Go to the Article: Tips & Tricks: Freeze Fresh Herbs Into Flavor Nuggets
I've been doing this for a while with herbs, but it never occurred to me to try it with spices. TIL
Fantastic idea, I've thrown away more herbs than I'd like to admit because they don't last long. I'll definitely be doing this, thanks!
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Perfect!
I have been freezing herbs but like Matt never consider spice bombs. All my herbs & spices are stored in the Freezer due to the Thai weather. Spice Butter bombs are simple logic but hiding in front of me. Try Mahleb Seeds ground into your next sweet thing or Dutch Speculaas spice mix on meats as well as in the classic biscuits.
BTW, The Belgian Waffles turn out Fantastic with spice & butter mix
What do we think of Frozen Hollandaise? I have been freezing a Lime version for eggs, Salmon & poached Chiicken.
I am working on frozen egg whites, as I use 18 yolks in my pasta so I freeze the whites in bigger silicone moulds & they are ready to wack into cooking & Baking.
How long will these keep in the freezer?
This seems like a good idea to use duck fat.
I'm intrugued.... What are the orange cubes with the brown tops?
tip: make sure the fat is not too piping hot. hot, but not enough to burn the greens of leafy herbs.
Brown butter with chaat masala.
A month or two should be fine.
Why use hot oil with herbs? I just use room temperature oil, then leave it in the fridge overnight to infuse before freezing. I'd be afraid to use hot oil with my plastic ice trays, but if there's a benefit I'd be willing to try it.
Frozen nuggets of yummness!! .....Flavor bombs deluxe.
I don't see why it shouldn't last much more than that, provided they're well sealed and the freezer temperature is consistently low.
Real science please -- how long will these last if i use olive oil and vac seal?
We have been freezing lemons & zest & limes. Have had good success with roasted peppers,poblanos, and roma tomatoes. Tried Basil; but didn't try with any fats. We do pots of herbs every Spring because we live in a condo.
As Edwardo says the The Belgian Waffles were great. Cause their are 2 of us we froze the left overs. Ran them thorough the toaster & used them for sandwiches or a snack.
Thanks. A lot of great ideas come from the community.
Everything is better with duck fat.
Why do I need any fat? I am keeping herbs and chiles frozen in my freezer. Sometimes, I chop the herbs as I would before using, put them in a small ice cubes tray with very little water, so it sticks together and voila, herb cubes whenever I want them.
Nice tips
I prefer to dry my herbs and spices but I reduce tarragon in my own tarragon champagne vinegar then freeze it for a quick BĂ©arnaise. It's super fast and my guests love it. It also gives me an excuse to buy bunches and bunches of tarragon when it's in season.
I think you're right Fernando. Mine last for a year though I rinse off any frost that would ruin the flavor.
What do we suggest with cilantro leaves? I can never find an alternate use for it after making a recipe that calls for a small quantity of it. Thanks
Blanch it for about five seconds and then blend it with a small amount of oil or water before freezing it. Same goes for basil.
You have to blanch them because they contain an enzyme that will continue their decomposition even while freezing, the blanching kills that enzyme.
This seems like a good use for bacon fat. In my culinary class I have my students save all the bacon fats as well as render their own lard, trying to change the perception of lard as being unhealthy. Since rendering your own means no trans fat, lower saturated and higher monounsaturated than butter. This is a great way to store it. I'm assuming the bacon fat would last quite a while in the freezer, does anyone think there would be reasons for it not to?
Great!
but what would be the diference with encapsulating the same ingredients into a vaccun bag? what does the fridge contributes with?
I tried filling with grape seed oil and it did not freeze. What did I miss? Should I pour it out and then try freezing again?
Hmmm. Grape-seed oil has a lower freezing point than olive oil and the more refined the oil is the less likely it is to freeze solid. Try another oil or brand. I would not re-freeze fresh herbs as the cell walls have burst and will add more water content to next batch.
