best way to freeze peaches
seggert01
13 years ago
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alan haigh
13 years agoRelated Discussions
best way to freeze scallops?
Comments (6)I have frozen scallops, fish and prawns that had been frozen before with no problem. It isn't that refreezing them makes them dangerous in any way, it's just that the quality suffers somewhat. Whenever you freeze meat or seafood, the ice crystals puncture cell walls, leading to juice leakage. Home freezers also do not freeze as rapidly or as solidly as commercial flash freezing, and the temperature fluctuates more, both of which exacerbates the problem. If you do freeze something as delicate as scallops, it is best to freeze them as quickly as you can, which means freezing them individually on a pan and then transferring them to a container with as little air as absolutely possible. Cooking them before freezing won't make any difference in terms of spoilage, but it will make it almost impossible for you to reheat them without them ending up overcooked. Here is a link that might be useful: Seafood Info...See MoreBest way to freeze grated lemon peel?
Comments (5)Freeze the rind without grating it - it's much easier to use this way. I generally use the whole rinds in chicken stock and only freeze them when there are only a few lemons left on my tree. Since I have a Meyer lemon tree, the rind is easier to zest/grate when it is frozen, as it is very soft otherwise. What type of lemon tree do you have? I made Greek meatballs yesterday but didn't have the eggs to make the avgolemono sauce, and so I will probably put the meatballs into some eggrolls or phyllo dough. Lars...See MoreBest way to freeze meatballs?
Comments (7)And....if you are really in a hurry, you can microwave the meatballs. I always cook some of the mixture in the micro to test for seasoning before I make a lot of meat balls, and one day it dawned on me.....why not cook them that way? At least enough to have any extra fat cook out. So if I am making meatballs that will go directly into spaghetti sauce and I am out of time to pan fry them...I pop them into the micro for 4 or 5 minutes. Linda C...See MoreBest way to freeze flavored butters?
Comments (6)Here are a few recipes for ones that are usually in my freezer. TOMATO BASIL BUTTER 1 Tbs. olive oil 1 1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.) 2 tsp. minced garlic 1/2 cup sweet butter softened 2 tsp. grated lemon rind 1/2 tsp. salt 1/8 tsp. pepper 1/4 cup minced fresh basil Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Roll into a log shape, wrap well, and refrigerate or freeze. Ideas: any type of fish, chicken breasts, green vegetables RED WINE BUTTER (makes 1/2 cup) 1/2 cup good quality red wine 3 shallots, finely chopped 1 tsp. red wine vinegar 1/8 tsp. salt 1/8 tsp. freshly ground black pepper 1/2 cup unsalted sweet butter In a small saucepan, boil down the wine, shallots and vinegar until only two tablespoons remain. Season with salt and pepper and cool. Cream the butter and blend in the wine mixture. Roll into a log shape, wrap well, and refrigerate or freeze. Ideas: steaks, broiled tomatoes, baked oysters, lamb chops ORANGE-CHIVE BUTTER 1/2 cup sweet butter 1 to 2 tsp. grated orange zest (no white part) 2 Tbs. fresh orange juice 1/2 tsp. fresh lemon juice 2 Tbs. fresh chopped chives Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate or freeze. Ideas: shrimp, cooked carrots or yellow squash, chicken...See Moreoregonwoodsmoke
13 years agodestin_gardener
13 years agoalabamanicole
13 years agoScott F Smith
13 years agoalabamanicole
13 years agoMichael
13 years agodestin_gardener
13 years agonans968
8 years agospartanapples
8 years ago
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