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Entries from Talk tagged with 'freezing'
Frozen Biscuits
My mom is ALWAYS asking me to make her these biscuits that she loves; they have gruyere cheese, cracked black pepper and scallions in them. I don't mind baking, but every time she sees me or I cook for her she wants these damn biscuits and sometimes I don't feel like making them. I was watching a cooking show today and I don't know why this didn't occur to me before, but the guy made biscuits and then froze them to be used whenever. I intend on making two dozen of these biscuits for my mom and then freezing them. I just have one question: When she goes to use them, does she have to defrost them first or does she just throw them in the ofen while they're still frozen? If you can do both, which way will turn out better?
Can bread starter be frozen?
Approximately one week ago, my SO arrived home from the office bearing a small bag of goo. We had apparently been gifted with Amish Friendship Bread starter (friendship being the questionable term) and after several days of squishing the bag, I felt somewhat committed to the project. Tomorrow will mark the entire fermentation period and today I now have quite a large bag of bubbling goo.
Long story short - I know one person who may be interested in receiving a bag of starter, but what do I do with all the rest? Can it be successfully frozen in time or should I just bake up loaves and freeze them? I can't just throw it away - it's ALIVE!
Freezing unbaked or parbaked rolls and breads?
I didn't want to hijack savecara's thread, but I would like to make rolls and freeze them a la those Pillsbury unbaked frozen rolls and biscuits. My goal is to be able to take 3 or 4 at a time to bake for our dinner or lunch (we are only 2).
Does anyone know the best way to do this?
Also, if you have any favorite recipes for a basic dinner roll (not too crusty, not too rich--Parker house is out), I'd love to hear them.
Freezing stock
I've got a good bit of beef stock to store (over a gallon), and I need a good way to freeze it that's also convenient for use later (as in I don't want to have to unfreeze the whole batch whenever I want some, but also don't want to saw off a giant block of ice). I was thinking dividing it up between lots of gladware-type containers, but I was wondering if anyone knew of anything that worked better and was easier to do?
What are some of the best meals to freeze?
I'm going to visit my brother, sister n law and adorable 13 month nephew next weekend. Besides taking care of the little guy they both work, oh and he just started walking so he is an extra handfull now.
During my visit I would like to make some meals for them to freeze so they don't have to order in so much or stir up pasta late at night for themselves. What food/dishes freeze best? Thanks for your help.
How long will a cake layer keep in the freezer?
If wrapped right after baking, how long would just the cake layer keep in the freezer and still taste divine after assembling later? What would be the maximum optimal time? For any of you pro bakers out there...
Freezing soup
(Sorry--I didn't understand I needed to add comments.) I love to create big pots of soup for winter meals. But I've yet to understand why some freeze beautifully, while the flavors, textures, and consistancies of others are pretty much destroyed by freezing.
Most of the soups I make in large quantities are vegetarian and uncomplicated. Ingredients can include lentils, beans, or peas; a variety of fresh or frozen vegetables; various herbs and spices...you get the picture. Any thoughts? Rules of thumb?
