Re: Close supervision
bastX...@sonic.net
> Or like cooking all 24 chicken thighs ahead of time. I preheated the
> skillet and peeled the skins off the thighs. I immediately had an
> audience... er supervisor. Dulce Mae watched very closely to make sure
> I didn't lose any small pieces of chicken...
> I don't think I'll do this again - the skillet holds eight thighs at a
> time. So I've got eight seasoned thighs in the skillet. I've got
> sixteen raw on the counter being drooled over (Dulce Mae claims she
> does NOT drool).
Could you keep the 16 that are "on deck" in the fridge while cooking
the first 8? Then when the first batch of 8 is done, let them cool in
the oven (provided it's not being used!), take the next batch of 8
out of the fridge and cook it, repeat. Unless you have a door on the
kitchen, I don't see another way to manage it.
> Finally, all the chicken was cooked, cooled and bagged so that I could
> just grab a piece of chicken and reheat it for a meal.
Question: did you freeze the cooked chicken, or are you just refrigerating
it?
Joyce
--
Teach a child to be polite and courteous in the home and, when he
grows up, he'll never be able to merge his car onto a freeway.
Mark Edwards
>Question: did you freeze the cooked chicken, or are you just
>refrigerating
>it?
I froze the first two batches and refrigerated the third one.
Hugs and Purrs,
Mark
--
Proof of Sanity Forged Upon Request
bastX...@sonic.net
> No cluons were harmed when bastX...@sonic.net wrote:
>> Question: did you freeze the cooked chicken, or are you just
>> refrigerating it?
> I froze the first two batches and refrigerated the third one.
Thanks. I do a lot of cooking for myself, and would like to freeze
more of it than I currently do. But sometimes I'm not sure what will
or will not work as a frozen food that is later defrosted and eaten.
I guess cooked chicken is a no-brainer, since I've certainly bought
cooked frozen food of all sorts, including meat. I just wonder which
tastes better, meat that was frozen when raw, then defrosted, cooked
and eaten, or meat that cooked first, frozen, then later heated and
eaten. Also, which keeps longer frozen, raw or cooked food? (Seems
like it should be the latter to me.)
Also, just wondering - has anyone frozen milk to be drunk later?
Does it taste OK? How long would it keep frozen? I was thinking I'd
buy a gallon of milk and freeze half of it, to defrost when the
first half gallon is gone.
I'd love to buy an extra freezer for stuff like this, but I'd have
the same problem with that as with many other things: where on earth
would I *keep* it?? (Small apartment, no garage.)
Joyce
--
Annoying nerdspeak: whenever a woman tells me that she loves me with
all her heart, I patiently explain that the heart is an autonomic
blood pump incapable of emotion, and that her statement is therefore
without meaning. No woman has made that mistake with me twice.
Bobble
$742e...@news.sonic.net:
> Mark Edwards wrote:
>
> > No cluons were harmed when bastX...@sonic.net wrote:
>
> >> Question: did you freeze the cooked chicken, or are you just
> >> refrigerating it?
>
> > I froze the first two batches and refrigerated the third one.
>
> Thanks. I do a lot of cooking for myself, and would like to freeze
> more of it than I currently do. But sometimes I'm not sure what will
> or will not work as a frozen food that is later defrosted and eaten.
> I guess cooked chicken is a no-brainer, since I've certainly bought
> cooked frozen food of all sorts, including meat. I just wonder which
> tastes better, meat that was frozen when raw, then defrosted, cooked
> and eaten, or meat that cooked first, frozen, then later heated and
> eaten. Also, which keeps longer frozen, raw or cooked food? (Seems
> like it should be the latter to me.)
>
> Also, just wondering - has anyone frozen milk to be drunk later?
> Does it taste OK? How long would it keep frozen? I was thinking I'd
> buy a gallon of milk and freeze half of it, to defrost when the
> first half gallon is gone.
>
> I'd love to buy an extra freezer for stuff like this, but I'd have
> the same problem with that as with many other things: where on earth
> would I *keep* it?? (Small apartment, no garage.)
