Waste not, Want not!

exlibris

cwp500 wrote: »

Did you freeze the cooked stalks or the raw stalks?

cooked stalks will turn to water. freeze them uncooked after 60 seconds in boiling water then quick plunge into ice cold water to stop the cooking process.

This seals in flavour and colour. Dry as much as practical and bag and freeze.

Try it again and see how you get on.

I froze them raw having rinsed them with the florets but not blanching them. I did dry them and did not find water crystals on them when they were frozen. They oozed water from the inside of the thick bit when defrosted.

I will try blanching them next time and see what happens then. Thanks.

debbym

cwp500 wrote: »

Did you freeze the cooked stalks or the raw stalks?

cooked stalks will turn to water. freeze them uncooked after 60 seconds in boiling water then quick plunge into ice cold water to stop the cooking process.

This seals in flavour and colour. Dry as much as practical and bag and freeze.

Try it again and see how you get on.

I would try them blanched if I wanted them for anything else - for soup it doesn't matter!:D

purpleivy

chalky_75 wrote: »

I make what I call debris soup. As long as it has not gone off add all the ingredients yu have got to potatoes and onions and it nearly always turns miraculously into delicious soup

We call that 'fridge soup'

purpleivy

thriftlady wrote: »

The obvious one is using chicken bones and other bones for stock. I add the green tops of leeks too.

I save bacon fat and fat from a roast chicken for frying potatoes and making hash.

When I'm peeling onions, I put the peelings in a bag in the freezer, along with chicken bones, carrot tops, celery bottoms etc etc and then when I'm in for the morning I put it on to simmer. At the same time I shove the presssure cooker on with a batch of pulses of some description. None of the jobs needs a lot of watching, I just want to be around while they're happening... especially pressure cooker :eek: