What am I not freezing that I should be?

[Born2BRiiiled]

On two threads tonight, I have read of things I would not think to freeze. Namely, brie and celery.
A whole world of freezing could be out there. Please amaze me!

Milk. Cheddar.
If you buy growing herbs like parsley that have a definate shelf life and die, and you will use them but not yet, chop them up quite small, put into ice cube trays and add some water. Freeze. When you need herbs for pasta sauce/stews etc just take a cube out of the freezer.

Butter. Onions. Veg in general.

You can freeze pretty much anything - some stuff like potatoes are better par boiled/partly cooked.

Things you cannot freeze - raw eggs (you can freeze egg whites and yolks seperately but not the whole thing), cottage cheese I think is another.

ha ha! you can freeze the whole egg but only if you beat it first :)

Ginger, ready grated.

I freeze sage leaves whole and then crumble them into things.

Chopped onions - I do a job lot and then freeze in portions.

Pancakes - make loads in one go and then freeze, so always have them for breakfast if that's what is desired by the irksome urchins.

You can freeze onions ??? really ? And they're okay when you thaw them ? What about potatoes ? Can you freeze those too ? I'm really seriously asking cos if i find out you can i am going to weep sorely over all my rotten onions and potatas!

I don't know about potatoes, unless they've been mashed or cooked as dauphinois/boulangere - in which case they are absolutely fine.

Onions - absolutely. Chop, and bag in portions, I usually just nab a handful as and when I need them.

Sorry.....but you'll never have that problem again

Chillis. Mushrooms. Peppers.

I buy frozen onions

You can freeze MUSHROOMS? No way!!

Milk, eggs cheese butter were my biggest surprises when i first started obsessively freezing! Boursin as a block to shave bits off in recipes. Stilton freezes really well. I always stick the whole bag of value onions in the food processor as soon as I buy them and then freeze in batches and chuck the frozen lump straight into the pan when cooking. Dregs of wine freeze and are good for cooking. Herbs will freeze well in oil. Yogurt, smoothie, whizzed up pizza crusts or garlic bread ends are great for sticking in the freezer and using to top pasta bakes.

Oh and when you want to look like a supermum freeze cake batter in the paper cases, whip a couple out and stick in the oven for 15 mins for freshly baked cakes in minutes. Same with cookie dough rolled into balls and flattened.

Flights I do. I slice them first and dump them in whatever needs them when I'm cooking. I only do it if I've bought a reduced surplus.

Tomatoes, but only if you grate them afterwards for sauces. No, really.

It's also a damn good way of skinning them; the flesh just grates off and you're left with the skin.

Oooooh, some great tips here.

Who knew that you can grate frozen tomatoes?! (not moi).

Excuse me, what are dregs of wine?

Genuine lolz at 'dregs of wine'

As. If.

I'd rather freeze myself than wine!

Some of these are fantastic! I like the boursin, and grated time especially! Never mind spring cleaning, I shall springfreeze (new word!). I do freeze mash.

Butter! We always run out. No more!

I knew as soon as I saw this thread I would learn stuff

Point 1- need a bigger freezer

Me too. And a frost free one.

Hi, we've moved this into Food.

Bump