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

I freeze regular young cobs of corn. I choose good, strong cobs with milk grains and simply freeze the peeled ones in a bag counting to boil them once. In winter, I cook for the new year, everyone asks where I bought young corn in winter, the taste is almost no different from fresh.

t765, thanks for the reminder about corn. I completely forgot that you can freeze it

Girls, thanks for Temko!
with your tips frozen dill in candy tins.
🔗 🔗

I didn't even suspect that it was possible to freeze the broth - and now I already have two broth pancakes in the freezer.
all, all, many thanks for the science !!!

And you can also freeze the broth like this

Homemade bouillon cubes 🔗

And you can also freeze the broth like this

I also ice it that way. : nyam: It is very convenient not to defrost everything (when in a large piece) to use such portioned cubes.

Homemade bouillon cubes

Tanya, thanks for the tip! Of course, it is more convenient to use it in portions later ... only it is not very convenient for me to stuff such open molds into the freezer, I have drawers there - while I stretch it out, I can pour everything)))

So you can use the "ice bags (balls)" Freken Bock.

Tanya, thanks for the tip! Of course, it is more convenient to use it in portions later ... only it is not very convenient for me to stuff such open molds into the freezer, I have drawers there - while I stretch it out, I can pour everything)))

So, you follow the link, read how I make them and then store them and where I use them - you will like

[drained the fat and broth into a separate bowl, strained and poured into ice molds. Then frozen the molds in the freezer.]

so I was there, so I read it
drained the fat and broth into a separate bowl, strained and poured into ice molds. Then frozen the molds in the freezer.
I have a problem to shove the molds into the freezer, without spilling anything, they don't close with me ... I really need to look at such bags - Freken Bock, as Kamusik advised ...

I have such molds calmly stand in a tray for freezing fruits, there I ice it, then I put it in bags

Quince)
please, she is always happy to help)

Girls, and nobody froze zucchini?
How do they taste? Frozen eggplants, to be honest, I did not like them. Then I read that I needed to weld, and then freeze. It will be tastier this way. There is no time to reread the entire Temka. Anyone with experience please respond.

I, too, did not like raw ice creams at all and I do not see the buzz from them, though I tried to fry, but here they write that you need to stew

Esfir I ice zucchini in cubes and slices, great! Frozen eggplants baked without skin is also super

Girls, and nobody froze zucchini?
How do they taste? Frozen eggplants, to be honest, I did not like them. Then I read that I needed to weld, and then freeze. It will be tastier this way. There is no time to reread the entire Temka. Anyone with experience please respond.

I didn't like how the grass tasted and smells afterwards. And other girls like it. The taste and color, as they say ... Personally, this year I will not even take a place with zucchini, I gave almost everything to my friends, they have a little squash puree even from frozen ones, she loves this business.
In general, I love zucchini ... But not ice cream, as it turned out.

Girls, this year I want to try stuffing the peppers with minced meat and rice and freezing them. What do you think: will it be ok?

Girls, this year I want to try stuffing the peppers with minced meat and rice and freezing them. What do you think: will it be ok?

Why not? Cabbage rolls freeze. And the pepper itself is frozen, which means that it will be normal with a filling.

I'd do it myself ... just where can I shove it all? How did I get along with the little freezer in the fridge before? I can't imagine ... I don't have enough separate freezer now, just one more ... and a lip-sewing machine ...

[Olima,]

Girls, this year I want to try stuffing the peppers with minced meat and rice and freezing them. What do you think: will it be ok?

Olima, I think it will be good, but I don't understand why freeze it with minced meat?

Is it a small number for situations when there is an acute shortage of time. And I recommend freezing the bulk in this way:

... I freeze the peeled pepper (that is, as I cook for stuffing - with a cut off top and without seeds).

Mine, I do not blanch, I dry it, then I simply put one inside the other in columns the width of the chamber to save space. In the foil and in the freezer!
Then, when the time comes, I take it out, let it thaw a little (not quite) and cook as usual.

Why freeze with minced meat or did you mean minced vegetables? Then this is an idea !!!

That's just for such situations when there is no time, and the husband needs to cook the sidor for work.Then, throw this pepper into the slow cooker and the sidor is ready
And the place allows me to freeze it so.

And the place allows me to freeze it like that.

Well then you can be envied.

girls, I ice the peppers already stuffed. I have a vegetarian in my family and for him, first of all, I freeze the finished product. Stuffed peppers, when I make them for meat-eaters, I also freeze them. Then in a double boiler for 40 minutes, I immediately add the ice cream and it is excellent, no changes. I freeze cabbage rolls (by the way, try to put buckwheat in cabbage rolls instead of rice, maybe someone will like it, the taste surprised me), khanum (steam rolls), manti, these are all ready-made semi-finished products, only without heat treatment. And the peppers that are already prepared are more suitable for me than stuffing them later when they are icy. This is all convenient as a duty option. Dumplings, dumplings with potatoes or cottage cheese. But with berries it turns out worse, it is better to freeze the berries whole and from them when there is a desire to stick dumplings.

Girls, can you freeze gooseberries? If so, in what form, please tell me

No easier! Wash, dry, put in bags and in the freezer. Or you can first freeze it in a fruit tray and then put it in bags.

I like to freeze large, greenish gooseberries, then add them well to gravy, or when stewing meat.

I like to freeze large, greenish gooseberries, then add them well to gravy, or when stewing meat.

now I know what to do with the gooseberry ... otherwise it remains unattached to me all the time ...

