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Making a bisque - freeze before or after adding heavy cream
Posted on 11/5/19 at 1:54 pm
Posted on 11/5/19 at 1:54 pm
I’m making a large pot of smoked tomato bisque. I want to freeze it in portions. It calls for heavy cream at the end. Should I freeze it before or after adding the cream?
2
Posted on 11/5/19 at 1:58 pm to theantiquetiger
now you got me wanting some lobster bisque.
Posted on 11/5/19 at 1:59 pm to theantiquetiger
I did find an answer after posting this. It said basques with cream do not hold up well when froze. It will be grainy and separate after defrosting.
So I will freeze the bisque w/o the cream and add cream when I defrost it.
So I will freeze the bisque w/o the cream and add cream when I defrost it.
Posted on 11/5/19 at 2:11 pm to theantiquetiger
quote:
So I will freeze the bisque w/o the cream and add cream when I defrost it.
That's what I've done with many bisques. I make the base, freeze, defrost and then add the cream per the recipe.
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