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Frozen Storage

post #1 of 7
Thread Starter 

Would I be able to safely freeze jalapenos that had been filled with cream cheese and baked, then wrapped with a strip of bacon, for later consumption?

post #2 of 7
Thread Starter 

Oops, I had wrapped the strip of bacon around the half-shell jalapeno, before I had baked it.  I neglected to mention that.

post #3 of 7

The pepper will get really mushy but they do make a nice stuffing for chicken thighs or...

post #4 of 7

Since you do not have flash freezing equipment, I would say no. Cream cheese wil throw water as will pepper and be soft and soggy

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...

Reply
post #5 of 7

Hm, guess I just don't know what I'm doing, I freeze stuffed bell and chile peppers fairly regularly without, at least so far,,much of a problem. I will concede that I have not used cream cheese in the stuffing so far, will have to try that.

 

Now, TBS, I blanch the peppers first (chilled in ice water) and the stuffing is completely cooked or does not need cooking. Both peppers and stuffing are cool/cold when stuffed and ai chill in refer for at least 2-4 hours before going into the freezer

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #6 of 7

This is the correct way to blanch first, not from a raw state.

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...

Reply

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...

Reply
post #7 of 7
Thread Starter 

Thank you, now I know.

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