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[QUESTION] What are your favorite spices to use in soups?
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The lady at the grocery store said she did that with onions. I tried it and they came out slimy 🤢 I'd love to hear your advice on different things you freeze
I do that with onions all the time, but yeah you can only use the frozen prepped stuff for things youre going to cook them into. Like when I make curry the onions are gonna be cooked until soft and part of the sauce/gravy anyway
In my freezer I keep: slivered ginger, prepped green onion whites and the green tops seperately, diced onion, minced garlic, diced bell pepper, and sometimes gated carrot
They work great for applications where the veg is gonna be cooked soft anyway: curry, stir fries, ramen/soups, chili. I've never had a problem with the texture being weird for cooked applications, and I have sensory issues and ARFID, so I'm pretty sensitive about textures
Ah! A fellow ARFID friend! Ok, I know I can trust you on the texture now! Using it for cooking makes all the sense.
Yeah, its absolutely not for raw. When you freeze stuff the sharp ice crystals forming internally break the cell walls of the plant matter, so when its thawed its pre-broken down and mushy or grainy
Which is fine for cooking, but often very gross for raw applications unless you want something to be soft. Also worth knowing that freezing emulsions (things that are a smooth mixture of water and oil) will often split when frozen, like yogurt, milk, coconut milk, etc.. So freezing often makes those items separate. (I regularly search online if things freeze okay, there are always tons of pages with helpful info)
The other great option I occasionally use for lazily prepping stuff in advance is quick-pickling something: prep, put in a jar, add some mixture of acid like vinegar or lemon/lime juice, water, and a little bit sugar, salt, and spices depending on how you want it to taste; acid is the only madatory component. I did ginger that way sometimes before deciding to just freeze it, pickling it with lemon juice and honey- but the acid will change how it cooks and tastes,where freezing doesn't
(not every dish wants extra acid added, and acidity will inhibit browning, which is why that preminced garlic in a jar with a citric acid solution never quite fries up the same)
Hope this helps! ☺️☺️ learning how to cook is how I learned to manage arfid, and now dont struggle at all with breadth of diet! Rooting for you on your cooking journey ❤️
I really appreciate that info! I'm also hoping it will help with my ARFID. We made a stuffed jalapeño popper chicken tonight and I actually really liked it!
Thats sick as fuck!!
We did learn we're both terrible at reading directions so we both need to read them so maybe we'll get it right 😂