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

[Olima]

Olima, thanks for such a detailed report. This is my first year in a freezer, but I haven't gotten anything yet. Still in the refrigerator, fresh sl. pepper and eggplant lie. By the way, I froze the eggplant, but how do they not know yet, should they defrost them before cooking or not?

Yes, I also froze the eggplant about 10 kg, but I baked them, removed the skin, and then froze them. I haven't tried them yet, as there are also a couple of fresh ones in the refrigerator.

I reread the Temko, suddenly I forgot what for the future, and I myself eat peaches from the freezer. The beauty! I've already decided that for me personally, a box of peaches should be frozen. To husband bericos (apricots) are more to their liking, and the daughter eats everything, including the sour plum. I almost forgot: I somehow got on very cheap kiwi, before the holidays, but before the market closed. I didn’t miss this opportunity, I bought it. We cleaned it, walked it with a blender, a little sugar and into containers. Yesterday I got my daughter by the ears.

Were fresh peaches frozen or processed somehow?

Soap, dried, cut into slices, in different bags of different thickness. And that's it! I'm enjoying it now.

girls, maybe someone has already tried it and knows how best. There is a whole bag of carrots. What is the best way to freeze or dry? Maybe someone tried this and that. tell me. I dried the white root last year and loved it. And what is the best buy with carrots. Maybe some of the girls have tried and will respond.

girls, maybe someone has already tried it and knows how best. There is a whole bag of carrots. What is the best way to freeze or dry? Maybe someone tried this and that. tell me. I dried the white root last year and loved it. And what is the best buy with carrots. Maybe some of the girls have tried and will respond.

Grate as for soup and in the freezer in portions - 1 time for soup. I do this even in summer, because it is very convenient - I took a little bag from the freezer, rinsed the carrots with water on a strainer and roasted them. And there is no need to waste time cleaning and grinding. And I dried it too, but this is more like a seasoning, I did not try to replace it with dried completely.

girls, maybe someone has already tried it and knows how best. There is a whole bag of carrots. What is the best way to freeze or dry? Maybe someone tried this and that. tell me. I dried the white root last year and loved it. And what is the best buy with carrots. Maybe some of the girls have tried and will respond.

I've been freezing carrots for a long time. It so happened that I do not know how to store it: it either rots or dries up. And to waste a valuable product nizya - in vain that it was raised. I clean, rub in a combine and in bags! And not even portioned. She cut off the necessary piece and into a saucepan, and the rest again for storage.

Girls, thank you very much for your quick response. I'll cut it on a berner and in a freezer.

I also rub how many carrots there are in the bag, when one, when -10 ... if it freezes right away, then it does not stick together in the bag, but for frying I just take a little and put it right in the pan, I don't rinse anything ... Yesterday I froze the greens in candy tins and tomato paste I put in tins and froze. Now I'll put a couple of such "sweets" in borscht for frying and that's it ...

And I froze the asparagus beans ...

I don't know, maybe someone wrote here, in general, I will freeze the blue ones, bake, remove the skin, freeze the pepper as well. Then tomatoes and peppers on a blender with peels - in a bag, a bag in a box - freeze, remove and store in briquettes. this is for borscht.

I rub the carrots into a bag. Then I just consume the bag and it becomes crumbly, I take as much as I need and use it.

good people, there is no way to reread the whole Temko. like zucchini after freezer? my zucchini finally appreciated this year ... I got so fond of them that I put them in cutlets, and in stews, and stuff them ... and they are cheap now, small, tender .... their taste does not change after the freezer? I want to freeze in pieces, cylinders, and freeze the ground (for minced meat) into porridge ...

Yana froze in cubes, circles and grated, the taste did not change much, only the frying circles turned out to be thin, because the liquid was lost during defrosting

[crosby]

crosby well, somehow my hands did not reach the zucchini in the freezer .. by the way, I got some pumpkin last year: either it was immature, or it had such a variety ... no taste ... but a big one, throw it away It was a pity ... I cut it in pieces and in the freezer. and so with her stew in winter, just wonderful came out! and the taste of pumpkin was not felt at all.

