The Secret of A Great Cuisine Unveiled » Dishes Ideal For Freezing

Choosing Pork

Agape Goon — Mon, 01 Mar 2010 18:30:05 +0000

Unlike beef, mutton and to some extent, lamb, which need to be hung to tenderize the meat, pork is eaten fresh. It does not keep well, so you must be very careful where you store it and for how long. Thanks to modern cold storage, pork is no longer seasonal can be bought safely at any time of the year. But in hot weather it should be bought only from a refrigerated display.

** Easy Cooking Recipes** and ** Healthy Food**

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Tips:Keeping Beans,Broad

Agape Goon — Tue, 16 Feb 2010 18:30:51 +0000

Broad beans for freezing should be small and young, with tender outer skins, and it is best to plant a variety recommended for good flavour. Best varieties for freezing: Carter’s Green Leviathan; Green Longpod.

Growing Broad beans do best in rich ground. In mild areas, the seed can be planted in the early winter on a dry day when the ground is well broken up; some protecting during cold spells is advisable. Broad beans need good hoeing during growing, and careful attention should be paid to black fly. As soon as the first flowers set, the tops should be prinched out to ensure an early crop; nipping off side shoots will strenghten the plants. Freezing Remove broad beans from shells, blanch 1 1/2 minutes and pack in cartons or polythene bags. To Cook put in boiling salted water for 8 minutes. Strorage time: 1 year.

** Chinese New Years Dishes** and ** Healthy Diets**

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Used Freezers

Agape Goon — Sun, 07 Feb 2010 15:00:06 +0000

A used freezer is often purchased as an introduction to freezing, because it is usually cheap. Many of those sold by shops or food factories are however only conservators, designed to store frozen food, but not to freeze fresh food. Manufacturers have now produced a wide range of small domestic freezers, well designed and at competitive prices, with fair guarantees and an availability of spare parts, so that it is no longer necessary to buy a used freezer when a low price is the determining factor.

** Cooking Library** and ** Low Carb Recipes**

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How do we keep the Bacon in Freezing

Agape Goon — Wed, 03 Feb 2010 15:00:59 +0000

Cured and smoked meats are best stored in a cool atmosphere free from dust and flies, and there is little advantage in freezing bacon. Salt causes rancidity in fat during freezing, which limits freezing life. If bacon is frozen, it is better stored in the piece than in slices. It should be wrapped in freezer paper, foil or polythene and overwrapped; sliced bacon may be packed in the same way. Bacon should be thawed in the refrigerator in wrapping before using in the normal way.Storage time in one piece: 3 months. Storage time in slices: 3 weeks.

** Meat and Poultry Recipes** and ** Slimming Meat and Poultry Recipes**

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Home Freezing- Babas

Agape Goon — Fri, 29 Jan 2010 14:35:16 +0000

An enriched yeast dough incorporating eggs and sugar freezers well, and may be cooked in the form of a “baba” to serve as cake or pudding. A variation of the cake is a ” savarin” made in a ring mould. A baba may be frozen with or without syrup poured over. The basic cake can be wrapped in foil or polythene, but is best placed in a waxed box if syrup has been used. A baba should be thawed for 2-3 hours at room temperature without wrapping. If the cake has been frozen without syrup, the warm syrup may be poured over during thawing; additional syrup may be used even if the cake has been frozen ready for eating. Storage time: 3 months

** Asian Recipes** and ** Low Cholesterol Diets**

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Apple Juice and Apple Sauce

Agape Goon — Tue, 26 Jan 2010 02:00:38 +0000

Apple Juice – may be frozen, but should not be sweetened as fermentation sets in quickly. It is best made in the proportion of 1/2 pint water to 2 Ib apples or it can be made by simmering leftover peelings in water. The juice should be strained through a jelly bag or cloth, and cooled completely before freezing. It may be frozen in a rigid container, leaving 1/2 in headspace or in a loaf tin or ice cube trays, the frozen blocks then being wrapped in foil or polythene for easy storage.

Apple Sauce – Cook the apples to a pulp with a minimum of water. For the best flavour, this should be done in a casserole in the oven, using sluced but unpeeled apples. Sieve the sauce and sweeten to taste, adding a squeeze of lemon juice. Cool and pack into rigid containers, leaving 1/2 in headspace. Thaw for 3 hours at room temperature. Storage time : 1 year.

