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The politics of freezing

post #1 of 8
Thread Starter 

We like to make a coconut curry sauce for both tilapia and chicken.  I am always short on time and would like to save a little time by making the basic sauce ahead of time and freezing it.

 

I like to cook alot of different things and am not real fussy at this stage in my culinary evolution about being precise.

 

Would I lose much in the way of texture and flavor by making about 5 one meal batches of this sauce and freezing it?

 

Can good dishes be made double size and half frozen for later in the week?

 

I suppose some foods lend themselves to freezing more than others.

 

How would you decide whether to freeze a dish or just refrigerate it for a couple, three days?

 

If I am obsessing again please punish me.  Nietzche said something to the effect that to not punish some is a disservice.

 

I have also read that suffering is a blessing.

post #2 of 8

I have recently frozen some left over coconut cream and when using it at a later stage there were no problems at all, so I don't see why you shouldn't be able to freeze your curry sauce.

Most curries, stews etc freeze very well.

I normally cook for myself and freeze the left overs. There is not much that can't be frozen successfully (esp for home cooks).

Life is too short to drink bad wine
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Life is too short to drink bad wine
---Anonymus---

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post #3 of 8

As brought out in a previous thread, almost any food lends itself to freezing. The faster you freeze , the better it is. The lower the freezer temp the better.. Can you prepare and freeze in batches? Yes. the smaller and less dense the better.Can you prepare a meal and split it? Sure.

One thing to remember if a sauce is thickened with starch  instead of flour, upon thawing it will tend to lump and separate where with a flour thickener in most casesit  won't. Many manufacturers use whats called a modified food starch which holds up well. So keep on freezing.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 8
Thread Starter 

Thanks for getting back, as I get into cooking again it is good to have all you fine folks in my corner.

 

I work in a grocery and suggest this forum all the time.

post #5 of 8

Curries tend shift flavors some when frozen. I think they get a little "hotter" tasting and lose some perfume. Taste before serving and correct as needed.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 8

Two things, Kevin.

 

First, listen to Ed's advice about smaller and thinner. Let's say your portion sized sauce would fit in a 1 pint zipper bag. Go with a quart sized instead, so the sauce forms a thinner layer. That way it will freeze faster. And defrost better as well (in the fridge! In the fridge!).

 

Second, there is a tendency for cream sauces to loosen, and sometimes separate, when defrosted. Doesn't seem to be any rhyme nor reason why they sometimes do and sometimes don't. Just don't be surprised if it happens.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #7 of 8

Amen to what KY said.  I freeze my soups all the time, and I do it in qt sized freezer bags.  Fill the bag about 1/3 full, squeeze the air out, lay it on a cookie sheet, and put in the freezer.  As KY said, thiner is bettter as it will freeze faster, definately thaw faster, and they stack very well in the freezer and take up less room than a round, lumpy bag.

 

If you like to cook, it makes sense to make bigger batches of soups, stews, sauces, etc, and freeze.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #8 of 8

Agreed with all the above.  Dairy tends to be a bit dodgy once frozen and thawed, so if you have a sauce/ soup/ gravy that adds cream/milk/sour cream/yoghurt at the end, just skip this step until you thaw and re-heat.  Nice flattened zip lock bags in small amounts are, as mentioned above, much preferable for freezing and do indeed take up less space.  I often make double quantities of things like ragu for lasagne & pasta, soups, sauces, even rice.  I need a bigger freezer.

 

It's great to hear you are getting back into cooking again - keep the knives sharp and your boards clean (in other words, get into it!).thumb.gif

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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