The Secret of A Great Cuisine Unveiled » Freezing- An Alternative for Women on The Run

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.

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Apples for Pies and Puddings

Agape Goon — Mon, 25 Jan 2010 15:30:38 +0000

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.

** Asian Recipes** and ** Slimming Pudding 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.

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Apples for Baking

Agape Goon — Mon, 25 Jan 2010 02:00:13 +0000

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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Apples Freezing

Agape Goon — Sun, 24 Jan 2010 15:00:50 +0000

Apples for freezing should be crisp and firm, particularly when they are packaged as pie slices. Those which tend to burst and become fluffy in cooking can be frozen as puree or apple sauce.

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Air, Excluding

Agape Goon — Sun, 24 Jan 2010 02:00:14 +0000

Air must be excluded from frozen food packages, and all air pockets eliminted, to prvent deterioration of the contents. Failure to exclude air may result in FREEZER BURN, OXDATION and RANCIDITY

Air is most easily pressed out of soft packages with the hands. Air pockets in cartons can be released by plunging a knife into the contents two or three times. Air can be excluded from bags by inserting a drinking straw, holding the closing tightly and sucking out air until package holds close to the food.

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What You Can Freeze

Agape Goon — Wed, 25 Nov 2009 13:08:15 +0000

Foods that contain a high percentage of water (such as strawberries, tomatoes, celery) do not freeze successfully. Cakes pastries and bread freeze well. A tip for cake lovers; when cake is thawing, cut thin slices of apple to cover the entire cake and place it in an airtight container allow to stand in a cool place for two hours, then serve. The cake will be as if freshly baked.

Raw meats and seafood can be frozen for long periods and of course, one of the major advantages of a freezer is that you can prepare cooked food, freeze the dish and serve it when needed.

Refer here **Chinese Recipes and Slimming Recipes**

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What About Seasoning

Agape Goon — Fri, 20 Nov 2009 13:55:46 +0000

Some herbs and spices lose their flavor during storage; it is advisable to season again during reheating. Alcohol should be added last thing before serving.

**Chinese Cuisine** and Slimming Diet **

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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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