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

[Alenka578]

Alenka578, comfortable shapes! And tightly packed stocks are also pleasing to the eye!

[Mrs. Addams]

Mrs. Addams, there is no point in freezing ready-made eggplant caviar or eggplant salad with garlic.
Whole eggplants are baked quickly, if you take not plump ones, but thin and long ones. In 30 minutes in 2 tiers in the oven will be ready.

Awesome space saving!

You also need to buy something like that. There are a lot of frozen products, but the place is not used very rationally, they take up a lot of space in a vacuum.

[Alenka578]

Alenka578, Helen, but you can link that I was looking for something, I did not find such forms, it turns out great and can be tightly packed ...

[Marina]

Marina, yes you can, of course

I bought these. You can also find cheaper ones, in the search enter "ice mold". Can be found without covers. Although it is convenient with them if you freeze something liquid.
They also say that there is something similar in Ashan.
And there are good discounts on forms. And if you take not 8 cubes, but 4 and without a lid, you can find 70-80 rubles))



marika33, Marin, I also have cubes in a vacuum, the greens very quickly become covered with frost without it. But I try to lay them evenly in a bag, so that I can also "stack" them))

[Alenka578]

Alenka578, thanks for the link, I'll go watch

https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=496479.440
Here they talked a lot about freezing molds. Actually, after reading the topic, I ordered my

Girls, someone baked frozen peppers, saw enough of chushkopek, I want baked pepper

[Hope]

Hope, of course, I bake in a grill pan, cool, clean, pour the juice into ice molds and ice cream separately, and pepper into a bag and into the freezer.
Oh, I don't seem to understand the question. Oven frozen peppers?

I did not bake frozen, but fried. Now every year, at least a little, but I freeze pepper

Oven frozen peppers?

yes, El, frozen.

I froze fresh, and then in the spring I emptied the freezer, dug out))) and fried it with garlic.

And I have another trick with my ears and the preparation of a secret ingredient for soups, and quite by accident. Have grown and frozen quite a lot of cauliflower and broccoli. And her children stopped eating! They grew up)) and urgently needed a place in the freezer, bought meat ...
In general, she thawed the cabbage a little, twisted it on a vegetable cutter, hammered it tightly into cubes, just ice crumbs. Rammed with a wooden crush. I spent the night in the freezer. I think maybe it will be possible to seduce small ones with vegetable pancakes ...
She cooked soup for dinner. Let me, I think, roll a dice)) along with the herbs, at the end. As a result, no one understood that they ate broccoli today))))
From five large bags, I got 36 cubes = 2 flat bags that fit well into the stack of zucchini, tomatoes and cucumbers in the freezer.
Today or tomorrow I'll twist the rest

I report about frozen peppers, and then I tried to freeze the baked ones, and then bake them for better skinning, the pepper was needed for the lutenitsa. The skin was perfectly removed from the frozen and subsequently baked peppers, but the idea immediately appeared to freeze the already baked and peeled peppers takes up much less space and such a semi-finished product will go into many dishes and sauces My beloved Princess copes with baking peppers perfectly

[selenа]

selenа, Nadezhda, that's what I said about this pepper

My beloved Princess is great at baking peppers.

Nadezhda, how and how long do you bake pepper in the Princess?

[Olya]

Olya, I cut it lengthwise into 4 parts, put it in a cold one, turn it on and bake for 10-15 minutes, turn it off and leave it in the Princess for 30 minutes, the pulp is ready, the skin is removed with a stocking, if the pepper is not very thick, you can easily remove the pulp with a spoon, with this cooking does not burn, as in a barbecue, but the result is the same.

[selenа]

selenа, Thanks for the useful information.
I didn't quite understand, you cut the pepper into 4 parts, which means you also remove the seeds (I guess), but later you say that the skin is removed with a stocking. Usually "stocking" means that from the whole.
This year I myself "got hooked" on baked bell peppers. I bake them whole in the oven, but I can't get used to cleaning them. Seeds cling to gloves ... cleaning takes a long time. And it is also important to collect the juice from the noticed pepper. In 1.5 hours of baking in a deep baking sheet, 2 kg of peppers literally float, so much juice is released. And what about your juice? Or is it all evaporated?

