FoodBanter.com

FoodBanter.com (https://www.foodbanter.com/)
-   General Cooking (https://www.foodbanter.com/general-cooking/)
-   -   Freezing, rehydrating and freezer burn (https://www.foodbanter.com/general-cooking/161845-freezing-rehydrating-freezer-burn.html)

Omelet[_7_] 22-09-2008 05:43 PM

Freezing, rehydrating and freezer burn
 
I was getting stuff out of the freezer to thaw a bit ago for later this
week (pork chops and frozen veggies) and found 3 ears of frozen corn on
the cob. Yeah I'm low carbing, but low carb does not mean NO carb. <g> I
find the diet works better if I ch-eat some starch on weekends as a
break. Just don't pig out on it.

Anyway, I decided to go ahead and just nuke and eat these to get the bag
out of the freezer. They'd been in the freezer for at least 2 years,
maybe longer. I date most of the stuff I put in there now but have
never dated bags of frozen veggies, so I'm not entirely sure just how
old they really were. Might be older than god for all I know! They
looked to be a bit dried out and shriveled.

I put them in a plastic storage bag, filled the bag full of water and
put the bag top side down in a plastic bowl to nuke so they'd stay
submerged. It worked. ;-) They cooked up nice and plump sweet and good
tasting with a little salt and butter... I ate 2 of them and left the
3rd one for dad in the 'frige with the pork fried rice I made yesterday.

Nuked the old corn for 8 minutes but I also went outdoors with dad as we
were discussing landscaping and where to put his potted Ginko Biloba
tree, so they soaked in the now hot water for a good 15 minutes.

I've tossed meat that has been in the freezer for more than two years as
my experience shows that meat is not as tolerant. It ends up with that
"freezer burn" taste if you know what I mean. I cooked two strip steaks
a couple of days ago that were dated from Sept. 19 2007 and they were
pretty much ok. Just the fat had "that" flavor so I just trimmed it off
and fed it to the border collie. She's not picky. <g>

Anyone else have freezer hints to tell? I do have a Tilia, but the bags
are so bloody expensive, it's not really worth it. I just wrap meat now
in cling wrap to get all the air away from the flesh, then double bag
it. It's good for up to two years but that's about it. I try to eat out
of the freezer as much as possible, but I'm sure everybody submits to
the "on sale" mindset...
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain


All times are GMT +1. The time now is 07:18 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter