Home freezer - what can be stored in it and how to use it

[Girls]

Girls, who will tell you if you can use defrosted 10% cream for making sour cream?

Or will you get a complete fire?

Read different and conflicting experiences about frozen corn. This year I also conducted an experiment. I froze small ears of not very young corn (ripeness is not milky, rather average). Boiled frozen ears for 10 minutes after boiling. My conclusions: you can and should freeze. Boiled corn is very sweet, soft. While the cobs are hot, it is practically indistinguishable from summer cobs. Cooled corn has a softer grain than summer corn. I remembered the summer with pleasure. It is a pity that the cobs were frozen just to try. In the next. year will have to be corrected.

Ahhh. How I want corn !!! Thanks for the valuable advice. We'll stock up in the summer.

Maybe someone will come in handy

20 foods you can freeze

The freezer can be filled not only with meat, fish and berries. There are many foods that can be frozen without losing their flavor. Frozen foods will calmly wait for their turn, and you will not have to throw them away or quickly finish them so as not to spoil. Here are 20 foods you can freeze and how to do it.

1. Cheese
You can freeze a large piece of cheese so that it won't crumble after thawing. If you prefer slicing the cheese before freezing, add a teaspoon of cornstarch or flour to the container to prevent the slices from sticking together during defrosting.
If you like to add grated cheese to your meals, you can buy a large piece of Parmesan, chop it in a food processor and put it in the freezer in special freezer bags. It can be stored in the freezer for several months, and during cooking it will be enough to open the container or freezer bag and take out a couple of teaspoons of cheese.

2. Homemade pancakes, waffles and French toast
If you would like to have more breakfast with homemade pancakes, waffles and toast, you can simply bake more on the weekend, freeze on a cookie tray, and store in freezer bags.
At any time, you can take them out of the freezer, reheat them in the microwave and have breakfast. In any case, it will be cheaper and tastier than buying frozen baked goods in the store.

3. Fruit
It is better to freeze fruits on parchment paper, and only then place them in freezer bags. It's best to freeze the slices right away so you can take them out for desserts and smoothies as needed.
If you're a smoothie lover, you can make yourself a frozen fruit mix straight away. Freeze slices of apples, pears, peaches, bananas, and any other fruit you like separately. At any time, you can make yourself a new smoothie by mixing different types of fruits.
If you don't like cooking slimy thawed banana slices, freeze them whole, along with the skin. When you decide to cook something with a banana, you need to take it out of the freezer, thaw it in the microwave, cut off the top and squeeze the contents into the cooking mixture.

4. Rice
To avoid waiting long for the rice to cook (especially brown rice, which takes about 50 minutes), you can freeze it. Rice is first frozen on a tray or parchment and then placed in a freezer bag.
Thawed rice can be fried, used for soup or casserole.Cooking time will be reduced by about an hour (including not only cooking, but also rinsing and soaking).

5. Pies
You can make a large apple pie and enjoy it for several months. Wrap it in freezer paper and place in a bag and freezer. When you want to taste the pie, send it to the preheated oven (about 150 degrees) for 2 hours.

6. Corn
The easiest way to freeze corn is not to take it out of the leaves, but just put it in the freezer. When you want corn, just take it out and microwave it in 5 minutes. The leaves protect the corn grain so it tastes fresh.

7. Tomato paste
Simmer the rum tomatoes over low heat with garlic, fresh herbs and olive oil for about 4-5 hours. When the mixture has cooled, place it in freezer bags. You can use this mixture for chili base or tomato sauces.

8. Paste
Boil more pasta and freeze small portions in separate bags - you can use one small bag for soups and casseroles.
Before freezing, make sure to release the air from the bag - it should be as flat as possible. To defrost, immerse the sealed bag in hot water for a few minutes.

9. Mashed potatoes
Using an ice cream scoop, scoop out a serving of mashed potatoes and place the ball on the baking parchment.
Freeze until the balls are hard and then store in freezer bags. The puree will be stored in the freezer for at least two months.

10. Cookie dough
The cookie dough is frozen on parchment and stored in a freezer bag. You can divide it into separate portions or immediately make it in the desired form.
Using this dough, you can make cookies in 1-2 minutes, without dirty dishes and tables.

11. Potato chips
If you buy enough chips and freeze them in the same packaging they were sold in, you always have a snack.
Plus, frozen chips are even tastier than regular chips, so you don't need to defrost them before eating.

12. Milk
If your milk is consumed very slowly, and the leftovers turn sour and pour out, it is quite possible to freeze it until the next time.
Just find a bottle that will have room as frozen liquids expand. The thawed milk must be mixed well and can be used (just do not defrost it in the microwave).

13. Juice
The only criteria for freezing juice, like freezing milk, is a bottle large enough to allow the frozen beverage to expand.

14. Bread
To avoid having to throw away dry bread, you can cut several loaves and freeze. Take out the desired pieces of bread as needed and defrost them in the oven or microwave. To prevent the bread from drying out until morning, you can leave it overnight in the turned off, tightly closed microwave.

15. Pieces of vegetables
You can freeze chopped onions, bell peppers, or chili peppers in freezer bags. When they are cold enough, you can mark the “portion lines” on the bag so you know how much to take in one go.

16. Lemon and lime juice, lemon zest
Squeeze lemon and lime into ice cube trays and place in freezer. Now you have fresh citrus juice whenever you want. The zest can also be frozen and used to prepare various dishes.

17. Herbs
You can freeze the aromatic herbs in ice cube trays with a little water or broth for use in soups, stews or casseroles all year round.

18. Marinated meat
Put the meat in a freezer bag, fill with marinade and send to the freezer. When you take it out, it will already be marinated and ready to cook right away.

19. Homemade casseroles
When you're making casseroles like lasagne, why not make more and freeze half for a home-cooked meal during the week.
You can use several freezing options:
Freeze a whole casserole in a platter lined with freezer paper. When the casserole is sufficiently frozen, remove the dish, repack the casserole in freezer paper, and send back to the freezer. The upside is that you can use the dish while the casserole is in the freezer. When you need it again, place it in the same dish and cook.
Freeze in parts. Prepare a casserole, let cool, cut into pieces and freeze. Can be heated in the microwave.

20. Fish sticks
The semi-finished products sold in stores are hardly tasty, so why not make homemade fish sticks?
To do this, you need to buy fresh fish, cut it into small pieces, roll in egg, flour or breadcrumbs, put on a tray and freeze.
After that, you can store homemade fish sticks in freezer bags - they are much tastier than store ones, inside which, instead of fish, there is incomprehensible minced meat.

Good information, thanks

I freeze the cheese in pieces. If a very large piece, I cut it into small ones, 200 grams each, wrap it in foil and in the freezer.
Any cheese - moldy, dense, goat and others - is well stored. Then I move the frozen cheese into the refrigerator, and there it gradually thaws.

[V-tina]

V-tina, from your list I freeze almost everything, but rice, buckwheat, mashed potatoes did not go to me at all, and I freeze cottage cheese only for subsequent addition to minced meat or fish.

Alya, and I just freeze cottage cheese a lot - about 15 kg. Our cottage cheese is very expensive out of season, so the freezer helps out. Low-fat ice cream for casseroles, fatty - filling for pancakes and so on to eat. I did not notice any special differences in taste, the structure is changing. The curd becomes finely grained, slightly less moist than before being sent for storage.

[knob]

knob, but I can't eat purely cottage cheese after freezing, it doesn't fit. Only in the form of an additive in minced meat or fish. I was spoiled with cottage cheese, my mother-in-law kept a cow, they ate only their own cottage cheese. Once every two weeks, a 6-liter bucket of homemade fatty cottage cheese was brought in. After my mother-in-law brought the cow out of her old age, my cat and cat refused to eat store-bought cottage cheese, in general, she could never force them to eat non-grandmother's cottage cheese. Disgusted paw buried, agreed only to eggs from the store.

I am trying to understand about the freezing of corn cobs. They do not need to be boiled beforehand, are they frozen raw and heating in microwaves is enough for cooking?

Yes, you really have been spoiled. : lol: The pets buried cottage cheese, that's because the pigs! And in our country, frozen cottage cheese goes well both in fishlessness and in summer.
tati-ana In a few messages above, I wrote about how I conducted the experiment this year and my impressions.

And I didn’t understand about the pie, why should I cook it TWO hours later?

I am trying to understand about the freezing of corn cobs. They do not need to be boiled beforehand, are they frozen raw and heating in microwaves is enough for cooking?

Probably, who like ...
I freeze the boiled ones, then you can in MV, or boil for a few minutes, or on the grill.

