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

pre-defrost,

no! they take well, do not break (and who would ask them)
I drain so ice and cherries, apples - a little, a lot of raspberries and vegetables

they go well

A), well, if so)) ...

when defrosting - well, how alive

It was you, Irisha, who meant when they are baked in pies, right?

And I ginseng, that's why I thought that preliminary defrosting is required ...

[Crochet]

Crochet, Thank you. I will freeze then, otherwise it is also small, but aromatic ...

Added Sunday 25 Sep 2016 04:46 PM

filirina, oh, I haven't. Small, and so FIG knows her. Probably ordinary)

[Natasha,]

Ladies, can you ice a quince? They gave me homemade, small, but fragrant. Or what is the best thing to do with it?

Natasha, small, most likely Japanese. It is very fragrant! You can roll delicious compotes from it (apples, quince, rose hips plus fragrant leaves / herbs) or make raw jam. (Remove seeds and hard internal partitions, cut into thin slices and sprinkle with sugar, put in sterile jars, close with plastic lids, store in the refrigerator. It is very tasty and useful to add to tea instead of lemon.)

Small, and so FIG knows her.

(type in google quince japanese photo and you will decide what you were given)

I just wouldn't freeze the quince. If Japanese, then ideal:

cut into thin slices and sprinkle with sugar, put in sterile jars, close with plastic lids, store in the refrigerator. Very tasty and healthy to add to tea instead of lemon.)

And if the usual. The most delicious is this long cooking jam.

[Girls]

Girls, and frozen grated beets in borscht are noticeably different from freshly grated beets?

They treated me to beets, and now I don't need it, there is still a lot left from the previous treats ...

[Crochet]

Crochet, beets are no different!

[Elechka]

Elechka, Thank you !!!

Just the other day one of the girls I just don't remember who exactly and in what topic wrote that he did not like beets from the freezer in borscht ...

[Inna]

InnaLast year I got on delicious beets and decided to freeze them in every way. Raw grated in boiled whole peeled. Boiled in vacuum bags, according to the principle they sell in super. Boiled during defrosting gave a lot of juice, and itself became quite soft. I didn't really like it, because I wanted to use it in vinaigrette and salads. But in raw, everything is fine. Into beetroot and borscht for a sweet soul. Grated frozen without vacuum.

And of all types of freezing beets, I liked freezing boiled grated and diced more. I add cubes without defrosting to the vinaigrette. grated in borscht for a couple of minutes until cooked. For some reason, when raw, I partially blackened when frozen (.

I only use boiled grated ice cream for borscht, it gives a lot of juice, but it turns out rich borscht.

And I immediately make a ready-made dressing with onions, carrots, beets and tomatoes, and then I ice it, if anything remains, it’s delicious and so to eat.

frozen grated beets in borscht are noticeably different from freshly grated

Crumb !!! almost do not differ

all vegetables freeze well and cook well in soups, stew, carrots and onions go well in pilaf, for example
in minced meat = also without defrosting, onions, for example, or cabbage

there is no need to defrost the current, beat the bag with a wooden rolling pin (if the slices are frozen tightly), stir the frozen slices and put them in a casserole

about potatoes, I never froze them - so I can't say anything about potatoes, although they sell french fries in the shops ...

although they sell frozen fries in the shops ...

It is then pre-prepared. It seems to me that you cannot freeze raw.

It is then pre-prepared.

Girls, more than once froze potatoes in different forms, and cut into cubes, like store fries, and small young round ones. Before freezing, I ALWAYS balance it for 3-4 minutes in salted water. Excellent storage and use. I cook, without defrosting, in a skillet with butter - and forward. Somehow, by chance, raw, not blanched potatoes got into the freeze, and it turned out to be not scary either. She also freezes very quickly, and if slowly and at not very low temperatures, then you get just frozen potatoes. Something like this

Before freezing, I ALWAYS balance it for 3-4 minutes in salted water. Excellent storage and use.

We must try, thanks!

[Girls]

Girls, everyone, everyone, everyone, everyone, thank you very much !!!

I freeze potatoes with whole tubers, specially for baking , my adore !!!

I also froze raw cubes somehow, cooked it in soup), I don't remember that one of the eaters suspected something was wrong ...

I never understood why to freeze potatoes, because they are perfectly stored in our basement until spring. It often happens that in spring, young potatoes are already in full swing, and in the basement there is an old potato, which also needs to be eaten.
But, Innachka, your link to Stella's recipe intrigued me very much. I copied it myself so as not to lose it, I must try to do so.
Just give me one more chest, because yesterday I didn't know where to put the dumplings with potatoes. Now I will tamp the drawers in the refrigerator to free up some space in the chest.

