Freezing - Tips and Quick Questions thread

red_devil

its not so good frozen.

babyshoes

I have a number of giant courgettes and wondered if I could make them into choc courgette cakes and then freeze them, or if the moisture content would make the cake go funny when defrosted?

If anyone has tried it before, please let me know how it turned out!

Thanks.

seabright

I've frozen non-chocolate courgette cake (the Mary Berry recipe I use recommends it), I can't see why a chocolate version should be any different

babyshoes

Thanks! I'm gonna go make it now - found a great looking recipe to use. Hopefully I can get through the bulk of this glut if it turns out to be nice. The guys I work with are always up for cake, so if I freeze a batch of smallish cakes, I can randomly take one in occasionally through the next few months with no more effort than slapping on some quick icing or whipped cream. Hope it will help to keep the boss sweet during stressful periods...

PipneyJane

I like really strong cheddar. We always stock up when there is a special and freeze it. It is more crumbly when defrosted than never-frozen cheese - we refer to it as "self-grating" - which might put off people who like neat slices.


(I'm lucky, DH is really good at finding large marked-down-to-40p blocks of cheese on the Condemned Food Counter at Tesco.)

cat_smith

I freeze anything that stands still for long enough. Mozzarella, Cheddar, Phili, Parmesan. Never had any problems. As above. Pizza is frozen with all varieties of cheese.

Mrs_Veg_Plot

I also freeze reduced speciality cheeses to use on cheese boards and grate regular cheese for cooking/sandwiches. It is a bit more crumbly but the flavour is not affected.

marmiterulesok

I freeze both grated cheese and blocks.The blocks are bit crumblier when defrosted.

HTH.

Owain_Moneysaver

red_devil wrote: »

its not so good frozen.

I actually think it's nicer - it seems to improve the texture of rubbery mousetrap.

Cosmopolitan

Has anyone frozen leftover jars of curry sauce, am thinking jalfrezi sauce. If I were to use half a jar could I freeze the rest (presumably not in the glass jar)