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#Post#: 7100--------------------------------------------------
Re: Foodie Q&As
By: Queenie Date: August 25, 2021, 3:50 pm
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[quote author=NoLongerAubergine link=topic=120.msg7098#msg7098
date=1629924486]
[quote author=Queenie link=topic=120.msg4811#msg4811
date=1629595623]
I'm not a red kidney bean fan. I often use Roman beans instead.
I don't like the thick skins on red kidney beans.
[/quote]
I feel that way about the tough skins on Great Northerns. I
usually substitute cassoulet beans.
I've never seen Roman beans and had to look them up. Would a
cranberry bean be similar?
[/quote]
Google sez they are one and the same.
#Post#: 7119--------------------------------------------------
Re: Foodie Q&As
By: NoLongerAubergine Date: August 25, 2021, 4:17 pm
---------------------------------------------------------
@Goodnight Gracie - my usual methods of getting Quote to work is
not working right now. Re your inquiry about pantry storage.
I have 3 types in my pantry that I've acquired over the years.
They are all BPA-free with good lids to keep things fresh.
OXO Pop Ups - They look nice, but I agree with Heddy and I would
add some other caveats. They break fairly easily when dropped.
If I am inattentive when putting things away or rearranging,
I've accidentally caused the pop-up to open. And the interior of
the pop-up top is so complex with lots of nooks and crannies
that they take forever to dry when I wash them.
Progressive Pro-Keeper (black tabs not the red tabs, which may
be fine also but I have no experience with them) -
These are my favorite for all my baking items - flour, sugar,
etc. They can be purchased in sets or individually, which I
really like so I can buy exactly what I need. They are
frequently on sale, so it's worth it to shop around. I've
purchased sets from Costco as well as individual pieces from
Amazon. But I've seem them from other vendors, too - BBB,
Target, etc.
Lock and Lock - Everything else is in these - beans, grains,
pasta, etc. They are less expensive and add more flexibility
regarding sizes. It can be a little challenging to find the
exact size I need sometimes, because they have so many options
including items that are not pantry storage, and vendors never
stock them all. But eventually the right one rotates into stock.
Generally I find what I need from Amazon or QVC. Also worth it
to price shop.
Hope that helps.
#Post#: 7120--------------------------------------------------
Re: Foodie Q&As
By: NoLongerAubergine Date: August 25, 2021, 4:20 pm
---------------------------------------------------------
[quote author=Queenie link=topic=120.msg7100#msg7100
date=1629924614]
[quote author=NoLongerAubergine link=topic=120.msg7098#msg7098
date=1629924486]
[quote author=Queenie link=topic=120.msg4811#msg4811
date=1629595623]
I'm not a red kidney bean fan. I often use Roman beans instead.
I don't like the thick skins on red kidney beans.
[/quote]
I feel that way about the tough skins on Great Northerns. I
usually substitute cassoulet beans.
I've never seen Roman beans and had to look them up. Would a
cranberry bean be similar?
[/quote]
Google sez they are one and the same.
[/quote]
Oh, thanks! I admit to not spending a lot of time on the search.
HTML https://media0.giphy.com/media/eP1fobjusSbu/200.gif
#Post#: 7714--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: August 26, 2021, 7:19 pm
---------------------------------------------------------
[quote author=NoLongerAubergine link=topic=120.msg7098#msg7098
date=1629924486]
[quote author=Queenie link=topic=120.msg4811#msg4811
date=1629595623]
I'm not a red kidney bean fan. I often use Roman beans instead.
I don't like the thick skins on red kidney beans.
[/quote]
I feel that way about the tough skins on Great Northerns. I
usually substitute cassoulet beans.
[/quote]
Funny you should mention those particular beans ... today I was
shopping and bought canned red kidney beans and canned Great
Northerns. Heh.
I usually cook beans from scratch but I want to try proper
red-kidney-bean rajma -- can all those millions of Indians who
eat rajma be so wrong? -- and I have discovered the convenience
of canned beans for certain situations. My white bean of choice
is cannellini but they didn't have that so I decided to try GNs.
I'll comment when I actually cook with them.
#Post#: 7716--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: August 26, 2021, 7:23 pm
---------------------------------------------------------
[quote author=NoLongerAubergine link=topic=120.msg7119#msg7119
date=1629926278]
@Goodnight Gracie - Re your inquiry about pantry storage.
...
[/quote]
The last two sound especially good to me, I will look for them.
Thank you for this great detailed response!
#Post#: 35623--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: October 30, 2021, 9:10 pm
---------------------------------------------------------
I'd like to bake cheesecake bars and freeze them for easy
one-at-a-time snacking. All the recipes I've seen that
mention freezing individual portions call for wrapping them in
huge amounts of plastic wrap and aluminum foil, and I don't
want to do that -- it's far too wasteful and eco-unfriendly
for me.
