I'd like to freeze spring onions* because one bunch doesn't last long enough in
the fridge for me to use it all (they start getting slimy). Google found some
pages out there that claim you can freeze them, but if I do they are all limp
and soggy when I thaw them. Has anyone here tried freezing them?

*To make sure there's no confusion over the name, these things:
http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg

(Apparently they call them shallots up in Sydney.)

On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" >
wrote:

> I'd like to freeze spring onions* because one bunch doesn't last long enough in
> the fridge for me to use it all (they start getting slimy). Google found some
> pages out there that claim you can freeze them, but if I do they are all limp
> and soggy when I thaw them. Has anyone here tried freezing them?
>
> *To make sure there's no confusion over the name, these things:
> http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg
>
> (Apparently they call them shallots up in Sydney.)
>

I'm afraid you're out of luck if you want them to be as crispy as raw.
If you normally cook them anyway, why not saute them before you
freeze?

--

sf

On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote:
>
> I'm afraid you're out of luck if you want them to be as crispy as raw.
> If you normally cook them anyway, why not saute them before you
> freeze?

I usually chop them and mix them raw in mashed potato just before serving.

On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote:

>On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote:
>>
>> I'm afraid you're out of luck if you want them to be as crispy as raw.
>> If you normally cook them anyway, why not saute them before you
>> freeze?
>
>I usually chop them and mix them raw in mashed potato just before serving.

frozen green onions will work great for that.
Janet US

On 21-Dec-15 3:26 PM, Janet B wrote:
> On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote:
>
>> On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote:
>>>
>>> I'm afraid you're out of luck if you want them to be as crispy as raw.
>>> If you normally cook them anyway, why not saute them before you
>>> freeze?
>>
>> I usually chop them and mix them raw in mashed potato just before serving.
>
> frozen green onions will work great for that.

Aren't green onions another name for spring onions?

On Mon, 21 Dec 2015 19:18:16 +1100, DavidW > wrote:

>On 21-Dec-15 3:26 PM, Janet B wrote:
>> On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote:
>>
>>> On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote:
>>>>
>>>> I'm afraid you're out of luck if you want them to be as crispy as raw.
>>>> If you normally cook them anyway, why not saute them before you
>>>> freeze?
>>>
>>> I usually chop them and mix them raw in mashed potato just before serving.
>>
>> frozen green onions will work great for that.
>
>Aren't green onions another name for spring onions?

yes it is.
Janet US

On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote:

>On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote:
>>
>> I'm afraid you're out of luck if you want them to be as crispy as raw.
>> If you normally cook them anyway, why not saute them before you
>> freeze?
>
>I usually chop them and mix them raw in mashed potato just before serving.

For your situation Freeze Dried would be best, and no more expensive
than those small bunches at market produce.
http://www.amazon.com/s/?ie=UTF8&key...l_37hx973h2a_b

On Mon, 21 Dec 2015 10:08:29 -0500, Brooklyn1
> wrote:

>On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote:
>
>>On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote:
>>>
>>> I'm afraid you're out of luck if you want them to be as crispy as raw.
>>> If you normally cook them anyway, why not saute them before you
>>> freeze?
>>
>>I usually chop them and mix them raw in mashed potato just before serving.
>
>For your situation Freeze Dried would be best, and no more expensive
>than those small bunches at market produce.
>http://www.amazon.com/s/?ie=UTF8&key...l_37hx973h2a_b
>
>
Freeze dried isn't the same at all.
Janet US

Janet B wrote:
>
> Freeze dried isn't the same at all.

Bottom line though, those green onions (preserved in any way) will
never be as good as fresh. Just buy a bunch as you need them and
forget about saving the rest. Or if you do save them, just know they
won't be the same.

"Janet B" > wrote in message
...
> On Mon, 21 Dec 2015 10:08:29 -0500, Brooklyn1
> > wrote:
>
>>On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote:
>>
>>>On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote:
>>>>
>>>> I'm afraid you're out of luck if you want them to be as crispy as raw.
>>>> If you normally cook them anyway, why not saute them before you
>>>> freeze?
>>>
>>>I usually chop them and mix them raw in mashed potato just before
>>>serving.
>>
>>For your situation Freeze Dried would be best, and no more expensive
>>than those small bunches at market produce.
>>http://www.amazon.com/s/?ie=UTF8&key...l_37hx973h2a_b
>>
>>
> Freeze dried isn't the same at all.
> Janet US

Would work fine in a cooked dish.

sf wrote:
> On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" >
> wrote:
>
>> I'd like to freeze spring onions* because one bunch doesn't last long enough in
>> the fridge for me to use it all (they start getting slimy). Google found some
>> pages out there that claim you can freeze them, but if I do they are all limp
>> and soggy when I thaw them. Has anyone here tried freezing them?
>>
>> *To make sure there's no confusion over the name, these things:
>> http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg
>>
>> (Apparently they call them shallots up in Sydney.)
>>
>
> I'm afraid you're out of luck if you want them to be as crispy as raw.
> If you normally cook them anyway, why not saute them before you
> freeze?
>

I wonder if a quick blanching would suffice?

