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

[Crook]

Crook, yes of course you can) I freeze any ready-made food, from cutlets to pancakes) mainly in simple bags, then I threw it out and that's it)
if quickly, then defrost in the microwave, and if not, then in the refrigerator part it will defrost somewhere in a day

Krosh and katko thank you very much for the advice. I already put the chicken legs in the bags and put them in the freezer))

I am interested in this question: in which packages do you store the freeze?
I freeze in regular bags. And I was faced with the fact that after a few months of freezing the packages begin to emit an unpleasant, specific smell.
So I think, or are the bags made of cheap material, or is it so for everyone and is it inevitable?

I use these, with a zipper and regular packing bags.

[Taya]

Taya, I buy ordinary bags in a roll, and I use zip-closure only for chopped tomatoes and peppers, plums this year, I have never encountered foreign odors, I keep them for a long time, sometimes more than a year, noun-name bags in the store are all for packaging and disposable dishes poop

Girls, is it possible to freeze young green garlic? Ascended instead of a lawn as a solid

I freeze my green garlic, dry it, chop it finely, and in small bags with a zip fastener. It is stored well, remains crumbly, in winter it is directly frozen in a saucepan, and the husband loves immediately on a plate

Can you please tell me, did someone freeze young grape leaves for stuffed cabbage?
Is this a worthwhile idea?

[Taia]

Taia, my employee freezes every year. After defrosting, not flimsy and not liquid leaves are obtained, just for wrapping. You can even freeze / unfreeze them a second time (which, of course, is not good, but sometimes it happens), and nothing will happen to them.

[Chardonnay]

ChardonnayThanks a lot for the hint.

I also froze grape leaves. But you need to store them in the freezer very carefully, since they are very fragile when frozen. You can't put anything on top and push it from the sides too.

store them in the freezer very carefully, because they are very fragile when frozen.

then in a disposable plastic container them in sachets and under the lid)

Thank you, so we will pack in trays.

someone froze young grape leaves for stuffed cabbage

I once froze it, but I didn't like it! not only did they turn out to be wrong and tasteless, but they also occupied a precious place! In recent years, I have been adding a supersaturated salt solution to them and they just stand on the kidney in a small bowl in the apartment. They do not deteriorate and do not grow moldy, but reuse them in water and less salt during cooking.

They picked some leaves for me and I don't know what to do with them.
I read the tips last year to seal them dry in bottles. Did it.
But they got moldy there.
Can salt everything?

When melting, I roll 10-15 pieces into rolls, wrap with thread and put them in a container. Then I boil water and dissolve rock salt in it until it ceases to dissolve (in hot water), then pour rolls with this salted boiling water, stir a little at once so that the boiling water can penetrate everywhere, let it cool and pour salt generously on top. I close the container so that the moisture does not evaporate and store it on the shelf. When necessary, I take out the required number of rolls, unfold, slightly soak them from salt and stuff.I put things in order in the leaves remaining in the container so that there is always a layer of undissolved salt on the surface and store it further, until the next dolma. Some of the leaves have been standing since the summer before last (I was greedy then) and nothing happened to them during this time with this storage method.

[Irina]

Irina, Thank you so much. I'm just looking-looking for how to salt them, but I haven't found the appropriate topic.

Well, let's say I'm not salt according to the rules! This is my personally invented way! (by analogy with natural intestines), but very working and most importantly effective! According to the classics, they are salted like cucumbers and rolled hermetically into jars, but this is foolish, and we are lazy .... and on the leaves they wrote a lot in the topic about dolmer, if you are interested look there.

Conducted an experiment with freezing eggs last year, they presented almost a bucket of homemade ones. I liked it very much. And in the dough and fry and even cooked, although they write that it will not work. After thawing, I recommend the yolk as a spread on bread for your morning breakfast.

[bensonx]

bensonx, and more details, please! How to freeze - raw, whole? And how to defrost?

After much experimentation, I ice them whole in a store tray, 10 pieces each.
Almost all burst, but do not flow out. Then I transfer it to one container.
You can freeze without the shell and separating the white from the yolk, but why?
Defrost in the refrigerator ONLY!
The yolk thickens, but breaks with a blender.
Everywhere they write that it is impossible to cook, I cooked green borscht, there were no eggs at home. I cooked it from the freezer, putting it immediately into cold water. Leaked out quite a bit, as if fresh cracked during cooking. One even turned out soft-boiled. Protein after defrosting does not lose its properties.
I even read that students cut a frozen egg in half and scrambled eggs for two for breakfast)))))

[bensonx]

bensonx, and more details, please! How to freeze - raw, whole? And how to defrost?

