Comments on: how to flash freeze

By: Tasha

Tasha — Wed, 06 Jan 2010 20:36:35 +0000

This isn’t flash freezing in any context but it is a very useful technique.

By: eeb

eeb — Wed, 30 Dec 2009 11:46:17 +0000

Haha! I’ve been flash freezing & I didn’t even know it! I pour home made basil pesto into plastic lined muffin tins then freeze. The plastic helps you to pop out the muffin-sized-portions of pesto and store them in a zip lock bag. Then I just pull out 2 or 3 portions depending on how much I need (I use it for pasta, rare beef, steamed fish, grilled chicken). Such a quick way to add pizzaz to a simple dish.

By: Grace

Grace — Mon, 21 Dec 2009 22:30:16 +0000

hi deb,

i froze the dreamy cream scones and then baked it, but when i took it out, the inside was still a little uncooked while the bottom was all done (and would have burned if I added any more time). this keeps happening. help! should i cook it longer at a lower temp?

By: deb

deb — Thu, 17 Dec 2009 14:17:32 +0000

Epizephyrii — This is flash freezing as it relates to this home-cooking site. It is not an exhaustive definition.

By: Della

Della — Sat, 05 Dec 2009 05:16:26 +0000

We had 300ft of thorn-less boysenberry vines when I was growing up and we used this technique to freeze the unwashed berries. They could then be stored like purple marbles in the freezer. Washing them when we were ready to use them (cobbler!) helped defrost them.

By: Colleen

Colleen — Fri, 04 Dec 2009 15:31:18 +0000

Epizephyrii, what would you call it? I’m open to suggestions! I haven’t heard a good alternative (or any, really) personally, and there has never been an occasion where I haven’t been able to figure out what “kind” of flash freezing was intended from the context.

By: Karolina

Karolina — Thu, 03 Dec 2009 19:41:39 +0000

I love this method. Every year my Grandma and I do it with our yummy Christmas Eve pierogi (If you want the recipe, I can email it). We usualy do it around mid-December so as to save some time for other Christmas cooking (in Poland traditionally there must be 12 courses for Christmas Eve!)

By: Epizephyrii

Epizephyrii — Thu, 03 Dec 2009 16:38:19 +0000

It took me a few reads to realize there wasn’t more to this post. I don’t mean to be rude or anything, but Flash Freezing refers more to using techniques to freeze things very quickly (such as dropping things in liquid nitrogen) rather than just the process of freezing things separated on a pan.

This still is a very good technique and I’ve used it often myself, but just pointing out the terminology is wrong.

By: deb

deb — Tue, 24 Nov 2009 00:01:30 +0000

It is personal preference. I prefer to freeze items unbaked because I think baked goods always taste best when they’re freshly baked. But there’s no reason you can’t use the freezer to pause at any point in the process.

JT — You can bake them directly from the freezer, they’ll just take a few minutes longer.

By: Linda

Linda — Thu, 19 Nov 2009 01:56:11 +0000

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