I bought a slab of round steak and am planning to make Swiss Steak Wazoo - my plan is to make the whole thing into Swiss Steak. My question is whether or not it will freeze decently once it's been cooked -- tomato stuff, onions, green peppers. All the veggies will be well-cooked by the time it's done, so I'm not concerned about vegetable crispiness here. I figure I'll include some jus or whatever in each package for moisture.
I bought a slab of round steak and am planning to make Swiss Steak
Wazoo
Quoted message said:
- my plan is to make the whole thing into Swiss Steak. My question is whether or not it will freeze decently once it's been cooked -- tomato stuff, onions, green peppers. All the veggies will be well-cooked by the time it's done, so I'm not concerned about vegetable crispiness
here.
Quoted message said:
I figure I'll include some jus or whatever in each package for
moisture.
Quoted message said:
Comments? Advise?
If you have a vacuum sealer machine, that will work.
I bought a slab of round steak and am planning to make Swiss Steak Wazoo - my plan is to make the whole thing into Swiss Steak. My question is whether or not it will freeze decently once it's been cooked -- tomato stuff, onions, green peppers. All the veggies will be well-cooked by the time it's done, so I'm not concerned about vegetable crispiness here. I figure I'll include some jus or whatever in each package for moisture.
I freeze it all the time - you can freeze it in regular freezer Ziplocks and carefully squeeze all the air out, or suck it out with a straw, or use a food sealer (I don't have one). I've also frozen it in those Ziplock freezer containers, lining them with Press 'n Seal freezer wrap, putting in the steak and a dipperful of onions & tomatoes & stuff, and then sealing the wrap to itself, trying to minimize the air, and then putting the lid on. It freezes beautifully. I put it in the microwave direct from the freezer.
On Thu 27 Oct 2005 01:55:01p, Melba's Jammin' wrote in rec.food.cooking:
Quoted message said:
I bought a slab of round steak and am planning to make Swiss Steak Wazoo - my plan is to make the whole thing into Swiss Steak. My question is whether or not it will freeze decently once it's been cooked -- tomato stuff, onions, green peppers. All the veggies will be well-cooked by the time it's done, so I'm not concerned about vegetable crispiness here. I figure I'll include some jus or whatever in each package for moisture.
Comments? Advise?
Yes, it should freeze just fine. Be sure to expel as much air as possible from the container, or insure that the meat is well covered in juice/gravy to preserve it's texture. If you use celery (I do), it would be better to slice it rather thin for freezing. The texture will be better. If you thicken the juices for serving and before freezing, you may need to re- thicken slightly when reheating. The gravy tends to become watery when frozen.
-- Wayne Boatwright *¿* _____________________________
On Thu 27 Oct 2005 01:55:01p, Melba's Jammin' wrote in rec.food.cooking:
Quoted message said:
I bought a slab of round steak and am planning to make Swiss Steak Wazoo - my plan is to make the whole thing into Swiss Steak. My question is whether or not it will freeze decently once it's been cooked Comments? Advise?
Yes, it should freeze just fine. Be sure to expel as much air as possible from the container, or insure that the meat is well covered in juice/gravy to preserve it's texture.
Sure.
Quoted message said:
If you use celery (I do), it would be better to slice it rather thin for freezing. The texture will be better. If you thicken the juices for serving and before freezing, you may need to re- thicken slightly when reheating. The gravy tends to become watery when frozen.
Thanks, Wayne. I just chucked in some dehydrated celery bits -- they'll work. I'm thinking I wont' thicken anything until I use it. -- http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
I bought a slab of round steak and am planning to make Swiss Steak Wazoo - my plan is to make the whole thing into Swiss Steak. My question is whether or not it will freeze decently once it's been cooked Comments? Advise? -- http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
I freeze it all the time - you can freeze it in regular freezer Ziplocks and carefully squeeze all the air out, or suck it out with a straw, or use a food sealer (I don't have one).
Thanks, Nancy. I'll use a bag sealer and bags, but it's not a vacuum thang. I expect no problems. I'm pretty good at getting most of the air out. -- http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
On Thu 27 Oct 2005 02:41:31p, Melba's Jammin' wrote in rec.food.cooking:
Quoted message said:
In article <[email hidden]>,
Wayne Boatwright said:
On Thu 27 Oct 2005 01:55:01p, Melba's Jammin' wrote in rec.food.cooking:
Quoted message said:
I bought a slab of round steak and am planning to make Swiss Steak Wazoo - my plan is to make the whole thing into Swiss Steak. My question is whether or not it will freeze decently once it's been cooked Comments? Advise?
Yes, it should freeze just fine. Be sure to expel as much air as possible from the container, or insure that the meat is well covered in juice/gravy to preserve it's texture.
Sure.
Quoted message said:
If you use celery (I do), it would be better to slice it rather thin for freezing. The texture will be better. If you thicken the juices for serving and before freezing, you may need to re- thicken slightly when reheating. The gravy tends to become watery when frozen.
Thanks, Wayne. I just chucked in some dehydrated celery bits -- they'll work. I'm thinking I wont' thicken anything until I use it.
Using the dehydrated celery sounds even better. Good plan not to thicken til later.
-- Wayne Boatwright *¿* _____________________________
