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 06:15 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

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.


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 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.

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