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Freezing courtbouillion
Posted on 3/29/21 at 5:25 pm
Posted on 3/29/21 at 5:25 pm
Single living and cajun cooking proportions don't always work together.
Could you portion out some before adding fish to freeze for another time?
How would the roux and vegetables hold up to freezing for a couple weeks?
Could you portion out some before adding fish to freeze for another time?
How would the roux and vegetables hold up to freezing for a couple weeks?
4
Posted on 3/29/21 at 5:30 pm to FLOtiger
It will hold up fine. I freeze prepared food all the time and the only things that don't freeze as nicely as I'd like are potatoes and carrots in dishes as they tend to get a bit mealy and not at all firm.
I've even frozen cooked redfish courtbouillion several times when using a good size redfish. That stuff is too good to not save and let it go bad to be tossed out.
I've even frozen cooked redfish courtbouillion several times when using a good size redfish. That stuff is too good to not save and let it go bad to be tossed out.
Posted on 3/30/21 at 6:45 am to FLOtiger
I have done this many times. I make a big batch of the sauce, portion, and freeze it. Then defrost and poach the fish in It for serving.
Posted on 3/30/21 at 7:30 am to FLOtiger
Cook it like you would, or more, and add your fish. Eat on it like you regularly would. Freeze the rest, minus the fish afterwards. I wouldn’t take away from the first cooking to freeze. If there’s leftover fish from the first cooking, just remove before freezing and eat the fish as a taco or something else
Posted on 3/30/21 at 8:12 am to FLOtiger
I make big batches and freeze in old guidry's containers. once it freezes I add a bit of water over the top and let that freeze so that the top doesn't get burned as quickly.
Posted on 3/30/21 at 10:31 am to Loup
quote:
once it freezes I add a bit of water over the top and let that freeze so that the top doesn't get burned as quickly.
If I freeze in containers, I place plastic wrap over the top of the food and press it down so there are no air bubbles. Works well for me.
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