View Full Version : What defrosts well?
11-12-2009, 01:34 PM
I see Annie and Renee (LOVE you both - BIG THANKS!) making large batches of food then freezing and defrosting some. What's a good guidline for what's good to freeze and what's not? I know it's not ideal nutritionally, but I would be okay with the trade-off it if allowed me to eat raw when I hadn't planned properly.
Anyone know where I can get some guidelines for this? I didn't see it in Alissa's book.
11-12-2009, 02:19 PM
I'm glad you asked this, as I was wondering the same thing.
I can tell you from experience, that Alissa's Pesto Mushrooms do NOT freeze well, but rather turn into a bitter black mess.
11-21-2009, 07:38 AM
All of the sauces freeze well. I froze some Spinach Mushroom Quiche, defrosted it, and then warmed it in the dehyd. It was fine. Did the same with the Eggplant Parm.
There is a lot of controversy about freezing foods and loss of nutrients, but my thinking is that I like the convenience of having things frozen, especially the hearty entrees. I eat very little of them and any day that I do I have so much fresh raw living food that it is a very small percentage of my food for the day.
I suggest you just experiment. Start at first with just one serving so that if it doesn't work you won't have lost much!
And let us know what works and what doesn't!
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