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

In order not to clog the entire refrigerator with trays, I periodically pull out the shelf with the already frozen trays, take the tray, butt upwards under a stream of cold water - the berry or mushroom ice itself slips out. Then I put it in a plastic bag and put it back in the freezer drawer.

I also freeze in small containers, only immediately cover it with a bag, and after freezing, no manipulations with the tap water - it easily slips out with the bag, tied the bag - and a mustache!

I also freeze in small containers, only immediately cover it with a bag, and after freezing, no manipulations with the tap water - it easily slips out with the bag, tied the bag - and a mustache!

And I do that. Pts convenient!

Sometimes, for example, I make cutlets, cabbage rolls, meatballs, etc. As I accelerate to scale, I freeze half of it with semi-finished products, half is cooked. Or pizza, buns - caked, too much in the freezer. Needed - got it out, warmed it up in the microwave or AG

And somehow I didn't send a bakery from the freezerabout... You can't compare with fresh baked goods

Girls, somewhere I met a recipe for frozen borscht preparation. It's like an excerpt from a book, where, it seems, the mother-in-law tells her son-in-law how to cook vegetables for borscht and in what proportion in a pan. Maybe someone will remind you where it was, otherwise I'm digging a forum, but I still can't find it.

This one?

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6073.0

And somehow I didn't send a bakery from the freezerabout... You can't compare with fresh baked goods

Likewise. True, I haven't tried buns, but yes rye bread. But after defrosting in the MB, it was tough.

Girls, somewhere I met a recipe for frozen borscht preparation. It's like an excerpt from a book, where, it seems, the mother-in-law tells her son-in-law how to cook vegetables for borscht and in what proportion in a pan. Maybe someone will remind you where it was, otherwise I'm digging a forum, but I still can't find it.

But I have been making borscht and pickle for several years according to this recipe, and I also don’t take borscht in the freezer.

But I have been making borscht and pickle for several years according to this recipe, and I also don’t take borscht in the freezer.

Nadia, though I could copy the recipe, it is not copied

[Save Image As]

Right mouse button Save Image As

[Save Image As]

Nadia, though I could copy the recipe, it is not copied

Right mouse button Save Image As

Oh, I wanted to write the current. there is a picture, so you can save the current picture. I gave you a personal link to the picture itself.

Oh, I wanted to write the current. there is a picture, so you can save the current picture. I gave you a personal link to the picture itself.

and saved as you said-a picture. Straight to the recipes

[Argo]

Argo, Larisochka, thank you so much! My son has a child, there is no time to cook properly, and the freezer is empty. Here I will offer them - if necessary, then I will go to navargan billet.

Girls, I'm a young freezer, just bought a camera, tell me, please, does it make sense to freeze whole tomatoes? and how do they behave after defrosting or shouldn't they be defrosted? I bought tiny - tiny: girl_love: tomatoes.

They behave very well. Then you pour boiling water over them, cut them into pieces and add them to any dish. Mine, for example, love fried eggs with them, it tastes like summer. I certainly ice every year.

Girls, I'm a young freezer, just bought a camera, tell me, please, does it make sense to freeze whole tomatoes? and how do they behave after defrosting or shouldn't they be defrosted? I bought tiny - tiny: girl_love: tomatoes.

Lyuba !!! Don't do it entirely !!! Cut into circles and freeze like this, it will be better - more convenient and faster, you don't need to pour boiling water over anything, etc. And small circles will go great for pizza, and if you need slices, then it's easier to cut them from the circles, believe my experience! I will not freeze whole tomatoes anymore, for sure, they are stuck with me. And the sliced ​​slices flew away with a bang!

Lyuba !!! Don't do it entirely !!! Cut into circles and freeze it, it will be better !!! And for pizza, small circles will go great, and if you need slices, then it's easier to cut them from the circles, believe my experience.

I also always cut into circles. Plus, chopped tomatoes save space in the freezer.

And I freeze the circles and just the cubes. I put the circles (if there are, a couple of yellow pieces) on a tray, after freezing - in bags, I immediately lay out the cubes in portions. Then if for a pizza - then a bag with circles, if in a stew or borscht - cubes

I cut it in circles, and into cubes, and beat it in a blender - but it's not that. It’s not as tasty as whole.

Little ones, of course, must be frozen whole. I froze the "cream" whole and in quarters. The crust can be easily removed without boiling water within a minute after getting out of the freezer. Quarters are easy to cut into convenient pieces, but if you cut them into cubes or circles, then a lot of juice has time to run up before freezing, the pieces have time to stick together. It makes no sense to freeze large tomatoes whole, because it is not very convenient to cut them later, and they take up a lot of space, especially in a small freezer. For pizza and scrambled eggs, it is better to freeze meaty varieties, but for soups, borscht, stews, etc., this is irrelevant - you can freeze what is at hand.

