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Started By
Message
1
Posted on 8/25/16 at 10:03 am to Gris Gris
yea thats what I was thinking too...ill just warm it up and be done with it.
Posted on 8/25/16 at 1:50 pm to NOLAGT
whole frozen shrimp are "blast frozed" it's a special freezer that instantly (almost anyway) does the job. Any other method will allow the head fat to turn black. Not good for anything.
Posted on 8/25/16 at 2:52 pm to keoki010
quote:
"blast frozed"
And to think I got to 2:52 pm today before I learned something new.
Posted on 8/25/16 at 3:25 pm to OTIS2
quote:
And to think I got to 2:52 pm today before I learned something new.
I'd like to know what you learned. I don't get it.
I freeze head on shrimp in water all the time. I've never had any black heads or fat. I don't know how to "blast frozed", though.
Posted on 8/25/16 at 5:07 pm to Gris Gris
I can freeze the stock on Sunday, that should be ok right?
Posted on 8/25/16 at 5:13 pm to NOLAGT
I would freeze it right away and no way I'd wait until Sunday. Stuff is golden and I wouldn't risk it getting that ammonia smell myself. Others may differ, but I don't mess with seafood. Did you cool it well before refrigerating it last night?
Posted on 8/25/16 at 5:20 pm to Gris Gris
quote:
I'd like to know what you learned. I don't get it.
I learned one can use "blast frozed" in a sentence.
This post was edited on 8/25/16 at 5:21 pm
Posted on 8/25/16 at 5:29 pm to Gris Gris
Just running out of time, heading out of town tomorrow. I'll figure something out later tonight then. I wanted to reduce more but no big deal. Last night I put ice in ziplocs in the stock and stuck the pot in the freezer.
Posted on 8/25/16 at 5:35 pm to OTIS2
quote:
I learned one can use "blast frozed" in a sentence.
You can put them in a sentence. I don't know about "using" them in a sentence.
Posted on 8/25/16 at 5:36 pm to NOLAGT
quote:
Last night I put ice in ziplocs in the stock and stuck the pot in the freezer.
After it cooled, though, right?
Posted on 8/25/16 at 5:51 pm to OTIS2
quote:
I learned one can use "blast frozed" in a sentence.
I think he meant IQF. Blast freezer is just a really cold freezer with fans. So think negative 10-20 degrees Fahrenheit with a 15-20mph wind.
IQF can be done a few different ways. One method usually produces black heads after a few months (or if not kept cold enough due to salt content) and that is salt brined IQF. It's usually due to the salt content. CO-2 or nitrogen IQF usually lasts longer and don't use salt.
Posted on 8/25/16 at 8:29 pm to Gris Gris
That's how I cooked it. Ziplocs with ice in them floating in the pot of stock. Pot of stock in the freezer. Stirred a few times. Then once cooled I put it in the fridge.
Posted on 8/27/16 at 10:02 am to NOLAGT
End result. Froze them yesterday
Posted on 8/27/16 at 2:06 pm to NOLAGT
Glad you got it done! I made one last night, but I only had the heads from 8 lbs of 15 count shrimp. Heads were pretty big, though. I'm going to make shrimp gumbo, but without the shrimp, and freeze it in servings with the amount of shrimp frozen in servings, as well.
In the future, when you freeze liquids in containers, you may want to do what I do which is to put plastic wrap over the liquid, forcing out all of the air bubbles before putting the tops on. Keeps the air away from the liquid sort of like vac sealing. No freezer burn or ice crystals etc...
In the future, when you freeze liquids in containers, you may want to do what I do which is to put plastic wrap over the liquid, forcing out all of the air bubbles before putting the tops on. Keeps the air away from the liquid sort of like vac sealing. No freezer burn or ice crystals etc...
Posted on 8/28/16 at 4:53 pm to Gris Gris
I just used those to freeze it I plan to pop it out and vac seal them so they last. I have no idea how much I'll need to use per dish so no idea how long they will be in the freezer.
I am curious now...since its "cooked food" and now frozen...will I be able to freeze whatever I use it in?
I am curious now...since its "cooked food" and now frozen...will I be able to freeze whatever I use it in?
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