Food Things You Freeze

My sex life... oh... ouch

 

I don't really freeze all that much. I buy what I need and then eat it.

I currently have some turkey carcasses that I am going to make into stock, some pastry, ice packs and ice.

That's about it.

(in my opinion, freezing chocolate makes it taste like sawdust... I always want my chocolate at room temperature).

 

I hate the way frozen bread tastes, thaws, etc. That's just me.

 

I made homemade baby food for the first six months-ish of Little Levite's life (before he got used to solider solid foods), and got little ice cube trays to freeze it in single-serve portions. Worked great.

In the summers I freeze grapes sometimes. I also like to get frozen tart red cherries (like packaged frozen and pre-pitted) and use them in place of ice cubes in my diet Coke. Frozen strawberries also work well for that.

Often, I'll keep a bar of bittersweet chocolate in the freezer: not for eating whole, but for when I want to garnish a plated dessert. Chocolate is way easier to shave or grate when frozen.

On occasion, if I make stock, I'll freeze that.

My main freezer (the one in the fridge in the kitchen) is mostly full of frozen veggies and fruits in case I need a timesaver when cooking, and the very occasional "frozen food" items we use (veggie sausage/bacon and ice cream, mostly). The secondary freezer (the one in the fridge in the garage) is the meat freezer. I have a few backup meat items there in case of cooking emergency (some stew beef, a few pieces of chicken), but mostly it's dedicated to the meat items that I have to special order online: venison, duck, goose, bison, specialty sausages, beef or lamb bacon, and things of that sort. These kind of things are incredibly hard to find kosher, especially if one is interested in organic, free-range, grass-fed, etc.

 

Warts?

 

Me, too. Mine always gets moldy before I can use it. Do you peel it first?

 

Actually, if you freeze ginger, the peel becomes so thin and brittle that you can just grate it in with what you need for the recipe: you'll never notice it.

 

I don't know if I posted this but I freeze butter. With the heat here it helps to keep it colder longer when making pastry. Also, you grate it when it's frozen making it easier to cut into the flour.

 

We freeze meat & fishes.

 

Do you notice any difference in the dough once it's baked up? Does it rise less? Just curious?

 

Since I shop at Costco and it's just me in the house, I've got all kinds of stuff in the freezer.
Butter, cheese, tortillas, edamame, vodka, steaks, and chicken breasts.

 

I learned it from Russians who live Alaska.
The vodka doesn't really freeze but it gets slushy and that way when you when you make drinks you don't have to add much ice.

They drank it with drops of orange, lemon, mint, or clove oil (this was before all the flavored vodkas) and shot it cold.
My only advice is never try to keep with Russians when they are drinking vodka.
You will suffer.