Are we talking about freezing food? Store bought puff pastry, egg whites, shrimp, butter, bones for stock, nuts, yeast, bread (I don’t eat it much), cooked beans…) This could be a new topic.
I don’t eat much bread, but this is the season when it’s a bit of a challenge for me, because tomatoes! I found this cool article, but it’s behind a pay wall.
It starts “Washington Post › How to use frozen bread for croutons, bread crumbs, fancy toast and more - The Washington Post”.
On Google I can see “Or wrap the still-frozen bread in foil and heat for 15 to 30 minutes, depending on size and whether you want to just quickly thaw or also warm it. Make fancy toast. Take your thick artisan …
Mashed potato do not fare well when frozen. They become grainy and the texture and flavor are disgusting. I echo the others regarding the topping.
I would be inclined to freeze the enchiladas separately from the sauce. I think the tortilla would not hold up to the defrosting.
The Cooperative Extension Service has some good free info. This publication is a handy starting point.
Are there still any of those businesses where you go and put together meals for your freezer using their ingredients/…
And
Hi, All,
An ingredients query: I have had to postpone some planned cooking and found myself looking at a number of ingredients that I’d never thought about freezing. For example, I’d planned to make roasted cauliflower steaks. It’s never occurred to me to freeze cauliflower.
I’ve Googled a bit and I think people in this community know all the likely suspects: soups and casseroles freeze well; potatoes don’t, etc.
So I wonder: have you found anything surprisingly good or bad for freezing? Garl…
There’s more.
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