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

I put it in plastic rectangular molds from cheese or cottage cheese in a bag - I take out a brick in a day, and then they stand in a pile, I also wither ice cream - in small pieces and round pieces

[Crown]

Crown, and I bake them right away - there is not enough space and immediately ready

And I also bake it completely. And I make such a semi-finished product https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=497999.0

Girls, somewhere in the topics I read that you can defrost the freezer with a steam cleaner. share your experience who uses such a method and does it harm the freezer. I urgently need to wash the chest, but it stands in a cold room, we have 5 degrees of frost outside.

Tatyana, I have not defrosted my chest yet, but I defrost the freezer in the refrigerator with a steam generator, at the smallest steam power I pass through all the shelves and walls, then wipe it with a dry cloth.

I unplug the freezer, take out the drawers and defrost them. The steam cleaner is small, manual, I heat it up and release a jet of steam inside. The steam is not hot at a distance of a few cm. Normally speeds up the process. Mom put a ladle of boiling water in the freezer for this, what is there to harm? I have a refrigerator in my house, if anything.

[Inna]

Inna, well, everyone has his own!

Antonovka can lie on the balcony for several days.
And if you cut it into jam and cover it with sugar, then you need to cook it every other day for a few minutes - that's saving time.
And do not spoil the product and cook well. And save time.

And the freezer can be hammered with tomatoes and fresh cucumbers (cubes) for salads, sweet peppers for cabbage soup and cooking. Sorrel and so on ... you can find what you need to hammer Eggplant puree to make

Think what is most important to you

Tatiana, where can you use eggplant puree? Very interested ...

I would make a snack bar, hummus, or eggplant caviar.

[Galina]

Galina, do not freeze the eggplants raw - the muck is bitter. Either dry, or simmer / blanch. Checked personally, I love eggplants, but I threw everything raw. Now only processed ice cream.

Or maybe you could try to defrost them, then in some kind of marinade or without marinade, and in a dryer ?! Then grind into crumbs and add everywhere ...

And I really liked the eggplants frozen by the boat. Defrost a little, and do as usual with mushrooms and garlic in the oven, without first boiling.

and in what freeze broths?
I have not without your help, temptress !!! a conzhelator has recently appeared, that is, a freezer, well, it began to fill it and the places can be completely and freely decomposed. What happiness!

[Mirabel]

Mirabel, freeze well in silicone molds, then you can put them in a bag.

[Vika]

Vika, I put a bag in a plastic container and pour the broth. When it freezes, I take the bag out of the container. These bricks are conveniently stackable.

[svetta]

svetta,
I do the same

I put a bag in a plastic container

Class-class! Thank you! I will do so. How much are the containers?

[Vika]

Vika, select the volume for yourself so that this amount of broth is needed at a time. Well, or two or three such bricks at a time.

How much are the containers?

I use the most optimal volume of 500 ml. liquids. I buy a package of disposable plastic jars with lids that fit tightly to the container.I store in these jars in the freezer, without putting bags in them. Disposable jars, thin walls, then go to the disposal. I buy 100 packs.

Vika, when I freeze broths. When in cubes in a silicone form, when like Sveta in a plastic container, pour and freeze. Then I take it out together with the bag, pack it in another bag and store it like that. But most often I freeze it in sour cream jars, which with a lid, are from 300 ml to 500 ml. Or I have specially purchased 1 liter plastic containers with a screw lid, this is when the soup needs to be quickly cooked from the broth .. Recently, most often I refuse to stack the broth cubes. If all my berry purees are frozen in this way, then I began to refuse to freeze broths. It is not convenient for me to defrost these pouring cubes later. And I take out the jar and unscrew the lid and slowly defrost it while I prepare the vegetables.
But I have a chest, there is a lot of space, that's why I can afford to freeze broths in containers.

