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 Post subject: The "will it freeze?!' thread
PostPosted: Sat Oct 01, 2016 9:37 am 
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Drinks Wild Tofurkey
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I noticed we have quite a few different threads on how well certain recipes/batters/fruits/veggies etc will freeze so I figured it might be easier to make one giant thread here

Isa's marbled banana bread and muffins, Yes! Moon and others have had success.
Cucumbers for gazpacho: YES!
Chickpea cutlets, Yes! Share your methods below
Cooked beans, yes!: Most folks here seem to make a big batch and freeze small containers or portions (in cooking liquid i believe?)
Isa's beet burgers (and likely all other veggie burgers) Yes! steps in link
Lime juice/zest (likely all citrus)
Mirepoix DeneRose posted in the pantry thread that they freeze mirepoix so share your secrets!
Tomato sauces/soups/chillis/curries and other saucy mixed vegetable dishes: Yes!
Brown Rice, cooked (pg2) Chicki shared this recipe form Pressure cooking today
Salsas: Yes, but they will be waterybirdsonawire suggests draining the salsa before use if you find it watery
Seitan: I have seen numerous ppkers mention freezing seitan so share your tips/tricks/methods below
Veggie Scraps, YES! PPK method use a freezer bag to house onions skins, vegetable peels and bits/ends when the bag is full boil contents with bay leaf and pepper corns for homemade broth (avoid bitter veg like cabbages cauliflower etc or only in small quantities) the broth can also be frozen into icecubes or larger containers for future use


Bonus thread on freezer friendly meals, from the playground.

I am currently testing this method for freezing dry beans that have been soaked (accidentally soaked too many beans for chili & they have been sitting in the fridge soaking) Freezing dry beans cooked/uncooked I will report back with my findings but if any other ppkers have tried freezing soaked beans before let me know how it went.

I also got a bunch of Asparagus and was debating freezing it for later, I know you can buy frozen asparagus in stores I think it held up pretty well to steaming as a side and possibly baking. Unsure if it should be blanched first or not?

Cauliflower heads? I think I froze one in the past but cannot recall the results.

Share you freeze tips, successes and failures below or if you have an old thread about freezing I missed add the link and we can grow the list.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 01, 2016 10:52 am 
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Pretty sure asparagus should be blanched before freezing. I'm actually in the midst of reserching freezing methods for some of my herbs this weekend - funny to see this pop up right now!

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 01, 2016 11:36 am 
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Brilliant thread!

I have a super-newbie question. How do you freeze things so they don't get freezer burn?? Like, what specific products/materials/methods do you guys use? Obviously it's different for solid and liquid items, but I seem to have no luck either way. And this is living in a few different places, so it's not necessarily my freezer. I think I just don't know how to freeze things.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 01, 2016 1:08 pm 
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I think the short answer to freezer burn is to remove as much air as possible. But also, be careful that you're using things in a timely fashion. I try to have a rough idea of how long things have been in my freezer and I'm not too bad at it, but I know a lot of people label stuff.

Most things should be used within 6 months.

And yeah, I guess particular tricks depend on what, exactly, you are freezing.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 01, 2016 2:22 pm 
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I've yet to have a veggie burger that doesn't freeze well!

I think the rule of thumb is that vegetables should all be blanched prior to freezing, so I'd definitely say blanch the asparagus.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 01, 2016 2:29 pm 
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Roasting works too - I used to cut up and roast and freeze huge batches of tomatoes and peppers all summer. Freeze laid out on parchment paper on a baking sheet or plate or something flat, then pop in a freezer bag with air squeezed out or layer with the parchment paper in containers.


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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 01, 2016 2:36 pm 
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zelavie wrote:
Brilliant thread!

I have a super-newbie question. How do you freeze things so they don't get freezer burn?? Like, what specific products/materials/methods do you guys use? Obviously it's different for solid and liquid items, but I seem to have no luck either way. And this is living in a few different places, so it's not necessarily my freezer. I think I just don't know how to freeze things.


I also get freezer burn on my frozen foods no matter where I've lived. I don't know how to freeze properly, either. I was just researching this the other day. One article said, as Moon mentioned, to remove as much air as possible from whatever you're freezing. Another thing mentioned was to keep your freezer as full as possible, that way, less air circulates around the food and the freezer doesn't have to work as hard to keep things frozen. I'm thinking of sticking a bunch of water bottles in there, to keep it full as well as to have ice packs/water bottles for outings.


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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 01, 2016 3:36 pm 
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Great thread!

Not so much a freeze question per se, but how long does defrosted tempeh typically last in a fridge? I put some in the fridge to defrost a couple of days ago and the corners were covered in black mold when I got it out this evening. Granted, I probably should have used it sooner but tofu never does that. I kept it in it's baggie which is where I'm thinking I may have gone wrong.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 01, 2016 6:05 pm 
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Leftover curry paste, tomato paste and chipotle in adobo sauce freeze well. Which is good since I never use the whole jar or can in one go.

Blanched fresh broad beans freeze well. I like that since I only have access to them in early fall.

