about that? Do you freeze them fully baked? Then thaw in the refridge? Reheat? I don't freeze much but would like to start using my freezer more. Can you help a novice? smileys/smile.gifhttp://www.eat.at/swap/forum1/163130_I_have__They_really_are_wonderful_and_easy__Ill_be_making_4_this_week_to_free
Michael in Sarasota, question. I saw your post about the quiches & freezing. Can you tell me
- Thread starter traca
- Start date
Once they are fully baked and cooled I put in the fridge overnight then
I wrap in plastic, heavy duty foil and freezer paper...might be over-kill. I thawed two days in the fridge but the crab quiche was much denser and could have used three days. I sliced the quiche into 8 pieces and then warmed them at 350* for ten minutes. The crab quiche, which was still partially frozen, released quite a bit of water.
I had several pieces left over so I flash-froze them and then used the FoodSaver to package and back in the freezer. We haven't had them yet so I don't know how they will be after cooking, freezing, thawing, warming, refreezing and then rewarming. Expectations are low on this.
(Did your keyboard slap your fingers when you called yourself a novice?)
I wrap in plastic, heavy duty foil and freezer paper...might be over-kill. I thawed two days in the fridge but the crab quiche was much denser and could have used three days. I sliced the quiche into 8 pieces and then warmed them at 350* for ten minutes. The crab quiche, which was still partially frozen, released quite a bit of water.
I had several pieces left over so I flash-froze them and then used the FoodSaver to package and back in the freezer. We haven't had them yet so I don't know how they will be after cooking, freezing, thawing, warming, refreezing and then rewarming. Expectations are low on this.
(Did your keyboard slap your fingers when you called yourself a novice?)
Perfect! Thanks. I've never used my freezer much for stuff like this. Basically my
freezer has coffee, chocolate, and alcohol! I'd like to eat at home more often and am hoping to stockpile some foods for the occasion. smileys/smile.gif
I wonder why the crab quiche released a ton of water, but the other didn't. Unless I take apart a whole crab myself, the crab I can buy here has been previously frozen. I wonder if the crab was purchased as a frozen product, then frozen again in quiche form? So maybe it was the 2nd time that crab had been frozen?
I'm trying to recreate a chicken wing recipe at a favorite Asian restaurant and surfing for ideas, I came across this article. I think the same premise here might be at work on the crab. It recommends using fresh chicken because, "Frozen poultry retains moisture" and "Fresh wings don't produce as much water."
http://www.courierpress.com/news/2009/jan/28/proper-frying-ensures-chicken-wings-dont-just-in/
freezer has coffee, chocolate, and alcohol! I'd like to eat at home more often and am hoping to stockpile some foods for the occasion. smileys/smile.gif
I wonder why the crab quiche released a ton of water, but the other didn't. Unless I take apart a whole crab myself, the crab I can buy here has been previously frozen. I wonder if the crab was purchased as a frozen product, then frozen again in quiche form? So maybe it was the 2nd time that crab had been frozen?
I'm trying to recreate a chicken wing recipe at a favorite Asian restaurant and surfing for ideas, I came across this article. I think the same premise here might be at work on the crab. It recommends using fresh chicken because, "Frozen poultry retains moisture" and "Fresh wings don't produce as much water."
http://www.courierpress.com/news/2009/jan/28/proper-frying-ensures-chicken-wings-dont-just-in/
Traca, I put whole quiches on a foil-wrapped cardboard round, wrap it plastic wrap, then freeze.
Pre-baked and unmolded, that is. The next day I slip them into a ziploc bag. The jumbo (2-gal) size can fit several. (One of my staples is sorrel tart, and I'm making 8 of them for a gig on Friday.)
To serve as hors d'oeuvres, I let them thaw partially then slice into thin wedges. The points will be much neater if the quiche is still a bit frozen. I then reheat at 400* until sizzling.