Yana froze in cubes, circles and grated, the taste did not change much, only the frying circles turned out to be thin, because the liquid was lost during defrosting

No need to defrost vegetables before cooking! Then they will not be lethargic and lose their shape. Put stewed or directly frozen in soup, nothing will happen to them, but the shape, color and taste will remain

I baked round zucchini in the airfryer without defrosting, and then with sour cream-garlic-mayonnaise, everyone would like it.

Zucchini froze for two seasons entirely. Wholes do not lose their shape and taste. I take it out of the freezer. I just leave it on the table. In half an hour, when they become a little softer, I cut into slices and fry like in summer. There is no difference in taste. I just fried it, and then smeared it with mayonnaise with garlic and made caviar all winter.

I've been freezing zucchini for a long time. Admin writes correctly - if you do not defrost it, and put frozen ones in the cooking dish, they will not lose their taste.

After reading the tips for freezing fresh cucumbers last summer, she shared with her sister, she froze the cucumbers in cubes and added them to different salads until the new year. Says sooo aromatic in the salad. This year I will also try to freeze my cucumbers.

Not only aromatic but also crispy.

And last year I first dried it (not dry, but slightly), and then froze the plums and apricots. But they acquired a specific smell in the freezer, especially apricots. Black currant ice cream - at least that, but apricots - so sorry! And this taste is felt when baking and in compote.

I did not dry the apricots, but froze them in slices, normally. But come peaches to my taste better. And my daughter kept punishing everything for a sweet soul

I also have slices. Has dried slightly, so that after defrosting does not sour, they were tasty, like gummies.

girls, maybe someone has already tried it and knows how best. There is a whole bag of carrots. What is the best way to freeze or dry? Maybe someone tried this and that. tell me. I dried the white root last year and loved it. And what is the best buy with carrots. Maybe some of the girls have tried and will respond.

And I not only store raw grated carrots in the freezer, but also fried immediately. In a flat plastic container, portioned with a spatula. You take it out and go straight to the soup. The beauty!

And last year I first dried it (not dry, but slightly), and then froze the plums and apricots. But they acquired a specific smell in the freezer, especially apricots. Black currant ice cream - at least that, but apricots - so sorry! And this taste is felt when baking and in compote.

And my plums, cherries, apricots smell terrible after freezing.

And my plums, cherries, apricots smell terrible after freezing.

Strange, I have a normal fruit-vegetable smell. Maybe you pack loose and they mix smells?

we also freeze any berry.Of course, there are not many of our own fruits for freezing, but purchased ones did not freeze. And berries - yes .. Trays, in large quantities. I also ice the same cubes in candy tins - bacon, rolled through a meat grinder with herbs and onions. Well, I love to attach such a cube to a borschik. There is a lot of bacon, it is not suitable for salting, thin, tough, do not throw it away ... I freeze boiled mushrooms in a bag and in a microwave container. It freezes - cubes, convenient to store. It is also convenient to freeze minced meat with the same cubes (in the shape of a container). Sometimes I freeze the remains of tomato-pepper. They don't want to eat, throw it away, it's a pity. Tomatoes - with a blender, pepper - I chop. And the borscht dressing is ready. Well, you can still add greenery there ...

And my plums, cherries, apricots smell terrible after freezing.

Try to put mint, stems or a few leaves in a container (bag) with the berries. They interrupt the aroma of the freezer well, and then serve as an even nice bonus when using berries))))

I have already frozen mushrooms twice a month for 12 months. I hope there will be another reason to freeze tomorrow. And how cool I came up with to boil them not in water, but in a double boiler. No boiled-reduced-filtered-changed the water.

Tanya, a fine fellow !!! And they don't darken ... although, I'm saying nonsense, probably, mushrooms don't darken ... And, most importantly, you don't need to drain the water .... It is necessary to chop up cucumbers for okroshka - freeze ...

I also freeze fruits, berries, if I make strawberries, then I first blender it a little and add powdered sugar, in trays and in the freezer - I use it for ice cream and as a layer for cakes, very tasty, the color and taste of a live berry. For vegetables and other products, I buy special freezing bags (Polish), they are for different quantities of products from 1 liter to 6, very convenient. These bags are denser than ordinary ones and therefore the products stored in these bags do not have any foreign smell, in addition, these bags have a special place where you can write what is stored in the bag and when the product is loaded. I was here defrosting the freezer (preparing for the berry harvest), so I had a package of currants since 2010, there was no foreign smell. I even freeze pickles for pickling cucumbers (well, there are currant leaves, cherries, horseradish dill umbrellas) and it's so good to crunch with lightly salted cucumbers for the new year. I boil the mushrooms and also freeze them, by the way, I freeze the liquid from the mushrooms separately, which I then add to different gravies.

