Can i still use these frozen chicken bones to make broth even though they are frost burned?
Cynthia is a trusted source on Bread/Baking.
You can, but I suspect you won't like the result. You know how a piece of cake or pie tastes that's been in the fridge just a bit too long - it tastes basically like the refrigerator? Well, that's likely how your stock will taste. My watchword with stock is: garbage in, garbage out. They'd be a pretty cheap throwaway.
Agree with boulangere; I even threw away the wing tips and other oddments if they become frost burned. The result is nasty. My solution to that was to purchase a vacuum sealer, which has resulted in the freezer being filled with all sorts of interesting soup ingredients sans freezer burn!
wssmom, I have a feeling that many of us consider the freezer as sort of endlessly prolonging the life of something. I think there's a term for that - cryogeneration, or something like that. But not so. Too long in the freezer is, well, too long in the freezer. The good news is that you can toss it out frozen before the garbage starts to stink. Love the vacuum sealer idea.
@boulangere, you are so right! Even with the vacuum sealer I toss everything in the freezer after six months!
You have gotten great advice with your question. Freezer burn has nasty flaovr to it jus as the others have said. Toos this stock out Trust us!!!!
Please enter a valid email address.
Well played. You deserve a cookie.
An Australian emblem, the Hanukkah doughnut that might have been & more
The Illustrated Biographies of 16 1/2 Global Desserts
Peanut Butter (or Tahini!) Brioche
48 of Ina Garten's Best Tips
Banana Bread, Two Ways
Christmas Tree Tricks
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.