Freezing Question
 

Good morning!

I have made some zucchini deep-fried in batter, and have to keep them for a
few days. Will they freeze? If not, how do I store them?

Thanks.

David.

Freezing Question
 

In article >,
" David" > wrote:

> Good morning!
>
> I have made some zucchini deep-fried in batter, and have to keep them for a
> few days. Will they freeze? If not, how do I store them?
>
> Thanks.
>
> David.

I wouldn't, David. :-( The zucchini are pretty wet to start with and
I think after freezing they'll be mushy. You might be able to re-crisp
the battered coating by reheating on a baking sheet in the oven but the
inside won't do well.
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasu http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

Freezing Question
 

> I wouldn't, David. :-( The zucchini are pretty wet to start with and
> I think after freezing they'll be mushy. You might be able to re-crisp
> the battered coating by reheating on a baking sheet in the oven but the
> inside won't do well.

Reheating in an oven won't be an option. How about reheating by sauteing?

Thanks.
David.

Freezing Question
 

Oops! I should have asked also:

How about the part I need for tomorrow evening? Will it be better off
refrigerated until then, or at room temperature?

Thanks.
David.

Freezing Question
 

David wrote:
>> I wouldn't, David. :-( The zucchini are pretty wet to start with and
>> I think after freezing they'll be mushy. You might be able to re-crisp
>> the battered coating by reheating on a baking sheet in the oven but the
>> inside won't do well.
>
> Reheating in an oven won't be an option. How about reheating by sauteing?

Uh... no. They'll be greasy. Crisping in a 400:F oven would be the
preferred method.

At this point, you might want to remove the coating and do something
else with the zucchini where mushy won't matter; like as a layer in a
multi-veg terrine or a "zucchini ganoush."

B/

Freezing Question
 

" David" > wrote in message
...
> Oops! I should have asked also:
>
> How about the part I need for tomorrow evening? Will it be better off
> refrigerated until then, or at room temperature?

You can't keep something at room temp. for over 2 hours without risking food
poisoning.

Freezing Question
 

Julie Bove wrote:
> " David" > wrote in message
> ...
>
>>Oops! I should have asked also:
>>
>>How about the part I need for tomorrow evening? Will it be better off
>>refrigerated until then, or at room temperature?
>
>
> You can't keep something at room temp. for over 2 hours without risking food
> poisoning.
>
>
The 2 hour rule usually applies to protein containing foods ( not firm
cheeses, however)
Ellen

Freezing Question
 

Julie Bove wrote:
> " David" > wrote in message
> ...
>> Oops! I should have asked also:
>>
>> How about the part I need for tomorrow evening? Will it be better off
>> refrigerated until then, or at room temperature?
>
> You can't keep something at room temp. for over 2 hours without risking food
> poisoning.

Grocery stores ought to keep bins by the door, so you can buy the food
and throw it out immediately.

B/

Freezing Question
 

"ellen wickberg" > wrote in message
news:cvKFi.153871$fJ5.104396@pd7urf1no...
> Julie Bove wrote:
>> " David" > wrote in message
>> ...
>>
>>>Oops! I should have asked also:
>>>
>>>How about the part I need for tomorrow evening? Will it be better off
>>>refrigerated until then, or at room temperature?
>>
>>
>> You can't keep something at room temp. for over 2 hours without risking
>> food poisoning.
> The 2 hour rule usually applies to protein containing foods ( not firm
> cheeses, however)

True. Or fruits and veg that have not been cut into or prepared in any way.

Freezing Question
 

"Brian Mailman" > wrote in message
...
> Julie Bove wrote:
>> " David" > wrote in message
>> ...
>>> Oops! I should have asked also:
>>>
>>> How about the part I need for tomorrow evening? Will it be better off
>>> refrigerated until then, or at room temperature?
>>
>> You can't keep something at room temp. for over 2 hours without risking
>> food poisoning.
>
> Grocery stores ought to keep bins by the door, so you can buy the food and
> throw it out immediately.

I meant prepared food. Not safe to leave it at room temp. for over 2 hours.

Freezing Question
 

On Thu, 13 Sep 2007 05:30:47 GMT, "Julie Bove" >
wrote:

>
>"ellen wickberg" > wrote in message
>news:cvKFi.153871$fJ5.104396@pd7urf1no...
>> Julie Bove wrote:
>>> " David" > wrote in message
>>> ...
>>>
>>>>Oops! I should have asked also:
>>>>
>>>>How about the part I need for tomorrow evening? Will it be better off
>>>>refrigerated until then, or at room temperature?
>>>
>>>
>>> You can't keep something at room temp. for over 2 hours without risking
>>> food poisoning.
>> The 2 hour rule usually applies to protein containing foods ( not firm
>> cheeses, however)
>
>True. Or fruits and veg that have not been cut into or prepared in any way.
>

On Monday I cut a tomato in half at lunch time. Used part of it, and
put the remainder cut side down on a plate and left it on a counter.
On Wednesday noon it was still just fine. This was not the first time
I have done this.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Freezing Question
 

"The Cook" > wrote in message
...
> On Thu, 13 Sep 2007 05:30:47 GMT, "Julie Bove" >
> wrote:
>
>>
>>"ellen wickberg" > wrote in message
>>news:cvKFi.153871$fJ5.104396@pd7urf1no...
>>> Julie Bove wrote:
>>>> " David" > wrote in message
>>>> ...
>>>>
>>>>>Oops! I should have asked also:
>>>>>
>>>>>How about the part I need for tomorrow evening? Will it be better off
>>>>>refrigerated until then, or at room temperature?
>>>>
>>>>
>>>> You can't keep something at room temp. for over 2 hours without risking
>>>> food poisoning.
>>> The 2 hour rule usually applies to protein containing foods ( not firm
>>> cheeses, however)
>>
>>True. Or fruits and veg that have not been cut into or prepared in any
>>way.
>>
>
> On Monday I cut a tomato in half at lunch time. Used part of it, and
> put the remainder cut side down on a plate and left it on a counter.
> On Wednesday noon it was still just fine. This was not the first time
> I have done this.

Eesh. I would never do that.

Freezing Question
 

"Julie Bove" > expounded:

>
>"The Cook" > wrote in message
.. .
>> On Thu, 13 Sep 2007 05:30:47 GMT, "Julie Bove" >
>> wrote:
>>
>>>
>>>"ellen wickberg" > wrote in message
>>>news:cvKFi.153871$fJ5.104396@pd7urf1no...
>>>> Julie Bove wrote:
>>>>> " David" > wrote in message
>>>>> ...
>>>>>
>>>>>>Oops! I should have asked also:
>>>>>>
>>>>>>How about the part I need for tomorrow evening? Will it be better off
>>>>>>refrigerated until then, or at room temperature?
>>>>>
>>>>>
>>>>> You can't keep something at room temp. for over 2 hours without risking
>>>>> food poisoning.
>>>> The 2 hour rule usually applies to protein containing foods ( not firm
>>>> cheeses, however)
>>>
>>>True. Or fruits and veg that have not been cut into or prepared in any
>>>way.
>>>
>>
>> On Monday I cut a tomato in half at lunch time. Used part of it, and
>> put the remainder cut side down on a plate and left it on a counter.
>> On Wednesday noon it was still just fine. This was not the first time
>> I have done this.
>
>Eesh. I would never do that.
>
Hasn't killed me yet, either ;->
--
Ann
e-mail address is not checked

Freezing Question
 

Julie Bove wrote:
> "Brian Mailman" > wrote in message
> ...
>> Julie Bove wrote:
>>> " David" > wrote in message
>>> ...
>>>> Oops! I should have asked also:
>>>>
>>>> How about the part I need for tomorrow evening? Will it be better off
>>>> refrigerated until then, or at room temperature?
>>>
>>> You can't keep something at room temp. for over 2 hours without risking
>>> food poisoning.
>>
>> Grocery stores ought to keep bins by the door, so you can buy the food and
>> throw it out immediately.
>
> I meant prepared food. Not safe to leave it at room temp. for over 2 hours.

Then don't prepare it.

B/

Freezing Question
 

Julie Bove wrote:
> "The Cook" > wrote in message
> ...
>> On Thu, 13 Sep 2007 05:30:47 GMT, "Julie Bove" >
>> wrote:
>>
>>>
>>>"ellen wickberg" > wrote in message
>>>news:cvKFi.153871$fJ5.104396@pd7urf1no...
>>>> Julie Bove wrote:
>>>>> " David" > wrote in message
>>>>> ...
>>>>>
>>>>>>Oops! I should have asked also:
>>>>>>
>>>>>>How about the part I need for tomorrow evening? Will it be better off
>>>>>>refrigerated until then, or at room temperature?
>>>>>
>>>>>
>>>>> You can't keep something at room temp. for over 2 hours without risking
>>>>> food poisoning.
>>>> The 2 hour rule usually applies to protein containing foods ( not firm
>>>> cheeses, however)
>>>
>>>True. Or fruits and veg that have not been cut into or prepared in any
>>>way.
>>>
>>
>> On Monday I cut a tomato in half at lunch time. Used part of it, and
>> put the remainder cut side down on a plate and left it on a counter.
>> On Wednesday noon it was still just fine. This was not the first time
>> I have done this.
>
> Eesh. I would never do that.

There were no people in the world prior to the invention of a
refrigerator. They evolved, and then immediately died.

B/