[jules363]

Can any of your experienced cooks shed some light on this.

I make a big pot of stew every now and then, so that we can eat one lot for dinner, and then freze a couple of dinners, but now I am making it each time we want it in a single dinner size, because it thaws out so horrible.

It is all watery, and the vegetables seem to collapse after being thawed out. It tastes terrible. Which is really strange, because inevitably the first serve of it that has never been frozen would have been lovely.

I know other people freeze stews and casseroles all the time, where am I going wrong, please! It happens to me every time.

Jules

Julia 33
Gary 50 (tired, but willing!)
2 angels, Sept 00 and Sept 02
Proud mum to Dakota Margaret, 12/09/03
"Chapter 2", due 27/12/04

[dogmac]

What do you put in your stews? That is the first question, because there are some veggies that just don't freeze well.

Hopefully if you give us an example, we'll be able to work it out.

Cheers

Di

Di van Dulken
Mummy to Adara Madeline

12/2/03
Click here for pics

[jules363]

Ta Di, for the response. Usually potatoes, peas, carrots. I know potatoes don't freeze well, so I guess that is the answer when I come to think of it, but what stew or casserole doesn't have them? Think I need some recipes!

Jules

Julia 33
Gary 50 (tired, but willing!)
2 angels, Sept 00 and Sept 02
Proud mum to Dakota Margaret, 12/09/03
"Chapter 2", due 27/12/04

[dazza]

on the contrary potatoes freeze alright in stews but my question is do you add cornflour or thickener before you freeze it? My grandma told me if you make a batch to freeze, never thicken it, add the thickening after thawed, when reheating. I probably wouldn't let the peas cook to much before freezing, chuck them in frozen before freezing even.
HTH
Michaela

[Copacetic]

Its runny because it was frozen. Something to do with ice - i don't understand it myself, but it happens. When you thaw it, try putting it on the stove and add a bit of gravox to thicken it up - it'll also add flavour.

Cheers!

Georgie (31)
DH Andy (33)
DS Caelan (30.05.03)


"Oh how my heart beats wild
When I hold my precious child"

[gumnut]

My 'scientific' guess is that when water freezes, it expands. Therefore the tiny little sacks that make up all living things, called 'cells', burst, and when they thaw out the contents run out, making thawed things watery.
Having said that, my stews/soups always seem thicker after I thaw them! I do thicken before I freeze, but that still doesn't explain it really.
cheers,
Michele

Every day above ground is a good day.

[Guest_Stacye_*]

I always thought it was the ice particles that when thawed made it runny, I have frozen it cold too and it still does it

Maybe next time I will only thicken what I intent to eat and try thickening after thawing, thats a good suggestion Michaela

I am so glad you asked this question Jules as it also happens to my Curried Sausages & Cassoroles and as I am the only one that eats stews etc here,I dont get to eat them because they are yucky and runny when thawed.

I will keep an eye on this for any more ideas .



Stacye
Jordyn Emily 01/08/00
Brayden Michael 22/11/02
[

[Guest_Stacye_*]

I was reading my Family Circle Cookbook today and came across a freezing section.

What is said to do was ladel cold portions into thick plastic freezer bags and push all of the air out before freezing.

Maybe that will work?

Stacye
Jordyn Emily 01/08/00
Brayden Michael 22/11/02