I cut it in circles, and into cubes, and beat it in a blender - but it's not that. It’s not as tasty as whole.

So I also like the intact ones to taste, their peel structure is not broken and the juice is holistic.Then I take it out of the freezer, and without defrosting I cut it or rub it - this is how convenient it is later
I ice small tomatoes, but the main condition is that the tomatoes should be red, ripe

Girls, so that you are all healthy! Thank you all How many people, so many opinions I will freeze these manunechki (like cherry) whole, and then also in circles, really, it will be great for pizza

Lyuba, freeze it whole when you put it under warm water and the skin slides off by itself, and then leave it on a plate for 5 minutes and it starts to cut normally like khosh

Thank you, Vika, I already understood that you can cut it this way and that, to save space, and whole ones - in general for all occasions, I was afraid that the whole would flow. Here's how cucumbers, at work a colleague told me that it turns out rubbish, and, most importantly, put them in the salad right away, then it will be fine, I have already read this here

[Girls]

Girls, I'm wondering if it is possible to freeze mascarpone and ricotta?

Intellectually understand that it is possible (well, we freeze the cottage cheese), but I don’t know how these cheeses will behave after defrosting ... Will it be possible to use thawed mascarpone, say, for the same tiramisu?

Well, I personally didn’t like freezing tomatoes in slices (circles, cubes). Maybe this is convenient in winter when using it, but in the fall, running around with portion freezing, freeing up the necessary space in the freezer, constantly opening and closing the chamber ... not completely faster and more convenient, IMHO

[Girls]

Girls, I'm wondering if it is possible to freeze mascarpone and ricotta?

I understand intellectually that it is possible (well, we freeze the cottage cheese), but I don’t know how these cheeses will behave after defrosting ...Can defrosted mascarpone be used, say, for the same tiramisu?

Crochet , I think that it is impossible. I somehow froze Philadelphia cheese, so after defrosting it "came up" with water and the consistency became kind of grainy. What if the mascarpone behaves like that? Sorry for the product

I freeze cherry whole and carcass lamb / meat with them later, the rest in mashed potatoes and in containers, because they go either to cabbage soup (I gurgle the briquette right away) or to spaghetti / pizza sauce (carcass / boil). They take up a lot of space.

I freeze cherry whole and carcass lamb / meat with them later, the rest in mashed potatoes and in containers, because they go either to cabbage soup (I gurgle the briquette right away) or to spaghetti / pizza sauce (carcass / boil). They take up a lot of space.

Scarecrow, do not salt the puree, so twisted it in the freezer?

Scarecrow, do not salt the puree, so twisted it in the freezer?

No, I'm not salt. What's the point? It is frozen, it will not deteriorate. And then I'll add the dish to taste.

And you can call me!

Girls, another question! how do you deal with the blue? For what dishes is it better to freeze them and how? I froze them with "tongues", and now I think, how can I fry them later? everything will splatter around, you can't blot them before frying and you can't defrost them. Maybe stew sticks only? Do you somehow get rid of the bitterness before freezing?

Girls, another question! how do you deal with the blue? For what dishes is it better to freeze them and how? I froze them with "tongues", and now I think, how can I fry them later?

I froze both with tongues and circles only once ... I really did not like it, then they turn out to be tough, the girls advise to bake them overfreezing

Can curd be frozen too?

Can curd be frozen too?

And what will become of him? My mother also froze cottage cheese, for me this is generally the norm. True, now there is no longer such a need to freeze it as in times of total deficit. But when there is a surplus, I freeze it.

About eggplant. Before freezing, I either fry the "insoles" under the grill (for the moussaka), or for the stew I soar in the mult for literally 4-5 minutes. After preliminary heat treatment, they are not afraid of freezing.
And there is no bitterness in today's eggplants. These are not the same eggplants that were at least 10 years ago. Today we eat modified varieties. So don't bother with pre-processing.

Girls, another question! how do you deal with the blue? For what dishes is it better to freeze them and how? I froze them with "tongues", and now I think, how can I fry them later? everything will sprinkle around, you can't blot them before frying and you can't defrost them. Maybe stew sticks only? Do you somehow get rid of the bitterness before freezing?

Lyuba, here in Temko I found that the blue ones freeze after frying in cubes in rast. oil, but so far I have only frozen them for testing. This is where the deep fryer comes in.

blue ones freeze after frying in cubes in rast. oil, but so far I have only frozen them for testing. This is where the deep fryer comes in.

Is it a lope of excess oil ?! Loads of extra calories

And I'm out of oil!
I bake in the oven (and whole and cut lengthwise with tongues or across with coins), cooled under a small press (why do we need extra moisture) and in the freezer. In winter, I either defrost (smear the tongues with a brush with garlic or mushrooms and roll up a roll) or directly frozen, without thawing, I throw in a stew, vats or sauté. And I do the caviar like this - I tired the carrots and onions, threw in the blue and pepper straight from the freezer, tomato or pasta, spices and carcass until tender. I drained the excess liquid, blended it and put it out for another 5 minutes. Caviar - like store-bought caviar, even tastier !!! I also make caviar from frozen zucchini and pumpkin in winter. And I hooked my girlfriends!

