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

Wow, what a cool Temka! How good that I bought myself a free-standing refrigerator and camera last year! They laughed at me - and what are you going to put in there - naive - I have a whole shelf there since last year, I will defrost and distribute ... , grated on a fine grater - for pancakes. I liked all the options, I didn't find any unpleasant or herbal smell, however, homemade zucchini, but the nephew's joy knew no bounds - fried zucchini in winter! And pancakes - my spouse's favorite dish - from a package grated zucchini for a drushlag and went to work - in the evening egg-garlic-salt-pepper-flour - and freeze Pepper with straws, and different colors separately, in pizza - something, so did tomatoes - rings and also multi-colored - the pizza is elegant to the point of impossibility! I realized the corn when it was already old-fashioned, so I boiled it, chilled it and froze it - in winter it just warmed it up in boiling water - the smell ... like in summer in childhood. Cucumbers, too, froze with joy - I was not impressed, but whoever likes to add fresh fresh ones to "Olivier" in winter - a fairy tale, it smells awesome. Soap greens, cut them (it turned out to be a 5 liter pan!) And wrapped sausages in cling film - a song in winter. I was not impressed by the eggplants - however, they were frozen from greed - we are not very much of them. The meat - for the mother-in-law of the pig-heifer - is just great. Immediately cut into portions, bones, pulp for baking, I cut into goulash right away, ribs in portions, podrevina, I sign it, I don’t freeze the minced meat separately - I don’t like it, except that the leftovers, I usually cut it into meatball cutlets, freeze it on a tray covered with oilcloth and pour it in small bags. This year I plan to freeze stuffed peppers and cabbage rolls - a heifer is expected in a couple of weeks. I also ice cakes, cheese cakes, dumplings and manti - only now I noticed that if the flour is unimportant, they seem to be cracked. In general, I made a conclusion: don’t give me a freezer, but I still want to freeze something,: girl_in_dreams: and if SUDDENLY there is free space - run to our website, there are a million ideas! I picked up a bunch for myself ...

Most of my friends do not have any supplies at all at home ... From work I went to the store, bought a meal once, tomorrow again ... and so on ...
And I get a kick from the fact that I have RESERVES !!!! And I wasn't starving ... Maybe a shiz? Oh, it's so nice ... you can stay in the house for a month, or even more ...

Most of my friends don't have any supplies at all at home ... From work, I went to the store, bought a meal once, tomorrow again ... and so on ...
And I get a kick from the fact that I have RESERVES !!!! And she wasn't starving ... Maybe a shiz? Oh, it's so nice ... you can stay in the house for a month, or even more ...

I subscribe to every word ... and the same friends, and the same shiz. When I say that I really need a freezer, they wonder why you have a large freezer in the refrigerator. I don’t understand at all how you can go home every day and buy 5 potatoes, 2 onions, 2 carrots, having a basement at home (I have such friends). Neighbors always come running to me in the evening for something, they know that I have everything in reserve. I also may not leave the house for a long time. The main thing for me is that flour is for bread.

[aunt besi and annnushka27]

I, too, come from the Homyako-Protected family, everything is like aunt besi and annnushka27, one to one.

There are probably most of us like that on HP. And in my freezer there is mostly meat, three men in the house, not a day without meat. We also woke up hamster instincts yesterday: 2 bags of onions, a bag of flour, sugar, 5 liters of butter and 10 cans of condensed milk and the money ran out, I had to take more money

How many of us are thrifty? When I bought a freezer, I thought about what to stuff it with ... Now it would be nice to put another one side by side. How did I fit into 3 compartments with a refrigerator ??? Eh !!! They tell the truth - appetite comes with eating

And me, and me in the ranks of thrifty hamsters! :) I really love to cook with my mother-in-law - they have a comor, and there EVERYTHING! Just a thrill! I, too, can easily live out of the house without leaving the house, but the same instinct of a hamster (mom says that rats!) does not allow quietly pass by the market -shop!

[aunt besi and annnushka27]

I, too, come from the Homyako-Protected family, everything is like aunt besi and annnushka27, one to one.

, well, right now at the avatar!

Is there any advice on how to increase the volume of the freezer to infinity?

When you find out, share the century I will be grateful

Most of my friends do not have any supplies at all at home ... From work, I went to the store, bought a meal once, tomorrow again ... and so on ...
And I get a kick from the fact that I have RESERVES !!!!