** Asian Recipes** and ** Slimming Sauce Recipes**

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Apple in Cooked Dishes

Agape Goon — Mon, 25 Jan 2010 15:00:39 +0000

A number of basic apple dishes may be succesfully frozen, and this is a convenient way to store surplus fruit. Baked apple dumplings, apple crumble, apple pie and applecake are particularly useful for this purpose.

** Asian Recipes** and ** Slimming Recipes**

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Adapting Recipes

Agape Goon — Sat, 23 Jan 2010 15:00:19 +0000

Standard recipes may be successfully used for cooked dishes to be stored in the freezer, if the following points are noted:

a) Certain flavorings such as herbs,spices,garlic and onions can change under freezing conditions; they can also crossflavour other foods if packaging is inadequate. Their use in frozen cooked dishes should be sparing, and the dishes containing them should not be stored for more than four weeks. It is often more practical to add these flavorings during the reheating process before serving.

b) Salt and fat react under freezing conditions to cause rancidity, and salt is best added to meat and fish when cooking.

c) Too much sugar prevents successful freezing, and such items as fruit puree and ice cream should not be oversweetened.

d) Flour in sauces, soups and stews may cause curding on reheating and these are best thickened by reduction, or by using tomato or vegetable puree or conflour.

e) Starchy foods such as rice, barley, pasta and potatoes do not freeze well in soups and stews and should be added during reheating.

f) A few items should not be frozen on thier own, or incorporated into recipes. These include hard-boiled egg whites, custards, soft, meringue topping, mayonnaise and salad dressing, milk, puddings.

** Asian Recipes** and ** Low Cholesterol Diets**

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Devilled Quiche Recipe

Agape Goon — Thu, 19 Nov 2009 14:13:07 +0000

Ingredients

2 bacon slice (rashers bacon)

350 g fresh crab meat

350g fresh shrimps (prawns), shelled

2 eggs, beaten

225g flour, sifted

20 quail’s eggs, hard boiled

4 cloves garlic, chopped

60g butter

150ml evaporated milk

50g grated cheddar cheese

60g bread crumbs

1 large onion, chopped

salt, pepper and mustard to taste

Methods

Saute the onion and garlic in hot butter, cook the bacon.
Combine remaining ingredients (except bread crumbs, and half and shrimps) in a mixing bowl.
Pour mixture into greased pie tin and bake in preheated oven at 180 c (360 F) with pie dish resting in a baking pan filled with shallow water.
Garnish with remaining shrimps then allow a further 5 to 7 minutes in the oven.
Garnish with parsley and olives.
Cool the quiche on a rack for half an hour then chill in the refrigerator.
To freeze, cover the pie dish tightly with polythene and secure with adhesive tape. Label.
To thaw, allow to stand for one hour then reheat.

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Pig’s Trotters In Spice and Vermouth

Agape Goon — Mon, 09 Nov 2009 11:20:43 +0000

Ingredients

2 kg pig’s trotters cut into serving pieces

6 tbsp oil

60g gammon ham or back bacon, cubed

350g potatoes, optional

2 sprigs curry leaf

2 large onions, quartered

20 shallots, sliced

1 clove garlic

2 cm piece root ginger

1 tbsp cumin

20 dried chilies

1 tsp mustard seed

2 tomatoes, quartered

100 ml vinegar

100ml sweet vermouth

1 litre hot water

salt to taste

Methods

Grind the ginger, garlic, and dried chilies.
Heat oil in a clay pot, fry the shallots until golden, add onions,mustard seeds and curry leaves.
Add trotters and cubed ham, stirring well to prevent from sticking.
When trotters are red and dry, add hot water, tomatoes and salt,cover and cook over medium heat for 1 1/4 hours.
Add Potatoes and cook a further 15 to 20 minutes, add vinegar and remove from heart at point of simmer.
Cool for 1/2 an hour then transfer to a plastic container and leave uncovered in the refrigerator (not the freezer) for a further 2 hours.
Seal, label and transfer to freezer.
To thaw, leave in container for an hour, then reheat to boiling point, add vermouth and allow to simmer a little.
Serve with hot buttered rolls or toast.

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