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

Now you just need to stock up on containers ... and a big freezer

And you can also freeze it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6043.0 is also very helpful at any time.

Is it possible to freeze grated carrots with chopped onions together (for example, for frying soups), Will the onions not smell bad? did anyone do?

Is it possible to freeze grated carrots with chopped onions together (for example, for frying soups), Will the onions not smell bad? did anyone do?

Will not give. Then, without defrosting, throw it into the pan and sauté in oil - you get an excellent frying for soups, stewing meat, and so on

Thank you, I cook soup for children almost every day, I'm already tired of peeling this carrot every day

Thank you, I cook soup for children almost every day, I'm already tired of peeling this carrot every day

And you can also make ready-made frying (chop onions + carrots on a food processor, fry in oil) and freeze it in portions - I like it better

And you can also make ready-made frying (chop onions + carrots on a food processor, fry in oil) and freeze it in portions - I like it better

Sister . And I do that. Even when I cook frying in borscht, I fry it for several portions at once. Then I take it out of the freezer and throw it into the cartoon. It saves a lot of time.

The first time I froze the eggplants in circles. When cooking, they turned out to be rubber. I already wanted to throw it away. But then I tried to defrost them, cut them into small cubes and in a cartoon with meat and vegetables. I liked it so much. Although, of course, according to technology, vegetables are put in a saucepan without defrosting. But it was necessary to save the product, to throw it out the toad pressed.

Tell me how to properly freeze chopped vegetables so that they do not turn into ice, that is, they remain crumbly. Is it possible? Now I'm freezing in bags, maybe I need to buy special devices?

freeze in bulk on a board or baking sheet, and then pour into bags

Tell me how to properly freeze chopped vegetables so that they do not turn into ice, that is, they remain crumbly. Is it possible? Now I'm freezing in bags, maybe I need to buy special devices?

It depends on what kind of vegetables. If, for example, sweet pepper, then after cutting into pieces, wipe it with a paper towel to remove the juice after cutting, and then put it in bags. Or first freeze the peppers in trays (like berries) and then put them in bags and put them in the freezer for storage.
Ice is obtained from the juice from cutting vegetables, or the wrong storage temperature.

It depends on what kind of vegetables. If, for example, sweet pepper, then after cutting into pieces, wipe it with a paper towel to remove the juice after cutting, and then put it in bags. Or first freeze the peppers in trays (like berries) and then put them in bags and put them in the freezer for storage.
Ice is obtained from the juice from cutting vegetables, or the wrong storage temperature.

carrots, for example, stick together all the time, shredded in a combine, is it better in a tray?

What a good topic. Girls, I also freeze a lot of things.
I tried to freeze everything at first, something went wrong, about something not.
I especially liked freezing tomatoes, so I have been doing it for 18 years. Of course, defrosted ones will not go into a salad, but they are excellent for frying for the first and second courses.In winter, I don't like store-bought tomatoes, but they help out their own.

I will write a little more ... Since I live in my house, then I have my own fruits and vegetables ... If possible, I try to stock up on my fruits and vegetables for the winter. Before, when I didn't have a refrigerator, I canned everything. A lot ... Don't throw it away, winter will pick up everything. I did everything: compotes, salads, dressings for soup / borscht, cucumbers, tomatoes, etc. Now I close tomatoes in my own juice, pickled cucumbers, only some salads and juices. The compotes have ceased to close completely; adjika, borscht / soup dressing too; I don't cook jam ... And I don't do a lot of things ... I just ice the fruit for the compote, I cook the compote as I want. Moreover, I try to immediately pack the fruit in portions, so that later I do not get it from different bags. If the fruit does not ripen at the same time (and it is), then as it ripens, I put the fruits in a separate box / container, which are already prepared for compote, laid out in small bags. When the fruit season is over, I take out a container with them and quickly make mixtures for one serving. Since the fruits are already packaged, it will not be difficult: I poured them from several bags into one (or simply folded several bags of fruit into one) and again into a container or where there is definitely a place for them ... Since everything is done quickly , and almost everything is already prepared, the fruits do not have time to defrost. I do the same with the preparations for the soup / borscht. I have a large freezer, with a horizontal door (chest), so it is convenient for me to store in containers of 5-10-12-20 liters, each with a certain workpiece or type of workpiece. Then I just take the bag out of the drawer and into the pan, I don't rummage through the entire freezer. For jam, I take out the fruit, defrost it, mix it with sugar with a blender and that's it, the jam is ready. We ate it, did it again. All vitamins are intact. Greens for my winter, dry, cut and in portioned cups / bowls with lids. Moreover, I try not to stuff them very tightly, because then it is more convenient to take them that are not frozen. A small amount of carrots for any unforeseen cases is also mine, cleaner, rubbed and into cups / bowls, without compaction. Adjiku \ hrenoder is also the same: chopped and in glasses. Then she took it out, thawed it, ate it fresh, took it out again ...
I wrote a lot, maybe someone will come in handy. It’s easier to do this (this is how long I stood at the stove before, fried / steamed in the crazy heat) and vitamins and other substances are better preserved, a living product ...

The topic is very close to me, I have a large freezer for 10 years. bought when we worked on semi-finished products, there is experience, I freeze almost everything edible, I even freeze grape leaves for dolma, collect young leaves, you can wash and dry, but I like fresh. I fold the leaves into a bag and put them on a free shelf, so that later, like freezing, the ends do not break, I take them out in winter, defrost them at room temperature. then I scald with boiling water 2 times, mine. And everything can be cooked, much softer than pickled or salted ones. I even freeze eggplants with peppers baked on a fire, first bake over a fire, then peel the peel, dip in salt water. let the excess water drain in a colander, place in a freezer dish, close the lid tightly, freeze. When we want to cook, we take it out of the freezer, let it defrost at room temperature, you can add sl. butter and simmer over the fire. add green garlic, serve with meat, barbecue .. or you can as an independent dish. All taste qualities are preserved. It is very good to freeze fresh bell peppers, I wash the fruits under running cold water, remove the core, then wait until they dry. I put it on a tray. and into the freezer. In a few hours . as they will be ready. I take it out of the freezer. so that they do not take up a lot of space and put them in bags, I tie them tightly. Very tasty dishes are obtained from peppers stuffed with rice or minced meat.

I freeze mushrooms for frying and salads in portions completely ready. That is, boiled and fried in vegetable oil.In winter, I fried potatoes with onions, laid out the mushrooms, mixed, seasoned and it's done, you can't tell it from fresh roast. I also add to salads where fried mushrooms are required.

And I ice cucumbers for salads. My cucumbers, wipe them with a paper towel, cut into cubes, put in portions in bags and in the freezer. Perfect for salads - the smell, and the "crunch" is preserved. I defrost it at room temperature over colo-slag.

And I defrost it right in salads.

And how to freeze cucumbers correctly, in cubes or half rings? Something seems to me that the half rings will be soft when defrosting, or am I wrong?

And I defrost it right in salads.

In salads, all ingredients should initially be at the same temperature.

So I do not mix them warm and, and cucumbers, thawing, do not become rags and retain their crispness. I do this all the time, from the moment I bought the freezer and everything is fine.

Hostess, Can boiled eggs be frozen? There is a small Easter supply, I feel we will definitely not eat it

[Natalyushka]

Natalyushka I didn't like it after freezing, but boiled ones in the refrigerator can be stored for a long time .. and they go well in salads .. have you tried pickled ones?

I didn't wait for answers and decided to freeze it, yesterday they added it to the salad, it turned out very well.

Well, it's time to prepare the blender mixture, I'm reporting
raw material

Is white a bow? it turns out something like adjika?

And I always ice green onions for the winter, in large quantities ... then at least wherever, even add to the first courses, at least to the second ... Yes, you can go anywhere (except compote). And for the filling, I do not fry it, but simmer it along with the cabbage ...

Krosh, just now I saw your post. So many green onions were brought to me from the village and how many people did not ask if it was possible to freeze it or not, so no one answered me - MISSED!

I froze green onions - after defrosting, they throw away a lot of juice, so I will only use it in soup or minced meat with rice (rice will absorb), they also cut it off from several beds - it began to turn yellow, and so we will eat it over time.

Girls, maybe I'll ask a stupid question. But I don't know what to do better: girl-th: b.
I put the dough on fried cabbage pies. The dough and fillings are too much to eat right away, so I want to freeze them. I know that the dough itself is frozen, and if with pies ... then what's the best? Send raw ones to the freezer or is it better to fry everything and then ready to reheat?

Nelya, I have frozen ready-made pies, I have not tried raw ones

And what about the finished sills after defrosting? Not rubber?

No, not rubber, I defrost them in the microwave

[Cvetaal]

Cvetaal, Thank you ! So I will. Already stuck, I will overcook and freeze some.

[nila]

nila, from yeast dough, frozen and then thawed. IMHO, even softer than steel.

Zhenya, doubts took me to fry or freeze only stuck together. Already overcooked everything.

Girls, maybe I'll ask a stupid question. But I don’t know how best to do it.
I put the dough on fried cabbage pies. The dough and fillings are too much to eat right away, so I want to freeze them. I know that the dough itself is frozen, and if with pies ... then what's the best? Send raw ones to the freezer or is it better to fry everything and then ready to reheat?

I froze khachapuri with cheese, the dough is also yeast. Then, when you need to go straight to the preheated oven, it worked out great, so it works !!!
Freezes raw pizza, also great.

