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Home freezer - what can be stored in it and how to use it (page 35)

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Marika33
caprice23Natasha, for how long do you want to keep the sour cream?
If for a week, then she won't get anything. If more can turn rancid.
I usually don't freeze sour cream, now there is a fast, I make butter from sour cream. Less hassle with safety, and homemade oil, this cannot be compared with a store. I don't store buttermilk, the cat eats it. But you can freeze it, if it's a pity to pour it out, the pancakes are delicious on it.
Irgata
Quote: caprice23
See how it behaves
each homemade sour cream behaves differently.
but sour cream remains))
Wiki
Quote: Ilmirushka
I do not like.
Me too. I freeze, if only it is a pity to throw away the leftovers, then I use it exclusively in the dough.
Mostly muffins or muffins.
caprice23
Quote: marika33
caprice23, Natasha, for how long do you want to keep the sour cream?
So I probably want it for a week. We'll get better already, I think, from the disease and it will be possible to eat sour cream. So it will endure a week?
It's a pity to let homemade dough into the dough. It is not cheap and very tasty)




Quote: marika33
I make butter from sour cream
They brought me the same butter. I would like to keep sour cream.
Irgata
Quote: caprice23
So I probably want it for a week.
woo .. this is not the time for fresh homemade sour cream, well, it will become a little sour.
You can put the jar in the coldest place - or there is such a place in the refrigerator = here I have a Soviet refrigerator, this is about 0 * space under the freezer itself. Well, maybe on a glazed balcony on the windowsill of an apartment window.
Or put a jar of sour cream in a bucket and cover with ice, it will stand in the refrigerator.
kartinka
Mirabel, Vika, I ice everything in bottles for you - freshly squeezed juices (in shock freezing and for storage - this year there are no pears and few apples - I froze grape and carrot juice) homemade milk (I take a lot once a week), broths (and I freeze and roll in jars in the staff - 3-4 cans of size stand up) oranges and lemons - if in tea (sometimes lemons come across excellent in the store - so I take more - both in the refrigerator and in the freezer - for tea you can immediately cut and lay in sachets - for better separation of the slice, for lemonade, no difference at all - in lemonade oranges and lemons blender completely.
It turns out very tasty - first I blender sugar into powder + citrus, blender again and add water, very tasty with mint. We do not filter, we drink.
Mirabel
Marina, well, you must! Straight fresh citrus fruits in the fruit drink! I will definitely try
Thanks!




I still have a question
Can you freeze herring? I want to buy in advance to make a fur coat for the holidays
Olga 61
Quote: Mirabel


Can you freeze herring? I want to buy in advance to make a fur coat for the holidays
can.
kartinka
Mirabel, Vika, I ice ffffs. I also ice the herring, already ready, it only remains to decompose
Irgata
only raw potatoes from freezing
but boiled at least something
Wiki
Blanched like you can, somewhere they wrote about the preparation of French fries.
Irgata
Here is the uncle trying

that somehow he dried the potatoes a little.
In the industry, slices are washed from excess sugar, and blanched, and frozen

horror, how much waste
kartinka
Irgata, Irina, I have a recipe for French fries - it turns out perfect, very little fuss. I have tried a lot of products for freezing - you just need to freeze it correctly. Look, you should like it. I ice cubes and slices. We always have potatoes in the freezer
OgneLo
Frozen garlic with slabs
Admin

Frozen garlic for an amateur It is better to first try such a preparation on several cloves, or one head. If you like it, it means it's yours I didn't pass the "censorship", not mine
Yuliya K
Quote: Admin
Frozen garlic for an amateur
Yes, but it also depends on how to freeze: I didn't really like freezing chopped, but freezing with unpeeled cloves - very, very! To my mind Taia gave such advice. This method turned out to be just right for me! I usually bake the cloves, without peeling or defrosting, with chicken or its parts - it turns out aromatic for the chicken, and the garlic itself does not burn and is very tasty!
Admin
Quote: Yuliya K
freezing with unpeeled cloves - very, very!