[Nelya]

Nelya, the pouring block is solved very simply. I immediately remove the bag from the frozen bar and put it in a bowl to defrost. And if where a piece of film remains, then the slotted spoon is our everything.

[svetta]

svetta, I know that, and so I do with the berry puree bars! But with broths, it's much more convenient for me when stored and thawed in one jar

put a plastic container in a bag and pour in the broth. When it freezes, I take the bag out of the container. These bricks are conveniently stackable.

I do exactly the same, and also in bottles and tetrapacks from milk

and in what freeze broths?

Recently I wrote in tartlets. I cook a strong broth from pork legs and beef ribs, separate the meat in one tray, pour the broth into others. Cooling down, the broth freezes, collect the fat on top, cut it into portioned cubes right in the tray, cover it with a plastic board and turn it over, push the broth cubes slightly apart on the board so that they do not freeze and put them in the freezer. I already fold the frozen cubes more tightly into a bag and then take out one or two for the sauce.
My trays, as for jellied meat, are low, wide, glass.

I use the most optimal volume of 500 ml. liquids

Yes Yes! I've also seen these here, I'll look at their price and if everything is okay, I'll do the same! Thank you!

all the more to throw it away, not wash ... with our expensive water, it can be very beneficial

But I have a chest, there is a lot of space,

Ha! and no need to boast! I also have a big Miele, but really not a chest.

, and also in bottles and tetrapacks from milk

Valya - Tinochka! and then in more detail, wash the tetrapak and there broth, right? and then freeze or cut?
and with bottles also interested

choose the volume for yourself

so the fact of the matter is that sometimes a different amount of broth is needed sometimes for mashed potatoes, then just soup for a quick, then in a risotto sauce probably a half-liter is the most optimal

[Mirabel]

Mirabel, if you make a thin layer, it will be convenient to cut or split off. I try to freeze everything in a thin layer. So it is more convenient to handle a frozen block later.

[Vika]

Vika, yes, 0.5 is the most convenient. I took 1-2-3 pieces. Another point - broth can be frozen stronger than needed. Then it can be thinned a little during use.

[Vika]

here and in more detail, wash the tetrapak and there broth, right? and then freeze or cut?
and with bottles also interested

Vika, my tetrapak, pour the broth, close the lid and into the freezer. I take different sizes, 200, 350,500,850,1000 ml, depending on what the broth is for. I use bottles from milk, this is only for hodgepodge and quick soups. I do not defrost anything, I cut the container and immediately the broth is directly in a piece in a saucepan or in a frying pan.

[Chamomile]

Chamomile, I also freeze the minced meat so what else is possible with a thin layer?



Anna, Thank you

What else is possible with a thin layer?

Cottage cheese.

And you also wanted to know about freezing small amounts of mushrooms, greens and green onions? And more garlic

About greens, onions and so on, we have a lot of recipes in FREEZE, with pictures and tips.
And frozen garlic is rubbish, and porridge is disgusting in consistency and taste. Apparently for an amateur
And even with basil and olive oil in the freezer - rubbish.

freezing small amounts of mushrooms,

I am already fried ice, with onions and spices.

I am already fried ice, with onions and spices.

Champignons are also fried ice cream. I cut it into thin slices on a food processor, fried it, or rather stewed it in a frying pan from the liquid, added spices, I like fenugreek in champignons, and cooled it down. Then in the bag with the Freken Bock zipper, she pressed the board down so that it was flat, and into the freezer. But I don’t ice onion with champignons. You can then fry the onion in a frying pan and throw the mushrooms there to defrost faster.

Onions can then be fried in a pan

This is to double do not get up Do not stain the frying pan - the buckwheat was cooked, put a piece from the freezer into it, poured it with cream and in 10 minutes the food was ready.

[Garlic paste]

About garlic, too, of the opinion that it is not worth freezing. I stopped doing it a long time ago, because I don't like it after freezing.
But I have been doing for a long time Garlic paste in winter, when the garlic no longer wants to lie fresh.
Already gave this recipe in some topic.

