Great 'food items that freeze (and those that don't)' Hunt

lurcherone

Home made cookies - either cooked (eat straight from the freezer for a crispy crunchy treat) or portioned into balls, frozen on a tray and then bagged - then all you do is remove a few, wait for defrost (not very long) and then cook as per the original recipe. Nom nom......

donna73

Brilliant thread , thanks for starting it!
I freeze leftovers and batch cook lasagne, chilli etc for quick ready meals on nights when i can't be a*sed lol
Lots of great ideas here that|I hadn't thought of though and shall be trying

tizzicat

sianbow wrote: »

Can any one tell me can you freeze milk?? if so can it be any type and how or whats best to defrost it?? as i once put a full bottle in and it went a yellow colour so i just binned it... any help?? thanks

We freeze out milk all the time. Yes, it goes a yellow colour, but goes back to white once defrosted.

AngelsMadv

The only question I have is - where do you store all this frozen food? We have a full larder style freezer and an under-the-counter one booth brimming with reduced meat and free pizza (DR Otker).

I tend to freeze some leftovers and they sit there for years. Now I just leave them in the fridge and feed them to the dog!

I do buy frozen garlic and ginger and herbs from the world foods section as this does save on waste.

alfielibby

sianbow wrote: »

Can any one tell me can you freeze milk?? if so can it be any type and how or whats best to defrost it?? as i once put a full bottle in and it went a yellow colour so i just binned it... any help?? thanks

I regularly freeze 2 pint plastic bottles of milk, no problems :-)

bargainbin

gloriouslyhappy wrote: »

That sounds good - how much olive oil, and do you fill the rest of the tray with water?

I freeze herbs in ice cube containers just chopped up and packed in to the squares.
I have also used a little water with them :cool: but oil just makes them greasy and is not healthy:eek:

bargainbin

alfielibby wrote: »

I regularly freeze 2 pint plastic bottles of milk, no problems :-)

If you allow the milk to defrost thoroughly them turn the bottle upside down to mix it again it will be fine.
I know the way it looks when seperated looks odd but just shake it up and it will be fine.:)

MrsAverage

Milk frozen in plastic bottles then acts as brilliant ice blocks if you are going travelling or boating or anywhere without electricity as they take ages to defrost and mean you don't have to buy ice blocks.
For scout/cub camp I freeze 2-4 litre bottles of milk and then use those as blocks to pack around frozen sausages and bacon in a cool box and we are often still opening the last milk perfectly chilled 3-4 days later having used the meats as they defrost.

Eternal_Opimist

I always keep root ginger in the freezer. I don't grate it, or do anything to it. I just put it in a poly bag and grate from frozen.

After I've taken it out of the poly bag... :rotfl:

galaxynicole

Debran wrote: »

Haven't found a tear-proof way of chopping onions. Someone suggested in an early post that chilling onions in the fridge was a solution. I always store my onions in the fridge but my eyes still stream when I chop them. The best thing I have found (though it does not completely solve the problem) is to put your chopping board on top of the hob, turn the extractor fan on full whack, wear your specs and peel and chop as fast as you can.

I wear contact lenses and I can chop onions quite easily so maybe like the swim goggles, it covers your eyes.