Time can be saved by preparing meat dishes to be frozen, which can be eaten cold or reheated for serving. Pre-cooked joints, steaks and chops are not succesfully frozen, since the outer surface sometimes develops an off-flavour, and reheating will dry out the meat. Cold meat can be frozen in slices with or without sauce. Fried (more…)
Archive for the ‘Freezing- An Alternative for Women on The Run’ Category
Tips for Currants
Saturday, February 20th, 2010Black, red and white currants are all frozen in the same way. They should be stripped from the stem with a fork and washed in ice chilled water, then dried gently. For later use un jam making, pack dry into polythene bags. For a dry sugar pack, use 8 oz sugar to 1 Ib prepared berries, mixing until most of the sugar is dissolved. Use 40 per cent syrup, if a syrup pack is preffered. Blackcurrants are particularly good to freeze as a syrup or as a pureee to use for drinks, puddings and ices, or as a sauce. To serve, thaw at room temperature for 45 minutes. Storage time: 1 year. Boskoop Giant and Wellington are best blackcurrant varieties for freezing.
** Currants Recipes** and ** Oriental Cuisine**
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Used Freezers
Sunday, February 7th, 2010A 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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