Re: Question re Freezing Clam Sauce
sf
wrote:
>
> I'm thinking about making a clam sauce for linguini. What I want to do is make
> everything but the pasta and parmesan cheese in advance and freeze it.
>
> My questions: Can the fact this sauce has both butter and light cream in it affect
> the quality of being frozen? Also, I was surprised to learn that in addition to the
> light cream and butter the recipe calls for lemon juice. Am I correct to worry about
> possible curdling?
>
> I'd appreciate any comments.
Why freeze anything when it's so fast to make from scratch? You make
it in the time it takes to bring water to a boil and cook your
noodles. Leave the cream & parm out. Butter or EVOO or both, garlic,
clam juice, some dry white wine (optional) - onions if you want them.
Some parsley for green. Done. Toss with the noodles and serve.
--
Today's mighty oak is just yesterday's nut that held its ground.
Brooklyn1
wrote:
>
>I'm thinking about making a clam sauce for linguini. What I want to do is make
>everything but the pasta and parmesan cheese in advance and freeze it.
>
>My questions: Can the fact this sauce has both butter and light cream in it affect
>the quality of being frozen? Also, I was surprised to learn that in addition to the
>light cream and butter the recipe calls for lemon juice. Am I correct to worry about
>possible curdling?
>
>I'd appreciate any comments.
Yeah, only a TIADer eats clams with cheese. And what kinda imbecile
makes clam sauce in advance, only takes ten minutes, less time than
cooking pasta...and there's no butter, cream, or any dairy in clam
sauce, it ain't kosher and will geta yoose a busta knee caps, and
canned is better than frozen.
Brooklyn1
Perfect except for the butter, and needs a glug of dry white vino.