or Connect
New Posts  All Forums:Forum Nav:

To freeze?

post #1 of 6
Thread Starter 

A lot of recipes are for 4 -6 people and yet I will often make a meal for two or even just myself. I often will make the larger portion and eat the same meal two nights running. However if I made the larger portion is it possible to freeze all foods or are there certain ingredients that cannot be frozen?

post #2 of 6

It depends on what it is you want to freeze.  Most soups and casseroles freeze very well, some foods like meatballs I like to freeze uncooked.  Almost anything can be frozen as long as you know how to do it properly.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 6

Milk and cream based sauces/soups break when frozen. When I freeze potato soup I end up with a very grainy/watery texture instead of creamy.

post #4 of 6
When you freeze anything really you have to think how the molecules will react, so like fish and other things like vegetables that have a high water content to them will change in texture once frozen and thawed, same goes for dairy. If you freeze something that is dairy based use tapioca. Tapioca is a starch extracted from the ground, dried root of the cassava plant, which grows in the tropics. Tapioca does not lose it's quality even on reheating and freezing. When tapioca starch is used as a thickening agent, it becomes clear and completely dissolves. The bad thing about tapioca starch is that it breaks down a little quicker than corn starch, especially when you’re on a very high temperature. Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. It doesn't mix well with dairy, forming a slimy mixture. for acidic foods, arrowroot is a better choice than cornstarch, which loses thickening potency in acidic mixtures. Hope this helped.
post #5 of 6

I don't know the whole chemical reason but I've noticed that some starch don't freeze well. Cooked potatoes, or chestnuts are completely denatured after they've been frozen. 

post #6 of 6
yes because once you cook potatoes they are like 90% water now, then once you freeze them, the molecules harden with water and expand then they rupture once thawed and make a horrible texture mush.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking