Sauce Freezing Question
pandanoke
21 years ago
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Comments (19)
lindac
21 years agopandanoke
21 years agoRelated Discussions
Freezing Sauce with Milk Ingredient
Comments (4)Not exactly sauce, but I know you can freeze milk. Once froze some buttermilk left-over from some recipe... WHY is the smallest container of buttermilk a quart?!? When it thawed, looked curdled... I tossed it. Found out later a spin in blender or vigorous whisking would have brought it back....See MoreCan I Freeze Yogurt Sauce?
Comments (9)If the sauce is used to cook the chicken in, then I would have no concerns about freezing the leftovers. I make various recipes that include a dairy based sauce of some variety - yogurt, sour cream, even heavy cream - and after cooking, the leftovers freeze perfectly well. Uncooked dairy may not freeze well (although I have no issues with cheeses or butter) but dairy used as a component of a cooked sauce freezes just fine. I find no deterioration of texture, splitting or separating or loss of flavor....See MoreCan I freeze no-cook cranberry sauce?
Comments (9)I do it all the time for use with poultry year round. In October when the cranberries first hit the stores, I reasoned they were at their freshest from harvest and bought over ten pounds to freeze. I freeze the whole bag, i bought two pound bags. Then I make the same recipe as you do, stir everything together and let it mascerate for about a half hour. I freeze it in 8 ounce freezer containers. When I am ready to use it, I take it out a few hours ahead to defrost or even defrost it in the refrigerator a day ahead. I would be surprised if you could find fresh cranberries in the stores now. They are out of season here in California till next October. I love to stir a spoonful of the cranberry relish into plain or vanilla yogurt too....See MoreCan I freeze a cream sauce?
Comments (5)If i have a 1/4 pint of a similar sauce leftover from a meal, i do not hesitate to freezer for another meal. If i'm prepping garden harvest for the freezer i leave out any dairy so i have options later. I have a dozen+ sauces and soups for the Fall/Winter and like to make and some have small or more dairy that i add before serving. Stired in off the heat or blendered for a bisque. It is easier to reheat a sauce without the dairy. No need to watch it like a hawk. I have a small dairy drawer in my freezer. Cheeses, parm rinds, yogurt, butter, cream cheese, heavy cream, ricotta, sour cream, etc. Like mentioned, re-heating a sauce with dairy it needs to be tended carefully to not hit above a boil. Without dairy it can be left alone a bit. Roasted peppers, garlic, tomatoes, stocks...flat packed separately can become many dishes. I'm making a roasted corn/veg/tomato chowder this week. Easy with so many choices. If you have a favorite recipe, make it to the point before adding dairy. Then freeze. Add your dairy fresh, or freeze 1/4 pints of dairy to add, once thawed, as the recipe states...usually at the end of cooking off the heat. I've been roasting for weeks now when i have time. Usually when the oven is on for something else---sharing the heat. We have a few favorites like Leek, veg, garlic, potato soup. Veg/tomato soup. A few pasta dishes. I just roast, then pulse in my food processor a bit chunky that also give me options to later puree, or leave a bit chunky for a salsa...adding something fresh like lime, cilantro, red onion, etc....See Moreweed30 St. Louis
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