'Shindig'
Off-topic discussion. Wanna talk about corsets, pandas, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
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.
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?
Well, I had some frozen bananas, and when I thawed them to use in bread, the result was horrific watery nastiness. So maybe I did something wrong? Do you freeze the whole fruit, in the skin? Or squoosh out the guts and freeze the mooshy guts?
Yes Steph, when you thaw it is watery messiness. I just pour off the water, then as I peel smoosh the mush into a bowl to mash up in a little lemon juice.
I just toss the whole banana in the freezer, and when I have time to bake I toss three of them in the microwave. It looks nasty, but once you bake it it's delicious.
Happy Canada Day!