I'm taking a trip to the berry patch today. I'd like to get say 3 pounds of blueberries and freeze them. The problem is that when you defrost them, they're all busted up and mushy. So I wonder if I could put them in the oven at 150 for an hour or so and dry them out a bit before I freeze them.
Would that pull some of the water out and result in less exploded berries when the water in them freezes? What's the best way to freeze a blueberry?
Edit: years later, bought a food dehydrator. Gotta say, a dehydrated blueberry is much tastier than a previously frozen blueberry. Easier to store (use desiccant packs) and you can mix them in with trail mix too. Maybe not great for baking but heck maybe you can re-hydrate them overnight with some water.
We have a friend who runs a fruit stand, so we get a lot of blueberries every year. I've never thought of trying to keep them from getting mushy, I just take it for granted that the frozen ones are better used for making blueberry pie or crisp, sauce, or jam.
That said, I think the bigger berries don't seem to burst as much. I wash all my berries to get rid of all the stems or squished ones, then dry them and spread them out into a single layer on cookie sheets to freeze. I know that when I've pulled out some of the bigger berries from the freezer, they seem to be intact. Maybe the skin is a bit more resilient when they've ripened that much?
As fast as possible, as it minimizes ice crystal growth (which breaks the cell walls, and causes the mush problem).
As most of us don't have access to liquid nitrogen, I'd probably try cooling them down in the fridge first, then freeze them with dry ice, crushed. See the transcript from Good Eats : Strawberry Sky, where Alton Brown used dry ice on Strawberries.
Lay them out on a tray in a single layer and freeze them flat first. Once they're frozen, pour the frozen berries into a freezer bag and store them that way. This has worked well for me.
When freezing any fruit, the quicker the better. The quicker you freeze the fruit the smaller the ice crystals are that form. The smaller the ice crystals, the less mushy the fruit will be when defrosted. The quickest method I have found is using Liquid Nitrogen. The results are always great. I remember seeing an example of doing it on FoodTV. I will see if I can located it for you.
Remove any leaves, stems, or blemished berries. Do not wash the berries, as that will result in a tougher-skinned berry. Pack the berries into freezer-safe containers (or bags), leaving headspace. Seal and freeze. Wash before using.
If want to freeze crushed or pureed blueberries, wash the berries first. Then, crush/puree your berries. Mix about 1 cup of sugar into each quart of berries. Stir until sugar is dissolved. Pack into containers, leaving headspace; seal and freeze.
If you're looking for a safe way to freeze just about anything, check out the National Center for Home Food Preservation.
Lay them out on a paper towel overnight so that the skins dry completely. This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan. Then bag in a freezer bag and freeze.
Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier. In my experience, frozen blueberries aren't good for eating alone. To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed. Dry the skins before using in baking.
Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results.
I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?
Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwing them out, is it possible to freeze them and keep them to use at a later date?
, the soaker, water, salt and instant yeast. Mix together. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes. Sprinkle some...My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading
turns sweet when you boil it - it was a long shot, but I was desperate. That didn't help. This is what I did - Fried some ginger garlic paste, and then put in one chopped tomato. After the tomatoes softened I added the onion paste, and then some cashew paste. Maybe I put in the cashew paste too early. Anyway, that is the base of the dish. After a while I added some water and seasoned it. When I tasted it, it tasted only of onions. Nothing really helped - added more water, cooked the hell outta it. Is there any way I can save the dish? Maybe heat up some oil in another wok and upturn the dish into it?
Possible Duplicate: How long can I store soaked beans before cooking? Can you preserve canned kidney beans so that they still have their shape? If I pre-soak/cook a large amount of dried beans in advance, what is the best way to store them for future use? If freezing is an option, do I freeze them in the cooking water, or drain them and put them in an airtight container?
and dark red) 4-6 chicken bouillon cubes Water Toss everything into a big pot. Bring it to a boil, and then let it simmer for a few hours. Try to get all the chicken bones out somehow at some point. Dumplings some flour some milk Mix together in proportions that make it good and gloppy. You dont want dough, or soup. When the soup is nearly done, drop large spoonfuls into the boiling soup. They'll be done when they start to float - maybe 10 minutes. Cucumber salad. 1-2 peeled cucumbers, sliced very thin a few large spoonfuls of sour cream a bit of vinegar Mix together in a bowl
In the past, I would frequently cook (in the oven) 6+ lbs (3+ kg) of salmon fillets (usually took ~25 min) to an internal temp of 145-150 F (62.5-65 C), take them out, let them set on the counter for an hour or two, and then throw them in vacuum-sealed bags and into the freezer. Then, when I wanted to eat one, I'd take it out and throw it in the microwave. Understandably not the tastiest thing... want to freeze something. Is this really necessary? For a very thick steak (say 2 in (5 cm)) it could take 3+ hours to fully chill down to 41 F (5 C) in the middle, so if that's still safe to eat
I tried this recipe with good results. http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe/index.html So I decided to make plain vanilla muffins using the same recipe except for adding blueberries. However, the texture was not the same - I am guessing this is because of the reduced moisture content from the missing blueberries. Can someone please guide me as to what I should modify to make up for the reduced moisture (assuming that is the cause)? Many thanks
fulling draining the pasta after boiling. Adding starchy pasta water to my sauce. The starchy water really brings everything together. You could say it thickens it, but not like a roux, as some have speculated--rather, the starch emulsifies the fats into the sauce (consider if I have, say, tomato sauce, cheese, and olive oil) and it also adds a rich mouthfeel. I've really had great success adding some.... Salting the pasta water. I've learned this trick some time ago and it has been critical to producing the best-tasting pasta. I really want the pasta to be the point of the dish, with the sauce