Contents
Advantages of shock freezing
- “Shock” temperature (immediately from -18 degrees) practically does not change the taste of the product and retains most of the nutrients.
- You harvest for the future, without using salt, sugar, vinegar and oil. First, it is important for proper nutrition. And secondly, it saves your budget a lot.
- You save your energy and time: no need to spend hours in the kitchen scalding and rolling jars.
How long to store frozen blanks
| What do we store | Period of time |
|---|---|
| Vegetables (except bell pepper) | Up to 12 months |
| Fruits and berries | Up to 9 months |
| Mushrooms and bell pepper | Up to 6 months |
| Greens | Up to 4 months |
What to freeze
- The most convenient for shock freezing at home is bags with a Zip-Lock fastener. Open, take out the required amount of products, close and store again.
- Disposable freezer containers. They are much cheaper than Zip-Lock bags. True, they take up more space in the freezer.
- Ice molds. They are suitable for storing greens. Add a little water to the chopped greens and pour into the cells. Use the resulting spiced ice in cubes to prepare first courses and sauces.
Council
The blanks will be tastier if they are defrosted gradually. Transfer the bag of products first to the refrigerator, and when they are slightly melted there, transfer to room temperature.
Cook completely defrosted vegetables and fruits immediately, they “do not like” to stale and very quickly lose their taste.
Never freeze blanks a second time.
Why do blanks stick together
It happens that it is inconvenient to take the right amount of product from a “lump”. Main reason: you didn’t dry it well. Leave the blanks to dry for at least an hour. Turn them over periodically or put them on a dry towel.
Peas, berries and compote mixtures are especially “loved” to grab in an ice lump. To prevent this from happening, scatter the blanks first on a flat surface: on a flat dish or cutting board. Remove to freezer. And when they are frozen, pour into bags or containers.
Council
Blanched cabbages, carrots, and peas will stay crunchy if you take them out of boiling water and immediately douse them with ice water.
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Recipes with frozen food
“Green Oil”
Freezing greens in ice cube molds or bags is, of course, very convenient. But we offer an even trickier secret.
| Butter | 1 packet |
| Fresh dill and parsley | 0,5 bundle |
| Garlic | 2-3 cloves |
Cooking
1. Melt or soften butter at room temperature.
2. Finely chop the greens and garlic and mix with butter.
3. Divide into ice cube trays and freeze.
4. In winter, add butter cubes to hot potatoes, boiled rice, or just spread them on warm toast. Don’t thank!
Watermelon “Margarita”
Everyone says that watermelons should not be frozen. And we say: “You can”!
Cut the watermelon into cubes, remove the seeds and put in the freezer.
Get the resulting watermelon ice in the dullest winter time and prepare a classic summer cocktail
| watermelon ice | 200 g |
| Tequila | 50 ml |
| Lime juice | 10 ml |
| Pomegranate juice | 10 ml |
| Agave syrup (or sugar syrup) | 10 ml |
Cooking
1. Without defrosting, place frozen watermelon cubes in a shaker and add all other ingredients.
2. Shake and pour into glasses. Watermelon “Margarita” is ready. It’s time to make plans for next summer!