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Flash Freezing...BIG question!!
NHmomof2
Topic Started Tuesday, January 10, 2006

I have never done this and I am reading the books. One thing I have read was to flash freeze stuff (cakes and some other recipes) and I looked up flash freezing on the interent and it says to put the food in a freezer taht is -15 degrees. How does everyone here flash freeze their stuff when there is already a freezer full of food? Do you empty your freezer completely before doing this? I am really confused and I want all the food to taste really good. If the only way to get the cakes to taste good is by flash freezing, then I may have to only cook things taht will not need to be flash frozen. Please help me out with suggestions or hints on what you all do. Thanks!
~Krystal
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Tammy D. - Moderator
Wednesday, January 11, 2006
 
Hi Krystal! Welcome to 30 Day Gourmet!! Flash freezing is very easy. Say you make mini muffins. When they're baked and cooled, spread them in a single layer on a cookie sheet... with none touching their neighbor. Put them in the freezer for a couple hours or overnite... till they're frozen solid and you can get back to them. (I wouldn't recommend longer than overnite... freezer burn!) Get a large freezer bag, and tip the cookie sheet so all the little muffins roll off the sheet and into the freezer bag. Suck the air out of the freezer bag and seal. Put the bag back in the freezer, and voila, you're done flash freezing. Flash freezing just means that you freeze the items in a single layer, not touching and then when you put them in the freezer bag and they are touching, they won't stick together coz they're already frozen. Then you can pull the bag out, reach in and grab 4 muffins, re-seal it and back in the freezer it goes. If you don't flash freeze the muffins, you'll have to thaw the whole bag to seperate them. You can flash freeze just about everything... baked goods, raw meat, cooked meat, a "plop"/serving of mashed potatoes etc. You just want it to be frozen before you put it in the freezer bag so it doesn't stick together. Good luck and let us know if you have any more questions!
NHmomof2
Wednesday, January 11, 2006
 
Thanks! That does sound easy! I do want to know, though, why you have to flash freeze the chocolate cake with peanutbutter frosting. It is a cake and it says to flash freeze and nothing obout it being cut up. So... why would I flash freeze something that is in one piece? Thanks!! :) Krystal
LesleyM2
Thursday, January 12, 2006
 
I'm not familiar with this recipe, but wherever theres a frosting, you usually open freeze (flash freeze), then wrap it up...this just makes sure that when you defrost it for serving, you dont end up scraping the good stuff off the wrapping i.e. it helps to stop it sticking
scoobie
Monday, January 30, 2006
 
i'm so glad for this post. i was starting to worry....lol!
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