>
> Joyce
>
We used to freeze 2% milk all the time and it comes out just fine - hard
to tell the difference even. I'd recommend freezing it in smaller
quantities because it is easier to thaw than a half gallon. We used to
put the milk in those plastic 1/2 quart containers with a pop up lid you
can buy at the dollar store. Be sure to leave room at the top for
expansion.
Bobble
Phoenix
> Thanks. I do a lot of cooking for myself, and would like to freeze
> more of it than I currently do. But sometimes I'm not sure what will
> or will not work as a frozen food that is later defrosted and eaten.
> Also, just wondering - has anyone frozen milk to be drunk later?
> Does it taste OK? How long would it keep frozen?
> I'd love to buy an extra freezer for stuff like this, but I'd have
> the same problem with that as with many other things: where on earth
> would I *keep* it?? (Small apartment, no garage.)
Hey, Joyce, we do a lot of freezing of fruits and vegetables
during the summer, and we also buy meat from farmers and so have
a great influx of meat at once. Here's my experience and opinion:
I think it works better to freeze the meat raw, then defrost and
cook, unless you care generally REALLY pressed for time and need
something pseudo-instant to eat.
Almost ANYthing can be frozen. We have frozen milk (works just
fine, but you might have to shake it a bit once it's defrosted to
re-homogenize it...I found it separated some).
We have also frozen eggs: separate whites from yolks, put the
yolks in an ice cube tray, one per cube, and break them. Freeze
the tray and when the yolks are frozen, put them into a plastic
freezer bag. Then take out what you need. Whites can be frozen in
plastic bags, as many at one time as you wish (we usually did 2
whites per small freezer bag). Works better for baking and
cooking, than for scrambling...makes great quiche, though.
Any veggies and some fruits need to be blanched before freezing,
to stop the normal enzymatic breakdowns, so they retain best
freshness and flavor. We tend to blanch, then spread in a single
layer on a cookie sheet, freeze until solid, and bag in gallon
bags. Then you can take out however many beans/ strawberries/
whatever as you need because they aren't all in one frozen lump.
There are small freezers that don't take up much more room than a
dishwasher, and they can go into a closet or a corner fairly
easily. Of course, we have a big chest freezer out in one
outbuilding. :-)
Deborah
slave to the magnificent seven
founding member of The Community Canning Station, a food
preservation resource in Portland
--
"Of all the forms of inequality, injustice in health care is the
most shocking and inhumane."-Martin Luther King, Jr.
MLB
> Mark Edwards wrote:
>
> > Or like cooking all 24 chicken thighs ahead of time. I preheated the
> > skillet and peeled the skins off the thighs. I immediately had an
> > audience... er supervisor. Dulce Mae watched very closely to make sure
> > I didn't lose any small pieces of chicken...
>
> > I don't think I'll do this again - the skillet holds eight thighs at a
> > time. So I've got eight seasoned thighs in the skillet. I've got
> > sixteen raw on the counter being drooled over (Dulce Mae claims she
> > does NOT drool).
>
> Could you keep the 16 that are "on deck" in the fridge while cooking
> the first 8? Then when the first batch of 8 is done, let them cool in
> the oven (provided it's not being used!), take the next batch of 8
> out of the fridge and cook it, repeat. Unless you have a door on the
> kitchen, I don't see another way to manage it.
>
> > Finally, all the chicken was cooked, cooled and bagged so that I could
> > just grab a piece of chicken and reheat it for a meal.
>
> Question: did you freeze the cooked chicken, or are you just refrigerating
> it?
>
> Joyce
>
Back when I worked, I would cook chicken drumsticks on the weekend to
freeze and take for lunch together with a can of V-8. I baked about 30
drumsticks in the oven (in one batch). At lunch time, I would heat the
drumstick in the lunchroom microwave and also fix myself a cup of Earl
Grey tea. Added benefit: no weight problem.
We are expecting a storm this weekend and TuTu is holed up by the heat
register and sleeping it off. MLB
Jofirey
<bastX...@sonic.net> wrote in message
news:4af4b640$0$1607$742e...@news.sonic.net...