To serve whole, I defrost completely, then also reheat at 400* until sizzling.
Julia recommends freezing leftovers in wedges, ready for a quick reheat described above, "for unexpected cocktail guests." The coffee, chocolate and alcohol should work nicely in that situation too.
Having a quiche or two in the freezer is so convenient because all you need is a salad for a quick delicious meal. Any recipe can be doubled and any oven can fit two. (I have lots of tart pans)
Pre-baked and unmolded, that is. The next day I slip them into a ziploc bag. The jumbo (2-gal) size can fit several. (One of my staples is sorrel tart, and I'm making 8 of them for a gig on Friday.)
To serve as hors d'oeuvres, I let them thaw partially then slice into thin wedges. The points will be much neater if the quiche is still a bit frozen. I then reheat at 400* until sizzling.
To serve whole, I defrost completely, then also reheat at 400* until sizzling.
Julia recommends freezing leftovers in wedges, ready for a quick reheat described above, "for unexpected cocktail guests." The coffee, chocolate and alcohol should work nicely in that situation too.
Having a quiche or two in the freezer is so convenient because all you need is a salad for a quick delicious meal. Any recipe can be doubled and any oven can fit two. (I have lots of tart pans)
I'll have to take a picture. I've never seen anything like these before. The coating on the wings is
like an Asian version of fried chicken (we think it's made with rice flour + spices). Then it's topped with a heavenly pan fry of garlic, ginger, and green onions. They call them "Fried Butter Chicken Wings" but we can't figure out where the 'butter' actually comes into play. Maybe with the fried bits on top? Not sure. I've taken a chef friend there to try & figure out how to recreate the dish.
These things are pure heaven! Back in August, I had dinner with 2 women who work for Saveur magazine (one of them is Marcella Hazan's daughter-in-law) and I took them here. smileys/smile.gif Then we went to get Chinese foot massages. It was awesome!
like an Asian version of fried chicken (we think it's made with rice flour + spices). Then it's topped with a heavenly pan fry of garlic, ginger, and green onions. They call them "Fried Butter Chicken Wings" but we can't figure out where the 'butter' actually comes into play. Maybe with the fried bits on top? Not sure. I've taken a chef friend there to try & figure out how to recreate the dish.
These things are pure heaven! Back in August, I had dinner with 2 women who work for Saveur magazine (one of them is Marcella Hazan's daughter-in-law) and I took them here. smileys/smile.gif Then we went to get Chinese foot massages. It was awesome!
dawn_mo
Well-known member
Traca, this sounds like the Garlic Chile Chicken I have been trying to replicate for a long time.
Only my chicken is medium-sized chunks of boneless skinless chicken thighs. They are fried with a light coating that I thought might be cornstarch, but since I have never used rice flour, it might be that. It's almost like a lighter coated chicken karage. I am not sure if the chicken is marinated a bit or not, but it is topped with garlic, green onion and red pepper flakes. I don't think there is any ginger in there though. I crave this dish so much. Let me know what you come up with, maybe I can use it with my chicken. Good luck!
Only my chicken is medium-sized chunks of boneless skinless chicken thighs. They are fried with a light coating that I thought might be cornstarch, but since I have never used rice flour, it might be that. It's almost like a lighter coated chicken karage. I am not sure if the chicken is marinated a bit or not, but it is topped with garlic, green onion and red pepper flakes. I don't think there is any ginger in there though. I crave this dish so much. Let me know what you come up with, maybe I can use it with my chicken. Good luck!
sandi-in-hawaii
Well-known member
Dawn, try this recipe as a starting point, it might be close...
I called them Korean chicken wings, but it's very similar to a chicken wing that we can buy at Japanese delicatessens, called Garlic Chicken.
I usually make it with chicken wings, but I've done it with boneless, with skin, chicken thighs, cut into bite sized pieces.
