Tuesday Tip | Not sure if it'll freeze? Try a small test.
I've gotten several questions lately about whether or not this or that can be frozen.
I'm happy to answer these questions if I know the answer, but sometimes I don't!
And the interwebs in general are a good place to check for help with this, but sometimes the item in question is so specific, it's hard to find good information.
In cases such as these, I recommend freezing a small test sample and then thawing it to see how it turns out.
For instance, a reader wondered if she could freeze cooked fish cakes that she makes from my recipe.
(Here's the fish cake recipe!)
I've never tried freezing them before, but I suggested that next time she makes them, she could set aside one cake, freeze it for a day or two, and then thaw it and see if the results are acceptable.
That way she wouldn't be potentially wasting a whole batch of fish cakes, and she'll know for sure whether or not she wants to freeze a big batch in the future.
So.
If a good google search doesn't deliver a clear answer to you, freeze a little sample and test it out yourself. Then you'll know for sure!
It's not your recipe but I freeze fish cakes all the time and they are fine. I wrap them individually so I can grab just one for a quick lunch/supper sandwich on the go.
Makes sense. I freeze a lot but I never freeze decorated cookies- mine don't seem to come out the same and I make my own buttercream too. I like a crisp cookie though so that's probably it. Also, I don't care for potatoes in soup that have been frozen. Some people freeze cream cheese but it comes out crumbly and I won't use it. However I love frozen cheesecake. I just froze 2 batches of fudge and a recipe of Buckeyes. Candy freezes very well.
Thanks for the tip about freezing fudge although that does mean I can no longer say I'm eating it so it doesn't go bad!
I have frozen your fish cake recipe before and it did great!
FWIW, I freeze milk and butter all the time. Just be sure to leave headroom in the milk container and defrost completely before use.
I haven't had luck with milk. It separated on me. I've only ever been able to use it in baked goods. Am I doing it wrong? Would love to know your method!!
Growing up we would freeze milk all the time. I think I remember we would have to give it a good shake before using it after thawing and it did have a bit of a different texture (I think the milk fat seperates a bit and doesn't blend back in in the same way). It's not bad or curdled.
So, if you can get over the slightly less smooth milk, you'll be fine, and if not, then continue only using previously frozen stuff for cooking/baking. (in cereal might be less noticeable as well)
Or if you are unsure, you can contact your local Extension office. In Iowa, we have an AnswerLine that can field homemaking types of questions.
The old freezing rule of thumb is freeze for 2 weeks then taste test. That provides enough time for texture and taste to change. If it is good at 2 weeks then it will be fine for months.
Info originally came from Ball canning books or rural extension offices that actually taught classes back then or something similar. Common mention back in the 60's and 70's, maybe earlier. I've experimented over the years by freezing several things and taste testing at 1, 2 and 4 weeks. I find 2 weeks very accurate. A few days, while better than nothing ime, sometimes just isn't long enough. Especially with so many frost-free freezers in homes these days.
Thanks Sara, that's good to know; makes sense
Agree with all. The best way is to try it yourself! Be a scientist! I think frozen corn on the cob is awful- others like it. I can't stand potatoes or mushrooms after they've been in the freezer. My best piece of advice is marry someone who is not picky!! Goodbye, food waster and mistakes! Love conquers all!
haha... that's great advice!
I feel like that was my dad growing up... if no one else liked a dish, no worries! Dad would eat it!
I have heard of freezing cream, but I've been told the fat causes it to come out grainy, for lack of a better word. I've heard of folks whipping it first, but I've heard some say it still ends up grainy. The taste is fine, just the texture. I've also had frozen non-pasteurized milk in which the fat ended up feeling grainy.
I freeze a lot of things, but I've had some nasty frozen cooked potatoes in stew that made me fish every single potato chunk out just so I could eat the stew. It may be that the variety of potato matters?
I've frozen a lot of cookies, but never frosted ones -- I just assumed that wouldn't work, so now I'll have to try that.
I freeze just about everything else, though, and I always freeze pasta, meals and flours for a few days, just in case there are incipient weevils or moths in there, which is pretty disgusting when you think about it. I try not to think about it.
Not exactly on point, but my favorite freezing tip is to invest in some silicone ice cube trays--the big ones where the volume of each cube is 1/3 cup or 1/2 cup. I also have a silicone candy making mold and each cube is about 1 TBSP. Once the cubes are frozen, I transfer them to freezer bags. So when I have leftovers (typically canned pumpkin, canned coconut milk, broth, etc) I freeze them in those molds in the most useful amount. The cubes are so easy to use in recipes! Actually I weigh the stuff using a kitchen scale with a tare function as I load the trays so I know--for example--that I have 90 g of pumpkin puree which is exactly what is needed for my favorite pumpkin pancake recipe. I got the 1/2 cup trays on a half-price sale after Christmas last year from Teavana of all places. They have a rigid frame and a cover and are perfect for freezing broth especially. This morning I made an extra batch of cranberry sauce because I love it year-round, and froze it in the 1/3 cup trays to have on hand without having to find cranberries out of season. The candy mold is great for freezing leftover tomato paste--there's always some!
Great tip!
Love this advice! Sometimes it's the simplest solutions that we never can think of.
I often make extra salmon cakes and freeze them for easy meals. I’ve frozen milk when we have extra, frozen eggs (you have to crack them open and toss the shell) and used for baking. Some things change texture. Luckily my family is not too picky. I really don’t like frozen potatoes such as in a roast or stew. They tend to be really mushy. I often make cupcakes and freeze half, unfrosted, so we can pull them out whenever.
My favourite freezer tip I learned from a friend; when cooking with store bought frozen vegetables place in a large heatproof bowl/saucepan & fill with boiling water from the kettle. Leave for 3 minutes before draining then cook as desired. This is AMAZING! As my friend says it washes away the frozen ice water taste & defrosts for quicker more even cooking & the vegies taste SO much nicer & the texture is improved.