And what about the fact that they buy tasteless vegetables and fruits in winter, while we eat ourselves and feed our home-made fragrant summer preparations? Yes, my Katya, as she tried her frozen apples this winter, did not ask to buy any more in the market. And the plum? Or did it grow under our southern sun and arrived without processing, or it was brought from nowhere, processed with everything that is possible and impossible, if only it did not rot? I'll freeze the radishes today.

I also may not leave the house for a long time. The main thing for me is that flour is for bread.

I forgot, the main thing is that there should be flour and the INTERNET! Without this forum already in any way !!!

+1000

I forgot, the main thing is that there should be flour and the INTERNET! Without this forum already in any way !!!

And I can't!

Yes, my Katya, as she tried her frozen apples this winter, did not ask to buy any more in the market.

Tell me in what form do you freeze apples and how do you eat them?

And I may repeat myself, I still ice the bitter red pepper. I don't like the dried one, it needs to be soaked, but then I took out a stitch, cut off as much as necessary and use it for your pleasure. This year I had to add frozen from that year to conservation. because I didn't see in the recipe that we needed bitter pepper, earlier I would have had to run to the market to the grandmas for it, but then I got it and be glad that I am all so smart and thrifty

Tell me in what form do you freeze apples and how do you eat them?

They were cut into quarters, octoons, in different ways, depending on why: for salads in cubes. In bags and in the freezer, shaking occasionally so as not to freeze. And then they put it into a plate and, without defrosting, put a piece into their mouth, and there is already an explosion of taste. My husband thawed on the shelf of the refrigerator, but we liked it right out of the freezer. It's a pity this year the apple trees did not bear fruit, they made up for it with peaches. I deliberately slowed down two bags of apples from last year, so that I could eat at least a little in winter. The taste and aroma of homemade apples cannot be compared with imported winter apples.

[Olima]

Tell me in what form do you freeze apples and how do you eat them?

And I may repeat myself, I still ice the bitter red pepper. This year I had to add frozen from that year to conservation. because I didn’t see in the recipe that we needed bitter pepper, I would have had to run to the market to the grandmas for it earlier, but then I got it and be glad that I’m so smart and thrifty

Olima, I had exactly the same situation with conservation, I put frozen pepper. Only I cut it into small cubes on the Berner.

Most of my friends do not have any supplies at all at home ... From work, I went to the store, bought a meal once, tomorrow again ... and so on ...
And I get a kick from the fact that I have RESERVES !!!! And I wasn't starving ... Maybe a shiz? Oh, it's so nice ... you can stay in the house for a month, or even more ...

absolutely agree!

Ladies, write about garlic, please. How is he after freezing? Shoveled the whole topic, but only found that he was freezing. I've been freezing everything for 3 years now, but I don't risk garlic.

Ladies, write about the garlic, please. How is he after freezing? Shoveled the whole topic, but only found that he was freezing. I've been freezing everything for 3 years now, but I don't risk garlic.

For my taste, it is better to dry the garlic in the dryer with chips, it retains the smell better, then you can use it in chips or grind it in a mill

Frozen garlic turns into porridge and smells foul.

Garlic, IMHO, generally does not tolerate low temperatures. Once I completely ruined the cabbage. They gave me a recipe for a delicious cabbage with garlic and caraway seeds. And I'm used to keeping sauerkraut on the loggia, what will become of it? I put this one on the loggia, too. The temperature dropped below zero .. well, I threw it away nafig .. An absolutely disgusting smell gave the garlic a freezing field

Most of my friends do not have any supplies at all at home ... From work, I went to the store, bought a meal once, tomorrow again ... and so on ...
And I get a kick from the fact that I have RESERVES !!!! And she wasn't starving ... Maybe a shiz? Oh, it's so nice ... you can stay in the house for a month, or even more ...

Bess, it's not even about the stocks. And the fact that these are stocks from their own / seasonal vegetables / fruits. After all, even if not your own berries, for example, but they were bought and processed during the season - they differ by two orders of magnitude from industrial frozen ones!

And buying on the way home for my style of cooking is simply impossible. So I started sculpting noodles. I need chicken, carrots / onions, eggs, durum flour, parsley (homemade, my own! Frozen !!). This is at least. Soy sauce, dry wine and ginger are also desirable. And all this must be remembered, and even found. Not all markets (especially walking distance) have ginger, there is sherry that I need, especially since there is no my homemade parsley, and they will look for durum flour until the second coming.)))

