Tagged With freezing

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Potatoes are somewhat notorious for not reheating well. Baked potatoes, french fries, and hash browns are their best selves straight out of the oven, fryer or pan. It’s quite tricky — some would say “impossible” — to return them to their former glory.

Mashed potatoes, however, are an exception, which is extremely lucky, as that means you make, freeze, and reheat them for any day of the week.

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Homemade canning and pickling is a lot of fun, but you know what sucks? Standing over a pot of boiling water in an already-swampy kitchen for hours to sanitise and seal slippery glass jars. No thank you. I switched to freezer pickles years ago and haven't looked back since. If you've got some available freezer space, this is a great technique to have in your arsenal.

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I can't tell you how many times I've taken meat out of the freezer in the morning, only to have a sudden change in dinner plans that evening. It may be tempting to pop the cut back in the freezer, but doing so will adversely affect the taste and texture of your meal.