Details here infa Eggs, egg powder (yolk and white) and egg melange

Oh ... and I have not seen such a Temko uzhos !!!

Tell me how best to freeze blue

[mowgli]

mowgli, I already freeze the baked ones, I did not like the fresh ones, they are somehow tough.

[first take a sample]

Tell me how best to freeze blue

If frozen fresh, it is better to cut into large cubes or "fries" cubes and into packages.

But better first take a sample - freeze one eggplant, after a week remove it from the freezer and use it as intended - in the soup, stew, and so on.
But, do not defrost the eggplant! Cook frozen!

I also did not like the frozen eggplants, they did not go with us Therefore, it is better to first take a sample

I like to freeze baked ones too, I get them out in winter and make caviar ...

[mowgli]

mowgli, I kept in the micr. a little, just to soften them a little. And froze with washers and cubes.

[Natasha,]

Tell me how best to freeze blue

Natasha, I have been freezing eggplants for the winter for many years. We eat everything without a trace. I use circles for stews, casseroles, cubes for mixtures, plates for rolls. But be sure to sprinkle with salt first, then rinse, squeeze and fry. Now, having Princesses and VVK, I do it in them without oil. I used to fry in a Teflon pan with a drop of oil.
I also bake eggplants. I use them for this salad:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=440283.0

Thanks, understood.

Girls, someone asked a question about feijoa-I froze and ice every year! I make mashed potatoes with a blender + a little sugar and in a fairground honey container. Defrost in the refrigerator at night. Delicious! Then it can be stored in the refrigerator for a very long time! Ice cream strawberries and lingonberries are also milled in mashed potatoes and poured into containers of ice cream flavor. In the same containers I freeze pilaf, hodgepodge, cutlets, etc.I ice freshly baked and cooled buns in tight bags, but only freshly baked! I put all the chopped greens in the containers, the freezer does not smell, but after the green onions the freezer smells all over for a while! I freeze the stems from the greens separately, throw them into the broth cooking, then throw them away, and the chopped greens into the finished soup. I freeze mint with whole brushes - it is stored on a separate shelf (a whole shelf of mint). I freeze everything! Even figs!

Girls, happiness rolled in the form of an apricot bucket. I'll put the strong ones in slices for jam, but I want to blanch the soft ones with sugar and freeze them in plastic containers. I made raspberries and currants this way, but with apricots I am afraid of something. It will not turn black when defrosting, can it be better to make a jam? Someone tried, please tell us

And I really liked this sauce made from apricots and peaches - there is little sugar, the taste is natural, it is prepared quickly

Fruit and berry natural puree sauce (hot method) (Admin)

I have already rolled up several batches What I like, what can be rolled up in jars and stored in the usual way

And apricots will definitely turn black if they are not immediately dipped in water and cooked

[Admin]

Admin, thanks, I went to study

[Girls]

Girls, who has experience in storing apples in the freezer, please share the intricacies of the correct freezing of fruits ...

How to cut, how to freeze, etc.) ...

There is no problem to freeze - we cut and freeze.
The question is what to do with them after the freezer, they immediately darken when defrosting and the taste changes if this option suits

I taught you - freeze one or two blocks in any cut to taste, take out and cook in a week. At least pancakes with apples.
And apparently apples do not need to be thawed, just do it, but just start up - when and how? so as not to turn brown during defrosting.

Crumb, I freeze apples in the freezer all sorts of different: both whole (Antonovka), and slices, after defrosting Antonovka turns out like baked, apples go in slices to compote, ice cream (without skin), to charlotte, etc., etc.

I use frozen apples without defrosting in charlotte and compote. I cut at random

I cook compote and make pancakes

I have been freezing apples for many years already. I use it in charlotte and pies. I do not defrost. I allocate a whole box in the freezer for apples, so that it lasts for 2 years.

