PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS— continued 



Food 



Combination 

 dishes-con.: 



Chicken 9. la 

 king-con. 



Fish dishes 



Procedures considered most appli- 

 cable to home freezing 



Beef, veax, and 

 Brunswick stews- 



Freezing: 



Freeze at 0° F. in air circulated 

 with fan (84) . 

 Storage : 



12 montlis (84) . 



Thawing and heating: 

 Put frozen block in double boiler 

 over warm water; bring water to 

 a boil and heat 30 minutes (84) . 

 Formula: 

 Use standard recipes (111) . 

 Fish a la king, fish in cheese 

 sauce, fisli and rice, fish hash, 

 clam fritters, fish chowder, fish 

 in Creole sauce (111) • 

 Newburg thermidor (176) . 

 Preparation: 

 Prepare food as if it were to be 

 served immediately (111) . 



Packaging: 

 Use lightly waxed fiberboard con- 

 tainers witli heat-sealing 

 moisture-vapor-proof cellophane 

 liners (111) • 

 Storage : 

 Store at 10° F. (Ill) : 

 Fish a la king, 8 months. 

 Fish chowder, 5 months. 

 Creamed fish, 5 months. 

 Fish and rice, 8 months. 

 Fish hash, 5 months. 

 Thawing and heating: 

 Heat and serve (111) . 



Formula: 

 Use standard recipes ^or beef, 



veal, and Brunswick stews (114, 



159). 

 Use ingredients of highest 



quality (114, 134) . 



Other procedures noted from the literature 

 review 



Freezing: 

 12 hours are required for temperature of 

 food to reach 0° F. (8i) . 

 Storage: 

 3 months (166) . 

 6 months (114) . 

 Thawing and heating: 

 Heat for 45 minutes in double boiler, stir 

 only enough to prevent sticking (114). . 



Formula : 

 Hard-cooked eggs become progressively 



tougher on storage (111) . 

 Sliced olives or pickles may be used (111) - 

 Potatoes best if added upon thawing (130) . 

 Avoid sauces ricti in fat, because fat 



becomes rancid (58) . 

 Preparation: 

 Clam fritters: Prepare fritter mix with 



cooked clams, since raw ones do not freeze 



well (111) . 

 Sauces containing egg should not be heated 



above 160° F. to prevent curdling (176) . 

 Eggs may be added when sauce is thawed and 



heated (176) • 



Thawing and heating: 

 Prethawing recommended, but many products 

 may be heated from the frozen state (111) • 



Formula : 

 Avoid rice (114) . 

 Select vegetables that freeze well (carrots, 



celery, soybeans) (159) . 

 Avoid potatoes, green peppers, and garlic 



(58). 

 If milk is part of the recipe, omit until 



reheated for serving. Do not add potatoes 



and do not thicken gravy before freezing 



(166). 



