Right, - i want to get ahead with xmas and im going to be off work for a few weeks following an op. So i thought its an ideal time to do so. Been looking in my nigella xmas book and a lot of her stuff you can freeze ahead, but she says freeze for a week, or two weeks or a month. Whats going to happen if i freeze it for longer ( ie 6 weeks) It shouldnt go horrible should i? and will i lose much flavour/texture?
Also, on another thread someone mentioned freezing vichey carrots... wondering if i will lose anything in the freezing? and how best to reheat? any ideas?
IMHO I think the ribs will be fine. The Waitrose website reckons bread sauce is fine to freeze for 3 months. Yahoo Answers reckons you can freeze cranberry sauce for a year. Pastry should be fine. Stuffing should be fine. here's how to freeze cakes.
No idea what vichey carrots are, but I would prefer fresh carrots as they lose something of the texture when frozen.
I'm not sure about some of these guidelines. I suppose they have to quote these times to keep up with foods standards agency requirements. I have never had a problem freezing foods for a long time - I have never had a problem even freezing for over 1 year. When freezing be careful of the edges particularly with meat as it gets freezer burn which spoils the texture.
I agree - do you really need to freeze carrots? A lot of chefs recommend cooking the night before and reheating.