Guest guest Posted August 24, 2010 Report Share Posted August 24, 2010 Two questions about our noodles. One, a friend has offered me some organic zucchini and I know it will be the side of my thigh, it always is. Can we still use the peeler on a BIG zucchini or is the texture too different? Two, can I blanch them very briefly and freeze in little piles, or freeze bare so? Or blanch and put olive oil or butter or something on and then freeze? All ideas gratefully appreciated. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2010 Report Share Posted August 24, 2010 At 03:06 PM 8/24/2010, you wrote: Two questions about our noodles. One, a friend has offered me some organic zucchini and I know it will be the side of my thigh, it always is. Can we still use the peeler on a BIG zucchini or is the texture too different? Two, can I blanch them very briefly and freeze in little piles, or freeze bare so? Or blanch and put olive oil or butter or something on and then freeze? All ideas gratefully You can still use the peeler on it. I've never blanched before freezing. What I usually do is make the noodles, and dehydrate them, then seal in air-tight containers. This has two advantages: it gets rid of the excess moisture in the zucchini that can thin my sauces so dreadfully, and, although I do freeze them for extra-long preservation, the dried zukes don't trake up nearly as much room in my freezer! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2010 Report Share Posted August 25, 2010 I have put some grated zucchini in the freezer this year for muffins later. My Joy of Cooking book says you don't need to blanch before freezing. Now, you say you dehydrate to get rid of the excess moisture. What I remember from years ago when I froze grated zucchini, when I thaw them the moisture has separated from the grated pulp. I just always remember thinking, do I add the liquid to the zucchini bread batter or not? Will it make a difference in the total amount of liquid in the recipe? Am I crazy, or has this happened to anyone else? IBS SCD 7/14/10 > > I've never blanched before freezing. > > What I usually do is make the noodles, and > dehydrate them, then seal in air-tight > containers. This has two advantages: it gets rid > of the excess moisture in the zucchini that can > thin my sauces so dreadfully, and, although I do > freeze them for extra-long preservation, the > dried zukes don't trake up nearly as much room in my freezer! > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2010 Report Share Posted August 25, 2010 Perfect! I still don't think about dehydrating very often. I can tell I need to clean out the kitchen and garage (and ???) and find a place for that dehydrator. What I usually do is make the noodles, and dehydrate them, then seal in air-tight containers. This has two advantages: it gets rid of the excess moisture in the zucchini that can thin my sauces so dreadfully, and, although I do freeze them for extra-long preservation, the dried zukes don't trake up nearly as much room in my freezer! — Marilyn Quote Link to comment Share on other sites More sharing options...
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