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I'm completely new to vacuum sealing and only have a general idea of what you can and can't vacuum and then freeze (dairy and fresh herbs seem to be the main ones that don't work very well). Certainly, I'll be sealing/freezing a lot of stock, casseroles and pasta sauces but I'd like to see if other dishes could work as well.
Cooking Discussions. Food & Cooking
Freeze dried herbs? Jump to Latest 7K views 9 replies 7 participants last post by pepper grind Mar 25, 2015
@Dagger : you're way over-thinking this. Seriously. Soft butter, salt, fresh herbs/garlic, possibly a little wine. Mix. Freeze. Chop the herbs however seems most convenient. If using leafy greens such as basil, blanch them briefly first and shock in ice water so they stay green. Stop worrying about the right or best way and just do it.
3639 posts · Joined 2010. #2 · Sep 5, 2018. Vacuum pack the leaves and freeze. Or....chop the oregano medium fine and place small amounts into muffin tins. (Mini muffin tins are perfect portion) Fill each with stock or water, then freeze. When solid, pop out the frozen portion from the tin and place in Ziplock bags.
For me personally, I prefer to freeze fresh, slaughtered chicken immediately after death to avoid any possibility of bacterial growth. When I know its going to be used, I let it thaw slowly in a cooler over a few days so the thaw rigor process can be completely over by the time I go to use it. I hope this helps. -V.
I use fresh only in compound butters, which I freeze immediately for use later. Obviously fresh herbs have a higher moisture content, you buy them fresh for immediate use, so mixing them to package seems (IMHO & experience) to be a waste, as the main reason you bought them for won't be realized AND your flavor profile/formula won't be the same ...
suzanne. 4130 posts · Joined 2001. #2 · Nov 14, 2009. You can, as long as you wrap it really well. But be aware that the texture will change when you thaw it. BTW: I've found that it is much easier to grate/shred partially frozen mozzarella than fresh. Much less mess, less cheese sticking to the grater.
4974 posts · Joined 2010. #4 · Jun 26, 2015 (Edited) For most sausage, though, I prefer dried to ensure consistency. Big exception is soft herbs like parley and cilantro. Reply Like.
As soon as your sauce is done in the pan and ready to pour over the shrimp, shut off the heat, drop in 1Tb cold butter, in pats, per 1-2 sevings. Immediately shake the pan back and forth vigorously until it is entirely melted in. Now pour the thickened sauce over the top and garnish with a little minced herbs appropriate to the flavors.