I froze a sliced apple when I was a kid. The apple was grainy to start with and it came out very smooth - almost like an apple sorbet.
OOPS! That was Zyada. We really need a second computer here.
Since frozen bananas were mentioned above, I should mention yet another way to have them. In the store last night, I ran across some banana-on-a-stick things, covered with chocolate and coconut. They’re pretty tasty, and would be really easy to make at home.
One of these days I’m going to have to get some bananas. Mmmm!
And then you could open a frozen banana stand?
re: freezing wine, if your problem is it doesn’t freeze solid for cooking, what you can do is reduce the wine by 1/2 in a saucepan and then freeze. Most of the alcohol will boil off so the freezing temp is raised and most sauces call for reduced wine in the 1st place so you also save some time.
Of course! With all sorts of flavours! Skewered strawberries! Kumquat kabobs! Lanced lemons! Drilled durian!*
Then when that’s a success: Profit!
- That last one was Zyada’s. She insisted. :rolleyes:
[QUOTE=CartooniverseI gotta tell ya Ginger, I’ve found that Lactaid Milk will not freeze well at all. It separates slightly when freezing, and if allowed to thaw and be shaken in the carton, it is distinctly funky. Cheese also doesn’t tolerate freezing well- but then, I am referring to harder cheeses. Shredded cheddar, for example, is a disaster frozen. It may well be that softer, more…mouldy cheeses do very well frozen solid.
[/QUOTE]
I wouldn’t know about Lactaid, I’ve never used it.
It’s odd that your cheese goes all funky in the freezer. We keep our shredded cheese in the freezer and only take out as much as we need each time.
Bob, dude, you really gotta change your location.
Also, I am a coding dink. Sorry bout that.
Location changed. Guess who suggested the new one.
Shredded is fine. Buying, say, a big block of pepper jack, sawing it in half, and putting one half in the freezer for later…not so much. When you bring it out and try to slice it the consistency is similar to hard feta. Tastes fine, slices for shit. I’ve since read that it works better if you slice then freeze, but I haven’t gotten around to trying that yet.
I tried to open up a frozen banana stand once. Had to use a crowbar and a Pepsi bottle filled with warm urine.
What??
:eek:
What Chique said. A block is a disaster when thawed. Shredded…hmm. I gotta believe shredded would do fine, Ginger, since it’s already in small bits and pieces.
What kind of tomatoes were you freezing? If cherry tomatoes, they can be washed and frozen in a single layer on a cookie sheet, the same way you freeze berries. They work just fine.
If larger tomatoes, I’ve certainly done it, in the process I learned from my mother. Essentially you prep the tomatoes exactly the same way you would if you were canning them. Only the last step is you pour into containers to go into the freezer rather than following through on the canning, which is much easier than the canning itself. And less steamy too.