream, this method reduces the storage volume by 1/3. And when I take out a package for a portion for cooking, they are perfectly removed from each other, I stuff them with ice cream too, so in my opinion it is more convenient and faster.

I freeze peppers without blanching: I cut off the tail, clean it from the seeds, put it in piles.

probably not only the tail is removed, but the pepper must also be cut in a circle so that the other gets into it, YES?
I just tried some nonsense, because the pepper is not standard,
if i poke into each other they burst

Still such a question do you bake eggplants in the oven, peel them of a tail with leaves?
Do you put eggplants on a bare sheet without anything?

I peel the eggplants from the tails and put them directly on the baking sheet. pre-piercing them a couple of times from above with a fork, so as not to burst during baking.

I peel the eggplants from the tails and put them directly on the baking sheet.

maybe a stupid question, but do not need oil for the pan?

[Tatjanka_1]

Tatjanka_1

if i poke into each other they burst

That's why I first freeze, and then fold in a pyramid. Of course you sometimes have to pick it up. And do not try to invest further into one another. In general, many questions can be resolved already during the purchase of pepper for these purposes, they have different varieties and shapes.
Usually I buy at once 10-15 kg of the ones I like and first of all I sort out which one goes where, which one for freezing entirely, which one for pickling, etc. It's finished it is convenient to do it in the season.

And about oil for baked eggplant, DO NOT, the goal is not to fry the eggplant, but to bake it.
For these purposes, I use the lattice, in my opinion it is more convenient and faster.
IMHO.

probably not only the tail is removed, but the pepper must also be cut in a circle so that the other would stand in it, YES?
it's not nonsense, I just tried it, because pepper is not standard,
if I hit each other, they burst

That's it, and I'm talking about it! They are not standard, it is necessary to select the size. so that one in one is included well, at least half, and if only with the tip, then saving a little space! I specially climbed into the freezer, show

That's it, and I'm talking about it! They are not standard, it is necessary to select the size. so that one in one is included well at least half, and if only the tip

I can't show you now, but I have my own peppers: a surprisingly good variety, their shape is cone-shaped, the walls are thick, not long fruits, just for making pyramids! and stuffing suitable

the last question and went to deal with vegetables:
as your practice shows which are better to buy large, medium or small eggplants?
thanks everyone

[Tatjanka_1]

Tatjanka_1
As an option, to make the peppers easier to fold one into one, you do not need to carefully cut the tail in a circle, leaving the edges, but simply cut off the "bottom" exactly, brush out the seeds, and you will get an even cone, and finely chop the unneeded edges and freeze them in pieces for adding to soups and other dishes.
There is only one minus in this method, when filling there will be no rim for additional retention of the filling. But if you put the neatly stuffed peppers in a mold, pour the sauce and simmer, then the minus is not fundamental. The filling isn't going anywhere.

tray I can 3 pcs. put, but only one grill

in the harvesting season, everything is used and grates and grills

Well, I probably won't leave today, along the way, another question: has anyone frozen the sliced ​​zucchini? how are they then, no cucumbers?

the last question and went to deal with vegetables:
as your practice shows which are better to buy large, medium or small eggplants?
thanks everyone

In my opinion, the variety is important. For example, Black Beauty - his fruit is blunt, slightly wavy - does not taste bitter at all and you can not treat it with salt or salt water before cooking. Small fruits, about the size of a chicken egg, I don't know their name, have a special taste - more subtle or something. The main thing is that the eggplants should be young and without seeds (look at the cut!), Dark purple and shiny. Good luck!

I meant there is like a comma, but there is, as it were, an exclamation mark, that is, elongated

Like an exclamation mark.
Fruits should be smooth, shiny and medium in size.
Small fruits are convenient for pickling and pickling.

Well, I probably won't leave today, along the way, another question: did anyone freeze the sliced ​​zucchini? how are they then, no cucumbers?

I froze both in circles and in cubes. I finished last year's supply two weeks ago with "Instant Zucchini" from, no one guessed that last year's !!!

Girls, what do you think, if you cut the zucchini into mugs, remove the middle (then stuff and bake in the oven) and then freeze, is it possible ??? I have such stuffing better than pepper

[Aunt Besya]

Girls, what do you think, if you cut the zucchini into mugs, remove the middle (then stuff and bake in the oven) and then freeze, is it possible ??? I have such stuffing better than pepper

Aunt Besyaif you take experience vismut16, then you can! I did not freeze the zucchini, therefore ... It will turn out like blanched after defrosting, and this is not a minus for stuffing, especially since you will not defrost them. What others will say - interesting

Frozen cups from zucchini, last year, for testing, stuffed without defrosting and stewed. They keep their shape well, considering that I always peel the zucchini from the skin, then I can say well. Compared to fresh stuffed ones, they are a little softer and a little sweeter. Zucchini took ordinary (not zucchini) medium, 7-8 cm in diameter, cut into cups 5-6 cm high. But! take up a lot of space!

