Things you cook with straight from the freezer

Hi all--

We don't have a microwave so are always interested in knowing about staples/"pantry" items items that can be used pretty much directly from the freezer or with minimal defrosting time. A few things I try to keep on hand:

1) Pancetta: I get pancetta sliced and stacked with wax paper between each slice and then keep the stack in the freezer in a container or freezer bag. It's pliable enough to slice or chop striaght from the freezer and I usually just throw it into the pan in that state. Makes it very easy to have an amatriciana at a moment's notice.

2) Baby ginger. I once found baby ginger at an Argyle st. market. It tastes pretty much the same as regular ginger but the skin is thin and edible so you can keep a few of these in the freezer and grate them while frozen without needing to peel. The grated bits thaw almost immediately.

3) Individually quick frozen shrimp and scallops. These can be defrosted in about 10 minutes in a few changes of cold water.

Any other such ideas?

Patrick

I recently tried the chicken breasts sold at Costco that are individually frozen. The instructions said that no thawing was needed, and it cooked up in 30 minutes. They weren't all too bad. The packaging also said that it was "injected" with chicken broth...

Here are a couple of things that I can think of right away:

1) Dumplings (Ravioli/Pierogi/Potstickers): About once a month, I make a batch of potstickers that can go straight from the freezer to the pot, pan, or steamer. Recipe here.

2) Thin slices of frozen meat. Similar to your pancetta, when I make a roast pork tenderloin, I make a lot extra and slice it thin. These thin slices are frozen and kept for quick introduction to udon or ramen soups.

3) Fish. Trader Joe's and Whole Foods both have a good selection of frozen fish that can be defrosted in 20 minutes in running cool water. My only complaint about TJ's is that they package them in large quantities.

4) Vegetables. I always have pearl onions, TONS of peas, edamame, and chopped spinach (among other things). (for those days in the middle of the week when I haven't been to a market in a few days).

5) My all time favorite freezer item is Trader Joe's frozen raspberries. I can't get enough of raspberries, and these are always tart and make a great topping for tons of stuff.

Between these freezer items and pantry items like rice, noodles, and frozen or canned stock, I'm never more than a half hour from a decent meal at home.

Hope these gave you some good ideas.

Best,
EC

I had some really excellent Trader Joe's frozen Tilapia last night, so much better than the Clark/Division Jewel's "fresh" (which I had to return the other day---they just had me bring in the receipt---because the fish reeked when I opened the butcher paper an hour after buying---nice). It's my own fault for not inspecting it closely at the counter and just taking Jewel's FRESH marker for granted. I hoped they'd cleaned up their seafood department after getting rid of several obnoxious meat workers and sanitizing the entire area. Hmm.

As for Trader Joe's large quantity frozen fish. In the past I've sliced a still frozen pack in half(sometimes bisecting a filet) and stuck the pack halves in freezer bags.

I absolutely love the various Korean buns and dumplings from Chicago Food Corp. ( 3333 North Kimball Ave.) Wide selection to choose from and quick and easy to fry up in a pan.

I've also found myself using more and more frozen spinach. Anytime a recipe calls for spinach to be cooked, I prefer to use frozen...

I like to take frozen berries or pineapple chunks, stir them into a cup of Total 2% yogurt and let them sit a few hours. Stir again and you've got delicious frozen yogurt.

I also have tried a trick Nigella does on TV: freeze meat in a marinade and then it marinates as it thaws. You use a plastic bag. I would not do this with other than tough meat because the thawing effect makes the marinade work extremely well.

bibi rose wrote:I also have tried a trick Nigella does on TV: freeze meat in a marinade and then it marinates as it thaws. You use a plastic bag. I would not do this with other than tough meat because the thawing effect makes the marinade work extremely well.

I do this when I buy flank steak at Sam's Club. They come two to a pack. I use one immediately and freeze the other one. Flank steak works fine this way.

Best,
Al

Hi,

Maple Leaf do you not have a microwave out of principle or space limitations? When mine died sometime ago, I did not race to replace it. So for a while, I had to plan in advance to defrost something or use other techniques for reheating food (oven, steaming, saute, simmer). I have since bought another microwave, though I still use some of the reheating methods I rediscovered when they are better suited for the food.

I always have Ziploc freezer bags in pint, quart and gallon sizes. If I make an Italian pasta sauce in a larger quantity than I care to eat for more than 1-2 days, then I freeze a serving or dinner quantity in a plastic freezer bag. If these are frozen flat, then they can be stacked for convenient storage and easily defrosted/heated by starting at a low simmer in a pot. You can do this with your homemade soups, pot roast and much more. It may not be Trotter's To Go, but it is certainly food prepared to the tastes of the Maple Leaf family!

When I make something like Eatchicago's potstickers or freeze my handpicked strawberries, I will lay them out on a wax paper lined cookie sheet or jelly roll pan. Once they are 'individually' frozen, then they are thrown into a plastic freezer bag. You can pick as much or as little as you want.

If you make a meatloaf, why not make two but freeze one uncooked in a wax paper lined loaf pan. If you live by yourself, then make it in those tiny loaf pans. Next time you desire meatloaf, pull it out of the freezer in the morning, drop it into the loaf pan and let it defrost during the day in the refrigerator. (if you have an oven which refrigerates, then cooks when the timer says go ... oh so much the better) Set your oven timer to start heating just 10-15 minutes before you're likely to be home and set it to cook as you come in the door.

When freezers were really new appliances, there were cookbooks which revolved around meals you could freeze. I even have a cookbook which evolves around getting the best out of your toaster. Another on the joys of canned goods where the key to adventure is your can opener!

I keep fresh herbs frozen in tiny ziplock bags [snack size]. Often a recipe calls for less than the bunch I end up buying at the store. Frozen herbs don't look so great for garnish, but they work very well in cooked items, and taste much better, of course, than dried ones.

Giovanna

Hi,

Giovanna your herb hint reminded me of one I learned some years ago: I have a friend who belongs to an herb society; think garden club just concentrating on herbs. She commented some storage practices cause the essential oils, where the real flavor is, to dissipate. Her herb friends would put herbs into ice cube trays, then add water (or stock?) to freeze. Store in ziploc bags and drop into your food preparations as needed.

I do recall sage was one herb which suffered from drying. Yet, she would walk out to her garden in winter to pull a few leaves off her sage plant.

She was definitely a purist who obsessed in the details ... just like us here!