And they don't darken ... although, I'm saying nonsense, probably, mushrooms don't darken after all ... And, most importantly, there is no need to drain the water ...

White mushrooms do not darken and butter, and this is how the mushrooms behave as usual, only for a couple everything is much easier, without unnecessary problems and dishes. And I make a bookmark full capacity, and then they are already boiled down. So time is saved significantly. And cucumbers for okroshka are a thing. The aroma of home cucumbers is in no way comparable to winter, greenhouse ones. And I put it in salads, no one has yet guessed that from the freeze, they just wondered where I bought such delicious cucumbers. I also want to freeze radishes for okroshka. It's probably time to plant for autumn consumption.

After defrosting, won't cucumbers become snotty porridge?

Maybe they already wrote, let me remind you.
Today I took out the dough frozen a couple of months ago from the freezer,
type on dumplings, dumplings.
Lively and healthy and was used for dumplings.
Defrosting in the microwave.

If you do not defrost them on the table, but put them immediately in a salad or okroshka and let them defrost there, then they retain their shape and elasticity. Even crunch

Here I am an unbeliever Thomas. I need to freeze-unfreeze a bit .. And then in the North we have such biting cucumbers in winter

Here I am an unbeliever Thomas. I need to freeze and unfreeze a bit .. And then in the North we have such biting cucumbers in winter

Indeed, I myself did this that year.

AND THIS IS HERE ON THE SITE IS SO MUCH USEFUL-

it's so cool to freeze greens. and zucchini. I already licked my lips.

Girls, give advice. Freeze pizza, and now defrost it or put ice cream in the oven?

and in general I just eat tons of tomatoes from the freezer in winter ...
instead of tomato juice, pulled out a little lay down, took off the skin and into a blender with herbs that are with salt
who is a fan of tomato juice try ..

and further...
if you need to balance something, then I don't bother with it
but just in a double boiler and a truncated ...
then you pack and put it in the freezer in portions
and I also had the experience of freezing a fern (I didn't want to salt it and didn't want to mess with it later)
therefore, it was decided to freeze ... normally transferred the freeze, but you just need to thaw by immersing the fern itself in water
and does not lose color and does not lose taste, but if you just defrost it at room temperature, then garbage turns out ... but in water as soon as it is torn off ...
can anyone come in handy

[and in general I just eat tons of tomatoes from the freezer in winter ...instead of tomato juice, pulled out a little lay down, took off the skin and into a blender with herbs that are with saltwho is a fan of tomato juice try ..]

and in general I just eat tons of tomatoes from the freezer in winter ...
instead of tomato juice, pulled out a little lay down, took off the skin and into a blender with herbs that are with salt
who is a fan of tomato juice try ..
Thanks for the valuable idea, I will definitely use it !!!

I do the same, only adding more clove of garlic and a stalk of celery.

Is there any advice on how to increase the volume of the freezer indefinitely?
I have nowhere to go ...
As if hunger is coming ..

I beat the tomatoes with a blender in mashed potatoes and freeze them in disposable plastic containers. Then I add this briquette when stewing. First of all - borsch and cabbage soup. Rarely I ice it whole. Only cherry for mutton. They take up a lot of places.

I freeze my greens, my tomatoes, my raspberries and strawberries, slices of opened pumpkin (otherwise it rots very quickly).

I beat the tomatoes with a blender in mashed potatoes and freeze them in disposable plastic containers. Then I add this briquette when stewing. First of all - borsch and cabbage soup. Rarely I ice it whole.

And I do that. I also do the same, but with the addition of chopped sweet pepper to the tomato puree.

Still somehow there weren't enough disposable containers, so I shook out the frozen briquettes, put them in bags, and used the containers again.

Is there any advice on how to increase the volume of the freezer indefinitely?
I have nowhere to go ...
As if hunger is coming ..

That's for sure! There is nowhere to stick a pack of oil. And so I want to freeze all sorts of things.

I often put everything in such bags, if there is no time to play with a vacuum cleaner. And I make an inscription.