Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Fruball

lostinrates wrote: »

It is worth keeping the water in a small bowl and returning any cheese you don't use immediately to it for later, well covered n cling film I rarely use half a mozzarella but I'm told there are people who do have some restraint!

Really???!!! I always use the whole thing

I wonder if it freezes - then I might be able to show a little retraint!

Danni-R

Hello,

I'm trying to get back into baking and as its just me in the house batch cooking works out well. I just have a few questions!

1) Is it better to freeze cake whole and cooked or as a cake mixture?
2) Can I defrost chicken or Mince in the microwave?
3) Once the meat has been defrosted and then cooked can it be refrozen to be eaten later in the week/ month?

Any help would be appreciated. I brought a big pack of eggs from Costco and want to use them before they go out of date!

freyasmum

Frugal wrote: »

Really???!!! I always use the whole thing

I wonder if it freezes - then I might be able to show a little retraint!

Mozzarella? Freezes beautifully!

I imagine the water would be fine too

lostinrates

freyasmum wrote: »

Mozzarella? Freezes beautifully!

I imagine the water would be fine too

Gosh,I never thought of freezing it. How...in the water or released from it?

That would be extremely useful to have on hand.

freyasmum

lostinrates wrote: »

Gosh,I never thought of freezing it. How...in the water or released from it?

That would be extremely useful to have on hand.

Generally I freeze it in the water (if I see any reduced, I pick it up and sling it in the freezer). Though I can't see any reason why you couldn't freeze it on its own :think:

Hard mozzarella (like most cheese) can be frozen, grated, too.

rachbc

Never frozen cake mix but cake freezes really well

Yes, but use a low power - I removed bits of mince as they defrost to avoid them starting to cook as they go horrible! Bigger chunks like chicken are harder to do without the outside starting to cook - so lowest setting keep checking

Yes - you can freeze raw, defrost, cook and refreeze

lostinrates

freyasmum wrote: »

Generally I freeze it in the water (if I see any reduced, I pick it up and sling it in the freezer). Though I can't see any reason why you couldn't freeze it on its own :think:

Hard mozzarella (like most cheese) can be frozen, grated, too.

Superb...thank you!

freyasmum

1) Freeze the baked cake, plain. Once you've defrosted it, then you can decorate.
2) You can, but it's just as easy to lift the meat out of the freezer the night before. As the poster above said, you do it on a low temperature.
3) Definitely. Meat can be frozen/defrosted then cooked and refrozen. It cannot, however be refrozen without being cooked.

You may want to take a look at the Freezing - tips and quick questions thread - it's mega long, but well worth a read.

Fruball

Great - thats sooooooooooooo handy to know

ceridwen

Hmmm...never even thought of using it...

...but now you come to mention it - then I would imagine there are some spare "nutrients" floating around in it that one might as well not waste. That being the case - then I guess it could be used anywhere that whey can be used (so I think it could well be used as part of the liquid when making homemade bread then..). I know I've used whey before now as partial replacement for the water in home-made bread and it was fine...