I put the dough on fried cabbage pies. The dough and fillings are too much to eat right away, so I want to freeze them. I know that the dough itself is frozen, and if with pies ... then what's the best? Send raw ones to the freezer or is it better to fry everything and then ready to reheat?

I freeze ready-made bread, rolls, rolls, pies, etc.: in pure p / ethylene. package, tied tightly, in the freezer.When necessary, the night before, I transfer the bag of pastries from the freezer to the refrigerator without opening it. I take it out in the morning.

I freeze everything .. and vegetables and fruits and fries and ready meals .. it diversifies the menu very much ..
I will cook stew in a slow cooker .. that I did not eat on the first day - in a container and in a freezer, and after a week I will defrost it, I will cook the dough in a bread maker and the kulibyaka is ready without much effort.
even for my daughter, a portion of soup is always in stock .. cooked pea (with meatballs, chicken), one portion in a container, and in the freezer, in case of an emergency it helps
if you opened a jar of pickled cucumbers, but they are not tasty .. I'll rub the whole jar, stew it with grated carrots and onions, and put them in the freezer in packets .. then put them in the pickle or meat ..

And I think that you can freeze just stuck pies. Then get it to come up on the table and fry. In the store, they sell such - raw and frozen.

Has anyone tried freezing the cabbage pie filling?

[Irina]

Irina, well, if you can freeze it in a pie, probably WITHOUT dough the filling is suitable for freezing

[Ludmila]

Ludmila, Thank you))

[Irin]

Irin, second courses (and the finished filling for the pie is essentially the second course) girls freeze with great success. Walk through this topic from the first page, you will not regret
: secret: we have a lot of useful things on the forum

I want to share my work (not without the help of this forum)
I really like sun-dried tomatoes - I cooked them in oil - a bit fat and take the place of the jar. For the second year now, I have been freezing them - I make them dried in an electric dryer, put them in portioned bags, then into a slider bag. I liked it so much more.
Using the same principle, I prepared spicy plums in halves - incredibly tasty and convenient!
I used to freeze the pepper just by cutting it. I tried to slightly wither ... Excellent !!! The taste is more intense, the pepper does not creep.
The dried zucchini cubes are very good both in soups and in stews.
I wither a little more than a spicy one in quarters, eighths - it goes into baked goods (muffins), in salads where prunes are needed, when stewing meat.
I wrote only about what was not mentioned in this topic, I do a lot, like many of you. Suddenly my innovations will be useful to someone. You have to try everything ...

The labels on the bags will not be erased if you use the CD marker (sold in office supplies).

[Lady_L]

Lady_L, very interesting. What are you drying vegetables in?

Girls, I read almost the whole topic (but not the whole, stopped at 21 pages) but never saw about garlic anywhere. I share my experience. Freeze both peeled and not peeled. I liked not peeled more. I divide it into teeth and that's it. I use it everywhere and in salads and in soup, etc. It is stored perfectly. No smell! I also used this garlic for pickling cucumbers and tomatoes. everything worked out great!
I also ice the lemon. I squeeze the juice, pour it into ice molds and into the freezer. It is very convenient for tea and coffee and for fish. I also ice what is left of the lemon (peel). it can be added to compote, grated zest for baking, etc.
And more about the tomato. They wrote a lot about her, I'll write how I do it. I break it with a blender and into silicone (for muffins), then add to soups, frying, and gravy.

I forgot to write again. Frozen carrots and pumpkin make wonderful cutlets. I also prepare carrots for Korean carrots.

I forgot. I chopped too much cabbage for the soup once. I put the excess in a bag and froze, and then the next time I cooked soup, I added it. Perfectly!

[OlgaYUB]

OlgaYUB, Thank you. About cabbage and garlic are very useful. Didn't know what to freeze.

Try it, I began to freeze because the garlic was not stored at all with me, and now for 3 or 4 years I am always with garlic. and most importantly, when I start pickling cucumbers, I always have no garlic for some reason, but now I have it in the freezer!
I also want to write about pickled mushrooms.They go badly for me, but they bring me 3-4 cans, it is inconvenient to refuse the hotel :) with what is not eaten, I do this: I wash them a little, let them drain into a blender and freeze. I add to borsch, pickle, etc. it turns out very tasty. I also dream of trying it as a filling for pies. but I do not know if pickled mushrooms are used for the filling or not. do with salted, and pickled? can someone tell me?

I forgot. I chopped too much cabbage for the soup once. I put the excess in a bag and froze, and then the next time I cooked soup, I added it. Perfectly!

And my cabbage in the freezer turned black and then something black, disgusting, like an old rag floated in the borscht ... I think I was unlucky with cabbage - it was from a store ...