The easiest route if you don't use much milk and then never have it
on hand when you want it is to buy shelf stable milk that keeps
without refrigeration.
Raw meat keeps longer in the freezer than cooked, especially if it
is well wrapped. Mostly because it is normally more dense than
cooked food and protects itself from freezer burn to some extent.
Chicken normally survives cooking, freezing and then microwaving
better than beef. No idea why, but thats been by experience with
frozen meals over the years.
Chili does keep pretty well in the freezer. That and soup and
cooked dried beans are the main things I'll cook ahead in bulk and
freeze for individual meals. But then I like my own Chili and soups
and cooked dried beans a lot better than I do what you can buy
canned. Well, I used to freeze spaghetti sauce, but the last few
years, it seems no matter how much I make it all gets eaten in a few
days.
My parents favorite frozen deal was turkey a la king. They would
have a huge turkey on Thanksgiving. My brother always made a giant
pot of turkey a la king with the left over turkey and froze it in
meal size containers. It would last them several months.
Biggest don't, potatoes do not do well in the freezer. If I want
to make and freeze extra stew, I freeze half of it before I add the
vegetables and add vegetables to it when I reheat it.
Freezers use up so much electricity, I don't know how much savings
they are. More of a convenience thing.
Jo
Jofirey
The easiest route if you don't use much milk and then never have it
on hand when you want it is to buy shelf stable milk that keeps
without refrigeration.
Raw meat keeps longer in the freezer than cooked, especially if it
is well wrapped. Mostly because it is normally more dense than
cooked food and protects itself from freezer burn to some extent.
Chicken normally survives cooking, freezing and then microwaving
better than beef. No idea why, but thats been my experience with
bastX...@sonic.net
> I think it works better to freeze the meat raw, then defrost and
> cook, unless you care generally REALLY pressed for time and need
> something pseudo-instant to eat.
Yeah, the point is to have instant food - something I made myself so
I know what's in it.
> Almost ANYthing can be frozen. We have frozen milk (works just
> fine, but you might have to shake it a bit once it's defrosted to
> re-homogenize it...I found it separated some).
Yeah, that's what I imagined would happen. No biggie, though. I guess
I can deal with shaking a bottle of milk. :)
> We have also frozen eggs: separate whites from yolks, put the
> yolks in an ice cube tray, one per cube, and break them. Freeze
> the tray and when the yolks are frozen, put them into a plastic
> freezer bag. Then take out what you need. Whites can be frozen in
> plastic bags, as many at one time as you wish (we usually did 2
> whites per small freezer bag). Works better for baking and
> cooking, than for scrambling...makes great quiche, though.
What an odd process! Why do you separate them at all? Could you just
freeze the egg as is? Could you just freeze them in the shell? Most
things other than water actually *contract* as they freeze, so it
probably wouldn't crack the shell while freezing. But even if I did
take the egg out of the shell first, why would I need to separate
the whites from the yolks?
> Any veggies and some fruits need to be blanched before freezing,
> to stop the normal enzymatic breakdowns, so they retain best
> freshness and flavor.
In your experience, do these taste any better than frozen veggies
you can buy bags of in the store (already frozen)?
> There are small freezers that don't take up much more room than a
> dishwasher, and they can go into a closet or a corner fairly
> easily. Of course, we have a big chest freezer out in one
> outbuilding. :-)
Outbuilding, wow. Well, I guess it would be possible for me to cram
a freezer in here somewhere. Although if I start freezing cooked food
(the idea being, freeze them in individual servings), then I wouldn't
have as much frozen stuff from Trader Joe's, which is equally convenient,
but costs more and probably has stuff in it I don't want.
Thanks for the suggestions!
Joyce
--
Excuse for Not Doing One's Homework:
My pit bull, here, ate it.
-- J.D. Berry, Springfield
MatSav
> later?
> Does it taste OK? How long would it keep frozen? I was thinking
> I'd
> buy a gallon of milk and freeze half of it, to defrost when the
> first half gallon is gone.