"DavidW" wrote in message ...

>I'd like to freeze spring onions* because one bunch doesn't last long
>enough in the fridge for me to use it all (they start getting slimy).
>Google found some pages out there that claim you can freeze them, but if I
>do they are all limp and soggy when I thaw them. Has anyone here tried
>freezing them?
>

Have you tried putting them in a glass of water in the fridge. It also works
with celery and asparagus.


Robert

On Monday, December 21, 2015 at 12:56:04 PM UTC+11, Robert wrote:
>
> Have you tried putting them in a glass of water in the fridge. It also works
> with celery and asparagus.

I haven't heard of that. I'll try it. Thanks.

On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" >
wrote:

>I'd like to freeze spring onions* because one bunch doesn't last long enough in
>the fridge for me to use it all (they start getting slimy). Google found some
>pages out there that claim you can freeze them, but if I do they are all limp
>and soggy when I thaw them. Has anyone here tried freezing them?
>
>*To make sure there's no confusion over the name, these things:
>http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg
>
>(Apparently they call them shallots up in Sydney.)
>
I freeze them all the time just because they don't last very long in
the refrigerator. I get the restaurant size package of green onions
at Cash and Carry, wash and clean all the onions, cut off the root. I
then cut them all into 1/4 to 1/2 inch pieces, spread them out on a
cookie sheet and put them in the freezer. After they are frozen, bag
them up in smaller size bags. I always keep one bag in the kitchen
freezer. you can't use them for salads because they will get wilty.
You can use them for garnish or an ingredient for anywhere else you
would use them. One restaurant size bag lasts me about a year.
Anytime I need green onions all I have to do is reach in the freezer
and grab a handful. I use them in casseroles, omelets, stir fries,
fried potatoes, scrambled eggs
Janet US

On 21-Dec-15 3:25 PM, Janet B wrote:
> On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" >
> wrote:
>
>> I'd like to freeze spring onions* because one bunch doesn't last long enough in
>> the fridge for me to use it all (they start getting slimy). Google found some
>> pages out there that claim you can freeze them, but if I do they are all limp
>> and soggy when I thaw them. Has anyone here tried freezing them?
>>
>> *To make sure there's no confusion over the name, these things:
>> http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg
>>
>> (Apparently they call them shallots up in Sydney.)
>>
> I freeze them all the time just because they don't last very long in
> the refrigerator. I get the restaurant size package of green onions
> at Cash and Carry, wash and clean all the onions, cut off the root. I
> then cut them all into 1/4 to 1/2 inch pieces, spread them out on a
> cookie sheet and put them in the freezer. After they are frozen, bag
> them up in smaller size bags. I always keep one bag in the kitchen
> freezer. you can't use them for salads because they will get wilty.

Will get wilty or are already wilty when thawed?

> You can use them for garnish or an ingredient for anywhere else you
> would use them. One restaurant size bag lasts me about a year.
> Anytime I need green onions all I have to do is reach in the freezer
> and grab a handful. I use them in casseroles, omelets, stir fries,
> fried potatoes, scrambled eggs

But do they retain their crunch when thawed? I'm guessing not.

DavidW wrote:
>
> But do they retain their crunch when thawed? I'm guessing not.

Bottom line DavidW, just buy them fresh as you need them.
That's what I do. Buy them the day you plan to use them,
then if any leftover, just use within a couple of days before
they start turning slimy.

I love them for the crunch factor and the sharp onion flavor.
Cooking much will take that away though.
When I use them, I normally will have them chopped and add them
to the dish once the heat goes off. The food will warm them but
not cook them. The hollow green tops, I'll cook but not the
root or just above solid pieces.

They really do "make" a fried rice dish.
Lately, I'll just use the whole bunch in one dish. Maybe a bit
more than I planned but then...I like onions so no worries.

