Comments on: Meals in a flash, part 2

By: Ebba Myra

Ebba Myra — Tue, 08 Jan 2008 12:14:29 +0000

I do freeze beef stews because of necessity when I was int e boondocks of NC. When I take it out and thaw completely, I take out all the veggies and with my hand blender, puree it. It serves as a very good “gravy sabaw”, I then add newly sauteed potatoes, carrots (and other vegs) together with onions & garlic – goes to the meat and sabaw. It comes out good and “new”. Served in piping hot white rice.

By: Connie

Connie — Tue, 08 Jan 2008 10:15:21 +0000

Lani, I boil my beef with a whole onion and a garlic but I remove them as soon as the beef is done. They won’t add anything if you freeze them with the beef because all the flavors are already in the broth and the beef.

Re sinigang: You can freeze the pork in broth but prior to the stage where you add everything else. If you cook your sinigang by sauteeing (garlic, onion, tomatoes) then adding the pork afterwards, freezing might not work.

Re adobo. Stews aren’t good for freezing. They are better off in the fridge.

By: Lani

Lani — Tue, 08 Jan 2008 01:27:15 +0000

good advice! i’ll try freezing the next time i make a batch of nilagang beef.

this may be a stupid question but i’ll ask anyway. i was taught to boil the beef with onions. would you consider the onions as a vegetable NOT good for freezing w/ the meat?

i suppose if i could do this w/ nilaga, i could freeze pork sinigang, too?

i tried freezing pork belly adobo once and that didn’t turn out well.

thanks, connie!