DanCole42 Posted January 21, 2011 Share Posted January 21, 2011 There are some things that freeze well (like bacon) and some things that don't (like bananas, unless you're making bread or ice cream). This thread is for questions about what foods do and do not freeze well. I'll start. I recently confited a pork loin. After letting it develop awesomeness in the fridge for a few weeks, I roasted it. It was delicious. The next day, I sliced some more of the roast off and put them on a sandwich. Also delicious. However, I still have a massive hunk of pork loin (enough for three or four more dinners, of six or eight more sandwiches). Will this freeze well, despite already being cooked? If so, should I leave it whole, or slice it into cold cuts? Thanks! Link to comment Share on other sites More sharing options...
mdt Posted January 21, 2011 Share Posted January 21, 2011 There are some things that freeze well (like bacon) and some things that don't (like bananas, unless you're making bread or ice cream). This thread is for questions about what foods do and do not freeze well. I'll start. I recently confited a pork loin. After letting it develop awesomeness in the fridge for a few weeks, I roasted it. It was delicious. The next day, I sliced some more of the roast off and put them on a sandwich. Also delicious. However, I still have a massive hunk of pork loin (enough for three or four more dinners, of six or eight more sandwiches). Will this freeze well, despite already being cooked? If so, should I leave it whole, or slice it into cold cuts? Thanks! Duck confit freezes perfectly well and with this you have no skin to worry about. Freezing it whole is probably the best for the product, but that will require you eat the whole thing when you finally defrost it. If you have a vacuum sealer portion out as appropriate, seal, and freeze. Link to comment Share on other sites More sharing options...
DanCole42 Posted January 21, 2011 Author Share Posted January 21, 2011 Duck confit freezes perfectly well and with this you have no skin to worry about. Freezing it whole is probably the best for the product, but that will require you eat the whole thing when you finally defrost it. If you have a vacuum sealer portion out as appropriate, seal, and freeze. Even after the confit is has been cooked a second time? Link to comment Share on other sites More sharing options...
mdt Posted January 21, 2011 Share Posted January 21, 2011 Even after the confit is has been cooked a second time? Sure. You might lose some texture, but what are you concerned about? Link to comment Share on other sites More sharing options...
Ilaine Posted January 22, 2011 Share Posted January 22, 2011 I keep a lot of things in the freezer to keep them from going rancid, double bagged in ziplocks. Grits, polenta, corn meal, brown rice, pecans, pine nuts, almond flour, grated lemon peel, essential oils, are some examples. I keep jars of bread yeast in the freezer. Lasts forever. Ripe bananas, as you said, in individual sandwich bags, frozen for smoothies. Any kind of berry, freeze them on a tray and then bag them. We don't have a vacuum sealing device but fish that is individually frozen in one lasts very well. Not so well otherwise. Soups, chili, and especially stews. Fill the container to the brim. A Louisiana trick, freeze fresh shrimp in an ice block, like a sawed off milk carton. This works very well. Better if you use nice fresh heads on shrimp, right off the boat. The combination of shrimp peel and frozen ice is protective of the texture and the flavor. If you ever freeze the ones without the heads, the little exposed "shoulder" will not be as good as the rest of the shrimp. Frozen things should be in jars, bottles, or double bags. Or, if you will, the vacuum sealer. Keep freezer air from circulating on the food, or you will get freezer burn. The food may still be good but freezer ice doesn't taste nice. Link to comment Share on other sites More sharing options...
qwertyy Posted January 29, 2011 Share Posted January 29, 2011 ...Tofu? What happens to tofu when you freeze it? I like the stuff, but I can rarely make it through a block on my own. I'd love to be able to freeze half if it would come out in decent shape. Experts, what say you? Link to comment Share on other sites More sharing options...
lperry Posted January 29, 2011 Share Posted January 29, 2011 ...Tofu? I tried it once and the ice crystals made it into something sponge-like and unappetizing. That was with firm tofu. Link to comment Share on other sites More sharing options...
