Freezer as stock pot?
May. 13th, 2012 02:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
susan8020 posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookingforpeoplewhodontThis may be shaping up to a sort of 'freezer as stock pot' thing, or 'perennial soup with no deadline pressure'.
The Thai restaurant put my hot veg curry takeout in a big strong plastic container, twice as big as the curry needed. The curry was also too hot for me.
So at home I added a can of coconut milk before putting the takeout in the freezer. That still left the container about a third empty and the curry too hot.
So each time I take out some curry to eat, before I put the 'pot' back in the freezer, I add in something new. Like somewhat cut fresh brussel sprouts. At the table I add a protein ingredient (often warmed separately) like shrimp or chicken or tofu (see previous post about tofu). And serve over rice or bread or noodles cooked separately of course.
If the original dish had been too mild, I'd be adding spicier things, like peppers to the pot, and sausage at the table.
For safety and convenience, I don't put anything in the freezer 'pot' that needs further cooking. Even at the table I use pre-cooked shrimp, chicken, etc. For convenience, I sometimes make a batch of rice and freeze it and break off bits for several days to use with quick meals (home cooked brown rice then frozen seems much better than buying 'frozen rice'.)
The Thai restaurant put my hot veg curry takeout in a big strong plastic container, twice as big as the curry needed. The curry was also too hot for me.
So at home I added a can of coconut milk before putting the takeout in the freezer. That still left the container about a third empty and the curry too hot.
So each time I take out some curry to eat, before I put the 'pot' back in the freezer, I add in something new. Like somewhat cut fresh brussel sprouts. At the table I add a protein ingredient (often warmed separately) like shrimp or chicken or tofu (see previous post about tofu). And serve over rice or bread or noodles cooked separately of course.
If the original dish had been too mild, I'd be adding spicier things, like peppers to the pot, and sausage at the table.
For safety and convenience, I don't put anything in the freezer 'pot' that needs further cooking. Even at the table I use pre-cooked shrimp, chicken, etc. For convenience, I sometimes make a batch of rice and freeze it and break off bits for several days to use with quick meals (home cooked brown rice then frozen seems much better than buying 'frozen rice'.)
