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Great 'food items that freeze (and those that don't)' Hunt
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I freeze avocado flesh - scoop it out in halves without the stone, it really is great if you find a source of ripe ones.
Also I freeze milk, specifically goats, but any would freeze, and sometimes I portion it as I don't use a lot, only for tea occasionally.0 -
I buy a sack of onions and a huge plastic tub of mushrooms every other week at the local market (under a fiver for both). I set aside an hour to chop and bag each, then bung in the freezer. No prep required other than chopping!
I use them straight from the freezer when I'm doing any mince based dinners, or currys etc. Much cheaper than prepacked frozen veg and no crying from the onions if they are chilled (plus I wear contact lenses so that helps too!)
Nice idea to add some garlic/herbs and oil to the onions prior to freezing - might try that. Will try adding garlic to the mushrooms prior to freezing too! Yum!0 -
Just put in transparent aplastic bag. Normal digging and churn in the chest freezer breaks it up. Then use to sprinkle on curries etc.
I buy the herbs that are reduced, any of them - sometimes they are only pence - and freeze them. I can then just crumble whatever amount the recipe says straight into the pan.
Don't leave them out of the freezer too long though and always use straight from frozen or you just end up with a soggy green mess!!:)0 -
Everything apart from lettuce and cucumber, as long as it's not very oily (liquid oil) or very alcoholic. The consistency changes somewhat, so the use might have to be different (it'll be better cooked), but it all freezes.
The golden rule with freezing is you can freeze an item once in each state, that means with meat, you can freeze it once raw and once cooked, don't refreeze.
I don't deep fry very often and keep my used and filtered oil in the freezer. It stops it from going rancid.
Also, the rule about not refreezing meat isn't quite so strict anymore. As long as it was defrosted in the fridge and hasn't reached room temperature it is safe to refreeze. It just won't taste so nice anymore and will be tougher.0 -
Wine. You know the saying "don't cook with wine you wouldn't drink." Left over wine, frozen in an ice cube tray and then stored in a bag is great to drop into stews, casseroles or no bolognese to add a little depth of flavour.
Same goes for fresh herbs. Freeze in an ice cube and drop into your cooking.
I also like to fold sliced segments lemons/limes into an ice cube for drinks.0 -
I have found that ripe or even overripe bananas freeze well! Cut them in half insert lollipop stick and freeze individually. Saves a fortune on fancy ice lollies for children (and adults as well!).
I second this vote for freezing bananas which I only learnt about recently, works best to freeze them without their skin and then either pop in a smoothie or defrost and use in baking (they go mushy when they defrost).0 -
I buy extra large fresh roasting joints either when they are on special offer or reduced in price because they are at their sell by date. I cut the joints into smaller portions and freeze what i am not cooking that day. As long as you keep the meat in its original packaging in the fridge until you need to cook it and cut it up and freeze while still cold, wrapping it well again in cling film. Dont forget to label - i once cooked what i thought was a pork joint only to find that it was in fact Gammon. I ended up overcooking because it was still pink inside....0
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I do a Pimms ice cube. Mint, cucumber, orange and strawberry chopped small and frozen in a cube tray.
If Im running short of strawberry or orange I do apple!NOT a NEWBIE!
Was Greenmoneysaver. . .0 -
Baked beans.
Handy when you only want part of a tin, as a small tin can cost more than a large one!
Some ready made sandwiches, eg cheese & ham, not those with egg or salad in them. When I see them at well under a pound, even 19p, which has been known to happen, I pop them in the freezer & treat myself to an "out" lunch when I know it's a tough day at work.
Some glue keeps best in a freezer too!Deal with things as they are, not as they should be.0 -
I keep a poly-bag in the freezer, and every time there is a bit of lemon/orange left over-and the peel from the oranges we have eaten- we pop the peel/bits into the bag to freeze.
When the bag is full, I make up for the lost juice with some carton OJ and make splendid marmalade! We leeeerrrvvveee marmalade, esp with a shot of Scotch in it!
:T0
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