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

Finally, my dream came true, and a new tenant with a capacity of 260 liters moved into our apartment. For 2 weeks now I have been lost in conjecture how I have lived without him so far.
I froze a bunch of everything
Now, attention, a question. What's the best way to freeze homemade pizza? I think this way: I will prepare it completely until the last stage, when it is already necessary to put it in the oven and in this form in the freezer. What is better to freeze? What kind of substrate? So that later even my teenager, who has the highest culinary masterpiece - eggs boiled in an egg cooker, could bake it himself. How are you girls?

the new tenant's name is Chest Freezer Biryusa 285 VK. I chose it, because it is the only such roomy chest with a minimum depth. We will see how the domestic manufacturer performed. While the impressions are positive, it freezes very quickly and freezes like an animal

[Kara]

Kara, Ira, I often freeze pizza, collect it completely, put it on a non-stick mat, on top so that cheese does not spill, cover it with foil, put it on a pizza spatula and in a chest. Can be placed on a tray, on any hard surface. When necessary, I take it out and, together with the rug into the oven, remove the film.

[Kara]

Kara, Irina, I freeze pizza exactly as you write. I collect it completely until tender, even rub it with cheese. And I send it to the chest. But I immediately collect the pizza in a silicone Purex pizza mold. Or in metal, I have a tin, some kind of Polish.
Then I put this form directly into the chest. When necessary, I take it out and put it directly into the Princess.

Girls thank you
Nadyusha, and when the pizza is baked, how do you take it off the rug? Don't cut it on it
Nelechka, I also thought about freezing immediately on a baking sheet (I have two large round metal ones just for pizza and pies), and it would be an ideal option for my two men who, in my absence, could bake pizza themselves (they got it out of the chest and immediately into the oven), but I'm afraid of the shapes, nothing will happen to them if from minus 20 to plus 240 degrees?

[Kara]

Kara, Irish, I take it with a spatula or straight from the rug and it easily slides onto the plate.

[Kara]

Kara, Irina, well, in Princesk, of course, the temperature is not so high, it certainly does not gain +240 '. But I think that kind of what will happen to the metal against him. Well, let your peasants take out the form half an hour before baking from the freezer, and let it stand on their table. A little will keep warm. I think they can handle it!

Oh, girls, thank you very much !!

Ira, I still have such forms, I use them for transportation mainly. I freeze in them and in them the children themselves prepare pizza. I buy in your house.

Nagy, what material are they made of? Cardboard? Plastic?

[Kara]

Kara, Ira, this is not plastic or cardboard. They are paper, 100 percent cellulose, environmentally friendly. It is impossible near an open fire. And in the oven they are fine, they may darken a little if I set the pace very high.
They are both for freezing and for the oven.

Thanks again, I'll look for such trays

I do not recommend cucumbers and tomatoes for freezing. If tomatoes are still for dressing, stewing, then nothing else, but cucumbers can be thrown away.

I constantly freeze cucumbers, but only my own - not purchased, I cut them into 1-1.5 cm cubes and for quick freezing. In winter, I take out a briquette from the freezer in a salad with cabbage or crab and it leaves in the salad. No one notices that the cucumbers were in the freezer. Last year I didn’t freeze (there was no harvest) so I regretted it all winter.
Cherie tomatoes go into pizza in halves, if there is no cherry, then cut the "cream" into slices.

I constantly ice cucumbers, but only my own - not purchased, I cut them into 1-1.5 cm cubes

I also ice them for okroshka. My cat loves cucumbers, can give up meat, but not cucumbers. So he even eats frozen ones, I thaw and give him, and I put in okroshka without defrosting.

Vegetable salad with frozen cucumbers (from the freezer) (Admin)




Herring garnish with frozen cucumber and green onions (Admin)

And this year I tried frozen tomatoes in vegetable salad. The tomatoes were cut into cubes for freezing. So fragrant in the salad, it smells right in the summer. Peking salad, cucumbers, radishes and tomatoes. Next year I will freeze 1.5 times more, not 8 kg, but 12.

