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Daily Shot With Ali Wentworth

To Freeze or Not to Freeze?

Have you ever thought, “I wonder if I can freeze this?” Bahar Taktehchian, editor-at-large of Shape magazine, stopped by "Daily Shot" to answer Ali’s questions about what can and c... More Have you ever thought, “I wonder if I can freeze this?” Bahar Taktehchian, editor-at-large of Shape magazine, stopped by "Daily Shot" to answer Ali’s questions about what can and can’t be preserved in the icebox. “You can freeze wine, however, you can’t drink it afterwards,” Bahar says. “But you can freeze it and cook with afterwards.” Just pour leftover wine into an ice cube tray, and pop out cubes when you’re ready to add to sauces and stews. If you’ve ever made a recipe with fresh herbs, you’ve probably had a whole bunch left over. Instead of letting your parsley, dill, or cilantro go to waste, chop up the remaining herbs, and place them in an ice cube tray. “Fill it with a little bit of water and put the remaining herbs in there,” she says. “Put them in the freezer and use them whenever you need them.” Ever wondered if you could freeze a dish made with mayonnaise? The answer is no. “It’s made from ingredients that emulsify and separate,” Bahar says, and it will do that in the freezer too. So stay away from freezing anything with a mayonnaise-based dressing or sauce. Eggs are also freezable, but not in their shells. “The shells will break and then the bacteria will get all over the place,” Bahar says. “ But you can beat them and put them in a plastic container that allows for expansion.” To find out whether you can freeze milk, pasta, and maple syrup, check out this episode of "Daily Shot." Less

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