Romochka, thanks for the answer
And I am interested in the recipe for how to apply gooseberry to meat

[quince]

quince : hi: I didn't find meat, but an interesting sauce that Admin I thought of it myself. very interesting recipe. I will have to do ... I love sour-hot-sweet ..: yes: here is a recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108432.0

The desire to find is a great power

Girls, in the evening I'll draw my recipes, now is not enough time

My five cents about gooseberries.
I make the same raw jam as from other berries
You need to take a ripe, but green in color, still strong gooseberry (if you come across reddish berries, they will ruin the color), grind until smooth in a food processor, add sugar to taste, pour into containers and freeze. If this is important to someone, then the sugar in the jam is required much less than in the jam.
In winter, in tea - "northern lemon"!
And in sauces, and filling in pies, cakes and wherever you want.

So you can use the "ice bags (balls)" Freken Bock.

Such bags are not suitable for fatty broth ... I transferred 4 bags - all flowed when filling. I began to think that there were defective packages, but it was not there, filled with water - it does not flow, again with broth, flowed

A lot of green onions suddenly appeared in the house. Tell me, can I freeze it, and how?

[Freesia]

Freesia, I somehow just cut and froze, like any greens. Then I switched to dried, I like it more.

[Freesia]

Freesia, I somehow just cut and froze, like any greens. Then I switched to dried, I like it more.

Frozen green onions lose their shape and, most importantly, taste and smell.

It is better to dry green onions and then add them to bread, and like dried herbs everywhere, soups, salads, etc.
The smell of onions is preserved.

My opinion

That really tastes and colors. I'm talking about green onions from the freezer. And we like it, I dry it, cut it and put it in milk bags (which are tetra-pack), then add to soup soup. I do the same with parsley and dill.

Freesia, last year they brought a lot of green onions from the dacha, but suddenly they had to leave for a long time. I, as a fan of freezing, put it in the freezer. But it was impossible to eat it after defrosting. After defrosting, it turned into a slimy green mass without taste and aroma. I had to throw it away.

[Admin]

Adminand dry where?
I'll try to freeze this time. Thanks for the advice

[Admin]

Adminand dry where?

I have one source - vegetable dryer

Freesia, last year they brought a lot of green onions from the dacha, but suddenly they had to leave for a long time. I, as a fan of freezing, put it in the freezer. But it was impossible to eat it after defrosting. After defrosting, it turned into a slimy green mass without taste and aroma. I had to throw it away.

That's right, you don't need to defrost it, just take a handful and pour it into the soup. There it will defrost and give the aroma to the soup.

I will freeze eggplants (ridiculous price - 2 UAH). I read Temko, it turns out that it is better to freeze baked ones? Or maybe someone can tell you how tasty it still turns out.
And another question about beets and carrots, how best to cut them into strips or grated?

I used to freeze eggplants simply cut into cubes (without frying, scalding, or baking), and ate sote all winter. Grated carrots on a coarse grater in portions. Well ... whoever likes it

[ksyushik]

ksyushik, Thank you

[Freeze fried eggplant]

Freeze fried eggplant.
It is necessary to fry on very high heat so that they do not absorb a lot of oil (do not leave, otherwise they will burn quickly without stirring).
Excess oil then gives me a machine-like flavor, although the others do not complain.
More precisely, I first cut the eggplants into cubes, preferably peeled, otherwise they will taste bitter, determined empirically, then put them in salted water, for a period of time between parties.
Then in a dry frying pan, stirring until the liquid completely disappeared, and only then added so much oil, just so that it would not burn while frying to the required condition. All this is very fast, the only thing, a lot of children, you need an extractor hood or a summer kitchen or an open window.
To me liked by saving space in the freezer, and then all the dishes are prepared very quickly, I pick out from the bag with a knife as much as I need, add even to the sote, even to the caviar, etc.
From a bucket of eggplant, 2 small flat plastic bags with a thickness of about 10 cm are obtained.
Frozen raw, cut into pieces.
To me didn't like.
1. Take up a lot of space.
2. They acquire a watery taste that does not disappear even after long frying after defrosting.
Well, IMHO, it's a matter of taste.
While saving space in the freezer is significant.

[Lyi]

Lyi , Thank you . I bought 15kg of blue ones. Today I will do it.

[Freeze fried eggplant]

Freeze fried eggplant.

saving space in the freezer is essential.

Lyi thanks, I was going to bake in the oven and clean ...now you can try it anyway.

But it seems to me to bake it whole and peel much faster than cutting and frying

Girls, why do I need to freeze the components on the sote? It is easier now to float the bucket and close the banks. (There are no problems with storage, it is stored anywhere well). Always at hand a ready-made dish, with our life, "the devil flies, the leg weighs!" IMHO.
And to freeze and so there is something!

Girls, why do I need to freeze the components on the sote? It is easier now to float the bucket and close the banks. (There are no problems with storage, it is stored anywhere well). Always at hand a ready-made dish, with our life, "the devil flies, the leg weighs!" IMHO.
And to freeze and so there is something!

So it is so that it does not steam near the stove,: yahoo: very hot

Girls, why do you need to freeze the components on the sote?

I liked how in the middle of the topic Lyulek did

[Metel-007, Olka 44]

Metel-007, Olka 44, to health. Bon Appetit. Successful blanks.
In my opinion, you need to try all the recipes, and then select for yourself the one that you like best.
So this year I will try not only to fry, but also to bake eggplants.
Although space in the freezer is saved much more when frying.
Approximately, when frying, the volume decreases at least 10 times, and when baking only 2 times.
Then I love caviar even in winter, not twisted (blender), but in pieces everything: onions, carrots, eggplants, etc. But I will try this method anyway.

Last year I baked blue ones, I was very happy in winter, this year I will bake even more

I baked blue 8kg yesterday. I made two sachets raw for the experiment. Today I will try to fry and next year I will draw conclusions. And yesterday I received a "Werner" grater and grated 3 kg of carrots and beets.