Anna Blume Posted January 30, 2011 Share Posted January 30, 2011 I tried it once and the ice crystals made it into something sponge-like and unappetizing. That was with firm tofu. Actually, freezing tofu, wrapped in plastic and then thawing it is a hippie-dippy method of making something sponge-like and unappetizing first, then after squeezing out all the excess moisture, and incorporating lots of other stuff and subjecting it to heat, ending up with about the only pretend-meat substance I really, really like. I swear I am not as into Moosewood as recent recommendations might suggest, but the restaurant's second cookbook has a baked hamburger made out of this stuff that is better than not bad, that was initially transformed into a blue plate special (pseudo-meatloaf) that ultimately led to the beauty that is their Shepherd's Pie. Because some of my family's traditions are rather odd, I always add a layer of corn (frozen niblets, cooked) in between tofu mixture and mushroom gravy. Brussels sprouts and steamed carrots on side. Time-consuming, but as an omnivore, I tend to make this just about every winter, though plans are to try an Argentine version instead this year. Link to comment Share on other sites More sharing options...
stickmoon Posted March 17, 2011 Share Posted March 17, 2011 I can freeze coconut milk, right? I never use a whole can at one time... Link to comment Share on other sites More sharing options...
TheMatt Posted March 17, 2011 Share Posted March 17, 2011 I can freeze coconut milk, right? I never use a whole can at one time... I've known people who do that in ice cube trays, so it's possible. I think if you try and thaw it out, it won't be as emulsified anymore and if boiled might "curdle" (though that last one is just something I read somewhere), but if you're adding it to a curry or something, probably be fine. Link to comment Share on other sites More sharing options...
weezy Posted March 17, 2011 Share Posted March 17, 2011 I can freeze coconut milk, right? I never use a whole can at one time... I think so as well. However, I've found it very handy to have packets of dehydrated coconut milk on hand where I can just mix up what I need and the rest hangs out on the shelf in a baggie until next time. You can find this at the various asian groceries around town. Haven't seen it show up yet at mainstream groceries around here. Link to comment Share on other sites More sharing options...
Pete Posted March 17, 2011 Share Posted March 17, 2011 What about freezing jalapeno peppers? I bought more than I will need at Lotte recently and don't want them to go to waste. Link to comment Share on other sites More sharing options...
DanCole42 Posted March 17, 2011 Author Share Posted March 17, 2011 What about freezing jalapeno peppers? I bought more than I will need at Lotte recently and don't want them to go to waste. Why freeze when you can pickle? Link to comment Share on other sites More sharing options...
weezy Posted March 18, 2011 Share Posted March 18, 2011 Jalapenos freeze well for use in cooking in the future. Like any other pepper, the texture will be mushy when they thaw, so using them raw won't work. Just wash & dry them and throw them whole into freezer bags and toss in the freezer. Link to comment Share on other sites More sharing options...
Pat Posted March 19, 2011 Share Posted March 19, 2011 Why freeze when you can pickle? Or roast and then freeze? Link to comment Share on other sites More sharing options...
susanmab Posted March 19, 2011 Share Posted March 19, 2011 egg yolks. I freeze whites with much success. Yolks? Not so much. I do a lot of baking and so many recipes call for one or the other. Has anyone done this successfully? Link to comment Share on other sites More sharing options...
weezy Posted March 19, 2011 Share Posted March 19, 2011 Egg yolks, I believe you have to beat them with some water, freeze in ice cube trays, and then pop out and coat with a thin sheen of oil for storing. And they don't have a long freezer life, maybe a couple of months at best. I just save leftover yolks for a couple of days in the fridge, either add to an omelet, make a mayo, or make spaghetti carbonara. I usually forget about them in the freezer until its too late. Link to comment Share on other sites More sharing options...
ALB Posted March 20, 2011 Share Posted March 20, 2011 I made lemon curd with some meyer lemons from a trip to CA.. can I freeze it? too good to throw away, too deadly to eat quickly. Link to comment Share on other sites More sharing options...
porcupine Posted March 21, 2011 Share Posted March 21, 2011 I made lemon curd with some meyer lemons from a trip to CA.. can I freeze it? too good to throw away, too deadly to eat quickly. Yes, though it will likely thin out when thawed. But the flavor will remain awesome for many months. Link to comment Share on other sites More sharing options...
ALB Posted March 21, 2011 Share Posted March 21, 2011 Yes, though it will likely thin out when thawed. But the flavor will remain awesome for many months. Thank you! Link to comment Share on other sites More sharing options...
DonRocks Posted March 21, 2011 Share Posted March 21, 2011 Can I freeze my uncle's wife? Link to comment Share on other sites More sharing options...
mdt Posted March 21, 2011 Share Posted March 21, 2011 Can I freeze my uncle's wife? Yes. [This post will be gone in 5...4...3...] Link to comment Share on other sites More sharing options...
DonRocks Posted March 21, 2011 Share Posted March 21, 2011 Yes. [This post will be gone in 5...4...3...] Nah, I've had a rough night, and this made the Laugh Committee smile (the one and only criterion for off-topic one-liners to remain, at least temporarily). Link to comment Share on other sites More sharing options...
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