[Stafa]

Stafa, Sveta, and defrost tomatoes for salad?

And I didn't like frozen cucumbers. It so happened that about three weeks ago I bought a box, the cucumbers were lovely, pimply, crispy, the flesh inside was bright green, not white (I don't know how to explain). When cutting, it smelled so much that they fainted. I generally ate them like seeds. But there were 8 kilograms in the box, it was immediately clear that a third would have to be thrown away, we would not eat that much. Therefore, I decided to immediately freeze them until they are crispy. In general, yesterday I tried to defrost it in different ways. I threw out everything Frost and whole, and cubes, and washers specifically to understand what is best.
Maybe I did something wrong?

Yes, I defrost it. Sometimes I put it not completely melted, it will still give tomato juice. Moreover, she tasted it already when there was little left. At first I tried to cut slices from a whole tomato into pizza and I liked the taste of the tomato so much that I decided to cut it into a salad, and when the whole thing ran out, I decided to put it into the salad in pieces.

Maybe I did something wrong?

You do not need to defrost it before adding it to the salad. So frozen and added to salad, then they will remain whole and tasty. And they will defrost themselves, under the influence of salad dressing.

If defrosting, they will simply flow and turn into byaka.

Tatyana, I tried it this way and that. If the salad contains unfrozen cucumbers, it is simply impossible to eat them - ice chips. If they are defrosted already in the salad, water remains and the cucumber rind is completely inedible.

[Stafa]

Stafa, SvetlanaThanks for the idea of ​​frozen tomatoes in salad to consume now. I had such a thought in my head, but it remained like that. The tomato has been frozen a lot in the past season. And now there are still too many unused ones. I mostly used them in pizza, in sorrel sauce for zucchini, and so sometimes I size and eat it myself. The husband will not eat frozen just like that, but now in salad bowls with fresh cucumbers, young cabbage may not understand the trick.
But the year before last I tried to freeze cucumbers, and threw away the same. Didn't go at all! We refused to eat in the salad, but we love okroshka, but we eat it only in summer, in the heat. And in the summer, fresh cucumbers are already in use. In winter, I don’t even try to cook okroshka, my husband will twist it at his temple, he won’t understand me. Compotes and okroshka for us is a purely summer dish, for the heat. Like borscht, it is a winter food. My borsch does not want to eat in the heat, but soups please!
But this is purely individual, in each family in its own way, who is used to it!
Therefore, only your own experience will help you understand what is best, and how much you need to freeze for your family!

And I have cream tomatoes in all types of slices and whole. If you defrost them whole before eating, cut the skin and it peels off immediately and it is very convenient to hold for it when you eat. My husband really likes it, only he says why canned tomatoes without salt? Each time there is one question, but then it will add it - and everything is ok, I ice it whole, usually a box - everything goes away.

If they are defrosted already in the salad, water remains and the cucumber rind is completely inedible.

I have it the same way, I tried it several times, my own cucumbers, homemade, and small and larger, everything in salads is flowing and well, you can clearly hear that from the freezer, I won't freeze anymore, we didn't like it at all

For the sake of experiment, I froze cucumbers in a sliced ​​salad. Of course, the taste is not like fresh cucumbers.
But I decided to freeze in the future in very small quantities, a few bags, so that there is a cucumber at home for sudden salads, it happens very much.
And I made a note for myself: freeze very fresh, fragrant, medium-sized cucumbers. Gherkins are not suitable at all, cucumbers with a thick skin and ripe seeds are not suitable.

[Taia]

Taia, I missed something about cucumbers - I also ice them, maybe the variety plays a role - I take those that are thick without water, they are always great in salads (and for stews, any will go) and there is no taste-smell of freezing, and also salted - in pieces - for pickle

Good afternoon, girls. I have a question about strawberries, maybe someone froze them? I read somewhere that after freezing the taste and structure deteriorate greatly. And now it's time for wild strawberries, I wanted to cook at least for compotes.

