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As there are only two of us, we buy milk by the gallon at $1.59 and freeze six pints. We pull out a bottle every week or two as we need it. We have found little change in the quality of the milk although the frozen product looks a bit strange.
I buy 10 gallons at a time from BJ's and freeze most.
To thaw we let it sit on the counter most of the day and shake it
every once in a while to keep the thawed cold. If I am not going to be home I pour off the thawed and let the rest sit out.
We do not notice any difference at all with 2%.
It is important to let it totally thaw and mix well before drinking any.
I think the fat & water freeze & thaw at different rates and
need to mix up before drinking.
With some foods, the trick is to chill it in your refrigerator for a few hours, lest you wind up with large ice crystals in the product. Fruits are like that. Chill before freezing. You can certainly freeze pasta dishes that have meat sauce, so I'm sure you can freeze chili.
How good it looks or tastes when you defrost it is another matter. Pasta gets mushy when you defrost it. Chicken to me has an off taste if it's been cooked and frozen.
How good it looks or tastes when you defrost it is another matter. Pasta gets mushy when you defrost it. No. Chicken to me has an off taste if it's been cooked and frozen. Oops.
Quote:
Originally Posted by kelly237
I do notice a taste to cooked turkey when I freeze it for some reason.... Oops.
Quote:
Originally Posted by Tinman313
You can even freeze egg whites.... Why bother?
OJ freezes well, milk, tomatoe juice freezes quite well especially when homemade.
Almost all veggies and fruit freeze well. We've frozen spinach with good results. Haven't quite mastered frozen pineapple, but why since they are excellent when fresh. All berries can be frozen whole or put into a blender and frozen as a slurry which can be used for frozen drinks, pies, sauces, and additions to recipes. Try blackberries with a venison roast....scrumptious.
Freezing fish can be tricky. We've never mastered a method to freeze croaker that tastes as good as fresh. Trout lasts long if frozen properly. Squid, crab, scallops, shrimp....no issue.
We had left over cabbage and froze some yesterday, let you know how it turns out.
We've frozen watermelon and catalope with good results.
Par boil veggies and always rinse fruit just before freezing. You can sprinkle sugar or MSG to retain color and enhance flavor. Banana's are excellent when frozen especially with chocolate coating.
Cooked chicken or turkey does not freeze well even if not fully cooked when frozen. The exception is when you take the meat/bone and make soup from it.
BTW: Best tip is to not spend alot of money on storage containers. We've found that zip lock baggies work well for most everything ya just gotta wait til it cools off enough.
If you make a Sunshine Cake (anything similar) calling for many yolks, you've got a lot of whites left over...no need to waste them.
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