Freezing - Tips and Quick Questions thread

kittypimms

Hello, please can someone tell me if I can freeze full fat soft cheese (of the Fake Philly variety...)
Many Thanks,

FluffyBunnykins

Hello,

Can I freeze stuffing? It's the packet type not homemade, as I am making loads of sandwiches to freeze.

Thanks

zippychick

can't see why not? Does the pack say you can freeze it? As long as there's no meat in it, nothing would be "dangerous" to freeze. I dont imagine there is meat if it's used in sandwiches - just thinking out loud!

leftover stuffing may help if you have any left to use, and freezing sandwiches may give you some more ideas

Zip

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FluffyBunnykins

Thanks zippychick. Excellent links, looks like I'm going to need a bigger freezer.

Cazza1

Hello there,
Sorry I've not posted very much, our computer has broken sadly.. Can't afford to fix or replace so am limited to the free internet on my phone! Not easy.

I have a question for you wise old stylers. I made some hummous yesterday and there is rather a lot of it in the fridge. Can I portion this off and freeze? Seems such a waste now and I didn't realise just how much the recipe would make! Any guidance will be greatfully received!

Caz x

GetRealBabe

Hi

According to this you can:

http://chowhound.chow.com/topics/408525

avantra

If you want to preserve the taste do what they do in the middle east.

Make your Hummus by grinding the chickpeas, don't add anything to the paste, divide to portions and freeze.

When you want to use it take one portion out and stir in some tahini, lemon juice, cumin and garlic.



To prepare a really good hummus only use the dry stuff.

Put the chickpeas in a bowl with 5 cm of cold water above them.

Leave overnight or day and change the water few times.

Wash with cold water again and take out all the bad ones (black, shrivelled etc')

Fill a pot with fresh water and one tbsp of baking soda.

Add one small onion and two cloves of garlic.

Add the chickpeas and boil over a small flame until the chickpeas are very soft (you should be able to squash them between your thumb and fingers)

Take as much of the shells as you can, they will float to the top.

Leave to cool for few hours and you are ready to make the hummus.

Drain the cooking water to another bowl and use a food processor to mush it all up.

If you want you divide and freeze at this point.


Add tahini sauce, some salt,a bit of cumin, lemon juice, fresh crashed garlic if needed. add as much of the cooking water as needed to get the right consistency.

Serve with a decent olive oil , roasted pine nuts and hot pitta bread. Yam.

Greying_Pilgrim

Cazza1 - I make hoummus alot and it freezes quite happily. I tend to freeze it in pots sort of the size I'll need for future use so there's no waste. I make it with both tinned and dry chickpeas (that I've cooked) and there seems to be no difference in it after freezing.

Greying

mummysaver

I freeze mine quite happily, it sometimes needs a glug of oil and some lemon and garlic when defrosted - just have a quick taste. I also freeze the shop stuff too, quite often it's reduced to pennies, so I grab it and throw it in the freezer if we can't eat it then.

wyebird

Yes, I freeze it all of the time. Usually make up a few different flavours and freeze in small pots, so can pick one out for lunch etc when needed :-)