I wipe strawberries with little or no sugar, fill plastic containers and into the freezer.

Whether you like it or not, you can find out for yourself. To do this, you need to freeze at least half a glass of strawberries, and use it as directed in a day. And then decide "I need it"? and only then start freezing in industrial volumes

I regularly freeze wild strawberries. When defrosting, it becomes very slightly soft, but the taste and aroma do not deteriorate. The main thing is that the strawberries are dry, that is, it is better not to wash them at all. I freeze in small containers, so that the strawberry layer is small and it does not wrinkle much when defrosting. Sprinkle a little sugar. In winter, oh-oh-very cool !!!

Thank you for your prompt answers, girls. Tomorrow we are going to the forest, now I will stock up on strawberries

[Alla Zavrik]

Alla Zavrik, I also ice strawberries. And kiss (sprinkle with sugar a little), and grind with a blender (also add a little sugar). The aroma from these blanks in winter is simply divine.

Good afternoon, girls. I have a question about strawberries, maybe someone froze them? I read somewhere that after freezing the taste and structure deteriorate greatly. And now it's time for wild strawberries, I wanted to cook at least for compotes.

20 years ago, she froze it, scattering it on trays, and then, pouring it into bags, stored it and used it for the child in porridge.
The child has grown, now we gorge ourselves on berries in the season, I do not freeze berries, calmly we live until next season.

Good afternoon, girls. I have a question about strawberries, maybe someone froze them? I read somewhere that after freezing the taste and structure deteriorate greatly. And now it's time for wild strawberries, I wanted to cook at least for compotes.

Nothing gets spoiled. And the aroma ... And with milk. Just fill the frozen one with milk and wait ... The milk will still have time to form ice. Dry in sachets and immediately into the freezer. Nothing sticks together. At least for me and my mother. Mom makes dumplings in winter. I don't, I prefer to eat that way.

this year we have a lot of radishes - juicy, beautiful, is it possible to freeze radishes? can anyone have tried such a freeze share your impressions.

can radishes be frozen?

I never froze the radishes, but it was like that - the daikon, left on the balcony and caught in the night frost, became so bitter, such an unpleasant bitterness, it’s ugly, absolutely not edible.
Daikon and radish are related, so
Try freezing one radish. and try - how it turns out.

is it possible to freeze radishes

freeze one radish. and try

Irsha is talking about it. Radish only in salads.Grate it and put it in the freezer, and then try to add it directly frozen to the salad, oil-bite and the result.

Pickled radish (Admin)

Pickled daikon (Corsica)

Radish "World Snack" (Admin)

Turnip and kohlrabi chips # 1

can radishes be frozen?

I also looked for the answer to the question, absolutely not on the Internet.

Since this topic has been raised, I will ask about my newly acquired freezer Saratov 153, what pitfalls were discovered during operation for a year or more? I read in the reviews that the boxes are extremely fragile, sometimes break, what else is "afraid"?

[Galya]

Galya, rather, the answer to this question should be sought in the topic Freezer selection

In this thread, we talk more about "how to use the freezer, what can be stored in it and how"

[Admin]

Admin, Duc I already chose mine, I have questions about operation, that is, use, which is stated in the title of the topic. :-)

[freezer technical operation]

Galya, is there a difference?

your text: what pitfalls were discovered during operation for a year or more? I read in reviews that boxes are extremely fragile, sometimes they break, what else is "afraid"?

and topic name: freezer - what can be stored in it and how to use it

Here, in this topic, we are talking about how to prepare, for example, cherries for freezing, how to freeze them optimally, what, how to lay, and what to do with it later, defrost or not, and so on.
Or, for example, is it possible to freeze ready-made food, what to do with it later.

