Can you freeze a sealed 6 layer dip?
Jodi_SoCal
10 years ago
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Georgysmom
10 years agopam_25f
10 years agoRelated Discussions
How can you freeze your green beans?
Comments (10)Well, you know, we've only had the beans three times so far in the last 10 days or so. We can keep up with them at that pace, but I was just looking ahead in case I do have extras that I can keep till later in the year. I had heard of blanching, but I didn't quite remember. Let's see if I have it right. Throw the beans in boiling water for 1 1/2 minutes, take out and immerse in ice water, dry, and then put them in a ziplock bag. Try to take as much of the air out of the bag (Mary, interesting idea about the straw). Alternatively, I might try 'blanching' them in the microwave and then the rest as above. Is that right? Now I almost hope I have extras just to try this procedure out! Thank-you, everyone. P.S.- Carol, how do you make oven-roasted beans? Anna...See MoreCan you freeze homemade cheese ring/balls?
Comments (16)The mayo would be my hesitation to freeze. Some recipes would freeze better than others me thinks. I would probably prep some of the parts ahead in kit form. Maybe grate the cheese now and portion in 1 lb zip lock getting all the air out. You could even add the spice and pepper. Chives and/or another herb would add nice color and flavor. Assemble the night before the first event and fridge them. (i think you have three balls to make?) The no-freeze lists are fine, even the first one posted if you read the copy. It was mentioned to not expect fresh when thawed, but perfectly edible to cook with. I recently roasted a half dozen red peppers and a few dozen halapenos, chopped/sliced, then froze in small useful portions. A bag of limes i juiced and froze in ice cube trays. Meyer lemons i freeze whole and grate a bit as needed... Many things freeze fine if used in cooking or cubed fruit going straight into a smoothy. Saran is a nice tight way to seal something like a cheese ball to keep its shape and get all the air out but it should be further sealed in something heavier like a freezer thick zip-lock. Or foil. Or freezer wrap, parchment. I use to make something i called an AntHill. Lined a small half dome soup bowl with saran, then line it with paper thin provolone from my deli. Lay in some nice herb leaves, chives, basil, parsley, thin slivers of sundried tomatoes...then another layer of thin prov...a layer of nutty pesto, then my cheese ball filling...usually white cheddar, cream cheese and some spice. Fold over the excess saran and chill overnight. Flipped over and un-molded it had a nice see-through design of herbs. Sprinkled with a trail of toasted black sesame seeds for the ants. It was my holiday go-to dish for a few years. Easy to travel to parties. Something like that, kept cold in a ceramic bowl in a chilly part of the fridge, i would be fine making it 4-5 days in advance. I would not freeze it for NewYears if i made it today. But i would shop for the ingredients and have them ready to make a day or two in advance. Cheese grated, herbs washed, and ready for assembly the night before....See MoreNo more Wasted Food !! - - - What do you Freeze ?
Comments (6)I use coconut oil (kept at room temperature) instead of vegetable oil or shortening. Coconut oil is very stable at cool room temperatures and has an extremely long shelf-life, which is important to those of us who do home food storage. Coconut oil will easily store for up to 5-years, while vegetable oil lasts 6-months at room temperature (less time if stored where it gets a lot of light, or at temperatures above 70F), or 1-year if you refrigerate it. Refrigeration is suggested rather than freezing. Check the label of the container or call the help-line on the label for more information. Cooking oil is actually already rancid from the process it takes to make it and storage due to exposure to heat, light and oxygen during processing and home storage and use. Rancid oil doesn't have to smell rancid to be rancid. The exposure to oxygen did that long before it started to smell rancid. By the time it smells rancid, it's been that way for a long time. Cooking oil is oxidized to the point of being a body-damaging free radical. I haven't used vegetable oil or shortening in over 25 years. If you have a FoodSaver vacuum sealer, you can vacuum-seal oil after you open it to keep the oxygen out of the container. Heat, light and oxygen are the enemy of all foods. Eliminate those and they will last longer. (See the link below.) I store foods vacuum-sealed in FoodSaver bags in the freezer in order to prevent freezer burn, wasted food, and increase the storage time. Vacuum-sealing also helps maintain the quality of the stored foods. Once again, oxygen is the enemy of stored food, and that includes in the freezer. Freezing will slow down foods from going rancid, it just won't PREVENT it if there is oxygen present. Vacuum-sealing will prevent moisture in foods from migrating from the food to the air and creating ice crystals, unlike zip-lock bags in which you trap air in. A true vacuum can't be done using a drinking straw and drawing air out of the bag, but that's is an improvement over a bag full of air. If you have ice crystals accumulating in your foods (especially present in bags of bread or burger/hot dog buns), you don't have it properly stored. To improve the storage of foods in the freezer, it requires as tight a wrapping as possible to prevent as much air as possible being in contact with the food. -Grainlady...See MoreFreezing taco dip?
Comments (1)Probably fine to freeze but I’d just eat it and buy more later if needed..but I’m not a big freeze and eat type person. I let the professionals at Amy’s freeze stuff for me :P...See Moresusanjf_gw
10 years agojeaninwa
10 years agosocks
10 years agoredcurls
10 years agoGeorgysmom
10 years agoJodi_SoCal
10 years agojoyfulguy
9 years agonin10
5 years ago
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