🔕 🔔
Loading…

My Basket ()

All questions

Freezing sauces?? Ew

I made a red pepper sauce, put it in the freezer for 3 months in one of this glass jars (tostitos salsa jar) and when I defrosted it in fridge for 2 to 3 days...it ended up being a nasty sponge texture...it wasn't a sauce anymore? My experience with freezing food then defrosting it hasn't been a good one lately. The texture is alway different/nasty.

asked by newcook6 over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 2719 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 5 years ago

And what is your question?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

When I defrosted the sauce, why did the consistency end up being a spongy texture...rather then a sauce, like it was when I first made it.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 5 years ago

What was the recipe or what did you want to achieve? Red peppers have a lot of liquid and that needs to be taken into account. Sometimes they need to be roasted first.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I made Bobby Flay's smoked red pepper sauce, which came out excellent, but again, after being in the freezer, then defrosted, the texture was all wrong. Using a glass jar to store the sauce was the problem? Or maybe being in the freezer for 3 months too long?

Recipe:
http://www.foodnetwork...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 5 years ago

Glass jar, good. 3 months no problem.

When you blended the oil with the rest of the ingredients (essentially water), you created an emulsion. Emulsions are fragile; they all have their breaking points. This one couldn't stand the freezing.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.