Freezing - Tips and Quick Questions thread

D&DD

I usually freeze any sauces/stocks in the ziplock bags and store flat til frozen solid,takes up much less space than in a tupperware.
The chorizo I've frozen has been fine keeps really well.

NoahsPennilessMummy

if it is deli chorizo should be fine.....fresh raw chorizo or sobresada is a different matter, it is usually advised that you dont freeze it....maybe because it has already been frozen to get it over here from Spain.

[Deleted User]

thanks all! its in the freezer!

AlwaysAllie

Primrose wrote: »

Yes, you can freeze chorizo. We cut it into chunks and keep several sections of it, each enough for a meal, in a bag in the freezer. It keeps quite well because of its high oil content.

Exactly what I do and it's always fine

AA

CH27

Primrose wrote: »

Yes, you can freeze chorizo. We cut it into chunks and keep several sections of it, each enough for a meal, in a bag in the freezer. It keeps quite well because of its high oil content.

I do this & it's always fine:)

LJM

i also always freeze it never had a problem

jumblejack

Not only can you freeze it but you could also add whatever tinned beans you have in the cupboard and some chilli to make a scrumptious casserole!!

Pink.

Hi Deleted_User,

I freeze chorizo all the time. As your thread has dropped down the board I've added it to the quick questions on freezing thread as your query may help others.

Pink

rosie383

I still haven't managed to pop my egg cubes out of the ice cube tray. Can anyone help? I know egg can be used as glue, but this is defeating me. I may end up just defrosting the lot and baking something. I suppose an omelette would be great for luch too, but what can i do in the future. Anyone tried freezing them in paper bun cases?

CH27

rosie383 wrote: »

I still haven't managed to pop my egg cubes out of the ice cube tray. Can anyone help? I know egg can be used as glue, but this is defeating me. I may end up just defrosting the lot and baking something. I suppose an omelette would be great for luch too, but what can i do in the future. Anyone tried freezing them in paper bun cases?

Have you tried standing a knife in boiling water for a minute & then easing the knife down the edges of the cubes?