I freeze "semi-skimmed" milk frequently, for use with Scouts when
away camping. The frozen milk acts as an ideal ice-pack to keep
other (non-frozen) foods cool, when placed in a cool box, and it
thaws slowly to be used a couple of days later. The recommended
maximum storage time for frozen milk is 1 month.
--
MatSav
Stormmee
--
Have a wonderful day
"Mark Edwards" <Mark-E...@tx.rr.com> wrote in message
news:hms8f5d5r0b6o9hfg...@4ax.com...
>
> I made a trip to Costco this morning, "just to pick up some Cheerios
> and milk". Hah! I ended up buying nearly $300 of food that would be
> nice to have for my diet or which we are running low on (KCup coffee,
> f'rinstance).
>
> Everything at Costco comes in lkarge, "value sized" packaging, so I
> ended up buying 8 ribeye steaks and a package with 24 chicken thighs.
> When I got home, I decide to "pre-do" some things so that my diet is
> easier to maintain. Like cutting the steaks in half before sticking
> them in the freezer.
>
> Or like cooking all 24 chicken thighs ahead of time. I preheated the
> skillet and peeled the skins off the thighs. I immediately had an
> audience... er supervisor. Dulce Mae watched very closely to make sure
> I didn't lose any small pieces of chicken...
>
> I don't think I'll do this again - the skillet holds eight thighs at a
> time. So I've got eight seasoned thighs in the skillet. I've got
> sixteen raw on the counter being drooled over (Dulce Mae claims she
> does NOT drool).
>
> Eventually, I had eigt cooling and draining on the counter, eight in
> the skillet and eight raw, waiting to be cooked. This was the period
> of closest scrutiny - whether it is best to supervise the cooked
> chicken, the cooking chicken or the raw chicken was a tough choice. I
> suggested to Dulce Mae that raw, unseasoned (I used garlic as one of
> the spices) were more likely to have small pieces "fall off". So she
> kept a close eye on the raw chicken.
>
> Finally, all the chicken was cooked, cooled and bagged so that I could
> just grab a piece of chicken and reheat it for a meal. Dulce Mae is
> satisfied that I did a good and dsafe job of it, and is willing to
> supervise the next time (hah!) I decide to precook the chicken.
>
>
> Hugs and Purrs,
> Mark
Baird Stafford
bastX...@sonic.net wrote:
<snip>
> Also, just wondering - has anyone frozen milk to be drunk later?
> Does it taste OK? How long would it keep frozen? I was thinking I'd
> buy a gallon of milk and freeze half of it, to defrost when the
> first half gallon is gone.
What? You mean you never went out to get the milk out of the milk box
on a frosty winter's morning and discovered that it (the milk) had
pushed the tops off the bottles?!
Baird
--
In theory there is no difference between theory and practice. In practice
there is. -Yogi Berra
Yowie
>
>> No cluons were harmed when bastX...@sonic.net wrote:
>
>>> Question: did you freeze the cooked chicken, or are you just
>>> refrigerating it?
>
>> I froze the first two batches and refrigerated the third one.
>
> Thanks. I do a lot of cooking for myself, and would like to freeze
> more of it than I currently do. But sometimes I'm not sure what will
> or will not work as a frozen food that is later defrosted and eaten.
> I guess cooked chicken is a no-brainer, since I've certainly bought
> cooked frozen food of all sorts, including meat. I just wonder which
> tastes better, meat that was frozen when raw, then defrosted, cooked
> and eaten, or meat that cooked first, frozen, then later heated and
> eaten. Also, which keeps longer frozen, raw or cooked food? (Seems
> like it should be the latter to me.)
Depends. Stuff with alot of water that does not depend much of cellular
structure as part of the taste / texture survives the best in the freezer,
IMHO.
Raw meat seems to do particularly well and defrosts to pretty much fresh
meat.
Raw veggies don't do so well because the expanding ice crystals burst the
cell walls and make things limp. Flash-freezing prevents these ice crystals
from getting really big, so commercially fromzen veggies turn out better
than home-frozen stuff. I'd cook the veggies first.
> Also, just wondering - has anyone frozen milk to be drunk later?
> Does it taste OK? How long would it keep frozen? I was thinking I'd
> buy a gallon of milk and freeze half of it, to defrost when the
> first half gallon is gone.
