Thursday, August 20, 2009
how to flash freeze
Flash freezing — the process of spacing items out on a tray, freezing them until they are firm and then storing them in more space-efficient freezer bags — is the single most revolutionizing concept I have adapted into my cooking repertoire, because it allows us to freeze uncooked dumplings, gnocchi, biscuits, scones and even scooped cookies without them become one doughy mass.
great idea
I use this technique frequently for the types of items you describe. Perfect for a small household to enjoy fresh baked goodies. I learned this technique as “individually quick frozen” (IQF in the trade) and ‘flash freezing’ having to do with a super cold (well below 0*) special freezer. Either way, it’s a great technique to know.
This technique sounds REALLY useful. Do you have to have a freezer temp that is zero or below to flash-freeze these unbaked scones (and other baked goods)? This may be a stupid question, but do you thaw the baked goods first, or bake them longer?
Works with berries too. Great to put blueberries, fresh last summer, on January oatmeal.
I’ve been interested in this idea for so long but haven’t been able to find out any information about how to re-heat the frozen items. Can you provide a step-by-step process?
Now I’m truly impressed with you Deb…
This is how to have on hand and serve the very best to your friends and family. I often buy large quantities of fruit, meat, cheese or whatever (on sale) and flash freeze them distributed evenly on cookie sheets. After about 2 hours, bag the frozen baked goods ( or whatever) in my desired quantities using the “food saver”bagging system.
Finally, I now have a food system that I can enjoy whatever I need at a great price in my required quantities in my own freezer without the previous problems of freezer taste or burn.As a true foodie no one leaves my home without something to take home and eat…with flash freeze system it`s easy.
It has taken me 30 years to figure out how …but finally!
Edie
Theresa — That will have everything to do with what you’re reheating/cooking.
I’ve frozen these jalapeno-cheddar scones for my little girl’s 1st birthday party this weekend but would like to know the best way to cook them. Should I thaw them first before they hit the oven and follow original directions, or just bake them frozen, adding extra time?
Deb, like Theresa I wondered about baking the items? Specifically, what about scones? (I’m planning to try the Dreamy Cream scones for an early Saturday breakfast, so I’d like to make them Friday night.) Would I let them defrost or bake them as is (and would I need to increase baking time?)
What about with cookies?
I love your site!!
Thanks,
Linda