On the advice of our girls, I also froze the beets boiled in cubes for vinaigrette. I had never done this before, but decided to try it.
Fresh, it is poorly stored in our basement. Now the most interesting is how it will be in the vinaigrette after freezing
And for borscht freeze beets in 2 types.
The first one is when I cook frying in a pressure cooker or multitool, I cook it exactly 2 times more than for a portion of borscht in a casserole.
That is, I peel 2 times more onions, carrots, root celery, sl. pepper and beets. Carcass all this in a pressure cooker, tossing it in order of priority, then pour in a double portion of tomato, salt, sugar, pepper and lavrushka, throw in and stew it all for 5 minutes. Then I take exactly half of it, I have special plastic jars with twists, I sign it when I cooked it and send it for eternal storage in the freezer. In winter, when I need a quick borscht, I throw potatoes, cabbage and such a jar into the broth. Fast and convenient.

but for a faster borscht and spring, I have jars of almost finished borsch in my basement. There everything is the same as in the freezer, only cabbage is also there. It remains to dilute such borsch dressing only with broth with potatoes

And in the second way I froze it that year. All vegetables, except tomatoes, were fried in pods. oil and then laid out in bags.
Both methods are convenient, but I like the first one more, and I am doing this this year.
And the dressing for soups decided to simply freeze the mixture of vegetables fresh.

I know that many people store candied fruits and sun-dried berries / fruits / vegetables in the freezer ...

I am very interested), can this kind of freezing be used only in unfrozen form, for baking, for example)?

Or, after defrosting, the candied fruit can still be served with tea?

Honestly, well, sooooo little imagine how candied fruits look after defrosting ...

[Inna]

Inna, but why would they look bad if moisture is removed from them during drying? The only thing that can be, it will "grab" a little condensation on the surface, and even then, if not in the bag they will keep warm. If sprinkled with sah. powder, then it will melt, then, already warmed, powder it again and invite everyone to tea.
And now I have a question for you. I went and looked at the baked potatoes from the freezer and did not understand the meaning of the process. WHAT FOR??? Doesn't it bake raw and give a crust? The photo there is delicious! Please chew for me the meaning of the process.

It seems to me that candied fruits from the freezer will not go into a vase and on the table.
They will get wet from condensation.
I poured a plum, sent it to the freezer, but as an option, I took a handful for myself and ate it.
After all, they do not turn out frozen, there is almost no moisture in them, they are just very chilled.
Now I specially went to the freezer and took a handful of dried plums. There is no ice in it at all, just cold. Cool!

did not understand the meaning of the process. WHAT FOR??? Doesn't it bake raw and give a crust?

The point is that the potatoes are already essentially boiled and ready for secondary processing and baking. And the boiled potatoes will quickly fry on top.
Raw potatoes will sit in the oven for a long time until they warm up inside and reach a condition, and then they will bake.

In Kroshik's recipe, the cooking process is being accelerated - no more

Although, many cooks and sources advise you to pre-boil potatoes, and then bake them - and it will turn out faster and softer inside.

Did I answer the question?

[Admin]

]Admin, yeah, I get it. Just to speed up. I love semi-finished products, so I will take this one into service. And if you are not in a hurry, then you can bake as usual. I just thought that maybe the taste was somehow changing there to wild delight, and that now I only need to bake frozen potatoes. Sometimes, after all, insignificant little things can change the dish beyond recognition.

Added Thursday, September 29, 2016 12:37 PM

Although, many cooks and sources advise you to pre-boil potatoes, and then bake them - and it will turn out faster and softer inside.

So I do this to speed up when I bake with fish or chicken. For some reason, they are ready earlier than potatoes.

For some reason, they are ready earlier than potatoes.

Well, raw potatoes will be baked in the oven for a long time, so it is.
Fish cooks very quickly.

Here is one observation I have, it will be necessary to check. At home I bake potatoes in a gas oven, just peeled or peeled. It takes a long time to bake. And at work, an employee bakes peeled potatoes in an electric oven. First, he greases it with oil, pours oil on a baking sheet. So his potatoes are baked twice as fast as mine. So I'm guessing - the oven is to blame, or the oil film on the surface of the potatoes, or the butter on the baking sheet (layer two millimeters)

So I'm guessing - the oven is to blame, or the oil film on the surface of the potatoes, or the butter on the baking sheet (layer two millimeters)

Both

These ovens have different heating temperatures. Gas warms worse, hence cooking takes longer. Then, when cooking, you always need to adjust the temperature. Ask what temperature your employee gives for potatoes and compare it on the heating scale with your oven.

The oil film on the potatoes gives an additional warming effect and softens the inside of the potatoes.

I completely agree about the oil film, that's why I mentioned it. And I can't say anything about the temperature, although everything is being done before my eyes. The oven is antediluvian, from the last century. There is a power switch knob, 5 positions. It heats up at full power, then, when the oil starts to curdle, we reduce the heat and bake until tender. Potatoes are ready in 15 minutes. For the first time I chuckled that it was too early to even pierce, because it cooks for 20 minutes, and then it bakes. But the fact is in the face! Now I don't chuckle. True, I can't really eat this, the oil overheats on a baking sheet.But then it was very unexpected (it was just as unexpected to see broth in an unopened glass jar in the daughter-in-law's freezer)

Comparing two completely different things. Water is not oil, and oil is not water. It's pure physics. The boiling point of unrefined sunflower oil can range from 120 to 150, and refined from 150 to 200 degrees. And water boils at 94-96 degrees and no longer warms up and goes into steam, so all products in oil cook faster.