Other trick with freezing milk is to let it *all* defrost first. Don't start
using it whilst theyre's still ice in there. Why? because the water tends to
freeze frist, creating pretty much pure ice crystals. The cream and other
bits will be stuck in between the ice crystal matrix. When it defrosts, the
first part to defrost will be the cream and other stuff out of the milk -t
he water will still be in crystal form. So the first stuff out of the
partiaully frozenbottle will be 'enriched' milk, and you'll be left with
watered down milk when the rest of the ice crystals have melted.
> I'd love to buy an extra freezer for stuff like this, but I'd have
> the same problem with that as with many other things: where on earth
> would I *keep* it?? (Small apartment, no garage.)
we had a small bar-fridge sized freezer - it went in the kitchen and acted
very much like a cupboard iwth a bench top :-)
Yowie
--
If you're paddling upstream in a canoe and a wheel falls off, how many
pancakes can you fit in a doghouse? None, icecream doesn't have bones.
Cheryl
> Milk takes so long to thaw and loses too much in quality to bother. The
> easiest route if you don't use much milk and then never have it on hand
> when you want it is to buy shelf stable milk that keeps without
> refrigeration.
I never froze milk. I use so little of it that it's easier for me to
just keep powdered milk on hand to mix up if I want to make pancakes or
something. Some people swear by the long life stuff.
> Raw meat keeps longer in the freezer than cooked, especially if it is
> well wrapped. Mostly because it is normally more dense than cooked food
> and protects itself from freezer burn to some extent.
>
> Chicken normally survives cooking, freezing and then microwaving better
> than beef. No idea why, but thats been by experience with frozen meals
> over the years.
I don't usually freeze meats; I prefer meals or ingredients (eg soaked &
cooked dry beans). If there's a good special & I'm too busy to cook it
up, I'll freeze chicken, beef etc with no problem.
> Chili does keep pretty well in the freezer. That and soup and cooked
> dried beans are the main things I'll cook ahead in bulk and freeze for
> individual meals. But then I like my own Chili and soups and cooked
> dried beans a lot better than I do what you can buy canned. Well, I
> used to freeze spaghetti sauce, but the last few years, it seems no
> matter how much I make it all gets eaten in a few days.
Sauces/stirfries are also good. I generally have rice frozen in small
containers, so I can take a container of rice, a serving of stir fry or
curry or something similar, and combine the two in a bowl to microwave
at work.
<snip>
> Biggest don't, potatoes do not do well in the freezer. If I want to
> make and freeze extra stew, I freeze half of it before I add the
> vegetables and add vegetables to it when I reheat it.
I do the same, although I have a recipe for shephard's pie which calls
for the potato topping to be mashed and mixed with a little milk, cheese
and chives IIRC, and that freezes just fine.
I'm cautious with pasta, because it tends to get a bit mushy for my
tastes. If I want to use pasta, I cook it at the time I'm eating it and
just thaw out the frozen sauce. Lasagne is an exception, though. That
pasta freezes reasonably well.
> Freezers use up so much electricity, I don't know how much savings they
> are. More of a convenience thing.
I never worked out the exact cost of the freezer, but it's an ENORMOUS
convenience.
--
Cheryl
EvelynVogtGamble(Divamanque)
bastX...@sonic.net wrote:
> Phoenix wrote:
>
> > I think it works better to freeze the meat raw, then defrost and
> > cook, unless you care generally REALLY pressed for time and need
> > something pseudo-instant to eat.
>
> Yeah, the point is to have instant food - something I made myself so
> I know what's in it.
>
> > Almost ANYthing can be frozen. We have frozen milk (works just
> > fine, but you might have to shake it a bit once it's defrosted to
> > re-homogenize it...I found it separated some).
But don't try to freeze mayonnaise or Jello! (Both loose all cohesion
and turn to liquid.)
I've always frozen my own homemade TV dinners, to avoid eating leftovers
for a week when I had made a beef roast or a turkey or something large.
