so I'm wondering about freezing eggs. Is it like freezing milk, Where sure it can be done and the milk is fine for cooking but the taste and texture are drastically different. I have heard you can't thaw an egg to fry it but it is fine for making cookies. What about other things, Mayo, bread, pancakes, eggnog, scrambled eggs, ...
I haven't had any luck freezing eggs. I tried the ice cube tray method, and when I thawed the eggs, the texture was ruined. I attempted to use some for baking and scrambled eggs, but they refused to blend with anything, and were very grainy and pretty much horrible.
I have wondered if you'd get different results by scrambling the eggs first, and then freezing them. But I suspect this will also not work.
On the subject of frozen milk, I do this all the time. We've got a deep-freeze full of it right now. I found the key is to thaw the milk quickly in a sink full of very hot water, and shake the carton periodically, as violently as possible (without breaking it). The vigorous shaking seems to help re-emulsify the solids, and the texture returns to normal. I do this with whole milk or 2% and have good results.
I freeze bread regularly. I've never had a problem with it, home made or boughten. Same with pancakes - my kids demand that I make extra to freeze. You want to re-heat them in a toaster, or toaster oven, NOT the microwave.
I have not tried to freeze mayo. I suspect texture issues will arise. But I have a batch of homemade mayo in the fridge; I'll freeze and thaw some of it over the weekend and let you know what happens.
Most cooked foods freeze well, but the best way to keep them good is to exclude as much air as possible. For beans and veggies, put them in a jar and top it with water, then freeze. Same for meat - I freeze cooked chicken in jars of water; then thaw it in a colander in the sink. A minute or two of re-heat in a pan and the water's gone. Raw meat does well in ziplocks, as long as you suck most of the air out (using a straw in the corner of the bag makes this really easy).
Almost any kind of casserole or pasta dish will freeze well, just make sure to wrap it tightly with plastic wrap, again to exclude air.
I've had basil from my garden last over a year in the freezer, and it was still awesome when I chopped it up into spaghetti sauce - which I then froze. :-D
Feel free to ask about anything I forgot!
Wow great post, lots of good info!
My eggs never stay in the freezer long, maybe thats why? Have none froze yet this year. All my extras are going to the hog, and he is pretty HUGE! Looking for yorkshire piglets BTW if anyone raises them.
Hope we can make it but not looking like it.
Ugh, thats too bad.
I do worry about the disease issues too. If I did get critters from a swap, they would be quarantined at least 45 days before going near my flock.
Hear a lot of good comments about Dinky's. Hope to make it to one.
Guess I am not the only one with fly issues this year! The chicks were little last year at this time, they weren't outside until fall so I thought the mass amount of flies was normal. We've put out fly paper and fly traps that just use sugar water to attract the flies and trap them into a glass jar-can't really use pesticides b/c of the honeybees and our yard is all organic. Those glass jars were filled within 3 weeks. So gross!
I did not use any pesticide or chemical on our garden in hopes the bees fair well, we are surrounded by farm fields tho. Rarely see honeybees, and am still really thinking about keeping them.