And I also like to cook what I just kicked. So I wanted to stew lamb - I took out the lamb, thawed it, and everything else is there: frozen cherry, frozen cilantro, frozen carrots, my onions, my garlic. Everything is. The best, the most delicious.

Eh. Now I cooked a bean soup with lamb, so it makes me sausage with pleasure.

Well, I thought there would be no garlic. Even therefore, I did not risk it. White cabbage, probably, too. It's just that this year I did not plant a winter plant (in the past it did not ripen with me), and the autumn one is excellent, but it is already overriding and, moreover, it seems to be not very well stored. They don't like pickled ones (serve pickled ones), so I thought.
And one more thing: last year I froze parsley, and it seemed to me about nothing. And in this, as an evil, it grew a lot. How to save it so that it is tasty, and not just something floated, but it warmed your soul that it was parsley.

From my personal experience, frozen parsley is better than dried parsley. Here, the dried one turned out to be about nothing ...
Once upon a time (pre-freezing period), I ground parsley with salt and stored it in a jar in the refrigerator. It was not bad, but it was necessary to take into account that the parsley is salty when preparing dishes.

From my personal experience, frozen parsley is better than dried parsley. Here, the dried one turned out to be about nothing ...
Once upon a time (pre-freezing period), I ground parsley with salt and stored it in a jar in the refrigerator. It was not bad, but it was necessary to take into account that the parsley is salty when preparing dishes.

+1000! Likewise!
I also don’t understand why freeze garlic if it can be stored well, even with small frosts? And, if, closer to spring, it already begins to dry out, then it can simply be cleaned and folded into glass. a jar under a nylon lid and in the refrigerator, it lives up to the young perfectly!

+1000! Likewise!
I also don’t understand why freeze garlic if it can be stored well, even with small frosts? And, if, closer to spring, it already begins to dry out, then it can simply be cleaned and folded into glass. a jar under a nylon lid and in the refrigerator, it lives up to the young perfectly!

Nukas-Nukas !! My two baskets are already dry well, I don't know where to put it to keep it. Last year I went over everything with my hands, took off all the dirty Czech clothes and put them in wicker baskets on top of the kitchen furniture .. Well, until February, there was about nothing, then it began to deteriorate ..
Virgin, where do you store the garlic?

About parsley - for me it is so salty and dried about nothing Ice cream in a dish is as fresh and the color is even the same!

And, if, closer to spring, it already begins to dry out, then it can simply be cleaned and folded into glass. a jar under a nylon lid and in the refrigerator, it lives up to the young perfectly!

I didn’t know about this method, although the young one appears much later in our country.

Virgin, where do you store the garlic?

I store Toko in the refrigerator. Stored until spring, until we eat it.

So ... I understand correctly that the garlic should be disassembled into cloves, put in a glass jar and closed with a lid? Maybe what kind of Tupper container is right? Although I have a carrot in aquacontrol, so when you open it there is always moisture on the bottom and on the lid. Garlic doesn't need that, does it? I also store dry yeast in aquacontrol in the refrigerator .. Into a riddle ..

I store it whole, unpeeled, in a plastic bag in the vegetable compartment.

And I "save" the garlic in a jar. I clean it so that then you take it straight out of the jar and immediately onto the table. Well, it's a little wet in the jar. But this is not fatal ... Tasty, aromatic, fast.

Store in the coolest place in winter (without any plastic bags). And, if by spring it begins to deteriorate, dry, then not just divide it into cloves, but clean it completely and fold it into glass. Where it is damp, he will not grow, it will immediately start to sprout and the Mustache is gone!

And if on the loggia ?? There I have no lower + 7-8-10 ??

Tell me which cakes can be frozen and how? I freeze pies, rolls, buns all the time, and cakes?

I store the garlic in a rag bag in the vegetable compartment.

[🔗]

About garlic. Advice from here 🔗
Quote:
"I often use garlic, so I prepare it in advance - grind it on a grater, fill it with vegetable oil, stir it. In this form, it is stored in the refrigerator for a long time. At the right time, I just take a part and use it."