[Tanya]

Tanya, Hi! I bake the seedless. I can easily remove the skin

for 1.5 hours of roasting

Why bake pepper for so long ??? 30 minutes is enough for me, then turn it over, + 5-7 minutes and another 3-4 minutes under the grill. There is very little liquid. The skin is removed well after covering the baking sheet with a non-stick mat (to sweat). I cut it in half lengthwise and remove the seeds from each half with the blunt side of the knife. Well, even if there are only 1-2 things left, it's not scary.

30 minutes is enough for me, then turn it over, + 5-7 minutes and another 3-4 minutes under the grill.

I sense that I am doing something wrong somewhere.
I put 200g top / bottom and bake until black and tan.
What temperature do you set?

bake peeled from seeds. I can easily remove the skin

Hello Rituyla! I saw enough at Lazerson's that we need to collect the juice, so we bake the whole pepper. How are you with this case?

[Tanya]

Tanya, I put 220 degrees. top bottom. Well, nothing prevents you from playing with the grill, everything will turn out faster.
I thought that the factor of the thickness of the walls of the pepper, how fleshy it is, may also affect here. I bake medium meatiness.
Why collect juice? I pour it out.

I bake in a grill pan - gas

I sometimes bake a small portion of buckles and peppers in an electric frying pan Miracle.

I saw enough at Lazerson that we need to collect the juice, so we bake the whole pepper. How are you with this case?

So if you free the pepper from seeds, there is plenty of juice in it. Basically I pour it out, I poured it into borsch a couple of times. I love to bake meaty. And I fry the meaty one, for stuffing I take what is or thinner.

Last year I collected a couple of bags on the field in Astrakhan, beauty! And in this I do not know yet, whether I will have time or not ...

there was an idea to freeze already baked and peeled takes up much less space

And I've been freezing baked peppers for a couple of years now. Since my husband got hooked on Tanechka salad (Admin) made from baked peppers.
She cut, baked in the Princess, immediately in a bowl and a plate on top to steam. Then she cleaned it, did not pour out the water that came out, froze it right with it. And then it thawed right in this water, well, according to the recipe - marinade, seasonings. In winter, such a smell from peppers !!!

[M @ rtochka]

Why collect juice? I pour it out.

Sveta, thank you. Today I will bake with a higher temperature.
Above M @ rtochka wrote about pickled peppers. The juice is delicious and participates in the marinade.
We love tender caviar from baked peppers, baked eggplants. The tender pulp of a baked vegetable is hammered in, plus garlic, salt, cumin. If it's eggplant, then there is also tahini or fried sesame seeds. These are spreads on bread, pita or laaash.

[Tanya]

Tanya, but write in more detail, please. What to freeze and how to make caviar. I love this very much. And with sesame, probably even better

[M @ rtochka]

M @ rtochka, here is a recipe for baked eggplant pate. It is for him that I freeze baked eggplants.

Baba Ganoush (natapit)

Now the bakliks are not thick, their seeds are small and not coarse. In winter, buckles are too thick and baked unevenly, and the seeds are so coarse that you have to wipe them through a sieve.

Caviar from baked peppers is made in the same way, only without tahini.

[Tanya]

Tanya, thanks a lot for the link to the recipe! I didn't even know about such delights

[Dixsi]

Dixsi, but is this delight? Zipper and you're done. The main thing is to shove everything that is not crammed into the freezer and then in winter enjoy the taste and colors of summer vegetables.

And also do not forget about the stuffed in and have time to eat before spring

Can you please tell me if you can freeze a piece of string cheese. There is no pickle.

Or tell me - send how and where to use 2 kg of this cheese. It's a pity if it gets spoiled.

[Tanya]

is it possible to freeze a piece of string cheese.

Tanya, I froze processed cheese, grated and distributed in portions in bags. I also frozen simple cheese.
It went well for pizza and dough.
And, by the way, can you most likely make the pickle yourself?

Cleverness from the Internet: After the end of the molding, the suluguni cheese is left in a free-floating state in a brine cooked with sour whey or water. The brine for salting suluguni cheese should have a concentration: water - 18 - 20%, whey - 16 - 18%, brine temperature 8 - 12 *

[Tanya-Fanya]

Tanya-Fanya, I now regularly freeze ordinary cheese, such as Russian. I buy a 1.5 kg head approximately, so that it is exactly fresh, not stale open. And since we won't eat it quickly either, I cut it open and freeze part of it. After defrosting in the refrigerator, it is the same as if it had never been frozen.
Maybe try to freeze a little for a day / two, and then defrost in the refrigerator and taste?