And if you sprinkle them with lemon juice before freezing so that they do not turn black ... I also have a lot of apples and now I have both pastilles and dried ones .. after buying a cleaning machine from Yezidri, there were no problems with apple processing)

I freeze the compote mixture - apples with plums, and apple slices on pies. We never had any problems, we always eat and drink all the apple preparations. I put in compotes and pies without defrosting.

I froze both apples and pears for 2 years. She cut it arbitrarily, used it in pies, pies, charlotte and compotes without defrosting.
But before, I put the cut slices directly into a container, or I also use foil bags with a zipper for this (from under coffee).
But this year, I first lay out the cut slices on the trays, freeze them and only then put them into bags. So it is easier to get it, then they are obtained in bulk.
But there was a bummer with a pear this year, it froze very little. I was away for 2 weeks, when I left, the pears were just ripening, I arrived - my husband had already cut everything off and buried most of it in the ground, that he had time - he made the juice, dried it and distributed it. The pears did not have time to sing, they immediately began to rot from the middle.
So now I add apples, the chest is already under the eyeballs too

[Tanechka]

I taught you

There was a case ...

It's high time for your advice to have a separate notebook ...

Thanks again for the science Tanechka !!!

apple slices in charlotte

Svetul, and you spread the apple slices into the finished charlotte dough without defrosting?

And do you freeze apples for charlotte in bulk or what?

freeze apples in the freezer and whole (Antonovka)

And what do you do with the whole ones?

I use frozen apples without defrosting in charlotte

I use it in charlotte. I do not defrost.

Aha), then do not defrost ...

And it's probably better to freeze in bulk), otherwise at the right moment it will be very problematic to break off the necessary lump from a large briquette)) ...

to last for 2 years

Why for 2 years Olenka ?

Apple trees do not want to pamper every year with a harvest, probably)?

I first lay out the cut slices on the spacing, freeze and only then put them in bags. So it is easier to get it, then they are obtained in bulk.

Straight in confirmation of the above by me ...

GirlsThank you very much for your help and responsiveness !!!

Thank you, my dears, for being so wise and sympathetic, always ready to help with sensible advice !!!

And it's probably better to freeze in bulk), otherwise at the right moment it will be very problematic to break off the necessary lump from a large briquette)) ...

Innul, don't worry, put your bag under the mountains. water, they will crumble themselves. I cut apples and immediately into a bag or bag and into the freezer. Even without mountains. water is easy to break if cut into slices.

Added on Friday 09 Sep 2016 04:13 PM

Apple trees do not want to pamper every year with a harvest, probably)?

Yeah, Inn, they don't spoil every year with a harvest, and everyone loves charlotte. So I'm preparing a whole box, or even 1.5. Fortunately, there is a freezer.

[Olga]

OlgaThank you very much for your advice !!!

This means that you can not bother with a scattering, but freeze at once with one huge big bag ...

Fortunately, there is a freezer.

Oh yes, I have recently also experienced this happiness !!!

Today I froze a small portion of raw jam from Antonovka for testing), tomorrow I'll try what came of it ...

I harvest raw jam from Antonovka every year I love him very much , but I always kept it in the refrigerator, I put it in the freezer for the first time), if the taste after the freezer suits), it's just hurray, because I put much less sugar in the freezer version !!!

Inna, what kind of raw jam from Antonovka? Stick your nose into the recipe, please!

[Crochet]

Crochet, Inna, please share a recipe for raw jam from Antonovka. I skimmed through the profile, did not find it. I make many fruit and berry preparations according to your recipes. There will be another one in my piggy bank. THANKS FOR YOUR TASTES!: Rose:

[Girls]

Girls, my good ones)), but this is nothing more than apples grated on a coarse grater, mixed with sugar in a 1: 1 ratio, laid out in sterile jars and hidden in the refrigerator for storage ...

Spices are welcome to taste, I add freshly ground cinnamon, ginger, dry lemon zest, freshly ground cardamom, but only if the jam is not from Antonovka), I prefer not to interrupt the flavor of Antonovka)) ...

If the apples are not Antonovka, I add a lemon or just lemon juice, chopped together with the peel (it is possible without it, for an amateur) ...

But from Antonovka, for my taste, saaaa delicious raw apple jam ...

How interesting, I never did that! Do they not turn black? If without lemon juice?

[Irish]

Getting dark Irish but taste !!!

For the sake of this taste, I don't give a damn about that darkness ...