Freezing - Tips and Quick Questions thread

Pink.

Hi zippy,

I haven't tried freezing them but I would doubt it because they have such a high water content. I'm sure there was a thread asking about it a while ago, I'll take a look and edit in the link.

Found it: Freezing beansprouts??

Pink

zippychick

Darn it. I did search but maybe I spelt beansprouts wrong! Thanks Pink

I've never made a stirfry and didn't get much inspiration from the thread so looks like I will have to bin them!:eek:

zippychick

Hi, anyone any idea how long a banana will take to defrost? Really don't want to have to go to expensive corner shop to buy some! But need quick reply if poss, shop closes soon x

Edit - corner shop. 3 for £1.

Bella79

Hi all

i got a big pkt of mince and forgot to seperate it b4 i froze it , can i defrost and refreeze the half i dont want or would i have to cook first ?

Thankyou

Bongedone

Yes cook it first and it will be fine to refreeze. Or make it into as meal e.g. bolognaise then freeze it.

You may be able to snap it whilst frozen.

Churchmouse

Owens, I have successfully broken up a slab of frozen mince using a hammer and chisel :rotfl: It did look a bit like a massacre. Probably better just to cook the lot, then at least you have a meal ready next time you're too busy or just don't feel like cooking

falady

Yes you can, I often do this, eg defrost mince, make bolognaise / shepherds pie etc, then refreeze (in portions).

Ali

ALIBOBSY

You can cook it and freeze it in portions of cooked mince if you wanted, but I would do as the other poster said and do a few meals ready for the freezer. Always handy to have homemade "ready meals" over the christmas period.
The reason the health advise is not to refreeze raw meat after defrosting is to do with the growth of bacteria. The period it defrosts for is a time when bacteria can grow. This (unless cooked) is then refrozen and stays in the meat, to multiply even more when redefrosted.
To be honest though if it finally cooked through well, any amount of bacteria should be killed off. We have eaten mince way past its sell by (well 5 days) as I know a microbiologist who says its not the amount on the raw meat its how well it is cooked in the end (as well as being careful with the raw meat when preparing to avoid cross contamination).
We as a country throw too much food so I tend to be more flexible than the strict guidelines. I use my nose, eyes, and common sense.
At the end of the day though its your choice, and may depend on those who will end up eating the food, older people,weakened people and very young can be more at risk.

But to err on the cautious side take the opportunity to whip up some tasty standbys for crimbo

ali x

mhagster

sorry if this has already been asked and answered. I don't have time at the moment to scroll through all the pages.

Got a huge bag of fresh sprouts at a bargainous 20p, I want to freeze them.

Should I parboil them first or just pop in freezer as they are?

Thanks in advance

M

Woofles

Personally I would blanch them. My big book of home freezing suggests 3-5 mins. after the water has come back to the boil and then dunk in ice cold water. I did a load a couple of weeks ago, they are more fiddly to prepare but very satisfying when done. They change to a lovely bright green colour.

I think blanching means you can keep them in the freezer longer, so if you know you are going to use some pretty soon they would be ok unblanched.