[Tatjanka_1]

Tatjanka_1
And about oil for baked eggplant, DO NOT, the goal is not to fry the eggplant, but to bake it.
For these purposes, I use the lattice, in my opinion it is more convenient and faster.
IMHO.

Everything is correct !!!
But I bake at once on baking sheets and on a wire rack for 2-3 passes.

Eh, Lyulyok! I got sick with your recipe, and the truth is, today I bought eggplants and decided to experiment with 1 piece - I took a small eggplant, pricked it many times with a fork and put it in the microwave (because of 1 piece, do not use the oven) for about 12 minutes. It turned out like a baked apple - wrinkled, I tried to peel it - it didn't work out very well, and that's fine. I took it, chopped it finely with a knife, added finely chopped garlic and mayonnaise and Oh, God, how tasty and fast it is. Such a salad THANKS for the idea.

To your health!
Only I do not recommend the oven in the microwave, because it is too dry and the skin does not come off badly

so yesterday I baked eggplants in the stove and the skin does not want to be cleaned at all, so I had to freeze it, Lyulek, maybe I did something wrong

[Tatjanka_1]

Tatjanka_1 when I bake eggplants on a fire - I put them directly into the fire on the grate, while the coals for the barbecue are being prepared - the skin turns out to be burnt and peels off perfectly - while the pulp itself is soft and does not burn.
maybe you didn't bake them - that's why it separates badly ???

I think they were baked, I checked them with a toothpick.
Here Lyulyok wrote 40 minutes. bake, I added 15 minutes. more.
In general, I did not like it.

[Lyulyok]

I cannot dispute Lyulyok, because she describes her actions, how she does, but if I bake eggplants in the oven, then I do it at the maximum temperature (220-230 * C) and until cooked, because it happens in different ways they are cooked ... It is difficult to remove the skin, yesterday baked 4 pieces. , she took it off easily from three, and suffered with the fourth, helped herself with a sharp knife. These are their own, of the same sort and at the same time taken from the bush, fresh. Although my friends say
and they are experts in eggplant that the eggplant should lie down before using. Do not worry, next time you will succeed!

Ladies, I don’t prick the eggplants before baking in the oven, but grease them with sunflower oil well. I bake until soft. Lie down a bit, cool down and can be cleaned. Not without helping yourself with a knife as you peel off.

On the issue of baked eggplants, I specifically even looked into the book "The Encyclopedia of Home Canning" in one recipe it is indicated that they need to be greased with vegetable oil and turned over several times during the baking process, in another recipe it is said simply put on a baking sheet and bake until tender. I think that only Lyulek can enlighten in the intricacies of this recipe. Or maybe that's how they clean themselves with effort. I decided to try baking in the microwave in order to understand approximately what it tasted like, but I was aware that the taste would be approximate, like potatoes in their uniforms baked in the microwave in 10 minutes, different from cooked, but very similar and as an option when needed cook it quickly. I like it.

I'm curious if the technology for baking peppers and eggplant is similar ??? It's just that I once watched how Jimmy Oliver (Naked Chef) baked the peppers for the salad, so after baking he commented like this: The peppers must be placed in a bowl and covered with cling film, then after a few minutes the skin will come off freely. Apparently there is a steam room effect

with pepper possible, but unlikely with eggplant

I struggle with the skin of a baked eggplant like this ... if I don't want to peel it, I cut it in half and take out the pulp with a spoon.

Girls, indeed, some eggplants peel well, and some I scrub with a spoon, having cut them lengthwise.
Sorry for not answering for a long time, because now in Odessa. I just got to the Internet cafe.

Girls! What do you think is worth continuing: 2 kg. Strawberries 1x1 mash with sugar and freeze this puree in containers in the freezer. The jam somehow doesn't work .. Will it not be watery? retain the aroma?

[Aunt Besya]

Aunt Besya ! For many years, we have been making strawberries, raspberries and currants in this way. Only half of sugar can be. Kept GREAT! To taste, color and aroma - as just done. In winter, just a godsend.