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cruelshoes
Joined: 23 Sep 2005
Posts: 3380
Location: Washington State
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 Posted: Mon Mar 03, 2008 2:09 pm Post subject: Re: hi |
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| amazon wrote: | How do you keep eggs and milk from bursting when you freeze them. I'm gona feel stupid if you say you dont freeze the egg in the shell.   |
Ice cube trays work great for freezing eggs.
Freezing Eggs
| Quote: | FREEZING EGGS If you receive a windfall of eggs far beyond your capacity to use within a few weeks, they can be frozen - not in the shell, of course. Only freeze clean, fresh eggs.
WHITES Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.
YOLKS Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).
WHOLE EGGS Beat just until blended, pour into freezer containers. seal tightly, label with the number of eggs and the date, and freeze.
HARD-COOKED Hard-cooked yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.
To use frozen eggs... Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they're thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.
Substitute 2 tablespoons thawed egg white for 1 Large fresh white.
Substitute 1 tablespoon thawed egg yolk for 1 Large fresh yolk.
Substitute 3 tablespoons thawed whole egg for 1 Large fresh egg.
Use thawed frozen eggs only in dishes that are thoroughly cooked.
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My mother always froze milk when we were kids. She would just open the jug, pour off a bit into another container to allow for expansion when freezing. Defrosted milk separates a bit, so my mom used it mainly for cooking.
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1354
Location: Maine
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| Posted: Tue Apr 01, 2008 11:35 am Post subject: |
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for Dana.
Steph |
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aklap
Joined: 02 Oct 2004
Posts: 10612
Location: WI, USA
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| Posted: Wed Apr 02, 2008 1:26 pm Post subject: |
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There is good discussion at the following thread, so I want to link these threads together: Living a gluten free diet is very expensive
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10612
Location: WI, USA
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| Posted: Tue Feb 10, 2009 11:27 am Post subject: |
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bump for FatCat
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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katkavoski
Joined: 08 Jan 2009
Posts: 80
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| Posted: Tue Feb 10, 2009 7:31 pm Post subject: |
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I also think that it also all depends on where you live. We live in Brooklyn, NY. There are million of chinese stores right on my street. They are selling all different kinds of flours (that I am still trying to learn how to use)  , fresh vegetables and meat. No coupons, though...
I always buy any fish that is fresh and cheap. Then I try to figure out what to do with it. 
The same thing is with chicken. If there is a good price on breast with skin and bones I buy it and then use the bones and skin to make a chicken soup.
My freezer is small (just like the whole apartment), so storing food is not such a good idea. On the other hand, I know that I can find some cheap stuff at any time. Each small store has something special to offer. There is a place about two blocks from us where I am able to get bananas for 3lb/$1. It is not always the price, but even 49 cents per pound is OK for me...I love bananas. There are great russian stores that sell naturally smoked meat and good cheese. In fall, the jewish place on our street sells apples from some small Long Island orchards. Great selection!
Well, I don't have a garden (I MISS IT!!!), I can't stock up because of the limited storage room, but since I know my (little bit crazy) neighborhood, I can somehow make it work. |
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isto
Joined: 30 Sep 2005
Posts: 1650
Location: State of Exhaustion
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| Posted: Wed Feb 11, 2009 9:34 am Post subject: |
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Since this thread was started, we have changed a few things. We had a giant Snapple cooler from our former shop just sitting in storage. We brought it home, stuck it in an out-of-the-way location and instantly had lots more cold storage. Now I shop at GFS and purchase refrigerated things like cottage cheese, sour cream, shredded cheese and salad mix in huge quantities for much less $$ than we were getting at the local stores. We also purchase milk in mass quantitites when it is cheap and freeze it. Last week potatoes were on sale so we bought 210 pounds. Every other day we have baked potatoes for lunch. the children add shredded cheese and sour cream.
I incorporate the potatoes into our evening meals in various forms. This month will be more potatoes, less rice.  But the options are pretty endless when it comes to making potatoes.
I actually enjoy coming up with more ways to save $$. |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1354
Location: Maine
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| Posted: Sat Oct 17, 2009 11:55 pm Post subject: |
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Linking a discussion of cooking a month's dinners at one time to save money.
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Steph |
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aklap
Joined: 02 Oct 2004
Posts: 10612
Location: WI, USA
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| Posted: Mon Nov 09, 2009 7:43 pm Post subject: |
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bump for the budget-minding Mik
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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Mik
Joined: 08 Nov 2009
Posts: 21
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| Posted: Mon Nov 09, 2009 9:16 pm Post subject: Ok this is now in the right place. |
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Ok,
I will try not to whine too much. I really like the idea of doing all those foods at once and keeping them for a month but I think the most I could ever manage to get into my tiny freezer is a weeks worth. However here in upstate NY after mid dec the world is your freezer, so I will just chuck stuff onto my back porch.
Im really gonna try this because it makes sense.
Some of my favorite cheaper receipes you can add to your collections if you like Italian food:
1)Chicken Cachittore (Italian hunter stew) You can put any veggies in there I like beets, carrots, zuchinni and yellow squash with a red sauce and chicken legs and thighs onions and garlic are a must, Prefry the onions and garlic in olive oil and of course either throw brown rice in or serve it over white. Add red wine to the sauce if you like. I do it in a big dutch oven so it can go into the oven at 350 for about an hour till every thing is done. Leave the cover off for the last half hour and the parts of the chicken sticking out will brown. hot pepper is cool to add if you like it. Salt to taste. Rosemary is good in there too.
2) Egg plant parm w/ gluten free bread crumbs or you cn just bake it as an eggplant casserole and just toss the gf bread crumbs on top w/parm cheese.
