Does freezing mooshy bananas for later use in bread/muffins just result in horrific nastiness when the banana moosh is thawed?
I always have a few black bananas in the freezer for emergency banana bread. How else would you keep them long enough?
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Does freezing mooshy bananas for later use in bread/muffins just result in horrific nastiness when the banana moosh is thawed?
I always have a few black bananas in the freezer for emergency banana bread. How else would you keep them long enough?
I freeze shredded zucchini without blanching and it is fine. I freeze banana mush and it is fine - actually better than fresh banana mush IMO.
Um, dumb question: do you peel zuchinni before shredding?
Not me.
I don't think I've ever peeled a zucchini for any reason.
Nope.
I wasn't going to use the zucchini right now, but rather freeze it to use later. Most of the things I looked at on the web said to blanch it before freezing, but I don't think I am going to.
Blanching sounds like the kind of thing I would try the second time if just doing them as is didn't work out.
As A child, we froze SO MUCH zucchini. We did not blanch (although we blanched everything else), but we did grind in a meat grinder before freezing.
Blanching sounds like the kind of thing I would try the second time if just doing them as is didn't work out.
I like this plan! I think I shall adopt it.
For me it depends on how thick the skin is on the zucchini.
oh boss. getting pissy with me on my last day in the office with you? really? super mature.