Freezing - Tips and Quick Questions thread

googler

Defrost naturally, and cook as normal.

Linda32

If I've frozen them myself which more often than not I have done, then I defrost them first and cook in the oven.

The odd time that I've bought ready frozen ones which would have been years and years ago now then I'd cook as per instruction on the packet which I assume would be to cook from frozen.

babyshoes

I wouldn't usually cook from frozen, though I have seen packs of frozen sausages which are cooked from frozen.

As long as they are properly cooked through the middle (no pink left), I don't think it matters much either way. If they are in a block, you will at least want to defrost them enough to separate them, I should think. Try a quick blast in the micro on the defrost setting, but keep turning it over.

joedenise

I tend to defrost first as they take less time to cook thus saving electric:money:. In an emergency I'd happily cook from frozen but have to say I tend to be organised enough to get out what I need from the freezer the night before. If I didn't meal plan I'd probably cook from frozen more often.

Denise

zippychick

I've merged this with freezing quick questions

Zip

emiliah

Wonder if anyone can tell me if you can freeze the 'fresh' anchovies in oil you get at the deli counter?
Also found offer on my favourite Rustique camembert, so bought a couple of boxes, and wondered if this would freeze ok.
As we live so far from supermarkets, only shop once a month so would like to freeze some favourite bits.
Many thanks for any replies.

daisiegg

I think I know the answer to this is 'yes', but will they be all soggy and horrible?

I have some peppers and mushrooms I haven't used this week and won't have occasion to use until next week, but they won't still be ok by then. I want to use them for vegetable rice, but I do not want to make the rice and freeze that as I have had no success freezing rice in the past. If I chop peppers and mushrooms and freeze, will they be ok used in rice next week? Should I cook them before freezing or not? If not, how should I cook them when I defrost? Normally I would mix cooked rice with lightly fried pepper, mushroom and onion chopped very small. Don't want it all to be very soggy though!

Trying hard not to throw food away but it almost feels like more trouble than it is worth!

Chris25

mushrooms are fine - I find peppers are slighty mushier when defrosted.

It also depends, I think, on how fresh the peppers are to start off with. You can only try as you've lost nothing if you can't use them anyway

I thinly slice them & freeze on a tray (both mushrooms & peppers). Im usually use them in stir-fries & put them in frozen.

If they do come out soggier than you want, you can always turn them into sauce or soup.

daisiegg

Chris25 wrote: »

mushrooms are fine - I find peppers are slighty mushier when defrosted.

It also depends, I think, on how fresh the peppers are to start off with. You can only try as you've lost nothing if you can't use them anyway

I thinly slice them & freeze on a tray (both mushrooms & peppers). Im usually use them in stir-fries & put them in frozen.

If they do come out soggier than you want, you can always turn them into sauce or soup.

Thanks. I am thinking I might abandon the idea of using them for vegetable rice but freezing them and planning to use them in a chilli or bolognaise or something where being soggy won't matter. Thanks.

Chris25

you'll have a better idea of what you would use them for once taken out - so if you're meal-planning, it would make sense to use them for something else first and If they turn out fine, you could always use them in rice another time.

But they won't necessarily be soggy - and they are better used frozen, rather than de-frosted.