"Gary" > wrote in message ...
> DavidW wrote:
>>
>> But do they retain their crunch when thawed? I'm guessing not.
>
> Bottom line DavidW, just buy them fresh as you need them.
> That's what I do. Buy them the day you plan to use them,
> then if any leftover, just use within a couple of days before
> they start turning slimy.
>
> I love them for the crunch factor and the sharp onion flavor.
> Cooking much will take that away though.
> When I use them, I normally will have them chopped and add them
> to the dish once the heat goes off. The food will warm them but
> not cook them. The hollow green tops, I'll cook but not the
> root or just above solid pieces.
>
> They really do "make" a fried rice dish.

Yes they do! I made fried rice last week and didn't have any so I subbed
finely chopped shallot instead but it wasn't the same.


> Lately, I'll just use the whole bunch in one dish. Maybe a bit
> more than I planned but then...I like onions so no worries.

--
http://www.helpforheroes.org.uk/shop/

On Monday, December 21, 2015 at 7:55:09 AM UTC-5, Gary wrote:
> DavidW wrote:
> >
> > But do they retain their crunch when thawed? I'm guessing not.
>
> Bottom line DavidW, just buy them fresh as you need them.
> That's what I do. Buy them the day you plan to use them,
> then if any leftover, just use within a couple of days before
> they start turning slimy.
>
> I love them for the crunch factor and the sharp onion flavor.
> Cooking much will take that away though.
> When I use them, I normally will have them chopped and add them
> to the dish once the heat goes off. The food will warm them but
> not cook them. The hollow green tops, I'll cook but not the
> root or just above solid pieces.

It's a funny old world. I'll cook the white part,
but I prefer to eat the green part raw.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Gary wrote:
> > I love them for the crunch factor and the sharp onion flavor.
> > Cooking much will take that away though.
> > When I use them, I normally will have them chopped and add them
> > to the dish once the heat goes off. The food will warm them but
> > not cook them. The hollow green tops, I'll cook but not the
> > root or just above solid pieces.
>
> It's a funny old world. I'll cook the white part,
> but I prefer to eat the green part raw.

Interesting. We seem to be mirror-images of each other.
In many dishes though, I really do like a sharp bite of a very
strong onion. These provide that bite if you don't cook them.

On Mon, 21 Dec 2015 19:24:08 +1100, DavidW > wrote:

>On 21-Dec-15 3:25 PM, Janet B wrote:
>> On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" >
>> wrote:
>>
>>> I'd like to freeze spring onions* because one bunch doesn't last long enough in
>>> the fridge for me to use it all (they start getting slimy). Google found some
>>> pages out there that claim you can freeze them, but if I do they are all limp
>>> and soggy when I thaw them. Has anyone here tried freezing them?
>>>
>>> *To make sure there's no confusion over the name, these things:
>>> http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg
>>>
>>> (Apparently they call them shallots up in Sydney.)
>>>
>> I freeze them all the time just because they don't last very long in
>> the refrigerator. I get the restaurant size package of green onions
>> at Cash and Carry, wash and clean all the onions, cut off the root. I
>> then cut them all into 1/4 to 1/2 inch pieces, spread them out on a
>> cookie sheet and put them in the freezer. After they are frozen, bag
>> them up in smaller size bags. I always keep one bag in the kitchen
>> freezer. you can't use them for salads because they will get wilty.
>
>Will get wilty or are already wilty when thawed?
>
>> You can use them for garnish or an ingredient for anywhere else you
>> would use them. One restaurant size bag lasts me about a year.
>> Anytime I need green onions all I have to do is reach in the freezer
>> and grab a handful. I use them in casseroles, omelets, stir fries,
>> fried potatoes, scrambled eggs
>
>But do they retain their crunch when thawed? I'm guessing not.

I chop and use all parts of the green onion. When frozen I add them
just before the dish goes to the table.
see he
http://s1171.photobucket.com/user/ge...39b0c.jpg.html
or
http://tinyurl.com/qbmdjb3

JanetUS

"Janet B" > wrote in message
...

> I chop and use all parts of the green onion. When frozen I add them
> just before the dish goes to the table.
> see he
> http://s1171.photobucket.com/user/ge...39b0c.jpg.html
> or
> http://tinyurl.com/qbmdjb3
>

That looks very good. What it the mix you have in there? May I also ask
your timings for that spatchcocked chicken?