[Alevtina]

Alevtina, but I am ok with rice, I like it, and even the pasta that is ready-made is quite tasty after defrosting, potatoes, as for me, only in bread afterwards or in casseroles, but I won't eat cottage cheese like that after defrosting, but I like the filling

Added on Tuesday 14 Mar 2017 10:21 AM

Rarerka, Lyudochka, shoot me - I didn't understand either .. my guess is that this raw cake was frozen

I, too, did not like the cottage cheese to taste. The structure changes - yes, there is. But the taste ....
Just like milk, sour cream - the structure and taste change

I can't freeze pasta separately. And if with meat, with gravy-vegetables - they are well stored and then remain tasty.
I freeze it only if necessary.

I like to freeze ready-made broths, soups, cabbage soup, borscht - so they do not change their taste at all

Pancakes, pancakes, plain and filled

soups, cabbage soup, borscht - they do not change their taste at all

but it didn't work for me .. if I cooked too much or choke or feed the neighbor's dog

And if with meat, with gravy-vegetables - they are well stored and then remain tasty.

Yes, I also freeze with meat, everything that I haven't eaten is in the freezer, sometimes I physically don't have time to cook, the freezer helps a lot

but it didn't work for me ..

How different and spoiled we are ...

Good day, everyone, from tomorrow I will join your friendly ranks of frostbite. Temka went through from the first pages, I learned a lot for myself, thanks, girls, I will use your best practices. I'll throw the recipe on my own. Above they wrote about the cheese that they freeze (by the way, I freeze the grated one and store it with a flat pancake), and so, I make cheese like Philadelphia from the store ryazhenka. I freeze 2 bags of ryazhenka 0.5 liters for 12 hours, then put in a colander covered with gauze, a colander in a saucepan and defrost at room temperature for another 12 hours, the whey will drain into the pan, and a delicate creamy cheese will remain in the gauze. Then I salt it, you can add chopped dill, cucumber and serve with boiled potatoes. It’s not real.

We have recipes for such soft cheeses on the forum, in the Dairy Dishes section.

But, you can also freeze ordinary hard cheeses of different varieties.
I have been doing this myself for a long time, and recently I received confirmation of this from a branded chef.
Nothing is done to cheeses, they remain the same tasty, do not crumble. There is, of course, an exception to the rule, but there are few such cheeses.

Someone asked what to do with the lettuce. During the season, it grows a lot, everything cannot be eaten, but it is not stored for long. So, I read about this recipe: chop the foliage salad and any garden herbs in a blender and freeze in small portions. And then use it in smoothies.

[Olga]

chop the lettuce and any garden herbs in a blender and freeze in small portions. And then use it in smoothies.

Olga, thanks for the idea, otherwise I froze everything - I threw it away, they didn't eat mine in any dish And here I bought a new camera for 250 liters, now you can safely make stocks

I froze a lot of proteins from eggs, as I cooked a lot of cakes and cottage cheese Easter. I think that in the container they will be covered with a snow cap over time. And where do I need them later? They probably won't beat a meringue or meringue, since there will be some water

[notka_notka]

notka_notka, I ice squirrels in a bag, no frost. After defrosting, they beat perfectly, no water, where does the water come from in the protein? Freeze do not be afraid.

[svetta]

svetta, yes I already froze ... Half a container - about 15 pieces of proteins for sure. So I'm talking about some water that will melt from a snow crust after defrosting. I didn't finish pouring them into a bag

They probably won't beat a meringue or meringue, since there will be some water

Light meringue inspired by the Crystals of the Wind by Hervé Tisza

[Irina]

Irina, Wow!!!! Cool recipe, I will definitely use it. Thank you)
And here in the morning I found a container with frozen yolks, I can't even remember how many there are and when I froze them (probably 7 pieces). Also with a cap of snow. This is what I want to ask - if, for example, I need 4 yolks or 6 whites, where are the remaining after defrosting? skills or can you refrigerate or re-freeze?

about the rest after defrosting where?

I just chop off with a knife as much as I need, and the rest is back in the freezer

Hello! Please tell me how to properly freeze a melon? And does it even make sense to freeze?

Melon, somewhere I read it is better to freeze in syrup, I froze like this, after defrosting it is very fragrant, but of course not very much in appearance.

And does it even make sense to freeze?

it makes sense to freeze anything I just don't freeze the potatoes, but so - all the berries-vegetables-fruits we know freeze perfectly

melon in slices, slices, depending on why it will be needed later
I once froze the remnants of a melon in cubes - one layer in a bag, 4 bags I tucked, then I put it into a charlotte

Girls, tell me, please, does it make sense to freeze red currants? Ideally right with the twigs.

