I remember when I was a kid my mom used to make frozen lima beans (the ones that came in the little Birdseye brick packages) but I think she boiled them at the time. I loved them. So I don’t think there’s anything inherently wrong with frozen lima beans (at least to me).
I rechecked the package–it said to put them in a 1.5 quart casserole with 2 teaspoons of water and cook for 7-8 minutes, stirring halfway through. I didn’t stir, and I put them in a smaller container (but one that was easily large enough to hold them). It was made of that heavy microwave-safe plastic, not glass. Would this matter? The instructions didn’t say glass.
I don’t recommend it. Fish is delicate stuff, and goes from raw to cooked in to time flat. If you try to cook it while it’s frozen, then the outside will be cooked while the inside is still thawing, and you’ll get rather gooey raw fish.
On the flip side, thawing fish is super easy, especially if it’s individually wrapped. Just submerge the fish, in a ziplock bag if need be, into some lukewarm water for a while, stirring it around from time to time to keep the convection going.
All that being said, you probably COULD cook from frozen if you were poaching or cooking sous vide.
How can I make fluffier and more moist scrambled eggs? Mine always turn out pathetic in color and consistency.
Also what is the best way to store cheese blocks? I hate scrapping mold off every time… yes I rub some olive oil and wrap in plastic wrap and keep in the refrigerator.
I love me my eggs with some fresh french tarragon when I have some growing in my garden. What else can I make using tarragon (something easy).
Yes. In general, a blender produces a finer puree than a food processor. For this recipe, that’s exactly what you want.
Hard to say until you tell us how you’re making them, but in general, it sounds like you might be overcooking them and/or adding too much extra stuff. If you want to add milk or water, go ahead, but don’t add very much - 1/2 T. or less per egg. Heat a pan to high (don’t start them in a cold pan!), and cook over high heat until just set - it doesn’t take very long at all. You should take them out of the pan when they still look wet, as they will continue cooking after being removed from the heat.
Olive oil? I’ve never heard of that. In general, wrapping cheese in plastic wrap (without oil!) is the worst way to store it. It needs to breath.
Try wrapping it in waxed paper or parchment paper, then loosely in tinfoil. You want it covered but not completely sealed. Depending on the cheese, it’ll last a week up to a month like this.
I’d throw it in anything - soup, egg salad, and it’s divine in tapenade (though that’s a bit more work.) Mix it in mayo and use that to make sandwiches. Tarragon mustard is also really, really good. Make your own vinaigrette and use it in there, or just sprinkle it on a salad.
And, I don’t use emma’s method above (mix and pour into a hot pan).
I crack the eggs directly into a cold pan, add some cream (or milk), and whatever spices I want, then I turn the heat on medium low, and start stirring.
Keep stirring until you get the consistency you want for the eggs (which for me is usually about 3 minutes.
The color of your eggs depends on the yolks - bright orange eggs come from free-range chickens, paler yolks come from caged hens fed a commercial diet.
I never keep cheese in plastic, it sweats and that sweat turns to mould. I don’t keep my cheese in the fridge, either; I keep it on a domed cheeseboard in a cool cupboard in my kitchen. But I suppose if your kitchen is very warm, that might not work for you.
Another way of looking at it might be that if you’re scraping mould off every time, it sounds to me like you don’t use enough cheese to warrant buying the size of blocks you buy. Buying smaller blocks might help.
Also, cheese freezes well. Cut that block into managable portions (say, as much as you’d use up in a week), wrap each portion in plastic, and toss in the freezer. When you use up what’s in the fridge, grab another chunk from the freezer and toss into the fridge. Voila, no more wasted cheese.
Sounds good… as I am a cheese hoarder and have a collection of cheese blocks. So some of them just don’t get turns often enough. Huge pain in the @$$ scrapping the mold off them every time and waste too.
I was trying to say that the blender is good if not better than a food processor at doing what that recipe needs… In other words, blend away! It’ll work great. Let us know how it turns out.
Edit: just re-read the recipe. You might have a little problem with the blender blending the frozen bananas at first. If that’s the case, just throw about half a banana in the microwave until it’s soft enough to squoosh with a fork. You’re looking for slightly liquidy. Put that in the blender with the frozen bananas to get them to start blending, and you should be good to go.
