How long does wine keep when opened?

cat4772

I baked a few potatoes and then covered them in baking foil and froze them. They take a while to defrost but are fine when reheated for 20 minutes in the oven.

Like Icemaiden, if I can buy it frozen I'll freeze it. The rest I google and read up from various sources (think BBC, uktvcookery etc) and if they all agree with preparation I'll do it. Helps that I grow my own veg so I can make them last a whole lot longer, rather than feed the compost bin.

Cat.x

RustyFlange

Icemaiden wrote: »

Don't hand chop your onions, use a food processor, the no tears method;)
I freeze every type of fresh veg (cheaper to buy in bulk)but in my experiance cauli and broccolli tend to hold more water than other veg so can become a bit soggy when re-cooked. Some people advise you to blance the veg first but I don't bother, just chop it up in portions, whang it in a bag and freeze. As a general rule I go by, if they can buy it frozen you can freeze it yourself:D

HTH
Ice
x

OMG RustyFlange:eek: sorry I'll get my coat....

:dance: I guess you have been on my thread lol

Thanks for all of the info, I will chop up some onions tonight once the kiddies are in bed... might even do some carrots aswell

I used to cry with onions but now I never do? not sure why.

Think I will just buy fresh cauli and broc then buy big bags of carrots/onions/parsnips.

Thanks everyone really appreciate it .. now all I need to do is wait for the other half to arrive home tomorrow evening and get the curry started so I can freeze half of that aswell

Urban_chameleon

Hi,

I wonder if anybody can help.

I've bought large quantities of cauliflower and green beans (both fresh).

I'm going to freeze some of it. Does anybody know the best way to do this? I've heard of par boiling but don't know much about it. How long do you parboil for? I don't want to end up with soggy cauli a few weeks from now when I defrost and re-cook!

any ideas?

Alison

overlykeensaver

Hi. - definitely par boil for both of them. get your pan full of boiling water and chuck in your chopped veg and let it boil for a couple of minutes. Drain and then leave to dry before putting in the freezer.
To save water/power you could reuse the water you used for the cauli to blanch the beans (or vice versa....)!

Urban_chameleon

Brilliant thanks, exactly what I needed

JennyW_2

overlykeensaver wrote: »

Hi. - definitely par boil for both of them. get your pan full of boiling water and chuck in your chopped veg and let it boil for a couple of minutes. Drain and then leave to dry before putting in the freezer.
To save water/power you could reuse the water you used for the cauli to blanch the beans (or vice versa....)!

what does par-boiling do to the veggies compared with just putting them straight into the freezer

Kadeeae

JennyW wrote: »

what does par-boiling do to the veggies compared with just putting them straight into the freezer

I was always told to blanch (parboil??) too, and often wondered but never asked why. Good Question! :rotfl:

Olliebeak

I always thought it was to help speed up the cooking process later and also because some items are so 'solid' (think cauli stalks;centre ribs in cabbage leaves etc) that they need to be softened by parboiling/blanching so that the freezing process can penetrate to the centre. But, then again, maybe I'm wrong with that assumption .

Just been for a google and came up with this article:

http://missourifamilies.org/features/foodsafetyarticles/fdsftyfeature12.htm


apparently it's all to do with stopping the production of enzymes that continue to be active in the veggies and need to be killed off by blanching.

Well you learn something new every day .

pennypinchingpenguin

i am trying to buy more frozen veg as i sometimes have to throw out unused and this is losing me money! the problem is i eat a lot of red onion but can never seem to find this included in any packs of frozen veg and i prefer it raw anyway - is it okay to freeze raw red onion?
thanks, ppp

Penelope_Penguin

JennyW wrote: »

what does par-boiling do to the veggies compared with just putting them straight into the freezer

Par-boiling helps reduce spoilage of fruit and veg that will stay in the freezer for some time. If I'm planning using the produce soon (about a month or so) I don't bother. For my sweetcorn, beans, parsnips, etc, that are to last for several months, I blanche them.

I'll add this to the existing frozen veg thread to keep ideas together.

Penny. x