[Csscandle]

Csscandle, I freeze all the berries, including red and black currants, though without twigs, and then after defrosting, it will be difficult to separate. We do not eat jelly, the same is not very good, but the frosts go into the pies

[Csscandle]

Csscandle, I freeze all the berries, including red and black currants, though without twigs, and then after defrosting, it will be difficult to separate. We do not eat jelly, the same is not very good, but the frosts go into the pies

Thank you, the goal is to eat it then just like that, not completely defrosted, and therefore with twigs, will it ride?

[Csscandle]

Csscandle, it is difficult to say, if you eat directly from a branch with your mouth, then of course it will roll, and if you cut it off with handles, then I’m afraid there will be big losses, and if through a grate (sieve) it’s all the same, with or without branches.

with twigs, ride?

Better not needed.
If you use it later, you need to remove the branches anyway, use the frozen one.
If you defrost it, then it will not have a presentation, wrinkle, then the branches are useless.

If with branches, then it is better to make it pickled, like viburnum - a very tasty addition to meat dishes, and stored well

Red viburnum in marinade (Admin)

Tanya, Lyudmila, thank you! I went the other way, because I honestly read the whole topic (I'm getting ready to buy a freezer), then I followed Tatyana's advice and put a few branches to freeze in a tiny container, tomorrow we'll test what happened.
It's just that the husband and daughter are very fond of currants, and she ripens at the same time almost and often mother does not have the strength to fiddle with it, and so at least somehow preserve and still indulge in currants.

[I immediately pour boiling water]

does it make sense to freeze red currants? Ideally right with the twigs.

Ice cream red and black currants. Often petioled.

Method of defrosting currants = so that it becomes like fresh = I take a full cup of berries from the freezer and I immediately pour boiling water = the water is instantly cold, and the berry is like a bush.

Girls, tell me, please, does it make sense to freeze red currants? Ideally right with the twigs.

I freeze red currants with twigs, break off. Then, when it freezes with pebbles, these berries perfectly fall off the branches themselves, it remains only to pick these branches from the package with your hands. And they do not choke anything, everything is intact. I have been doing this for many years, the method has been proven! I use ice cream to decorate cakes, the type of berries is very important to me.

berries themselves fall off the branches perfectly,

If you need berries separately, then I skip a branch of red currant between the two prongs of the fork = the berries fall off, only it is necessary faster, while the branches are still frozen - the berries fall easier.

I also froze red currants with twigs, used them for a photo, the berries, as described above, easily bounce off the twigs themselves.

Wow, how many tips !!! Thank you!

Method of defrosting currants = so that it becomes like fresh = I take a full cup of berries from the freezer and immediately pour boiling water = water is instantly cold, and the berries are like from a bush.

Advice on defrosting berries from Lazerson, dissolve the lemon in cold water, put the berry in a bowl, fill it with water and lemon, get a normal berry as fresh, already defrosted

[Buttercup]

Buttercup, what an interesting tip for defrosting berries. I really don't defrost it for baking for a year, but you have to remember it and try to defrost it like that.

[Mandraik Ludmila]

Mandraik Ludmila, Lyudochka, how many lemons do you need? (In spoons) or shelves))))

[notka_notka]

notka_notka, in a glass of water at least 1 tsp. lemons. You can pour the berries with just cold water, and pour the lemon there. I also defrost green peas and fresh sliced ​​frozen cucumbers.

dissolve lemon

Lemon artificial acid. Boiling water is a natural product

About the lemon for a long time in the magazine * Household farming * they wrote, as well as with the addition salt = about 1-2 tsp. in a glass of water.

Berries defrost well in compotes = i.e. in sugar solution.
IN wines, champagne - berries both cool and defrost themselves without losing taste.

I do not defrost the vegetable cuts separately - directly into the dish, there it is defrosting. But berries - sometimes you need them just like berries

Tell me, pzhl, freeze the melon?

[Gulsine]

Gulsine, I freeze a convenient size in pieces. In my opinion, melon tolerates freezing well.

[Taya]

Taya, thank you very much!!!!

Girls, who froze the cucumbers and tomatoes cut for salad? It seems like Admin wrote for a long time that diced ... And are they really tasty after defrosting?

[Natochka]

they are really tasty

The cucumbers are delicious and aromatic, Natochka .

I use tomatoes only in hot dishes ...