Also, I always made a capacity batch of soup in my slow cooker, then
froze it in serving-sized containers. (Now I live in a retirement
residence, my main meal of the day is included in my rent, but I still
freeze cooked food from time to time - SFAIK, it keeps perfectly well
for several months, if you seal it properly.)
bastX...@sonic.net
> But don't try to freeze mayonnaise or Jello! (Both loose all cohesion
> and turn to liquid.)
No reason to freeze mayo - it lasts forever in the fridge. And I don't
really eat jello, so not an issue.
> I've always frozen my own homemade TV dinners, to avoid eating leftovers
> for a week when I had made a beef roast or a turkey or something large.
> Also, I always made a capacity batch of soup in my slow cooker, then
> froze it in serving-sized containers. (Now I live in a retirement
> residence, my main meal of the day is included in my rent, but I still
> freeze cooked food from time to time - SFAIK, it keeps perfectly well
> for several months, if you seal it properly.)
See, now that sounds perfect. That's exactly the kind of thing I'd like
to do. That way, when I get home from work and don't have the energy to
chop vegetables, there's an instant meal waiting for me that I know is
healthy food.
Joyce
--
A clean house is a sign of a broken computer.
Jack Campin - bogus address
>> cohesion and turn to liquid.)
> No reason to freeze mayo - it lasts forever in the fridge. And
> I don't really eat jello, so not an issue.
Me either. My worst freezing mistake was taramasalata. It came
out looking like oozing pus - the oil and water phases separated.
==== j a c k at c a m p i n . m e . u k === <http://www.campin.me.uk> ====
Jack Campin, 11 Third St, Newtongrange EH22 4PU, Scotland == mob 07800 739 557
CD-ROMs and free stuff: Scottish music, food intolerance, and Mac logic fonts
****** I killfile Google posts - email me if you want to be whitelisted ******
Lesley
>
> Biggest don't, potatoes do not do well in the freezer.
When we have a roast dinner- I do that in the top of the oven and have
potatoes in their jackets on the bottom shelf wrapped in foil but with
the top open. Once they're cooked and cooled off I wrap them
completely in foil and put them in the freezer, they seem to come out
just fine when I come in from work, unwrap one and bung it in the
microwave with some topping so I have a jacket potato ready quickly
Lesley
Slave of the Fabulous Furballs
Jofirey
"Jack Campin - bogus address" <bo...@purr.demon.co.uk> wrote in
message news:bogus-3BA02A....@news.albasani.net...
>>> But don't try to freeze mayonnaise or Jello! (Both loose all
>>> cohesion and turn to liquid.)
>> No reason to freeze mayo - it lasts forever in the fridge. And
>> I don't really eat jello, so not an issue.
>
> Me either. My worst freezing mistake was taramasalata. It came
> out looking like oozing pus - the oil and water phases separated.
>
The only time mayonnaise is much of an issue is if you make
sandwiches ahead and freeze them. Its easy if you normally use
mayonnaise, to forget it will just turn nasty in the freezer. A
little butter or margarine does help the bread stay nice if you
freeze a sandwich though. Things like tuna salad and egg salad
don't freeze well either.
Jo
Jofirey
"Lesley" <LMad...@hhnt.nhs.uk> wrote in message
news:97e158ea-2c9c-4f90...@j19g2000yqk.googlegroups.com...
Lesley
***************
But it only takes four minutes to cook a jacket potato in the
microwave from scratch.
Those don't have as much water in them as potatoes would in soups
and stews so I can see where they would freeze well.
Jo
Lesley
>
> But it only takes four minutes to cook a jacket potato in the
> microwave from scratch.
>
Yeah but they don;t come out so well in my experience
jmcquown
news:4af4b640$0$1607$742e...@news.sonic.net...
> Mark Edwards wrote:
>
> > No cluons were harmed when bastX...@sonic.net wrote:
>
> >> Question: did you freeze the cooked chicken, or are you just
> >> refrigerating it?
>
> > I froze the first two batches and refrigerated the third one.
>
> Thanks. I do a lot of cooking for myself, and would like to freeze
> more of it than I currently do. But sometimes I'm not sure what will
> or will not work as a frozen food that is later defrosted and eaten.
> I guess cooked chicken is a no-brainer, since I've certainly bought
> cooked frozen food of all sorts, including meat. I just wonder which
> tastes better, meat that was frozen when raw, then defrosted, cooked
> and eaten, or meat that cooked first, frozen, then later heated and
> eaten. Also, which keeps longer frozen, raw or cooked food? (Seems
> like it should be the latter to me.)
>
> Also, just wondering - has anyone frozen milk to be drunk later?
> Does it taste OK? How long would it keep frozen? I was thinking I'd
> buy a gallon of milk and freeze half of it, to defrost when the
> first half gallon is gone.
>
> I'd love to buy an extra freezer for stuff like this, but I'd have
> the same problem with that as with many other things: where on earth
> would I *keep* it?? (Small apartment, no garage.)
>
> Joyce
>
I used to freeze and cook "TV dinners" to take to work for lunch all the
time. I cooked a lot on weekends, then lived off my home-cooked meals for
lunch during the week. I didn't have a separate freezer, just one of those
dinky top of the refrigerator freezers. You can buy those inexpensive
reusable/microwavable containers inexpensively at a dollar store. They
don't take up a lot of room. Take a look at your grocers' freezer case.
You can freeze almost any cooked meal and turn it into a homemade 'TV
dinner' :) (Someone mentioned freezing pasta makes it mushy. I used to
package single servings of my homemade lasagna in freezer-bags. It was
delicious when re-heated. Perhaps the difference was the pasta had been
baked.)
I freeze milk all the time. I drink and cook with fat-free milk; I still
shake it up after letting it thaw because there is still a little fat in it
;) I also buy butter or Healthy Choice spread when it's on sale and freeze
it. I freeze bread, too. (I don't use a lot of bread so I portion it out
into half loaves prior to freezing it.)
Jill
Jofirey
"jmcquown" <j_mc...@comcast.net> wrote in message
news:7lonq7F...@mid.individual.net...
I don't see the point in freezing butter or spread? Both keep darn
near forever in the refrigerator don't they?
We are working out the concept of freezing bread here. When the
kids aren't around we just don't use up a loaf of bread that fast.
Plus we both like some of the Artesian breads that cost too much to
waste.
Biggest problem for me is keeping the freezers organized enough that
everything gets used is a reasonable period of time.
Jo
EvelynVogtGamble(Divamanque)
Right! A microwave "baked" potato is better than none at all, but it
doesn't have that oven-cooked taste a REAL baked potato acquires. (I
never tried freezing an already baked potato, but it shouldn't be much
different than than the commercially frozen ones.)
MLB
IMHO the red potatoes taste great microwaved. MLB
Jack Campin - bogus address
>> Does it taste OK? How long would it keep frozen?
> box on a frosty winter's morning and discovered that it (the milk)
> had pushed the tops off the bottles?!
I remember that from primary school. Compulsory free milk. They kept
the stuff in a shed out the back of the school beside the bike sheds
and we had to queue for our morning dose of bovine glandular exudate.
On winter mornings there was usually a frozen lump inside each bottle.
You could get flavouring sachets for it - raspberry or chocolate -
which made it a bit less disgusting, but I always found milk about
as appealing as liquidized slugs. If I'd known Margaret Thatcher
was going to abolish free school milk I'd have joined the Tories at
age 5.
jmcquown
news:7loo63F...@mid.individual.net...
>> shake it up after letting it thaw because there is still a little fat in
>> it ;) I also buy butter or Healthy Choice spread when it's on sale and
>> freeze it. I freeze bread, too. (I don't use a lot of bread so I
>> portion it out into half loaves prior to freezing it.)
>>
>> Jill
>
> I don't see the point in freezing butter or spread? Both keep darn near
> forever in the refrigerator don't they?
>
> We are working out the concept of freezing bread here. When the kids
> aren't around we just don't use up a loaf of bread that fast. Plus we both
> like some of the Artesian breads that cost too much to waste.
>
> Biggest problem for me is keeping the freezers organized enough that
> everything gets used is a reasonable period of time.
