Freezing Advice


Published on

Freezing Advice

Published in: Business, Technology
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Freezing Advice

  1. 1. The Devon & Cornwall Food Association Ltd (DCFA) Spare food is share food! 7, Whimple Street, Plymouth, Devon PL1 2DH Mobile: 07745819828 (text only)Patron: Ms. Judi Spiers Email: Radio Devon Website: http://dcfa.webs.comTo: All Friends & Supporter of DCFA Friday, 11th November 2011Dear Friends and Supporters,DCFA has been asked several times recently whether it is practical and indeed, whether it is safe to freezecream. Apparently, it is safe to do so provided you take certain precautions. However, the flavour andconstituency of certain creams may be impaired if you freeze it. DCFA sought advice from RobertWisemans Dairies, from the Plymouth City Council Environmental Officer and also checked things out onthe internet. So now DCFA passing on this advice and leaving things up to you! ADVICE FROM ROBEERT WISEMANS DAIRYRobert Wisemans Dairy would never freeze cream and would not advocate anyone doing so! ADVICE FROM THE PLYMOUTH CITY COUNCIL ENVIRONMENTAL OFFICERSo long as the rules of hygiene are followed there is should be no problem hygienically with freezing cream.There is however an issue with the quality of the product once it is defrosted:Whipped Cream freezes quite well. Simply whip and place in dollops on a baking tray in the freezer.When hard, place it into food-safe plastic bags, seal, and replace in freezer. Once defrosted there is littledeterioration.Single Cream however, will separate and taste lumpy when defrosted. You will need to make a decisionabout whether the deterioration in quality is acceptable in comparison to the ability to store the cream forlonger. FREEZING LEFTOVER CREAMSource: large spoonfuls of any leftover whipped cream on a wax paper lined cookie sheet and freeze. Oncefrozen individually, store them in a freezer bag. You can use these on desserts and hot beverages like hotchocolate and coffee (just let them thaw a bit first. These don’t store long though, use within two weeks.The Devon & Cornwall Food Association Ltd. (DCFA) is a Private Company Limited by Guarantee.Registered Company No. 07419679. Registered Charity No. - DCFA is recognised by HMRC as a Charity for tax purposes under Reference XT27083.Members of : Our Funder:NCVO (The National Council for Voluntary Organisations) – Membership No. MEMBERVC/13004,CASAP (Community & Social Action Plymouth), … And Voluntary Donations.The Small Charities Coalition,And Volunteering England – Membership No.1278747.
  2. 2. 2 FREEZING LEFTOVER CREAMSource: of its high fat content and the popularity of healthy eating, fewer people cook with cream todaythan they did a few decades ago. Therefore, if youve picked up cream to make a special recipe and havesome left over, you might not know what to do with it. Not to worry. With a few basic pieces ofkitchenware, you can save cream for future cooking, and, in the process, save money.Step 1: Allow the cream to cool to room temperature. If youre worried about leaving dairy out at room temperature, you can also chill leftover cream in the refrigerator. Cooling helps prevent the cream from separating. Do not leave any dairy product at room temperature for more than two hours; even though cream is pasteurized, it can still grow harmful bacteria and other microbes.Step 2: Pour the cream into a liquid measuring cup or other vessel with a pour spout. Pour the cream into ice cube trays and press a piece of plastic wrap down onto the surface of the cream. This prevents a skin from forming on top of the cream and also helps prevent freezer burn.Step 3: Transfer the ice cube trays to your freezer and freeze until the cream is frozen solid, at least three hours. Despite cooling the cream before freezing, it will separate a bit when frozen, which makes it difficult to whip. This is why it is recommended to use it in Alfredo sauces, crème caramel or baking, and not to make whipped cream.Step 4: Break the cubes out of the ice cube trays, transfer the cubes to a zip-top bag and return to the freezer. This also helps prevent freezer burn. When you want to use the cream, allow it to melt in the refrigerator, not on the counter top. Make sure it has thawed completely before you use it.Tips & Warnings: Using high-quality zip-top bags will help keep your cream from absorbing the funny flavours, ice makers or strongly-scented foods can create in your freezer. Discard frozen cream after four months.Things Youll Need: Leftover heavy or whipping cream Ice cube trays Freezer Whisk or hand mixture (optional)References: Click on this link: Milk, Cheese, and Dairy Products Read more: cream/#ixzz1dMuw5jgz
  3. 3. 3 FREEZING LEFTOVER MILKSource: you freeze milk? It is not recommended but not impossible. Read this source link carefully. FREEZING EGGS AND OTHER THINGSThere are lots of articles about freezing and re-using all kinds of eggs. Although DCFA does not deal witheggs at present, the information in this link is very interesting: grateful thanks to Julie at Robert Wisemans Dairies, and to Claire at the Plymouth City Council. Thanksalso to our webmaster, Kanda for the Articles and Websites.Yours sincerely,GeoffGeoffrey N. Read, MCIMCompany SecretaryThe Devon & Cornwall Food Association Ltd.A Private Company Limited by GuaranteeWebsite: Company No. 7419679Registered Charity No. DCFA is recognised by HMRC as a Charity for tax purposes under Reference XT27083.