Korean Chicken
Dipping Mixture:
1/2 cup shoyu
6 tablespoons sugar
3 cloves garlic, minced
Green onions, minced, to taste
Chili pepper, minced, to taste
4 lbs. Chicken Wings
Dredging mixture, using 2 parts cornstarch to 1 part flour
(The cornstarch is needed for crunch, the flour is needed for flavor)
Mix the dipping sauce ingredients together. (I usually mix it together in a 2-cup measuring cup, the sauce needs to be deep enough to submerge the chicken pieces.) Microwave for 1-2 minutes, and stir until the sugar is dissolved.
Dredge the chicken pieces in the flour/cornstarch mixture. Fry the chicken pieces until done.
As the pieces are done, set them on a paper towel lined plate to drain most of the excess oil (1-2 minutes), then submerge a few pieces at a time into the dipping sauce. Drain off the excess sauce, then set on a separate plate.
This is pretty addicting, and is good picnic food. It's not as crunchy when it's cold, but it's still good smileys/smile.gif
I called them Korean chicken wings, but it's very similar to a chicken wing that we can buy at Japanese delicatessens, called Garlic Chicken.
I usually make it with chicken wings, but I've done it with boneless, with skin, chicken thighs, cut into bite sized pieces.
Korean Chicken
Dipping Mixture:
1/2 cup shoyu
6 tablespoons sugar
3 cloves garlic, minced
Green onions, minced, to taste
Chili pepper, minced, to taste
4 lbs. Chicken Wings
Dredging mixture, using 2 parts cornstarch to 1 part flour
(The cornstarch is needed for crunch, the flour is needed for flavor)
Mix the dipping sauce ingredients together. (I usually mix it together in a 2-cup measuring cup, the sauce needs to be deep enough to submerge the chicken pieces.) Microwave for 1-2 minutes, and stir until the sugar is dissolved.
Dredge the chicken pieces in the flour/cornstarch mixture. Fry the chicken pieces until done.
As the pieces are done, set them on a paper towel lined plate to drain most of the excess oil (1-2 minutes), then submerge a few pieces at a time into the dipping sauce. Drain off the excess sauce, then set on a separate plate.
This is pretty addicting, and is good picnic food. It's not as crunchy when it's cold, but it's still good smileys/smile.gif
The resto I go to was out of chicken wings, but had same preparation with calamari. I found a photo
that looks similar on the internet. See the bits on top? The place I go to has the same, minus the bits of red (chile?)
http://www.yelp.com/biz_photos/fRUxa_yPfbd1xJFSDfkZLQ?select=CGuqnmbSBdJKZD3rVicD4Q
that looks similar on the internet. See the bits on top? The place I go to has the same, minus the bits of red (chile?)
http://www.yelp.com/biz_photos/fRUxa_yPfbd1xJFSDfkZLQ?select=CGuqnmbSBdJKZD3rVicD4Q
sandi-in-hawaii
Well-known member
Yes, they do. I know, it's weird to fry first, then dip in sauce, but it works.
I recognize the ones in your picture, we have those in Chinese restaurants. A little different, not quite the same as the recipe I posted above.
Still good, though smileys/smile.gif
I recognize the ones in your picture, we have those in Chinese restaurants. A little different, not quite the same as the recipe I posted above.
Still good, though smileys/smile.gif
dawn_mo
Well-known member
Thanks, I am going to figure this recipe out. I don't think it was dipped
but maybe. It sounds good anyways, so I will definitely give it a try. Let us know how your wings go. We love wings here. On the tip from a friend, I have taken to parboiling the wings for about 10 minutes and then continuing with the recipe. You get a nice start on a stock, and the wings aren't quite so fatty.
but maybe. It sounds good anyways, so I will definitely give it a try. Let us know how your wings go. We love wings here. On the tip from a friend, I have taken to parboiling the wings for about 10 minutes and then continuing with the recipe. You get a nice start on a stock, and the wings aren't quite so fatty.