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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
34
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Posted:
Aug 26, 2009 10:28 AM
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Okra! We have lots in our garden every year. Okra seems to be, along with blueberries, an exception to the WASHING, blanching process. When the okra comes into the kitchen from the garden, I sort out those too tough to use, wipe them off with a paper towel and toss into a quart, zip lock freezer bag. When ready for cooking, the top stem end can be easily cut off with a sharp knife while frozen, as well as cutting the entire okra into desires size pieces. At that point they can be breaded and fried, steamed or added to whatever. Okra, if cooked in water, by itself for very long will become a pot of slim. Some areas of the country like the slim. I personally don't like the slim.
Squash, I blanch, slice and freeze some and cook, sieve and freeze some. That way I have 2 different kinds for different dishes.
As an extra note, blueberries should NEVER be washed prior to freezing. Washing makes the skins tough!!!
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Posts:
1,106
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Posted:
Aug 20, 2009 9:14 AM
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Hi ereed4ever, How is it when you cook it, and do you fry it or boil it? annskf
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Posts:
5
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Posted:
Aug 19, 2009 2:58 PM
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The Best way to freeze okra,or squash is to rinse it off with cold water first. Then,you cut it up with a small knife on a cutting board. Next you put 1/4 cup of flour into a zip lock bag. Add some of the okra or squash to the bag,make sure it is sealed properly before you shake it up so the flour does not spill out. Shake the bag up to coat the okra or squash with flour. Open the bag, gently roll down,and seal up slowly to get the air out. This will help it not to go bad in your freezer or deep freezer when you store it.
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