--
http://www.helpforheroes.org.uk/shop/

On Mon, 21 Dec 2015 13:32:31 -0000, "Ophelia" >
wrote:

>
>
>"Janet B" > wrote in message
.. .
>
>> I chop and use all parts of the green onion. When frozen I add them
>> just before the dish goes to the table.
>> see he
>> http://s1171.photobucket.com/user/ge...39b0c.jpg.html
>> or
>> http://tinyurl.com/qbmdjb3
>>
>
>That looks very good. What it the mix you have in there? May I also ask
>your timings for that spatchcocked chicken?

The breakfast hash is diced yellow onion, diced crispy bacon, potatoes
fried from raw, diced red pepper added halfway through cooking
potatoes, eggs scrambled in a separate pan and finished with a handful
of chopped green onions and the bacon. Serve immediately. No cooking
of green onion.

Spatchcocked chicken is lightly rubbed with olive oil, sprinkled with
salt, pepper, garlic powder, chopped rosemary and thyme. It is
roasted in a heavy pan in a preheated 425-450F oven on the middle
rack for about 45 minutes. It is surrounded with quartered, unpeeled
red potatoes and carrots chunked about the same size as potatoes.
Vegetables are tossed in the oil and seasonings. If you don't oil the
veggies they will steam and possibly be hard. Place the potatoes
cut-side up and the potatoes will get a dark brown and be puffy
outside and tender inside. Remove chicken to platter and turn
potatoes so all cut sides are up and place under broiler for a few
minutes to brown and puff them all over. Your time will vary
depending upon the size of chicken. That chicken was probably between
4-5 pounds at room temperature. As usual, check temperature to make
sure it is 165F. Chicken should be very juicy.
Janet US

On 22-Dec-15 12:22 AM, Janet B wrote:
> I chop and use all parts of the green onion. When frozen I add them
> just before the dish goes to the table.
> see he
> http://s1171.photobucket.com/user/ge...39b0c.jpg.html
> or
> http://tinyurl.com/qbmdjb3

Looks tasty.

On Sunday, December 20, 2015 at 8:25:25 PM UTC-8, Janet B wrote:
> On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" >
> wrote:
>
> >I'd like to freeze spring onions* because one bunch doesn't last long enough in
> >the fridge for me to use it all (they start getting slimy). Google found some
> >pages out there that claim you can freeze them, but if I do they are all limp
> >and soggy when I thaw them. Has anyone here tried freezing them?
> >
> >*To make sure there's no confusion over the name, these things:
> >http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg
> >
> >(Apparently they call them shallots up in Sydney.)
> >
> I freeze them all the time just because they don't last very long in
> the refrigerator. I get the restaurant size package of green onions
> at Cash and Carry, wash and clean all the onions, cut off the root. I
> then cut them all into 1/4 to 1/2 inch pieces, spread them out on a
> cookie sheet and put them in the freezer. After they are frozen, bag
> them up in smaller size bags. I always keep one bag in the kitchen
> freezer. you can't use them for salads because they will get wilty.
> You can use them for garnish or an ingredient for anywhere else you
> would use them. One restaurant size bag lasts me about a year.
> Anytime I need green onions all I have to do is reach in the freezer
> and grab a handful. I use them in casseroles, omelets, stir fries,
> fried potatoes, scrambled eggs
> Janet US

Yes. Great idea. If you are using them in cooked dishes it makes total sense.
If you want crispy fresh ones you have to buy fresh. There is really not a big difference in how they work within a dish. They are gong to be cooked anyway.

"DavidW" > wrote in message
...
> I'd like to freeze spring onions* because one bunch doesn't last long
> enough in the fridge for me to use it all (they start getting slimy).
> Google found some pages out there that claim you can freeze them, but if I
> do they are all limp and soggy when I thaw them. Has anyone here tried
> freezing them?
>
> *To make sure there's no confusion over the name, these things:
> http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg
>
> (Apparently they call them shallots up in Sydney.)

Those are called green onions or scallions here. Spring onions are similar
but have a larger bulb. They do not freeze well and they will be limp.
Like you, I can not usually use them all up. Too bad you can't buy them one
at a time. I tried dried ones. They were limp too. I suppose they would
be fine if you want to cook them in something but I prefer them raw.

On Monday, December 21, 2015 at 1:34:41 AM UTC, DavidW wrote:
> I'd like to freeze spring onions* because one bunch doesn't last long enough in
> the fridge for me to use it all (they start getting slimy). Google found some
> pages out there that claim you can freeze them, but if I do they are all limp
> and soggy when I thaw them. Has anyone here tried freezing them?
>
> *To make sure there's no confusion over the name, these things:
> http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg
>
> (Apparently they call them shallots up in Sydney.)

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Sqwertz wrote:
> Oh, you mean


Woman stalkers should be terminated.