> Jo
Ah, but I don't store butter in the fridge. I keep it in a covered butter
dish on the kitchen counter. When it's on sale I buy two or three 1-pound
boxes (four 1/4 lb. sticks) at a time. I take out one stick at a time and
it's always nice and soft when I want to use it.
Do you have a chest-type freezer? For organizational purposes I'm glad I
have an upright. When I buy new items I shuffle things around. It's like
that accounting/inventory method -FIFO - first in, first out :)
Jill
Jofirey
you can read what is what is something Charlie tries to keep up on.
His military training really is such that he is the worlds best file
clerk. He actively discourages me from putting frozen food away
when I get home from the store.
Never had any trouble getting the kids to bring in the groceries
either. They figured if they brought things in they knew what
goodies to hunt for.
Jo
Joy
>
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:7lpo21F...@mid.individual.net...
>> "Jofirey" <jof...@sbcglobal.net> wrote in message
>> news:7loo63F...@mid.individual.net...
>>>
>>> "jmcquown" <j_mc...@comcast.net> wrote in message
>>> news:7lonq7F...@mid.individual.net...
>>>> I freeze milk all the time. I drink and cook with fat-free milk; I
>>>> still shake it up after letting it thaw because there is still a little
>>>> fat in it ;) I also buy butter or Healthy Choice spread when it's on
>>>> sale and freeze it. I freeze bread, too. (I don't use a lot of bread
>>>> so I portion it out into half loaves prior to freezing it.)
>>>>
>>>> Jill
>>>
>>> I don't see the point in freezing butter or spread? Both keep darn near
>>> forever in the refrigerator don't they?
>>>
>>> We are working out the concept of freezing bread here. When the kids
>>> aren't around we just don't use up a loaf of bread that fast. Plus we
>>> both like some of the Artesian breads that cost too much to waste.
I freeze bread all the time. There's just me, and I eat one sandwich a day.
When I buy a loaf of bread, I put it at the front of a shelf in the freezer.
Then, every day when I'm ready to make my sandwich, I take out two slices.
By the time the sandwich is made, the bread is thawed.
Joy
jmcquown
I'm very organized. Mom shopped at the commissary (often a long drive).
She shopped for a month's worth of food at a time. She taught me how to
organize the freezer. With milk and bread (and butter) it doesn't matter so
much. It will still be good 6 months down the road. Meat, poultry, that
you have to be concerned about and often repackage. When I got here in 2007
I tossed a bunch of freezer-burned meat and fish that had been in there
since the 90's. I didn't even want to guess what some of it was. It was
beyond hope.
> Never had any trouble getting the kids to bring in the groceries either.
> They figured if they brought things in they knew what goodies to hunt for.
>
> Jo
I still haven't figured out how to get Persia to help me carry in the
groceries. She does always stick her face into all the bags I bring into
the kitchen. Always hopeful ;)
Jill
bastX...@sonic.net
> "Jofirey" <jof...@sbcglobal.net> wrote in message
>>>> We are working out the concept of freezing bread here. When the kids
>>>> aren't around we just don't use up a loaf of bread that fast. Plus we
>>>> both like some of the Artesian breads that cost too much to waste.
> I freeze bread all the time. There's just me, and I eat one sandwich a day.
> When I buy a loaf of bread, I put it at the front of a shelf in the freezer.
> Then, every day when I'm ready to make my sandwich, I take out two slices.
> By the time the sandwich is made, the bread is thawed.
Yeah, I've been freezing bread for years. Otherwise, I'd be throwing
out a lot of bread.
It's great for making grilled cheese sandwiches. I'm not one of those
people who keep butter out on the table (it would be gone rather quickly
if I did, and I *don't* mean spoiled). I keep it in the fridge, so it's
fairly hard when I want to spread it on the bread for grilled cheese.
Room temperature bread would be completely shredded by the time I was
done with that, but frozen bread makes that task very easy.
Joyce
--
Without question, the greatest invention in the history of mankind is
beer. Oh, I grant you that the wheel was also a fine invention, but
the wheel does not go nearly as well with pizza.
-- Dave Barry