3) Fritatta- eggs, greens, feta or parm cheeze zuchinni onions, tomatos, there are so many choices for ingredients. prefry your greens onions tomatos or whatever in olive oil then add about 5 beaten eggs (mixed with some milk or water to thin them into a castiron frying pan on top
of your fried greens. cook on stove top til just edges solidify and middle is stil liquid, add cheese, then transfer to your broiler and keep in til lightly golden (one to 3 min) check frequently to avoid over broiling. salt and pepper to taste. I make it lot and it never gets boring because its always different depending on what's around in my garden. My daughter's favorite is the one with onion potatos and chedder cheese-I mix the eggs with whole milk for her.
Oh and did I mention I keep 6 chickens? They are good about giving me their eggs so I make this alot.
Would love to learn how to make GF gnocci (classic potato kind) but darned if I know where the heck to get xanthan gum and what to do with it when I get it. It completely makes me mad. Stupid complete GF flour mixes ought to include the stuff. |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1354
Location: Maine
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| Posted: Tue Nov 10, 2009 10:24 am Post subject: Re: Ok this is now in the right place. |
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| Mik wrote: | I really like the idea of doing all those foods at once and keeping them for a month but I think the most I could ever manage to get into my tiny freezer is a weeks worth. However here in upstate NY after mid dec the world is your freezer, so I will just chuck stuff onto my back porch.
Would love to learn how to make GF gnocci (classic potato kind) but darned if I know where the heck to get xanthan gum and what to do with it when I get it. It completely makes me mad. Stupid complete GF flour mixes ought to include the stuff. |
You'd be surprised how many meals you can put in a small freezer. My daughter's freezer is tiny, and she easily fits two week's of meals in hers, and uses the other half for frozen veggies, etc. The trick is to use gallon sized freezer bags, and lay them flat to freeze. They take very little space that way. Other than stuffed shells and meatloaf, everything I put in the freezer went into freezer bags. You could even freeze the raw meatloaf mix that way, and shape it and put it in a pan the day you cook it. Beware of storing food outside. A January thaw could very well ruin all the hard work you did, not to mention waste a lot of money.
There are some GF flour blends that contain the xanthan gum. You just need to check the labels. It is much less expensive to make your own blends, if you can find the things you need for it locally. Xanthan gum can be purchased in health food stores, or in the natural foods section of most supermarkets. Be prepared for major sticker shock when you find it. It is expensive, but a little goes a long way. Check out the section of the forum on flour blends. I buy my corn and potato starches 50 lbs. at a time. I buy my white rice flour and tapioca starch at an Asian market, because it is much less expensive there. Likewise, the sorghum I use comes from an Indian market. I do buy my brown rice flour at a HFS because it's the only place I can find super-fine BRF.
I have been cooking from a wonderful Italian cookbook lately called Gluten-Free Italian, by Jacqueline Mallorca. I found it on Amazon for about $12. Wonderful recipes! The other night we had Spaghetti with Caramelized Red and Yellow Peppers. Absolutely delicious! It might get you over the hump until you are comfortable converting all your old recipes, esp. the baking ones. She even has a recipe for making your own fresh pasta. That recipe, and the one for tiramisu, are the main reasons I bought the cookbook. I've missed fresh pasta and tiramisu so much.
It takes time when you are new to this, but you'll get there. There is always someone around here who is more than happy to answer questions for you.
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ostrich
Joined: 30 Mar 2006
Posts: 4960
Location: Nebraska
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| Posted: Tue Nov 10, 2009 10:40 am Post subject: Re: Ok this is now in the right place. |
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| celiacmaine-iac wrote: | | I have been cooking from a wonderful Italian cookbook lately called Gluten-Free Italian, by Jacqueline Mallorca. I found it on Amazon for about $12. Wonderful recipes! The other night we had Spaghetti with Caramelized Red and Yellow Peppers. Absolutely delicious! It might get you over the hump until you are comfortable converting all your old recipes, esp. the baking ones. She even has a recipe for making your own fresh pasta. That recipe, and the one for tiramisu, are the main reasons I bought the cookbook. I've missed fresh pasta and tiramisu so much. |
*ears perk up*
*dashes off to Amazon* What flours does she primarily use/recommend?
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1354
Location: Maine
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| Posted: Tue Nov 10, 2009 11:07 am Post subject: |
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| Os wrote: | | What flours does she primarily use/recommend? |
She uses readily available flours such as corn flour (BRM has a GF one now), potato starch, rice flour, corn starch, GF polenta, etc. The most exotic/expensive flour she uses is almond meal, and only in a few recipes. I like that she doesn't use flour blends. I don't think my kitchen could hold another blend.
BTW Mik, she has a spinach and ricotta gnocchi with sage butter recipe. Can't wait to try that one!
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jeant
Joined: 06 Apr 2008
Posts: 274
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| Posted: Tue Nov 10, 2009 4:03 pm Post subject: |
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| celiacmaine-iac wrote: | | BTW Mik, she has a spinach and ricotta gnocchi with sage butter recipe. Can't wait to try that one! |
That sounds so good! I wonder if there is a cannoli recipe. I bought the tubes to wrap my own cannoli dough around, but I haven't found a GF recipe yet. |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1354
Location: Maine
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| Posted: Tue Nov 10, 2009 6:59 pm Post subject: |
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No cannoli recipe in the book I mentioned. I know I've seen one somewhere...might be in one of my 4,920 cookbooks I own. (That's really not much of an exaggeration.  ) I'll see what I can come up with Jean.
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1354
Location: Maine
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| Posted: Tue Nov 10, 2009 11:43 pm Post subject: |
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OK Jean- Your wish is my command. Here is a recipe I found on-line for GF cannoli. Hope it is as good as it looks. Sheesh, now I suppose I have to go find some of those metal tubes. Not that DH will probably let me fry anything after yesterday's disaster of epic proportions.
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