Chop whole blue ones before baking. Cut is not needed.
And if immediately after baking, you let the buckles sweat, then the skin is removed simply with a slight movement of the hand.I do this - I took out a hot baking sheet with buckles from the oven, covered it with another, cold baking sheet, put a kettle with water or a 3L jar of water on it. And until the blue ones cool down - and the excess liquid flows down and the skin is removed.

Can curd be frozen too?

You can even freeze milk porridge and cottage cheese pancakes! They are no different from thawed and warmed up in the microwave - try it yourself

Is it a lope of excess oil ?! Loads of extra calories

Tanyush! You can't explain to men, alas, that kefir is healthier

I am in a cartoon with a gram of butter in cubes.
Oh, I also made squash caviar from Andreevna in the cartoon and shoved some of it into the freezer. I decided so, it is quite possible that it freezes more than once in winter at the approaches to the counter, and here it is, dear, once frozen

[e]

Can curd be frozen too?

That ethen sacred is our fthis !!!

You can even freeze milk porridge and cottage cheese pancakes! They are no different from thawed and warmed up in the microwave - try it yourself

I will continue a little "discovery day" for some curious

When I have to leave for a long, short time, and an old man is not always able to cook and reheat food on the PLATE, I do this:
When preparing food on the table every day, be sure to fill one 500 ml disposable jar. plastic soup with a lid, cabbage soup, pasta with sauce, milk porridge, pilaf and so on ... everything that I cook every day.
I also put it in bags separately, portioned cottage cheese, pancakes, pancakes with and without filling, cheesecakes and so on ...
I put all these jars and bags in the freezer for freezing.
Then, before leaving, I lay out the freezers in the corners: the first dish - to the left, the second - to the right, pancakes, cottage cheese - right
And I explain to my mother what and where it is and what needs to be done next, she remembers this very well.Then it remains only to get the necessary ration of lunch-dinner-breakfast in the evening, put it on the table so that it can defrost overnight, and in the morning put it in the microwave and turn it on warming up, for which count the number of turns of the handle.
But upon arrival, cleanly washed jars, folded in a pile, are waiting for me on the table. I have already weaned it off to wash with soap and dry.

Here is such a simple way to feed the population left at home and are not able to cook anything for themselves ... and relax, go far away from home, knowing that at home no one will die of hunger and nothing will burn on the stove

And today I have 5 buckets of butter. I will probably freeze half. I won't have time to roll pickled ones overnight. I really like mushrooms frozen in the winter in the heat.

[ukka]

Girls! Many thanks to everyone!
ukka, a zucchini in what form to freeze for caviar, in cubes or on a grater?

[ukka]

Girls! Many thanks to everyone!
ukka, a zucchini in what form to freeze for caviar, in cubes or on a grater?

Personally, I ice some in circles - for frying, some in cubes - for stew, and some grated - for pancakes, but somehow I didn't even think about caviar

Another way: I cut zucchini, eggplants into cubes (larger in size). I dry it at night in e-mail. dryer and send in bags to the freezer. In winter, everything is useful for stews, blue ones also in borscht.

[ukka]

Girls! Many thanks to everyone!
ukka, a zucchini in what form to freeze for caviar, in cubes or on a grater?

I freeze in piglets - and just to stew with mushrooms and for caviar too - I then blender the caviar, so I don't care how to freeze the marrow.

Thank you all for the answers, I understood what is needed and can be tried in any way

I learned from my mother how to freeze vegetables for future use. She once had a grocery store, after which she left a couple of freezers + many fruit trees, raspberries and strawberries grow in her yard. So she does a lot of freezing. For myself I do only the most necessary things and a little bit, because.only a regular refrigerator fits in my apartment (which broke at the end of the summer and all my work was lost).
- We freeze a lot of apples (there is nowhere to put them and they are very poorly fresh - all kinds of worms, you know, natural products) with cubes, plates.
- Cherry, strawberry, raspberry, apricot and plum halves.
- We prepare a lot of dill, parsley, cilantro - just wash it, cut it and put it in 0.5 liter plastic cups.
- Tomatoes in pizza slices.
- Zucchini in circles, cubes and cylinders.
- I always freeze myself a few bags of chopped champignons.
- If there are extra, raw meatballs, dumplings, dumplings go into the freezer. (in general, I try to do a lot of such things at once, so that at least a couple of times there is enough to eat)

But for me it was a revelation to freeze bread, pastries, ready-made cutlets, soups, etc., etc. Somehow it never even entered my head. I will do this now. Thanks for the ideas!
Now you just need to stock up on containers ... and a big freezer