[IPga]

IPga, Anchic, thank you very much!
So boldly ice cream.

Tell me please.
Did anyone store the kernels of walnuts or hazel in the freezer? What do they taste like then and is it worth bothering with.
Honestly on the forum I was looking for a similar information, but nothing was found.

[Taia]

TaiaTaya, I always store walnut kernels exclusively in the freezer. Nothing is done with them and then they can be used as usual. I don't know about hazel, I don't use it, but I think it's possible too. I also store peeled pine nuts in the freezer. And they are all right too. It seems to me that any nuts can be stored in the freezer.

I also read somewhere that it is stored so that it does not deteriorate in the air. On our forum. But where, and who wrote - I don't remember.

[Taia]

Taia, Thaya, I keep all the nuts in the freezer (walnuts, hazelnuts, pine nuts). If I plan for a long time (my husband brought a lot from Moldova), then I vacuum it. They absolutely do not lose their taste.

finally I also have a freezer! this time a wardrobe trunk or chest.
Tell us, how would you better equip it? pull everything out every time, if you need to extract something from the bottom or something else
And why do we need a rolling basket?

[Mirabel]

Mirabel, vika, I fold in rows from bottom to top, I have the bottles in bricks, they are also in rows / stacks in another corner, I also use strong large colored bags, for example, green with green / red borscht (I have mono-frost, I have not yet understood the charms ready-made mixtures, it's convenient for me this way), the only thing is that initially I put in the stall what is most, because it is more inconvenient to climb into the stall. And be sure to put cardboard boxes - lists. It is very inconvenient to get it from the bottom, if it is already laid, so I go from top to bottom. I tried boxes, but the packages are more convenient and faster to get with the lid open.
Initially, I remove the upper basket altogether - it takes up a lot of space, then I put it back in descending order. I put small leftovers there - permanent barrels - stubs (I cut out the middle with a round knife) apple for compote, citrus skins for jam, candied fruits / nuts / coconut flakes and the like + stock of lemons / oranges for lemonade - we drink it without a season and a couple / three pieces always lies.

[Marina]

Marina, THANK YOU!
What's frozen in your bottles? and lemons and oranges can also be frozen?

Girls, please tell me, is it possible to freeze sour cream? They brought me milk from a cow, and I and the youngest are lying around with rotovirus. The doctor forbade dairy and fermented milk.At the expense of store sour cream, I would not steam, I would let it go for baking, but this is a pity. I would save until better times.

[Natasha]

Natasha, if a good village thick sour cream, then nothing will become of it in the refrigerator, because you are not going to store it for six months.

is it possible to freeze sour cream?

can.
It defrosts almost without consequences, well, the denser and fatter the sour cream, the better.
I sometimes freeze sour cream and cream, homemade, in portions in silicone molds of different sizes, in the freezer I store in them, putting them in a tight bag. I really like the molds for candy and muffins.
I take out the form, squeeze out a portion.
It is good to freeze in silicone - it does not get aired, the volume is certain.
It is convenient to add a portion of cream or sour cream to coffee, porridge instead of butter, to dough, or dumplings.

[Irgata]

Irgata, Irina, thanks! Then I'll freeze

Defrosts with almost no consequences

What does "almost" mean?

[Irgata]

Irgata, Irina, thanks! Then I'll freeze


What does "almost" mean?

Natasha, I don't know about Irina, I know that it can become grainy and may stratify a little into fats and whey, I don't like it. Therefore, I do not ice it myself.

What does "almost" mean?

Natasha, the thinner the sour cream, the sooner the whey will separate.
Sour cream from separator cream is more homogeneous, but sour cream removed from curdled milk is the one with whey.
But if for a test. for the same dumplings, in the sauce - it makes no difference, anyway, stir or mix.
If necessary, freeze it, you will definitely not spoil the product.
But - well, if it exfoliates, then with stirring everything will connect.

[Ilmirushka]

Ilmirushka, you should probably try to freeze and thaw a small amount. See how it behaves