Monday, February 24, 2003

Things to freeze
I like to freeze things. It takes the pressure off of trying to use up something right away.

Mushrooms: Wash well in cold water and drain thoroughly. Cut off the base of the stems. You can leave them whole, slice or quarter. Before freezing, you should either blanche or sauté mushrooms in butter or margarine. To blanch, dip them in boiling water with a teaspoon of lemon juice per pint of water (5 minutes for whole, 3-1/2 minutes for quarters, or 3 min. for slices). To sauté, heat mushrooms in butter or margarine in a frying pan until almost done, then set the pan in cold water to cool promptly.

Then you cool them and freeze. Good to keep around for stir frys, fried rice, pasta sauce!

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