Here in the End of the Rainbow Valley we grow pretty much 80% of what we consume. This means a lot of canning, dehydrating and freezing going on in the summer months. Of course we eat a lot of fresh veggies but there's always extra needing to be preserved for use later in the year. It's the freezing part where advice is needed, freezing for particular assembled dishes.
Anybody else have issues with frozen foods being way too watery once thawed?
Two of the past week's dinners out of the freezer had some liquid issues ... Let me add I let them thaw at room temperature.
First : Chile Relleno, a batter fried stuffed poblano chile. Instead of baking all the stuffed poblanos in August, only one dinner was dipped in batter and fried at the time. The remainder of the broiled and skinned cheese filled poblanos was frozen before the batter step for future meals.
They had maintained a pretty green color. Once thawed, I towel dried the peppers and insides before dipping them in batter to fry them. The batter appearance was fluffy and fried up nicely but once the chile was cut water oozed out. It could have been from the pepper, cheese/ both.
Although the watery liquid could be mixed in with the thick salsa which topped the chile relleno, it wasn't ideal. Any suggestions?
The other freezer meal was eggplant parmesan which makes such a large quantity that it necessitates freezing. Last summer advice suggested freezing the dish after assembly and just cook it when needed. Once again my question is, "Do you let it thaw before cooking?" Won't it get soggy since the breaded eggplant is already fried?
Both were tasty and pleasing to the eye but is there a better way to do this without sacrificing texture?
'Definitely will appreciate your advice...
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