Some Useful Facts And Figures

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A-Z Home of Freezing- Avocado Pears

Saturday, January 30th, 2010

This fruit loses its subtle flavor in freezing, and the flesh discolors very quickly when cut. Avocado halves can be prepared if the stone is removed, each cut side rubbed with lemon juice and frozen in cartons, for use in salads. Mashed avocado pears can be frozen in small containers, allowing 1 tablespoon lemon juice for each avocado, and this seems to be the best method of preserving the fruit. This pulp can be thawed and mixed with onion, garlic or herbs to use as savoury dip or spread. Whichever method of freezing is chosen, 2 1/2 hours at room temperature should be allowed for thawing and the fruit stored no longer than 3 months.

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Tags: a-z home freezing, apricots, avocado pears, freezing an alternative for women to run, fruit loses, fruit stored, garlic, Glossary, herbs, home freezing, list of common ingredients and substitudes, mashed avocado, some usefuls and facts
Posted in A-Z of Home Freezing, Freezing- An Alternative for Women on The Run, Glossary, Some Useful Facts and Figures |

Home Freezing- Babas

Friday, January 29th, 2010

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

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Tags: a-z home freezing, babas, enriched yeast dough, freezing an alternative for women to run, Glossary, home freezing, list of common ingredients and substitudes, savarin, some usefuls and facts, sugar freezes, syrup, variation
Posted in A-Z of Home Freezing, Dishes Ideal For Freezing, Freezing- An Alternative for Women on The Run, List of Common Ingredients and Substitutes, Some Useful Facts and Figures |

Artichokes Freeze

Thursday, January 28th, 2010

Globe artichokes freeze well, but Jerusalem artichokes do not freeze satisfactorily. The heads of globe artichokes go stale quickly, so it is only advisable to freeze them when home grown. Growing Artichokes are best grown from plants rather than seeds, and they may be propagated by suckers. These should be removed when 9 in high either in April or Nevember, then replanted deeply kept well watered. Plants should be protected in winter, after cutting off stems and large leaves, earthing up inner leaves, and covering with suitable litter. In the spring when the plants are uncovered only three suckers should be left, and well rotted manure forked around the roots. Plants are best renewed after the third year. For large heads, remove all lateral buds as they appear or when no larger than an egg. (more…)

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Tags: a-z home freezing, apricots, artichokes, artichokes freeze, freezing an alternative for women to run, Glossary, green leaves, growing artichokes, home freezing, jerusalem aritchokes, list of common ingredients and substitudes, some usefuls and facts
Posted in A-Z of Home Freezing, Freezing- An Alternative for Women on The Run, Glossary, Some Useful Facts and Figures |

How to frozen Apricots

Wednesday, January 27th, 2010

Apricots halves can be frozen without peeling. Peeled slices can be used fresh or cooked after freezing. Apricots are subject to discoloration, and should only be prepared in small quantities. Skin may toughen in the freezer and unpeeled halves can be dropped into boilling water for 1/2 minutes to prevent this. Very ripe fruit is best frozen as puree or sauce. To freeze apricot halves, wash them under cold running water, cut into halves and take out stones. Drop into boiling water for 1/2 minutes. Chill in iced water and drain. Pack in dry sugar, using 4 oz sugar to each Ib of fruit, or use 40 per cent syrup. To freeze apricot slices, peel fruit quickly then slice directly into container quarter full of 40 percent syrup. Top up with syrup to keep fruit covered, put Cellphone on top and allow 1/2 in head space. Thaw 3 1/4 hours at room temperature. Storage time: 1 year.

** Asian Recipes** and ** Miracle Diets**

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Tags: a-z home freezing, apricots, freezing an alternative for women to run, Glossary, home freezing, list of common ingredients and substitudes, some usefuls and facts
Posted in A-Z of Home Freezing, Freezing- An Alternative for Women on The Run, Glossary, List of Common Ingredients and Substitutes, Some Useful Facts and Figures |

Apple Juice and Apple Sauce

Monday, January 25th, 2010

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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Apples for Pies and Puddings

Monday, January 25th, 2010

Choose firm crisp apples, peel and core, and drop apples into cold water. Slice medium sized apples into twelfths, large one into sixteenth, Apples are best packed with sugar. For a dry sugar park, use a proportion of 1/2 Ib sugar to 2 Ib fruit, and leave 1/2 in headspace. For syrup pack, use 40 per cent syrup, quater filling pack with syrup and slicing apples into containers, finishing with more syruo if necessary, covering with Cellephane, and leaving 1/2 in, headspace.

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Apple in Cooked Dishes

Monday, January 25th, 2010

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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Apples for Baking

Sunday, January 24th, 2010

Baked apples can be successfully frozen. They should be large and firm and carefully washed. Remove core, leaving 1/4 in at bottom to hold filling. Fill with brown sugar, preferred spice and a squeeze of lemon juice and bake at 400 F (Gas Mark 6) until tender. Cool and pack into individual waxed tubs or foil dishes. A number of apples may be packed into one foil tray, separated by Cellphane. Cover and freeze. These apples may be eaten hot or cold.

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Tags: a-z home freezing, apples for baking, baking, Dishes Ideal For Freezing, Freezing- An Alternative for Women on The Run, frozen, healthy baking, healthy baking recipes, List of Common Ingredients and Substitutes, some useful facts and figures
Posted in A-Z of Home Freezing, Chinese Cooking Tips, Freezing- An Alternative for Women on The Run, List of Common Ingredients and Substitutes, Some Useful Facts and Figures |

What’s the Cooking Tips for Chicken and Fresh Turmeric

Monday, January 18th, 2010

Chicken:

1. If frozen chicken is used, the amount of liquid given in a recipe should be reduced a little.
2. If chicken is fat, reduce the amount of cooking oil or ghee.
3. To cook an authentic Indian chicken curry, the skin of the chicken should be removed and discarded before cooking. Chicken curry will then be less oily and will keep longer.

Turmeric
The older root, which is dark in colour is preferable.

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Tags: chicken, chicken curry, cooking tips, fresh turmeric, frozen chicken, indian chicken curry, some useful facts and figures, what is the cooking tips
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Cooking Tips- Coconut, Lengkuas, Lential and Tamarind

Sunday, January 17th, 2010

COCONUT:
1. When selecting coconuts, choose older ones with with yield more milk.
2. When extracting coconut milk, add one cup of water to grated coconut at a time and squeeze to extract milk before adding the next cup, even if recipes calls for 4 cups of water.

LENGKUAS (botanical: galangal):
If lengkuas needs to be ground, buy a tender piece that is pinkish in color.

LENTIL (dhal):
Always select the larger variety; soak for about 2 hours in cold water before using, then wash and remove loose skin.

TAMARIND:
1. Select the darker variety.
2. To make tamarind juice, combine specified amount of water and tamarind pulp, mix with fingers and strain.

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Tags: cooking tips, cooking tips for chillies, cooking tips for coconut, dry pan, extracting coconut milk, fingers, grinding, lengkuas, lential, soaking, some useful facts and figures tips, tamarind
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