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cruelshoes
Joined: 23 Sep 2005
Posts: 2422
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.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!
A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 634
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: 8341
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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