Cooking from the freezer VI

Amy · **Posted:** Sun Jan 02, 2011 10:10 pm

Darcie wrote:

I still have some year old+ pork leaf fat that I haven't rendered into lard yet (about 10 lbs). I still have plenty of lard from the previous rendering in 2009. Should I just pitch the fat or do you guys think it can still be used? It's been sitting in the bottom of the freezer for about 15 months. It's vac sealed; I can't see any obvious "freezer burn."

Render it.

...and then, send it to me!

Amy

KSyrahSyrah · **Posted:** Mon Jan 03, 2011 6:59 am

This article, by Bittman, was posted elsewhere. I remembered it because it really inspired me, particularly when he says that the idea of freezing is to eat it later, not postpone discarding it.

http://www.nytimes.com/2009/05/06/dining/06mini.html?_r=1

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

I don't have much in my freezer, and most of it is stuff that is earmarked for later in the month already, but you guys have inspired me to finally take my huge bag of shiitake stems and make browned veggie broth -- something that might actually get used.

fitzie · **Posted:** Mon Jan 03, 2011 9:00 am

Question: I'm going to make Hachis Parmentier this week which is a French version of Shepherd's Pie jus in case you haven't read all the recent posts about it.

Do I make the entire dish and freeze part of it or do I cook all the meat and freeze part of that?

I've never been much of a freezer person. Do mashed potatoes freeze well? How long?

Fitzie

Kathy's Pete · **Posted:** Mon Jan 03, 2011 9:02 am

jeanf wrote:

I've NEVER gotten mine empty.

You'll notice I've only ever posted a photo of the one freezer...

gardnercook · **Posted:** Mon Jan 03, 2011 9:21 am

fitzie wrote:

Question: I'm going to make Hachis Parmentier this week which is a French version of Shepherd's Pie jus in case you haven't read all the recent posts about it.

Do I make the entire dish and freeze part of it or do I cook all the meat and freeze part of that?

I've never been much of a freezer person. Do mashed potatoes freeze well? How long?

Fitzie

Fitzie...I made that dish a few weeks ago and served it to friends and had all intentions of freezing leftovers, but kept eating it and there was nothing left to freeze. I had planned on freezing the entire dish, but I suspect you would have better luck freezing the meat and then adding fresh mashed potatoes when you are ready to use it again.
ilene

fitzie · **Posted:** Mon Jan 03, 2011 10:35 am

Thank you, Ilene. That's kind of what I thought, too.
Fitzie

fitzie · **Posted:** Tue Jan 04, 2011 10:51 am

Decided to make the whole thing, Ilene, and you were right. We picked at it so much that there's only enough left for lunch today.
Fitzie

KSyrahSyrah · **Posted:** Tue Jan 04, 2011 11:21 am

Quote:

I still have some year old+ pork leaf fat that I haven't rendered into lard yet (about 10 lbs). I still have plenty of lard from the previous rendering in 2009. Should I just pitch the fat or do you guys think it can still be used? It's been sitting in the bottom of the freezer for about 15 months. It's vac sealed; I can't see any obvious "freezer burn."

If it is freezer burned, please consdier hanging it in a net out on a branch for the birds. It helps keep them warm. This has been a terrible year for our feathered friends. I usually have a yard full of colorful, happy birds - but this year - nothing. Very scary.

Kathy Henry · **Posted:** Wed Jan 05, 2011 9:32 am

Added some shrimp to my restaurant fried rice yesterday. :oops:

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Cooking from the freezer VI

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