Freezing and Drying Food

Well it is not recommended to eat freezer burnt stuff! But if you must a good easy thing to make is Beef tips rice and gravy.

Forget the above answer. Actually, there are two steps: (1) remove lid from garbage can (2) place meat in can.

You really can't because they lose their consistency. Sorry but it's better to cook them first and then freeze, and still they won't be as good as fresh.

It would be a pretty weird definition of "vegetarian" that included turkey as an allowable foodstuff.

Yes, you can freeze vinaigrette, but it's important to note that the texture may change upon thawing. The oil and vinegar may separate, and any emulsified ingredients, like mustard or honey, could alter in consistency. To freeze, pour the vinaigrette into an airtight container, leaving some space for expansion, and thaw it in the refrigerator before use. Shake or whisk it well after thawing to recombine the ingredients.

Freezing packaged hollandaise sauce is generally not recommended, as the sauce may separate and lose its creamy texture upon thawing. If you must freeze it, use an airtight container and consume it within a month for the best quality. When reheating, do so gently over low heat while whisking to help restore its consistency. However, fresh hollandaise is always preferred for optimal flavor and texture.

Yes, you can freeze cured meat, and it generally maintains its quality well when frozen. However, it's best to wrap it tightly to prevent freezer burn and preserve flavor. When thawing, do so in the refrigerator to maintain safety and texture. Keep in mind that some cured meats may lose a bit of their texture after freezing.

The Rhine River famously froze during the harsh winter of 1963, experiencing one of the coldest winters in Europe in decades. Significant freezing occurred particularly in the northern sections, affecting parts of Germany and the Netherlands. The freeze led to unusual scenes of ice skating and transport disruptions along the river, which is typically navigable year-round.

Lamb shank can last in a deep freeze for up to 6 to 12 months if properly packaged and stored at 0°F (-18°C) or lower. For optimal quality, it's best to use it within the first 6 months. Always ensure the meat is tightly wrapped in freezer-safe packaging to prevent freezer burn.

Cryovac food packaging is designed to preserve freshness and extend shelf life, but it doesn't necessarily have to be frozen. If the food is vacuum-sealed and refrigerated, it can remain safe to eat for a certain period, depending on the type of food. However, freezing can further extend its shelf life and maintain quality, especially for perishable items. Always check for specific storage guidelines based on the type of food you have.

It is probably the case that your frozen food bag has small holes in it which have allowed air into the bag. A hole, or holes, too small for you to see could cause this, and could occur between the time you take the package from the supermarket freezer and the time you put it into your own freezer. Careful handling, including keeping the bag separate from other groceries - using a supermarket cool-bag for frozen and cold foods only is a good idea - can help to avoid this.

Squeeze the air out and put the bag into another freezer bag, twist it closed, seal it well and return it to the freezer. If your food was okay when it was placed in the freezer it shouldn't have gone bad as such but if it's been in prolonged contact with air it could suffer freezer-burn, which can cause it to be unappetising in appearance and flavour.

yes...thaw butter in refrigerator...sugar can be taken out and used immediately

It was -22 last night without windchill and i forgot 1.5 litre bottle of bolthouse farms carrot juice in my transport truck it did not freeze at all