There are some things you probably don't know you can freeze! Here are some of the things I felt lucky to source and learned to freeze correctly: blanched or lightly fried sliced russet potatoes, halved raw sweet onions (to be used in cooked applications, since they won't stay crunchy), tomato and cucumber as long as you want to use them in gazpacho (texture again), broccoli, mire poix, bell peppers, milk or cream, scrambled eggs (I do this and use in fried rice), bread/rolls/buns, and lastly, ramps/green garlic/scallions/leeks (lay flat in a freezer bag, add just enough water to barely cover, and squeeze out the air). Herbs can be dried or frozen, or even both (dry first).
Take advantage of all the great seasonal produce available the next few months and if you're not sure how to use it best, freeze it, research, and experiment!
No comments:
Post a Comment