Fresh hot peppers, lemongrass, ginger and turmeric freeze well.

I keep all my nuts and seeds in the freezer so they don't get rancid. I also keep cooked diced tomatoes in the freezer because I make them myself in batches. Same for cooked beans (without their cooking liquid.)

Fresh herbs freeze, but I only use them in dishes where they'll be cooked, because they become too limp and soggy for salads or such.

I also put peeled and seeded raw winter squash pieces in the freezer when I have some leftover from a squash too big for the recipe I'm doing. It becomes soft like it's cooked, but otherwise it works.

Bread crumbs (or loaf ends for making bread crumbs) work too, as well as nut-based parmesan.

Fresh ho fun noodles don't freeze. They turn into a sad, sad mush.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 01, 2016 10:53 pm 
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Great thread concept!


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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sun Oct 02, 2016 6:26 am 
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Minatomachi wrote:
Leftover curry paste, tomato paste and chipotle in adobo sauce freeze well. Which is good since I never use the whole jar or can in one go.

Fresh hot peppers, lemongrass, ginger and turmeric freeze well.

.

How do you freeze your pastes and fresh aromatics? I've just been throwing whole ginger knobs into a ziplock bag and grating them frozen but suddenly after the move on of them is really dry (freezer burnt ? maybe)

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sun Oct 02, 2016 8:22 am 
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Apparently you can freeze aquafaba!

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sun Oct 02, 2016 8:29 am 
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I freeze a tonne of chilis this time of year. Every type of chili I can find fresh. I hoard 'em and if I have enough room in the freezer they'll keep me going all year! I freeze them whole too. If you must deseed, it's really easy when they're just a tiny bit defrosted. I keep all my dried chilis and lemongrass and ginger etc in the freezer too so my freezer is more like an explosion of fresh aromatics than the place where old loaves of getting-stale sliced bread go to die.


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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sun Oct 02, 2016 8:47 am 
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B_A_D wrote:
How do you freeze your pastes and fresh aromatics? I've just been throwing whole ginger knobs into a ziplock bag and grating them frozen but suddenly after the move on of them is really dry (freezer burnt ? maybe)


I just dump all the peppers, lemongrass, ginger and turmeric into a container (I break or cut bigger pieces of ginger into smaller knobs before). I haven't had dryness problems, but I unfreeze them before using. They get a little soggy, but it's workable (when partly unfrozen, they are easiest to chop or grate, but my timing is generally not that good).

Concerning curry paste, hot sauce and chipotle, I freeze them in a candy mould or any very small mould since I use them in small quantities. Then I umold the frozen pastilles and keep them in a jar. When I need one, I take one from the jar with a spoon and put it in the fridge or microwave it.

I transfer tomato paste to a small jar and freeze the jar until I'm ready to use it. I do the same for applesauce since I make a batch for use in baking instead of eggs or oil.

My freezer IS full of jars all plotting to tumble down.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Mon Oct 10, 2016 6:36 am 
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Leftover tinned baked beans? The orange things we get in UK, I don't know if you get them in the US. Do they freeze?

Also in case people don't know the absolute best way to use ginger is take it right from the freezer as a knob and grate it on a microplane right into the dish, skin and everything.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Mon Oct 10, 2016 6:45 am 
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I don't see why baked beans wouldn't freeze. The beans might mush a little more when reheated, but I think that'd be about it.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Fri Oct 21, 2016 12:11 pm 
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Has anyone frozen cauliflower, I am debating if it needs blanching or not. And wondering what the texture is like, would it be suitable for buffalo cauliflower wings or more like caulipots or stews?

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Fri Oct 21, 2016 3:06 pm 
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In my experience, it's good to blanch. . . And I'd keep it more for stews and caulipots. Things like roasted cauliflower and broccoli or "wings" are better, in my experience, with the freshuns.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Fri Oct 21, 2016 8:54 pm 
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you really can't roast/bake frozen cauliflower. Definitely fresh for that.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 22, 2016 3:22 am 
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I roast and bake frozen cauliflower. Just a hot oven, bit of oil, seasoning... It doesn't hold its shape as well but I don't mind. Tastes nice.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 22, 2016 8:14 am 
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Yah I figured it might experience some cell degradation. But I blanched it before freezing so it might help.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sat Oct 22, 2016 10:27 am 
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Well IMO it's fine, you couldn't make a cauliflower steak out of it but for other uses it's good. I kinda like it when it has bits coming off a little because they go nice and crispy. Also works really well in cauliflower "cheese"!

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sun Oct 23, 2016 8:03 am 
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What is this sorcery? Cauliflower cheese?

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sun Oct 23, 2016 12:15 pm 
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It's a British thing I think. Like mac and cheese only with cauliflower instead of macaroni. You make a cheesy sauce, like bechamel with vegan cheese or nooch mixed through, stir in cauliflower florets, bake in the oven w/breadcrumbs till done.

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 Post subject: Re: The "will it freeze?!' thread
PostPosted: Sun Oct 23, 2016 1:52 pm 
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I would love that dish.

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