Freezing Kabocha Pumpkin/Squash
Hi all,
I have a recipe that calls for about 1/2 a kabocha (Red curry, Thai), and at this point in time, I'm assuming I can actually find one in the wilds of semirural Minnesota in February. Let's say I find one, make the recipe, and have tons leftover. If I freeze it (primary ingredients: meat, coconut milk, kabocha chunks, bamboo shoots), what will the texture be like when it's reheated? I'm also willing to make half a recipe and just freeze uncooked kabocha, if that will make a difference. Pumpkin puree seems to be the recommended route for freezing, so I suspect that freezing as chunks will destroy the texture. Anyone BTDT? -j. |
Freezing Kabocha Pumpkin/Squash
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