But not about the freezer drawers, and how long they will last, this is already freezer technical operation... And it is advisable to break these questions down according to different topics so that there is no porridge (like from thawed apricots)

[Admin]

Admin, convinced.
And they had some fun with apricot porridge. :-)

[Katyusha]

Katyusha, I will take your advice into consideration. Thank you!!! I haven't thawed it yet.

I bought cherries today, I will freeze most of them for compotes, and I want to stock up a little without pits, for dumplings. Are there any peculiarities of freezing pitted cherries, are they wet?
How does a cherry tolerate freezing in general, maybe you shouldn't go about picking out the seeds now, then defrost the whole and remove them?

[Galina]

Galina, cherries perfectly tolerate freezing, if you do not want the berries to stick together because of the juice, first freeze on a baking sheet or in shallow containers, and then transfer to deeper or bags. It is better to remove the seeds immediately, then after defrosting you will lose a lot of juice.

How does a cherry tolerate freezing in general, maybe you shouldn't go about picking out the seeds now, then defrost the whole and remove them?

I froze a lot of cherries this year, but I would have done what you suggest, I would have gotten the pits from the not completely thawed cherries, and in the dumplings one should put the not completely defrosted, so to speak, aldente

Are there any peculiarities of freezing pitted cherries, are they wet?

I several times froze pitted cherries specifically on dumplings: I put the cherries in a container and sprinkled them with sugar in layers, the amount of sugar to taste, I have about, about half a glass of cherries 1 tbsp. l. Sahara.
= Sugar draws out the juice = this is good, then you can pour the dumplings with sweet juice, and sugar is no longer needed in the dumplings themselves.
= Sugar keeps cherries from freezing into stones. In a container = cherries in sweet juice, almost frozen. The more sugar, the drier and denser the cherries, which is very good for dumplings. Well, the juice is correspondingly sweeter.

Such dense cherries are good for decorating cakes, and just put in the dough. And it's just so delicious to eat.

So any berry is convenient to freeze, it remains whole and sweet raw juice is a big bonus.

I put the cherries in a container and sprinkled them with sugar in layers

Wow, how cool !!!

Every year I freeze a lot of cherries, and other different berries.From cherries to dumplings, and for baking, I must first take out the bones. Then on a large tray I grow cut cellophane bags (bags from pasta made from durum wheat are perfect for this, they are denser) and lay out the berries in a layer. The next day, the berries frozen on a tray are poured into bags with a zipper. I lift the berries straight on cellophane and pour them over. No juice and no sugar. I do not thaw the berry before use!
And I also lay out larger fruits (apricots, apples, pears, plums and peaches, and tomatoes) on a tray with cellophane. Only I lay them out in 2 or even 3 layers. sandwiching in cut bags. Even my husband does not throw these bags away from me. The other day I came from vacation, and at home a stack of new packages was waiting for me. The husband sat on pasta more, and the dumplings that he froze, did not touch.
Large fruits, slices, then I pour them into foil milk bags. The ones that pack UHT milk. I also collect these packages after using milk for yogurt. 2 cartons of milk go into yoghurt and 2 freezer bags remain. I pour it into one bag, pull the other bag over the cut. It turns out very hermetically, low-volume and convenient to stack in my chest. I also store zucchini, cut into cubes.

[nila]

Thanks to all.
I froze almost all the cherries with seeds, almost 6 kg, gutted only 600 g, those that were cracked, there was simply no time for the rest. A lot of juice also leaked from them, almost half a glass, it was necessary to lay out on the tray more carefully so that they did not freeze, and in frozen form they take up no less space than whole ones. In short, this is a very time-consuming activity, it is probably really worth postponing picking with bones for long winter evenings. :-)
I will store the cherries still, and if I come across a larger one, I will remove the seeds before freezing, and I will freeze the usual whole.
nila, the idea with vegetable cubes is very useful. I'm not very good at zucchini, but it will be necessary to cut and freeze the eggplants! I can only wait for them to become completely cheaper. :-)