Can I freeze Brie?
carmen_grower_2007
16 years ago
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Comments (8)
readinglady
16 years agoRelated Discussions
I need to know if I can freeze these...
Comments (5)I plan on merinading them in a sauce that is mainly ketchup and soy sauce, then bake them for about 30 min. I like to do as many things ahead as possible, and I would rather not have the bacon smell in the house that night. I have had frozen left over Chow Mein and if I remember right the water chesnuts were still crisp. If I don't freeze them, I know I can keep them in the refrigerator for a few days....See MoreChopped chicken liver--can I freeze it?
Comments (13)While it's true that traditional Ashkenazie cooks don't use mayonnaise as an extender--or for much of anything else except to dress tuna salad and egg salad--it's a very American, especially Midwest, thing to do. People put mayo in guacamole, mac and cheese, and all kinds of other things I would never think of. When Hellman's/Best Foods started selling stable mayo in jars, Americans started using it for a bit of zing in just about anything. There's an Israeli eggplant salad called (translated) "eggplant in mayonnaise". It makes Americans looking for baba ganouj nuts! There's also an Israeli salad called "eggplant in techina", which is basically baba ganouj, but you can't always tell the difference by looking, especially as there is often technia in the mayo salad as well (which is, by the way, delicious, if one isn't expecting baba ganouj!). "Recipe": Jewish Chopped Chicken Liver--render down some chicken fat with onion wedge. Use a yellow/Spanish onion for the traditional yellowish color. You can put the chicken fat in skins and all and the skins will turn to cracklings (but then you need more fat because they take away some). Let cool so the onion juice will separate below. Put cleaned livers in a small pot with a generous amount of schmaltz (the chicken fat) and some chopped onion and cook. Cook until the livers look good and cooked through. Pour out on a cutting board and chop with your biggest knife, when it's rough chopped add S&P. Add a hard boiled egg either during the chopping process, or chop separately and stir it in at the end. Keep chopping. It should hold together like a paste rather than crumbly (add more schmaltz if necessary), but still have texture. It should be craggy, not be smooth like a dip....See MoreCan I cut back my cannas at the end of Sept before a freeze?
Comments (4)how about big city location.. east coast is rather vague ... do you need to dig them out and store them indoors for winter??? .. if so.. you have more to worry about than just cutting them down ... fall nights are usually cold enough ... that i doubt new growth will be triggered.. so my inclination would be to go ahead and cut them back ... i might also rethink their use.. since you wont be around to do the rest of the protection or digging ... ken ps: you are confusing a frost and a freeze .. i presume you meant a frost ......See MoreCan I freeze no-cook cranberry sauce?
Comments (9)I do it all the time for use with poultry year round. In October when the cranberries first hit the stores, I reasoned they were at their freshest from harvest and bought over ten pounds to freeze. I freeze the whole bag, i bought two pound bags. Then I make the same recipe as you do, stir everything together and let it mascerate for about a half hour. I freeze it in 8 ounce freezer containers. When I am ready to use it, I take it out a few hours ahead to defrost or even defrost it in the refrigerator a day ahead. I would be surprised if you could find fresh cranberries in the stores now. They are out of season here in California till next October. I love to stir a spoonful of the cranberry relish into plain or vanilla yogurt too....See Moremsafirstein
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