View Full Version : Freezing Pre-Prepped Ingredients
06-06-2001, 10:20 PM
I must be losing it because I thought I found a thread about this just a few days ago and now I can't seem to find it! So -- unless someone can point me to the existing thread -- I'll re-post this topic. What ingredients have you sucessfully pre-prepped and frozen for future use? Which ingredients shouldn't you do this with?
I've frozen chopped leeks, chopped onions, lemon and lime juices in 1 T.-sized cubes, and cooked & diced chicken. I just froze some chopped green onion -- I assume it will do fine since other onion family members have survived freezing well.
Thanks -- Beth
06-07-2001, 12:29 AM
I'm a novice at freezing things so please excuse a silly question... Can I put frozen chopped onions directly into a hot skillet without defrosting? Defrosting seems to require too much forethought for me.
I always cook frozen veggies (peppers, onion, corn) without defrosting first. I do the same with frozen berries.
06-07-2001, 08:11 AM
I have a book that gives guidlelines for freezing just about everything. It states that you can freeze chopped green onions, however, when thawed, they will not be crisp and may become slightly tough. They suggest using them mainly for flavoring.
This is a pretty extensive book, but if you have specific questions on freezing certain items, I would be happy to look them up and post them for you. Just let me know.
Peggy, would you mind listing the title/author of your freezer book? I am one of those Foodsaver/freezer queens and would love to have access to this info. Thanks. sally
06-07-2001, 08:37 AM
Nancy - You /can/ do so. Be aware, however, that the moisture from the onions will cause them to "steam". So the consistency will reflect that...
Also, be careful not to splatter yourself if there's any oil in the pan!
06-07-2001, 06:39 PM
Thanks Peggy -- Does your book give any guidelines on freezing citrus rinds? I thought this was mentioned in the other thread, but I didn't see an particulars (i.e., grate before or after freezing?) I was also curious about fresh herbs -- I see one poster chopped hers first -- does your book offer any additional guidance?
Thanks in advance!
06-07-2001, 11:14 PM
I've frozen red, yellow, and green peppers before. I chop them, then use a paper towel to get as much moisture as possible off of them and then throw them into the freezer. They come out slightly mushy when thawed, so I only use them for things that require cooking (I wouldn't eat the thawed ones in a fresh salad, but they are pefect in casseroles or soup). I stock up on them when they are in season and then use them through the winter. Always works well for me.
I've also frozen fresh, chopped basil and mint. The end product isn't as strong as fresh but more flavorful than dried.
06-08-2001, 08:09 AM
I always but lots of peppers and chop them when they are on sale or look really good in the store. I chop them into little bits and freeze them and then just throw them in the pan. I also do the same thing with onions.
Lemon rind I grate first before freezing. I use a lot of fresh lemon juice so I just grate them up after I take the juice and put it in a ziploc. That way I always have it on hand.
For hers, I chop those first too, that way I can just throw them into a dish. Although, for these I do prefer them fresh.
06-08-2001, 02:41 PM
Peggy, just bumping this up in hopes that you'll post the name of the book and author.
06-09-2001, 08:48 AM
I apologize for taking so long to respond. The last few days have been very hectic (no time for the BB http://www.cookinglight.com/bbs/frown.gif) and I didn't see the post until this morning!
sal and shoyski - The book I would recommend is called Putting Food By - Authors are Hertberg, Vaughan and Greene. I have the 3rd Edition but there may be a newer one now. It is an excellent resource for freezing, canning, and drying different foods. It is so entensive, it is more than you would ever need to know about preserving food. Great book to have around!
BethR - Unfortunately, the book does not have any guidelines for freezing citrus rinds, just the fruit itself. As far as herbs are concerned, I have another book that gives some good information about freezing herbs. Here is what it says:
Herbs that freeze particularly well: basil, chives, comfrey, cilantro, dill, sweet fennel, lovage, mint, parsley, savory, thymes.
Choose herbs that are still in season and at the peak of their essence. Harvest them before the hot sun wilts the plants, cutting them in 3-6 inch stalks, swish them in water to get rid of all grit.
1. To blanch the herbs, fill your pot with water and bring to a boil. Dip stalks in boiling water until the color brightens. This will take only a few seconds per stalk. Because herbs are so tender, there's no need to blanch for long periods of time. If necessary, hold the herbs with tongs while you dip them in boiling water.
2. Place the blanched stalks on layers of paper towels to blot dry and cool.
3. Here you have choices: Remove the stem and leave the leaves whole or chop them, or leave the leaves whole on the stem. Leaving them whole and on the stem gives you versatility and ease of handling later. Place the prepared herbs in single layers on waxed paper. Make a flateened "roll" about 4 inches wide. Store roll in an airtight plastic zip-lock freezer bag; press gently to remove all air from the bag.
4. Label and freeze your herbs for enjoyment all winter long. Use them as needed or thaw an entire roll (which will keep 5-7 days in the refrigerator).
5. Herbs can also be frozen in clean ice cube trays. Wash and chop herbs and place a portion in each cube container. Add suficient boiling water to cover the herbs and freeze. No need to blanch, as the boiling water takes care of that. When the cubes are solid, pop them out of trays, then label and bag accordingly. Herb cubes are a great item to toss into sauce and cubes.
Hope this information is helpful!
[This message has been edited by Peggy (edited 06-09-2001).]
[This message has been edited by Peggy (edited 06-09-2001).]
06-09-2001, 10:06 AM
Peggy, just wanted to say thank you. Now I don't know whether to wait and ask for it for my birthday or go out and get it today!
Either way, thanks so much!
06-09-2001, 04:54 PM
Thanks a lot Peggy; this is great info. I look forward to freezing herbs -- I hardly ever use up what I buy before it goes bad, so this will be great. I may have to scout out this book!
06-09-2001, 09:07 PM
Thank you so much for posting this info. I just came in from my herb garden and I desperately need to freeze some herbs!
06-11-2001, 10:50 AM
Peggy, thank you for all of that information! I printed it out and I will refer to it often!
06-11-2001, 01:26 PM
Beth, Someone once gave me two huge bags of oranges. Most of them I juiced and froze that to make Cranberry Orange bread which also uses the zest. I zested all the oranges, put them in small freezer container, the tinest glad ones, I think, then just took what I needed whenever I made bread. I'm not sure what the zest would be like added to a savory dish where it didn't have much cooking time but for breads, cookies and other long cooked or baked items it was fabulous. I wish I had some in there now. I think I kept it for about 4 months.
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