2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Once you've cooked more than necessary, it's wise to store food in the freezer instead of letting it spoil in an overfilled refrigerator anyway. Even in the refrigerator, cooked dishes can not stay too long without spoiling.
Mushrooms can be frozen boiled, stewed and fried. Thus, they occupy much less volume than frozen fresh mushrooms. Fried mushrooms can be served as a separate dish or side dish, but can also be used to prepare various types of dishes.
If you are going to fry mushrooms that you will freeze afterwards, it is recommended to use butter instead of oil. Thawing takes place at room temperature, then the mushrooms are warmed and served.
The shelf life of stewed, boiled and fried mushrooms in the freezer is shorter than that of fresh frozen mushrooms. At -18 ° C they can be stored for up to four months.
When you have leftover vegetable stew, do not throw it away, but mash, freeze and use the vegetable puree to prepare various stews and soups.
Vegetable and meat broths are stored for about five months in the freezer. Pour them into special plastic freezer boxes and thaw at room temperature or in the microwave.
Soups with potatoes and pasta are not suitable for freezing. Due to the high content of starch during thawing, they have a rather unpleasant taste.
All soups that do not contain potatoes or a large percentage of pasta are frozen in plastic containers and thawed in a microwave or water bath over low heat. After the frozen soup is slightly separated from the plastic box, pour into a saucepan and heat on the stove.
Potatoes can be frozen in the form of mashed potatoes. French fries are not stored in the freezer because they lose their taste and crunchiness when thawed.
Lasagna, risotto, casserole with meat are perfect for freezing. They are poured into plastic boxes and left in the freezer, where they can stay for five months. Thaw at room temperature and in the microwave.
Stuffed peppers and sarma, as well as vegetable dishes are frozen in a semi-finished state - before they are put to stew with water or bake. After thawing slightly in a saucepan or microwave, cook as if they had not been frozen. They are stored in the freezer in perfect condition for six to seven months.
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