nou: The word "kake" in a white monospaced font on a black background (Default)
[personal profile] nou

Via [personal profile] oursin:

When you see this, make a post in your journal or in a community. It can be anything: a crosspost something you've posted on Tumblr, a few words about the last thing you read/watched, or just a "Hi, how is everyone?" Then go read your f-list and leave at least one comment.

So here is a quick post about things you can freeze that at least one person has been surprised about when I told them.

Chopped onions/leeks/celery/carrots/etc. I freeze these raw in little 100ml tubs I got from, um, can't remember — possibly [personal profile] bob got them for me? The onions usually come from me needing half a chopped onion for something else, so I chop the whole thing and freeze the extra. All these are chopped small (as for mirepoix), and you can put them in the oiled pan from frozen — just turn the tub upside down and run it briefly under some hot water to release the contents.

Things that came out of tins. e.g. chickpeas — often I want just a few chickpeas to stick in with some rice or instant noodles, so I open a can, use a third of it, and freeze the rest in two of the abovementioned tubs. (I don't know why, but until recently it never occurred to me to freeze something that had been previously preserved in a different way.)

Sandwiches. I started doing this mainly because I get up at 5am on Tuesdays and then head off for a day of childcare based at a house I won't have been in since the previous Tuesday. So on Tuesdays (a) I don't want to take too much time making breakfast, and (b) I don't know what groceries will be available for making lunch. I solve this by taking a few sandwiches out of the freezer the previous night and letting them defrost in the fridge overnight.

For building up the stocks, sometimes I set aside time to batch-make sandwiches and freeze them; other times I just make two sandwiches instead of one when I'm making lunch, and freeze the spare. I try to use a variety of breads and fillings. (NB some things don't freeze well, e.g. fresh tomatoes, cream cheese.)

Takeaway leftovers. I usually decant them into my standard freezer tubs first, for ease of stacking and labelling.

What things do you like to freeze that I might not have thought of?

Date: 2015-01-03 06:12 pm (UTC)
drplokta: (Default)
From: [personal profile] drplokta
Cheese mostly freezes well. I always try to have some pizza mozzarella in the freezer, since all the other pizza ingredients are store-cupboard items.

Date: 2015-01-03 06:15 pm (UTC)
shuripentu: (Default)
From: [personal profile] shuripentu
Breadcrumbs from loaf ends that are going stale, so you don't have to eat stale toast and you don't have to dig out the blender when you need breadcrumbs for a recipe.

Date: 2015-01-03 07:11 pm (UTC)
bob: (Default)
From: [personal profile] bob
meatballs!

Date: 2015-01-03 07:19 pm (UTC)
bob: (Default)
From: [personal profile] bob
im sure we got them from lakeland.

Date: 2015-01-03 07:45 pm (UTC)
drplokta: (Default)
From: [personal profile] drplokta
No, I'm afraid this is what Tesco sell as "Mozzarella for Pizza", which is a bit less squidgy and not in liquid. It's easier to grate onto pizza, and melts just as well as the squidgier kind. I've not tried freezing proper mozzarella, but it's probably worth a go.

Date: 2015-01-03 08:05 pm (UTC)
ceb: (Default)
From: [personal profile] ceb
Pastry freezes excellently, which means you can make up a giant batch when you have the effort for pastry-making and freeze the rest for later.

Date: 2015-01-03 09:29 pm (UTC)
pseudomonas: (Default)
From: [personal profile] pseudomonas
the squidgy type also freezes OK IME, at least OK enough for when it's going to be cooked.

Date: 2015-01-03 09:35 pm (UTC)
pseudomonas: (Default)
From: [personal profile] pseudomonas
I'm eating far too much of this at the moment: its kind of stuffing-esque. you fry onions & spices and then some chopped mushrooms* and shredded spring greens* and chopped sundried-tomatoes-in-oil* and then add large breadcrumbs, tomato puree, wine/stock, capers*, thyme, sage, and a beaten egg. don't get it too soggy. It's probably too much of a glumpy stodgy thing to serve to friends as a meal in itself (as opposed to a side dish) but on my own I have lower standards and it is very tasty.

*optional

Date: 2015-01-03 10:19 pm (UTC)
pseudomonas: (Default)
From: [personal profile] pseudomonas

no, it's a single-frying-pan dish, it just cooks in the pan.

Date: 2015-01-04 01:12 am (UTC)
pseudomonas: (Default)
From: [personal profile] pseudomonas
I freeze black squishy overripe bananas until I have enough for CAKE

Date: 2015-01-04 01:31 am (UTC)
sqbr: A cartoon cat saying Ham! (ham!)
From: [personal profile] sqbr
Hmmm...

Herbs, in the same category as onions and celery etc.

Bananas to eat frozen on a hot day. Berries can be good for this too but I usually just buy them frozen because it's cheaper. This may be a hot climate thing :)

Bread and meat the moment I get them. I am too sick to risk food poisoning and and my memory and energy issues make it hard to keep track of how fresh things are/use them before they go bad, so this way I can just put them in the freezer right away and take them out when I need them and know they'll be fresh. I buy bread as rolls which snap apart easily when frozen and defrost them in the microwave.

I don't use any flavour pastes any more but things like curry paste and tomato paste freeze really well. I did something involving ice block moulds lined with clin wrap, I think.

Date: 2015-01-04 08:36 am (UTC)
fred_mouse: cross stitched image reading "do not feed the data scientists" (Default)
From: [personal profile] fred_mouse
I've always had better luck freezing the cheese grated, and then using it frozen. I can't exactly remember (not having done it for some years), but I *think* that it came out too crumbly to grate easily. Mind you, I would mostly have been using 'tasty' which is an Australian approximation of cheddar.

Date: 2015-01-04 08:38 am (UTC)
fred_mouse: cross stitched image reading "do not feed the data scientists" (Default)
From: [personal profile] fred_mouse
apple crumble. mix breadcrumbs, almond meal, bit of sugar, rolled oat, and sprinkle across the top of the apple.

Date: 2015-01-04 08:44 am (UTC)
fred_mouse: cross stitched image reading "do not feed the data scientists" (Default)
From: [personal profile] fred_mouse
lemon juice in ice-cube trays.

tomato pasta sauce - every now and then I chance on 13kg boxes of *very* ripe tomatoes going out at ridiculously low prices, so I chop them all up, cover the stove with pots, and cook. I do then end up with lots of tomato 'juice' which I struggle to finish before it goes off, but I know that if I put it in the freezer I won't use it.

ginger root - can be grated while frozen, and doesn't dry out. Curry leaf survives better in the freezer than on the counter.

ground coffee - because we don't drink brewed coffee every day, the amounts we can buy it in go stale any other way.

yeast.

ice-packs for keeping the laptop cool in summer (like sqbr's comment above, this might just be a hot climate thing)

Date: 2015-01-04 12:57 pm (UTC)
ceb: (Default)
From: [personal profile] ceb
I'm not a huge fan of pastry in general either. (The pastry from this recipe, however, is awesome and I should make some more: http://www.bbc.co.uk/food/recipes/quichelorraine_85455 )

Quiche is my usual answer to what to do with pastry, you don't notice it so much there. Or fruit pies. How much do you have, and is it plain or flavoured with something?