Do you think I could freeze these bars in Tupperware-type
freezer containers? I'm willing to put each piece in a small
plastic bag inside the freezer container if that would help, as
I re-use those bags many times each. I guess I could experiment
and see what happens, but it's a pretty big investment in
time, effort and ingredients so I'm hoping for The Voice(s)
of Experience.
What do you-all think? Thanks!
#Post#: 35625--------------------------------------------------
Re: Foodie Q&As
By: animaniactoo Date: October 30, 2021, 9:22 pm
---------------------------------------------------------
[quote author=GoodnightGracie link=topic=120.msg35623#msg35623
date=1635646251]
I'd like to bake cheesecake bars and freeze them for easy
one-at-a-time snacking. All the recipes I've seen that
mention freezing individual portions call for wrapping them in
huge amounts of plastic wrap and aluminum foil, and I don't
want to do that -- it's far too wasteful and eco-unfriendly
for me.
Do you think I could freeze these bars in Tupperware-type
freezer containers? I'm willing to put each piece in a small
plastic bag inside the freezer container if that would help, as
I re-use those bags many times each. I guess I could experiment
and see what happens, but it's a pretty big investment in
time, effort and ingredients so I'm hoping for The Voice(s)
of Experience.
What do you-all think? Thanks!
[/quote]
I think it could maybe work, but I would add a piece of paper
towel inside each bin. Mostly what the plastic wrap and aluminum
foil is about is creating a moisture barrier to prevent excess
moisture from seeping in and changing the texture of the bar
along with the crystallization that will happen. A paper towel
liner might help draw moisture away as the bars freeze. Or
after.
I am assuming that the instructions you’re looking at direct you
to lay the covered bars out on a cookie sheet for fastest
freezing in the freezer and then they’re supposed to be fine? If
so, I think that putting them in individual baggies and sealing
out as much air as possible before putting on the sheet for
freezing is a worthwhile try, before storing in the bin.
#Post#: 35628--------------------------------------------------
Re: Foodie Q&As
By: NoLongerAubergine Date: October 30, 2021, 9:28 pm
---------------------------------------------------------
[quote author=GoodnightGracie link=topic=120.msg35623#msg35623
date=1635646251]
I'd like to bake cheesecake bars and freeze them for easy
one-at-a-time snacking. All the recipes I've seen that
mention freezing individual portions call for wrapping them in
huge amounts of plastic wrap and aluminum foil, and I don't
want to do that -- it's far too wasteful and eco-unfriendly
for me.
Do you think I could freeze these bars in Tupperware-type
freezer containers? I'm willing to put each piece in a small
plastic bag inside the freezer container if that would help, as
I re-use those bags many times each. I guess I could experiment
and see what happens, but it's a pretty big investment in
time, effort and ingredients so I'm hoping for The Voice(s)
of Experience.
What do you-all think? Thanks!
[/quote]
No experience with that particular type of dessert. But because
I live alone, I freeze a lot of things. Wrapping individual
pieces in plastic wrap and then adding to a airtight container
tends to give the best result. The container isn't really
airtight enough by itself to prevent freezer burn. But you could
try a test couple without wrap and see if it works for you.
Also, I refrigerate everything overnight before freezing. It
seems that the colder the item is going into freezer, the less
likely ice crystals will form.
#Post#: 35630--------------------------------------------------
Re: Foodie Q&As
By: HeddyL2627 Date: October 30, 2021, 9:33 pm
---------------------------------------------------------
[quote author=GoodnightGracie link=topic=120.msg35623#msg35623
date=1635646251]
I'd like to bake cheesecake bars and freeze them for easy
one-at-a-time snacking. All the recipes I've seen that
mention freezing individual portions call for wrapping them in
huge amounts of plastic wrap and aluminum foil, and I don't
want to do that -- it's far too wasteful and eco-unfriendly
for me.
Do you think I could freeze these bars in Tupperware-type
freezer containers? I'm willing to put each piece in a small
plastic bag inside the freezer container if that would help, as
I re-use those bags many times each. I guess I could experiment
and see what happens, but it's a pretty big investment in
time, effort and ingredients so I'm hoping for The Voice(s)
of Experience.
What do you-all think? Thanks!
[/quote]
I'd freeze in individual pieces on a sheet pan, then stash
in freezer bags with all the air sucked out. If you freeze
wrapped in plastic first, you run the risk of adhering the bars
to the plastic. And in the tupperware the bars will be exposed
to a ton of air.
Air and moisture are the enemies of frozen foods.
#Post#: 35880--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: October 31, 2021, 6:53 pm
---------------------------------------------------------
You all have persuaded me that freezing cheesecake bars is a
no-go for me. I'm thinking of baking a smaller quantity, maybe
1/4 of a 9x13 recipe, that we could reasonably finish off in a
week. It should last a week in the fridge, I would think. This
will depend on whether any of my pans is the right size to do
this. Or I could boldly make half the recipe, in an 8x8 pan, and
really push the cheesecake for a week.
I appreciate all the advice. It was not wasted - sometimes what
you need to learn is that you shouldn't proceed with your
original plan.
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