The method is not for a freezer, of course, but it is very convenient - to tinker once and have a blank in the refrigerator for some time.

And if on the loggia ?? There I have no lower + 7-8-10 ??

This is perfect !!!

Girls! Yesterday I bought a rosehip and a hawthorn at the fair. Now I think about its safety. Is it possible to rinse and freeze the fruits to add to tea (in the sense of a thermos) in winter, or is it better to dry in the oven (do not want to mess with it). Can any of you have any experience with freezing these fruits?

[🔗]

About garlic. Advice from here 🔗
Quote:
"I often use garlic, so I prepare it in advance - grind it on a grater, fill it with vegetable oil, stir it. In this form, it can be stored in the refrigerator for a long time. At the right time, I just take a part and use it."

The method is not for a freezer, of course, but it is very convenient - to tinker once and have a blank in the refrigerator for some time.

I have been storing garlic like this for several years, everything is fine. Only I do not rub on a grater, but grind it in a mini mill with olive oil right away, put it in small jars and in the refrigerator. It turns out such a fragrant gruel, it helps a lot when cooking and the garlic is always fresh.

Girls, and I scroll the garlic with a tomato in a blender, pour it into portioned containers, and into the freezer. And as needed, I take it out, defrost it and add it with a spoon wherever it is needed - soups, borscht, stew, etc. Helps out when there is no live garlic at hand. Even the chicken in the oven and the fish I water with this mixture, the tomato is not felt at all. You just frightened me that after freezing garlic it smells like a bad one, now I smell it all the time Last year's freeze well, I don't smell anything except garlic Or maybe it's just me ....: pardon: Or maybe I already ... I lost my scent

So I somehow froze the salad with eggplant and garlic, and after defrosting everything was fine - there was no unpleasant smell or taste. Therefore, I asked about garlic. But maybe it cannot be simply frozen in its pure form?
As for the oil in the jars, I will take note, it is convenient.

Girls, my question is, did anyone freeze cauliflower? I read in a book that you need to blanch, but can someone freeze it without blanching? I would be grateful for any advice.

Girls, my question is, did anyone freeze cauliflower? I read in a book that you need to blanch, but can someone freeze it without blanching? I would be grateful for any advice.

It depends on how you are going to cook it later. If then, according to the recipe, you will need to blanch, then it is better to do this before the freezer. If you do not need to blanch, then freeze like this.

Frozen so, acceptable, but I will not say that it is ideal (the color is kind of grayish). Although, purely my logical thinking, if blanched, it will be saturated with moisture. If a vegetable saturated with moisture is frozen, then, in theory, ice crystals from the inside should break the fibers. Or is this already my fantasy?))

Thanks, girls. And ++.

Frozen so, acceptable, but I will not say that it is ideal (the color is kind of grayish).

Yesterday I went to the supermarket, and there is just such a grayish cabbage, which means I will blanch.

Frozen so, acceptable, but I will not say that it is ideal (the color is kind of grayish). Although, purely my logical thinking, if blanched, it will be saturated with moisture. If a vegetable saturated with moisture is frozen, then, in theory, ice crystals from the inside should break the fibers. Or is this already my fantasy?))

And if not blanch in water, but steam?

Thanks, girls. And ++.
Yesterday I went to the supermarket, and there is just such a grayish cabbage, which means I will blanch.

If initially fresh cabbage has NOT a snow-white appearance, but with a gray bloom, or even black, this means that it has not been sheltered from the sun. Usually, somehow, the cabbage leaves are specially lifted and covered with the inflorescence itself, then it is white.

Thanks, girls. And ++.
Yesterday I went to the supermarket, and there is just such a grayish cabbage, so I will blanch.

Better to blanch, ready to eat, less hassle afterwards - and takes up much less space in the freezer

And I have seen that if cauliflower has gray or black spots, then it has already lost almost all of its beneficial properties.

Admin, but I didn’t even notice that cabbage is decreasing in volume from blanching. And the fact that then there is less trouble with her in winter, that's for sure.

If initially fresh cabbage has NOT a snow-white appearance, but with a gray bloom, or even black, this means that it was not sheltered from the sun.Usually, somehow, the cabbage leaves are specially lifted and covered with the inflorescence itself, then it is white.

Makabusha, in the supermarket I meant frozen and gray, not fresh, I can choose fresh. But thanks for your attention to my question.