freezing meals and freezing ingredients

[mcmich]

yes you can DG i was very lucky yesterday bought 5, for 80 cents each 

5 for 80c each - you Sydney folk have so much more choice than us Lake people.
We do have The Hunter only 35mins from our door but nothing is ever on special. All tourist prices.
Very good quality though.

[DizzyGirl]

Is that the cheese factory in the vineyards?

[mcmich]

Yes - we go to the Smelly Cheese Factory and The Hunter Valley Cheese Company.
There is also a smaller boutique one as well - Binnorie Dairy that is on Heritage Road.
Another favourite is The Olive Grove - great olives and chilly sauces, jams and dukka.
Adina Estate is wonderful for its port and olives. It has Jazz and lunch days which are great. On Lovedale Road.
OOHH and the Lovedale long lunch is on in May.

[Frozzie]

yes you can DG i was very lucky yesterday bought 5, for 80 cents each 

My gosh that is cheap... Its cheap here but not that much...great deal.. Hope it was nice camembert!!

We freeze most cheeses when we have an excess and have never had a problem with it once defrosted..

[nonomix]

Very interesting thread. Fundj, you seem to be an expert es freezing! I do freeze quite a lot of stuff (only limited by the size of my 2 freezers  ) and I am surprised that cheese freezes well. I had read that cheese that you will use cooked does freeze well but if they are to be consumed raw, better not freeze them as the texture is changed. So I guess that is not correct if you are freezing camembert. It's interesting because I can cometimes buy bulk of French cheese here in Ireland and it's so much cheaper that way but I always  shun away from certain cheese because I didn't think they froze well.
Not sure if that was mentioned but cooked bread/brioche freeze extremely well once cooked. After the thaw thay are just as fresh as the first day they were made!

[DizzyGirl]

How would I freeze individual pies in ramekins? Thanks DG

[fundj&e]

DG  individual wrap them. so handy to have pies in the freezzer

[DizzyGirl]

Would This work?

Cook filling and place in ramekins.
Top with pastry.
Put a piece of baking paper on top then cover with al foil.
Thought the baking paper might prevent al foil from sticking to uncooked pastry.
Place in freezer. Defrost then cook pies.

Thanks DG xxx

[courton]

what method do you use to tell easily what is in what container. I usually forgot and have to thaw before I find out. Hints anyone?

[fundj&e]

Would This work?

Cook filling and place in ramekins.
Top with pastry.
Put a piece of baking paper on top then cover with al foil.
Thought the baking paper might prevent al foil from sticking to uncooked pastry.
Place in freezer. Defrost then cook pies.

Thanks DG xxx

sound good to me DG


i cling wrap, then write what it is on a piece of paper then more cling wrap over the paper

I

[Meagan]

what method do you use to tell easily what is in what container. I usually forgot and have to thaw before I find out. Hints anyone?

Depends on the container - either label maker. Pre bought labels, masking tape with a sharpie or directly on the container.

[obbie]

masking tape, and use a nico pen

[fundj&e]

masking tape, and use a nico pen

nico pen

[Cornish Cream]

masking tape, and use a nico pen

nico pen

Thank goodness you asked Uni I'm stumped as well

[obbie]

Oh Uni, you know, like a black or navy big felt pen. drys super fast.
You buy them in newsagents.  Marking pen.....

Maybee its a Qld term, sorry