Julia, this option of freezing can be good, since the garlic shell is not peeled, whole, and all the flavors and smells remained "preserved" inside the dense hard shell.
True, I myself have not tried such garlic, I manage somehow fresh
Crown
I, once, randomly froze several heads entirely, I thought the garlic would turn into porridge, but no, it’s quite suitable for cooking, I add it with whole cloves to pilaf, but first remove the skin.
lana light
I came across an interesting article about freezing chicken parts. The author suggests not only salt and pepper before freezing, but also dip in the sauce. Like a beaten egg + onion + cheese, ready-made mustard + ketchup, etc. In order to then immediately bake / stew the chicken. And she's already kind of pickled. Less time spent on cooking. Well, that is, it is spent once a free day, and in the evening, dinner can be prepared faster when time is short.
Here are vague doubts gnawing at me about these sauces. It seems like a sensible idea, I freeze semi-finished products such as cutlets or meatballs! And there are raw onions and eggs. And still....
Maybe someone from the bread makers also used marinade sauces before freezing and share their experience? Pros and possible cons
Crown
lana light, I have no such experience, only inferences, but I believe that if you freeze in the marinade, then you first need to give time at + for pickling (is there such a word?). With a minus, the product will not marinate.
Marika33
lana light, I did not marinate in a liquid sauce, but sometimes I salt the turkey, with seasonings and salt, a lot, sprinkle the whole part and freeze it. Before cooking, I take it out of the freezer in 3-4 days and put it in the refrigerator. During these days it is salted, marinated in a vacuum, then cooked with souvid. It's so comfortable for me and it turns out delicious. I think liquid sauce will be fine too.
V-tina
lana light, I do this a lot. Large pieces of chicken, pork, meat for shish kebab, marinate first, then freeze. When I need to cook a shish kebab I take out a bucket of meat in the refrigerator, and I can throw everything else in a frozen piece into a slow cooker or a frying pan if there is no time
Irina.
I've been doing this for years. It's so convenient for me, because it takes less time to cook. We have been buying chicken meat for several years from one vendor, and this is not close to home. We buy a lot at once.
Marinade chicken thighs, only marinade without onions.
Washed, salt, spices, different marinade, according to mood, in the refrigerator for a day.
Then I lay out each piece in bags so that they do not freeze together in the freezer.
I take out in the evening or in the morning as many pieces as I need for dinner and leave them in the refrigerator. By the evening they are already thawed and I immediately cook dinner.
Recently I marinated chops, chopped onions in mashed potatoes, spices. I didn't cook it right away, packed it in bags and in the freezer. Then I cooked, it turned out great.
lana light
Thanks to everyone who answered! Collective intelligence is a thing!
No wonder Bread Maker is my favorite forum! Here I have known many for a long time and I trust their opinion, it is here that the practitioners have gathered, and not amateurs just give advice from the bulldozer, as on many other sites.
Chef-Castellan, thank you for such an atmosphere on our website !!!
zhita
I will also ask here. Can you replace tomatoes in your own juice with tomatoes from the freezer?
Link to question in recipe
https://Mcooker-enn.tomathouse.com/in...862.0
Jouravl
zhita, sure you may. Frozen tomatoes, first under hot water, peel, then cut into pieces and in a blender. You get a pink consistency, pour into a saucepan and boil until thick. The spice salt is already to taste.
zhita
Jouravl, Hope, and if not boil, but add when frying onions with carrots at the very beginning?
Jouravl
zhita, everything will be watery, since there is a lot of liquid, and the taste is different. You first boil the tomatoes, this is not long, and then add the onions and carrots,
zhita
Jouravl, Hope, Thank you!
Irgata
zhita, tanya, raw scrolled tomatoes can be weighed in a bag, like cottage cheese, the liquid will drain, then you hardly have to boil it. Boil a little and add other vegetables as desired.

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