WHAT FOR??? Doesn't it bake raw and give a crust?

There is such a culinary trick. Boil the potatoes (even and small, like a walnut, just perfect) for no more than 6 minutes from boiling. Cool, then freeze (at least 2 hours in the freezer, or better - longer) in bulk. Then fry this potato in butter until golden brown (I do it in a cartoon with a couple of tablespoons of vegetable oil).
Oh, what potato nuts are obtained! The inside of the potato becomes puree, just creamy. And on top there is a crispy beautiful crust It tastes different from cooked in the usual way!
On occasion, make a blank from the desired potato, and then rrrrraz, and the yummy is ready!

[Rarerka]

Rarerka, do not defrost?

Nah, I don't defrost, cartoon with a lid and a castor

Yeah, accepted.

I report on potato pancakes, cooked and frozen and in the fall. 3 months of storage have passed.
The flight is normal. I defrost it in the fridge if I'm not in a hurry, or defrost it in the microwave if it's fast. Minus - there is no that crunchy crust that I like, it is solved by additional frying for several minutes in a pan.

and I ordered a freezer with boxes from Atlanta, tomorrow they will bring
will help my chest freezer from Pozis Sviyaga ... and the bull will just be slaughtered on the trail of the weekend ... and maybe a turkey

[Kateen]

and I ordered a freezer with drawers from Atlanta

I am sincerely happy for you !!!

And which one exactly Kateen ?!

Girls, can you freeze boiled chicken breast for salad?

Probably add to the salad without defrosting?

It seems to me that you can

[Crochet]

Crochet, Innochka, I froze the whole boiled one (it was extra for the filling), then it defrosted normally, it did not affect the taste. Yes, and cut without defrosting perfectly.

[Natul]

: a-kiss: Here it is for me it seems , Natul ...

It's just a little, try it !!!

AnyaThank you for sharing your experience !!!

I will try to freeze in "torn" pieces and later add to the salad directly from the freezer, without defrosting ...

which one specifically, Katën ?!

Freezer ATLANT М 7184-003, 220 l usable volume

[katko]

katkoWhat healthy, congratulations

[Anna]

Anna, Fifanya, passports)
And I keep getting bigger

Added Sunday 04 Dec 2016 09:59

I have a chest for 250
And also in the refrigerator in Boshevsky 3 drawers

I have a chest for 250

I have 333 liters. + freezer for 3 drawers in Samsung, all the same littleoooooooo !!!

[Crochet]

Crochet, of course it is possible. I freeze, sometimes the salads remain unused, everything is fine. At the beginning of December, I buy mushrooms, fry them with onions, salt, add mushroom powder (forest mushrooms ground in a coffee grinder), pack salads in molds and in a grinder on NG, otherwise before the holidays we have soooo price for them to buy do not want.

[Inna]

Innayou have a little chest
Now I will have more space for you
And do you have tasty food in them? a)

[Tatiana Gnezdilova]

Tatiana Gnezdilova, Tanya, thank you very much !!!

And what do you have in them delicious? a)

Oooh), such intimate I only divulge the details in PM ...

You can't shout like this, publicly, to the whole forum about the half of the carcass of a kangaroo / zebra / rhinoceros, etc., stored in my chest, exotic ...

freeze in "torn" pieces and later add to the salad directly from the freezer without defrosting

The smaller the pieces, the more they freeze and lose their flavor.
Chicken, poultry, and other meat are well stored in the freezer in a boiled-stewed form, and defrost well and retains the taste.
And there is no problem to cut the filech thawed in the refrigerator, quickly and add the already warm one to the salad - it will turn out much tastier.

I often freeze ready-made meat rolls, ham - I make portioned slices where the pieces are about 1.5 cm thick and put in portions in small bags. Then I defrost it in the refrigerator in portions - and you can use it anywhere from sandwiches, to frying in a pan with onions, and so on ...
There is always a lot of large roll, it is not eaten right away - and so in portioned freeze, very good
You can also save fried duck, chicken (New Year's) - cut into portions and in bags - then it will be a good surprise

[Tatyana]

Tatyana, about the surprise is very apt

What? And there is! When you can't see the cooking anymore - but everyone wants to eat.Then the New Year's duck will help out, it will fly out ready-made from Lepot's freezer

Ah, in this sense, I thought it would be a surprise for myself later to find a New Year's bird in the freezer

[Luda]

Ah, in this sense, I thought it would be a surprise for myself later to find a New Year's bird in the freezer

Luda, yes easily! We bake two ducks, two chickens, two rolls at once, and so on ... all in a double copy And we lay out in places of eating and storage - 1 copy on the table, 2 copy in the freezer
So much for you surprises from the freezer will fall out, at any time, just stretch out your hand
After the new year, this is very important ... there is not far off the 14th number yet