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Once A Month Cooking Whether you cook for a month or just double your dinners, this is the place to share ideas.

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Old 09-02-2002, 07:53 PM
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Foods That Do Not Freeze Well
Date: May 1989 (Revised April 1995)

Source: NDSU Extension Service Nutrition Specialists

Because of their texture or composition, some food products do not freeze well. While freezing will keep them from spoiling or becoming unsafe to eat, their quality after freezing and thawing may not be acceptable.

Fruits or vegetables with a high water content or a delicate cell structure do not freeze well. These include lettuce, tomatoes, watermelon, citrus fruit sections and cucumbers. You can freeze some of these foods, like tomatoes, for use in cooked dishes, but they are not like fresh tomatoes when you thaw them.

Sauces and gravies thickened with flour or cornstarch frequently separate and break down when frozen. Modified starches used in commercial frozen foods are not generally available in retail stores. For best results, freeze the stock for gravy unthickened and add thickener when you reheat it.

Cooked egg whites tend to get rubbery when you freeze them. If you want to freeze a mixture containing cooked egg white, be sure it is finely chopped. The same advice is true for celery.

Mayonnaise will break down when it is frozen. Use salad dressing instead of mayonnaise when you make sandwiches or salad mixtures for freezing.

Cakes frosted with butter frosting freeze well, but cooked frostings or fluffy egg-white frostings do not freeze well.

Well-done pastas may be too soft after reheating. If you want to freeze macaroni, spaghetti, or foods containing these, undercook the pasta. Cooked chunks of potatoes become soggy or gritty, but mashed potatoes or twice-baked potatoes freeze well.

You can freeze most natural cheeses with good results, but they may crumble more when you thaw them. Yogurt and cultured sour cream will break down and separate.

If you have further questions, contact your county office of the NDSU Extension Service.
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Old 09-02-2002, 07:56 PM
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Recommended Books on Freezing:

Ball Blue Book (Vol. 1) (1995). Ball/Alltrista Corporation. Muncie, Indiana.

Kerr Home Canning and Freezing Guide (1996). Published by Kerr Glass Manufacturing Corporation, P.O. Box 76961, Los Angeles, California 90067.

So Easy to Preserve. (Third Ed.) (1993). Cooperative Extension Service. University of Georgia, College of Agriculture, Athens, Georgia.


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Old 09-06-2002, 06:39 AM
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Potatoes DO freeze

I had been told decades ago to never try freezing potatoes so I didn't, until this year. I had a bumper crop of Yukon Gold potatoes but because of the severe drought we experienced, I knew they wouldn't last very well in the root cellar during the winter. So, I began researching and experimenting in hopes of finding a recipe or some guidelines for making the frozen hash brown potatoes I use in a casserole. I figured that if a commercial company can make them and charge me $3 a bag, there had to be a way I could do it for myself.

AND THERE IS!! I have tried several methods, and this is the one I prefer. I have made the casserole several times now, and it turns out exactly the same as when I bought the frozen 2-lb. bag of hash brown potatoes (speaking of the little cubes rather than the grated or shredded potato).

I throw in four or five extra potatoes when baking potatoes for dinner and then when cool, I refrigerate overnight in a ziploc bag. The next morning (or whenever), I peel off the skin (slips right off) and then cut the potatoes into the size cube I want. I then make sure I have all the little cubes separated and pour into freezer ziploc bag, labeling. After frozen solid, I "drop" the bag on the floor or countertop to make sure all the cubes are separated and dispeled any extra air, then pack into the freezer in boxes with like bags, and add that to my freezer inventory list.

My daughter has tried this same method but doesn't bake potatoes very often so she is boiling hers, refrigerating and then following the same steps. She doesn't make the casserole I do, but shreds and cubes hers for hash browns and fried potatoes. Even with her bigger cubes, they are not mushy when she serves them.

This method would work well anytime you have extra potatoes to use up or even just when you are preparing other potatoes for a meal that night. That way and with the above steps, you could save the extra potatoes in a freezer bag until you have enough for a specific recipe.

Sandie
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Old 09-06-2002, 07:07 AM
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Wow Sandie, what a great tip. Thank you!

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Old 09-07-2002, 09:24 AM
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Freezing scambled eggs

I freeze scrambled eggs all the time. A big hit at our house is breakfast burritos and they are super easy. I scamble up a dozen eggs and then take a 10 inch flour tortilla and add a scoop of egg, a small amt of chopped green onions, crumbled bacon,ham, or sausage(cooked) and a pinch of shredded cheese(usually cheddar but whatever is left over). Roll it up like a burrito, and freeze individually. I usually get 7-8 burritos out of a dozen eggs but its up to you how big you want to make them. Then you can just microwave it for 2-3 minutes in the morning for a quick on the go breakfast.

Hope this helps...
Lynne
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Old 09-23-2002, 02:00 PM
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I have made the breadfast burritos too. I never had any complaints with the egg texture. What I did get was when my husband took these to work for a snack a bread was all the other guys wanting to know where he had bought the burritos. HEHE. They couldn't believe it when he told them his wife had made them for him.

Well I have to keep my man happy don't I.

Lynn
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Old 10-05-2002, 11:02 AM
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breakfast

Last week I froze scrambled eggs for breakfast burritos next week. Didn't preassemble them, but will try that next time!
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Old 01-10-2003, 12:20 PM
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Freezing Scrambled Eggs

I like the scrambled egg burrito idea! I didn't know you could freeze scrambled eggs... I'm going to try that!

Thanks for sharing!
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Old 01-11-2003, 07:21 PM
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My breakfast repertoire (sp?) has increased since that post. Scrambled and fried with a hard yolk both work well. I've been making different types of breakfast sandwiches and freezing them. Fried or scrambled ggs, cheese, and sometimes bacon, on cooked biscuits or english muffins. Followed the directions in Frozen Assets. Now I eat a decent, affordable breakfast in the mornings. Not quite as good as the original egg mcmuffin, but way cheaper and more convenient. dawny
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Old 05-10-2003, 07:01 AM
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I am new to freezing meals. I have done lasagna in double batches and frozen one before, but have not been brave enough to try anything else. My question is this... Can I freeze a casserole made with rice or does rice not freeze well? I use the kind of rice that takes 20 minutes to cook (not the minute stuff). Should I cook the rice, assemble the casserole and not cook the casserole until ready to use?

I want to start doing more of the OAMC but for right now I think it will work better for me to double recipes as I make them for dinner. Maybe as I get more organized I can do more. Anyone have good ideas that I can start with?
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