FFS
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Post by FFS on Jul 21, 2021 19:49:24 GMT 1
I buy frozen courgettes to add to soup in the winter so why not freeze your own? Those are flash frozen using a special machine. Something you could not do with a normal household freezer.
Its always recommended to blanch any vegetable before freezing to stop the enzymes doing their thing.
Not flash frozen as such, nor using a special machine, but the vegetables (peas, carrots, beans, courgettes etc) pass through a tunnel that's at -30°C, meaning they are frozen to the core more rapidly, which limits bacterial development while keeping the cell structure intact.
A home freezer should be at maximum -18°C and there's no reason why one can't freeze home-sized quantities in one's own freezer. Of ocurse, the home-frozen stuff won't necessarily last as long as snap-frozen (surgelés) vegetables.
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ibis
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Post by ibis on Jul 21, 2021 19:56:29 GMT 1
This is what I was referencing. Saw them use it on Masterchef.
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FFS
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Post by FFS on Jul 21, 2021 20:04:20 GMT 1
This is what I was referencing. Saw them use it on Masterchef. Ah, Masterchef, the service standard for the frozen food industry.
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ibis
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Post by ibis on Jul 21, 2021 20:10:14 GMT 1
Actually she made an Italian Gelato..
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FFS
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Post by FFS on Jul 21, 2021 20:13:21 GMT 1
Actually she made an Italian Gelato.. With courgettes? Or, being Italian, they may have been zucchini, which is what I grew up calling them.
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ibis
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Post by ibis on Jul 21, 2021 20:18:47 GMT 1
No, normal ice cream for dessert.. I also used to use zucchini but now it is courgettes.
The Nice ones are the best. A nice flavor and if you leave it too long, will provide many creme de courge soups thru out the winter.
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Post by sw31girl on Jul 22, 2021 8:52:36 GMT 1
I’ve usually got loads of courgettes and tomatoes at the same time. I fry some onions and garlic, throw in some chopped courgettes, tomatoes and seasoning. Once they’re cooked I drain off as much liquid as I can and put them into freezer bags. Nice in winter with some roast chicken.
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Post by traveller on Jul 23, 2021 9:35:35 GMT 1
Courgette fritters anyone? Loads of different combos, but you must really get rid of excess water before cooking and freezing.
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Post by woolybanana on Jul 24, 2021 12:43:25 GMT 1
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Deleted
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Post by Deleted on May 23, 2022 22:53:59 GMT 1
Who eats these things
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Post by cernunnos on May 24, 2022 8:01:00 GMT 1
We do , but then we eat lots of vegetables.
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Le-Dolly
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Post by Le-Dolly on May 24, 2022 8:07:42 GMT 1
They also make a very acceptable Bhaji. After making, fry to the half way stage, then freeze until required, then fry again to serve.
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Le-Dolly
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Post by Le-Dolly on May 24, 2022 8:13:06 GMT 1
A home freezer should be at maximum -18°C and there's no reason why one can't freeze home-sized quantities in one's own freezer. Of ocurse, the home-frozen stuff won't necessarily last as long as snap-frozen ( surgelés) vegetables. -18°C is correct for domestic storage, but the quick freeze function on my, and I presume most other freezers, will drop the temperature to -24°C, ideal for fast freezing at home.
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exile
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Post by exile on May 24, 2022 8:52:49 GMT 1
Courgette fritters are good too.
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