I have discovered OAMC (Once-a-month-cooking) and although I'm not ready to go to that extreme, I have had fun making meals in advance and using my fabulous new food sealer (sigh) to fill up the freezer with things I can...
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When I make ravioli, I like to make mass quantities and freeze them. I lay them in a single layer on a cookie sheet and freeze before putting them in a freezer bag. The problem is that the tops crack...
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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...
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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,...
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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...
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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...
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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...
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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......
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(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...
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