# A Cooking Question!

**URL:** <https://boards.straightdope.com/t/a-cooking-question/35017>\
**Category:** Miscellaneous and Personal Stuff I Must Share\
**Created:** [September 29, 2000, 3:56pm UTC](https://boards.straightdope.com/t/a-cooking-question/35017 "2000-09-29T15:56:03Z")\
**Posts on this page:** 6\
**Page:** 1

<div class="post-metadata">

**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\
**Post date:** [September 29, 2000, 3:56pm UTC](https://boards.straightdope.com/t/a-cooking-question/35017/1 "2000-09-29T15:56:03Z")

</div>

I’m asking for help from a cooking expert out there - I made cream of spinach soup, milk based. A huge batch. Can I freeze it? Will it break down after thawing, like sour cream does?

---

<div class="post-metadata">

**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\
**Post date:** [September 29, 2000, 4:11pm UTC](https://boards.straightdope.com/t/a-cooking-question/35017/2 "2000-09-29T16:11:51Z")

</div>

I wouldn’t freeze a cream soup. I’d recommend inviting the neighbors in to help you finish it. Make a party out of it. One can bring a loaf of bread, one can bring dessert, one can bring the roast boar.

Next time, prepare the soup right up to the point of adding the dairy products (they usually go in close to the end, anyway). Freeze it in smaller portions THAT way. When you want to serve some, melt the frozen block down in the saucepan, bring it to a simmer, and add the milk or cream THEN.

---

<div class="post-metadata">

**Author:** ![cher3](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@cher3](https://boards.straightdope.com/u/cher3)\
**Post date:** [September 29, 2000, 5:07pm UTC](https://boards.straightdope.com/t/a-cooking-question/35017/3 "2000-09-29T17:07:35Z")

</div>

Here’s a site that says you can do it if you are very careful during the reheating;

[http://www.ces.uga.edu/Family/soeasy/he484.html](http://www.ces.uga.edu/Family/soeasy/he484.html)  
I agree with Ike, though, next time put some aside to freeze without the milk.

---

<div class="post-metadata">

**Author:** ![HeyHomie](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/heyhomie/32/207_2.png) [@HeyHomie](https://boards.straightdope.com/u/HeyHomie)\
**Post date:** [September 29, 2000, 11:28pm UTC](https://boards.straightdope.com/t/a-cooking-question/35017/4 "2000-09-29T23:28:15Z")

</div>

[slight hijack] What does it mean to **truss** a bird-- more specifically, a Cornish game hen. I’ve thought about making a couple for me and Mrs. Rastahomie some night, but my ignorance about how to **truss** has kept me back.

Thanx

---

<div class="post-metadata">

**Author:** ![The\_Devil\_s\_Grandmother](https://avatars.discourse-cdn.com/v4/letter/t/74df32/32.png) [@The\_Devil\_s\_Grandmother](https://boards.straightdope.com/u/The_Devil_s_Grandmother)\
**Post date:** [September 29, 2000, 11:56pm UTC](https://boards.straightdope.com/t/a-cooking-question/35017/5 "2000-09-29T23:56:34Z")

</div>

truss = tie up

Some times this is just tying the legs and wings close to the main body of the bird. This prevents the legs and wings from drying out when baked or roasted.

When they clean the guts out of the bird, they typically leave a big hole at the ends where the head and butt used to be. So, to prevent too much evaporation and to keep all the tasty fat & stuffing inside, you can sew up the holes. For a big bird you can buy widgets at cooking store to hold the gap closed, it’s kinda like re-usable staples. For a little bird, if you or Mrs. Rastahomie have a sewing needle with a big eye, thread it with unwaxed dental floss and sew up the bird with that after your stuff it.

Always cook birds breast-side down, my momma says.

---

<div class="post-metadata">

**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\
**Post date:** [September 30, 2000, 1:40am UTC](https://boards.straightdope.com/t/a-cooking-question/35017/6 "2000-09-30T01:40:14Z")

</div>

I didn’t think I could freeze it. Though I’ve seen similar commercially prepared foods in the grocery freezer case. Just one of those mysteries, like why you can buy frozen cooked potatoes but you just can’t freeze them yourself…