Brick chili
zxcvbob
remember (long ago) buying frozen bricks of chili (at Fedmart, that
tells you how long ago.) If I want to freeze large single servings
and wrap them in freezer paper instead of using freezer containers,
what should I use for molds?
An extra-large muffin pan would be almost the right size, but not a
convenient shape to wrap.
I have some quart Glad and Reynolds storage containers; a little too
flimsy for storing in the freezer but basically the right shape.
Maybe I can line them with Saran Wrap, fill about 2/3 full and
freeze, then knock them out and wrap in butcher paper?
Bob
Nick Cramer
Do you have a vacuum sealer, Bob? For liquidy stuff, I put a portion in a
vac seal bag, stand it on end in the freezer and when it's frizzed, vac
seal it. Drop the frozen bag in a pot of cold water and heat it up to use.
Works for me.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
Kathi Jones
"zxcvbob" <zxc...@charter.net> wrote in message
news:7o3cv2F...@mid.individual.net...
I was actually going to suggest just that - pop them out like ice cubes.
Not sure that lining them with Sara would be necessary.
When I puree my pumpkin and freeze it, I put the puree in small freezer
bags, 2 cups in each, then freeze the bags flat on a cookie sheet. Once
frozen, they stack easily in the corner of the freezer
Kathi
George Shirley
My aunt used to use the following method eons ago: line a convenient
sized container with aluminum foil, pour in the cooled chili, fold over
the foil, let freeze in the container, then seal well and label. I would
go for the vac bag method myself, I do lots of vac bag freezing,
including soups and chili's.
zxcvbob
I like the idea of using foil. I may try using a box of cream
cheese for a form to make a few foil cups. Fill, freeze, then
finish wrapping/tape/label.
I know I'm making it more difficult than it needs to be :-)
Bob
Melba's Jammin'
zxcvbob <zxc...@charter.net> wrote:
To do what you say you want to do, I'd be looking to loaf (bread) pans.
I have at least five or six different sizes. *I'd* *maybe* line them
with parchment, two strips cut to fit, laid crosswise in the pan, and
then pour the stuff in and freeze it. The parchment would make for easy
removal from the pan; leave it or re-use it for another brick.
My loaf pans range from the old standard 9x5x3" to some leetle ones
(individual, not attached to each other) to 5x3x1.75".
OR I'd just use freezer-weight Ziplocs, Glad or Hefty bags, pint or
quart size � I don't know how much constitutes a single serving to you,
expelling as much air as is practical and freeze flat. Stack upright in
a box in your freezer for easy access.
Next question, please. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009
Melba's Jammin'
zxcvbob <zxc...@charter.net> wrote:
> I like the idea of using foil. I may try using a box of cream
> cheese for a form to make a few foil cups. Fill, freeze, then
> finish wrapping/tape/label.
>
> I know I'm making it more difficult than it needs to be :-)
Rilly?
>
> Bob
DUDE! Just go to the supermarket, WallyWorld, Target, Kmart and buy
some foil mini-loaf pans!
<mumblemumblewhereinhellISthatBIGwoodmumblemumblespoonIgottahurtthatboy>
I'm comin' for you!
Melba's Jammin'
"Kathi Jones" <kat...@storm.ca> wrote:
> "zxcvbob" <zxc...@charter.net> wrote in message
> > I have some quart Glad and Reynolds storage containers; a little too
> > flimsy for storing in the freezer but basically the right shape. Maybe I
> > can line them with Saran Wrap, fill about 2/3 full and freeze, then knock
> > them out and wrap in butcher paper?
> >
> > Bob
>
> I was actually going to suggest just that - pop them out like ice cubes.
> Not sure that lining them with Sara would be necessary.
Bingo, bingo!
>
> When I puree my pumpkin and freeze it, I put the puree in small freezer
> bags, 2 cups in each, then freeze the bags flat on a cookie sheet. Once
> frozen, they stack easily in the corner of the freezer
>
> Kathi
Yabut, you and I are logical. He's a <man>.
Melba's Jammin'
Nick Cramer <n_cram...@pacbell.net> wrote:
> Do you have a vacuum sealer, Bob? For liquidy stuff, I put a portion in a
> vac seal bag, stand it on end in the freezer and when it's frizzed, vac
> seal it. Drop the frozen bag in a pot of cold water and heat it up to use.
> Works for me.
This is his chance to put that Tilia to good use if he hasn't offloaded
it yet. He's the rare one who is not a fan.
Nick Cramer
> Nick Cramer <n_cram...@pacbell.net> wrote:
>
> > Do you have a vacuum sealer, Bob? For liquidy stuff, I put a portion in
> > a vac seal bag, stand it on end in the freezer and when it's frizzed,
> > vac seal it. Drop the frozen bag in a pot of cold water and heat it up
> > to use. Works for me.
>
> This is his chance to put that Tilia to good use if he hasn't offloaded
> it yet. He's the rare one who is not a fan.
They're great. Barb. I use a Solent Systems VS-280 �SnorkelVak�. My
cyberbuddy, Howard Bricker (a.f.b & a.b.f) touted me on to them. Good for
meats, cheeses, sauces, CHILI, etc! I'm a fan, even if I am <male>! ;-)
Ran�e at Arabian Knits
> I have some quart Glad and Reynolds storage containers; a little too
> flimsy for storing in the freezer but basically the right shape.
> Maybe I can line them with Saran Wrap, fill about 2/3 full and
> freeze, then knock them out and wrap in butcher paper?
What about those mini-loaf pans?
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13