We use it instead of garlic in winter! In this form, garlic can be stored for a very long time without losing its healing and aromatic qualities. Yes, adding it to dishes is very easy. Ingredients: 200 g of garlic, 50 g of olive or other vegetable oil. How to cook: Peel the garlic, put it in a blender, add olive oil there and mix the contents thoroughly until a homogeneous gruel is formed. Put the resulting paste in a glass jar and store in the refrigerator. Use it as needed, like regular garlic.

This is not to get up the frying pan twice, not to get dirty

Also a wise decision

greens, onions, etc. we have a lot of recipes in FROZEN

after this topic, I will also study it Thank you!

frozen garlic

sorry...

ice cream already fried

this is not very good for me ... what if I want to use raw, in a salad, for example ...
in shops I saw raw mixed with other vegetables. Gotta try a little and see how it goes

[Vika]

Vika, frozen mushrooms are not suitable for salad, they will be like soft rags. From freezing they are used for soup, for frying, for filling. For salad, if unprocessed, then only fresh.

[svetta]

svetta, I see, Svetochka!

If in the salad recipe the champignons need to be fried with onions beforehand, then I also freeze them for this. And I do not see anything fatal in this. It's another matter if raw, pickled or some other processing is needed for salad.

what if I want to use raw, in a salad, for example ...
in shops I saw raw mixed with other vegetables.

Raw salad is not tasty, but pizza, stewed vegetables or soup is very good. For these purposes, I put the sliced ​​mushrooms in one layer on a plastic or glass board, freeze it, then pour it into a bag.

what if I want to use raw, in a salad, for example ...

Potato salad with raw mushrooms (Admin)

And you also wanted to know about freezing small amounts of champignons, herbs and green onions?

Green onions can be frozen, but only tightly closed!
Once I laid out the chives so beautifully in plastic containers, closed them with lids - then I went over and ventilated the entire freezer.

I put it into these

Green onions can be frozen, but only tightly closed!

I have it stored in ordinary plastic bags, there is no smell. Freeze in small portions for convenience.
Large containers are gradually freed up, and this eats up space, nothing else can be put next to it.

There are no problems at all with freezing green onions without any sealed containers / bags. Sliced ​​onions, packaged in regular freezer bags, are stored ideally, bring joy when added to soups, meat and vegetable hot dishes. And it's great in salads!
PS: mine, cut, put on cutting boards, lie until the moisture from washing evaporates, then I just pour it into bags and into the freezer.

all thanks for the recommendations and advice! we will freeze correctly and enjoy!

The topic is stunningly necessary, I read slowly for two weeks, I gained my wits, I discovered a lot of new things for myself and wrote them down ... thanks to everyone who shared worldly wisdom ... they really say live, learn ... ...

Girls, please share your experience, if any), freezing milk porridge.

How does milk porridge behave after defrosting?

[Inna]

Inna, I freeze the leftovers, but then only in dough or in cutlets, I have not tried to eat somehow

I periodically freeze the leftover milk porridge. But I use them for baking bread. It looks normal after defrosting, but sometimes milk is cut.

[Teen]

Teen, TaichkaThank you so much for your responsiveness, girls !!!

sometimes milk was cut.

That's what I was worried about.

Sometimes ... I'm curious as to what it depends on sometimes ... Does milk quality affect or is it something else?

I don't like thawed porridge either, tell me the recipe, where else you can use it. I don’t bake bread, I’ll try it in cutlets, but I saw the idea somewhere else, I can’t find it. I have wheat, barley, and corn from my children. I have already switched from a multi-stack to a large wide stack, it still sometimes remains.

[Arinna]

Arinna,

Morning pancakes (millet yeast) (V-tina)

I use absolutely any porridge - wheat, buckwheat, rice, barley, everything is delicious, my only recognizes buckwheat, but they eat it anyway