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Defrosting puzzle?!?! |
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#1 |
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Inactive Member
Join Date: Dec 2013
Posts: 5,709
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Defrosting puzzle?!?!
The problem:
I make a large batch of spag bol (without the spaghetti) and then divide it into those plastic snap-tubs and freeze. (The idea is homemade ready meals, quick and easy) The problem comes with defrosting: I can either put it on the lowest defrosting setting on the microwave and it takes literally bloody hours or a higher setting and it boils around the outside and is still as hard as a brick in the middle. Conversely (and what I'm really after) when I buy an Iceland curry, it too is a frozen brick from the same freezer but you blast it for 5 minutes on high and nothing boils, it just defrosts it completely. That enables you to stir it and blast it for another 4 minutes which brings the whole lot up to a boiling meal ready to pour out. So I'm thinking that the Iceland ready meal has something in it that makes it act like that whereas my home made meal doesn't??? - Thinking out loud: Alcohol doesn't freeze solid as water does so would adding some to my spag bol make for easier/quicker defrosting? (Would taste nice as well!) - or maybe more oil? |
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#2 |
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Join Date: Nov 2012
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I think it might be that the curry will have a higher water content than your spag bol. I have found it easier to defrost homemade frozen curry and stews in the microwave than my own spag bol.
I find the best way to defrost my spag bol is actually chuck the lump in my big saucepan with the lid on and let it do it's thing on a low heat (turning the lump every now and then) whilst I bugger about doing other things. |
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#3 |
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Join Date: Aug 2006
Posts: 23,049
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I was about to write that puzzles shouldn't really be frozen but I see that isn't your problem.
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#4 |
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Join Date: Oct 2008
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I expect you've thought of this already, but just in case: you can take your spag bol out of the freezer the night before and put it in the fridge, and then stick it in the microwave the next day and nuke it for a couple of minutes.
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#5 |
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Join Date: Dec 2013
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Quote:
I think it might be that the curry will have a higher water content than your spag bol. I have found it easier to defrost homemade frozen curry and stews in the microwave than my own spag bol.
I find the best way to defrost my spag bol is actually chuck the lump in my big saucepan with the lid on and let it do it's thing on a low heat (turning the lump every now and then) whilst I bugger about doing other things. I'm also wondering if freezing it flat in bags that make it thinner with a greater surface area would help defrost it quicker? Yes I have tried the saucepan method and that takes just as long - The whole point was ready meals - The time it takes to defrost, I might as well make it from scratch every time.
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#6 |
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Join Date: Dec 2013
Posts: 5,709
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Quote:
I expect you've thought of this already, but just in case: you can take your spag bol out of the freezer the night before and put it in the fridge, and then stick it in the microwave the next day and nuke it for a couple of minutes.
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#7 |
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Join Date: Aug 2008
Location: Up North
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Never had a problem defrosting/reheating frozen bol/chilli in the microwave.
I put portions in freezer bags. I take a bag out of the freezer and put it in a bowl. Set it going on 30% for 5 or so minutes. By that time it is defrosted enough for it to come out of the bag. I then heat it on full for 6 to 10 minutes depending on portion size. Make sure it's all cooked through etc. and it's usually fine. If using a standard bowl you may want to cover with cling film for the reheating part. I usually use a plastic microwaveable bowl with lid or a pyrex bowl with lid. (Just as sometimes it can scortch) |
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#8 |
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Join Date: May 2008
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Quote:
I expect you've thought of this already, but just in case: you can take your spag bol out of the freezer the night before and put it in the fridge, and then stick it in the microwave the next day and nuke it for a couple of minutes.
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#9 |
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Join Date: Aug 2010
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I am guessing something wrong with your microwave or the type of dish you are using. I can defrost a 1kg serving of bolognese sauce from a frozen block to luke warm in around 10 to 12 minutes. Break it up and stir after 5 to 6 minutes. If you are doing one of those takeaway containers, that will around 500g so should defrost in 6 to 8 minutes I would think. About the right amount of time to make the spaghetti.
Then another 5 minutes at full power for 1kg of sauce (stirring once or twice) and its pipping hot. |
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#10 |
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Join Date: Apr 2005
Location: Nottingham, UK
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Quote:
I'm also wondering if freezing it flat in bags that make it thinner with a greater surface area would help defrost it quicker?
I defrost on 30%. I'm mildly surprised Iceland curries let you defrost on high (100%?). |
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#11 |
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Join Date: Dec 2013
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Quote:
The shape of container does matter a lot. Are the ones you are using the same depth as the ones for the curries you successfully defrost? Generally the microwaves won't penetrate more than an inch or so. I find it worth breaking up the lumps after 4 minutes to increase exposure.
I defrost on 30%. I'm mildly surprised Iceland curries let you defrost on high (100%?). So all in all it looks like freezer bags are the way to go as they will make it thin, so easier to defrost and store in the freezer. I'll give it a go! - Any freezer bag recommendations? |
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#12 |
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Join Date: Aug 2008
Location: Up North
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Any supermarket resealable ones
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#13 |
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Join Date: May 2008
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putting stuff in the freezable bags seems good, but if its say spaghetti bol or curry, won't it be runny to get inside the bags..unless you leave it cool..i think it makes more of a mess lol
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#14 |
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Join Date: Aug 2010
Location: Essex
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Quote:
putting stuff in the freezable bags seems good, but if its say spaghetti bol or curry, won't it be runny to get inside the bags..unless you leave it cool..i think it makes more of a mess lol
Yes, you bag it when its cooled down. And the bags are water proof, no problems with sauces. |
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#15 |
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Join Date: Dec 2013
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I've picked up some freezer bags now but it will be a few week or so till I make up a new batch as I still have many from the last batch to get through still.
Each tub took about 3 full ladles full so I will just put that much in each bag and freeze as flat as possible. |
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#16 |
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Join Date: May 2008
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Quote:
I've picked up some freezer bags now but it will be a few week or so till I make up a new batch as I still have many from the last batch to get through still.
Each tub took about 3 full ladles full so I will just put that much in each bag and freeze as flat as possible. |
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#17 |
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Join Date: Dec 2013
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Quote:
as i don't eat big meals now i tend to measure in a small dish/plate to get the right measure ( for one person and one meals i find it easy), but if your freezing for big meals i guess what you've done is fine
I make a batch that makes one meal for eating straight away and enough for 6 others. I have an old 50s pressure cooker and I used the bottom part of that as it's the biggest pan I have. |
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#18 |
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Join Date: Jun 2006
Location: London
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I always used to defrost at room temperature (or in the fridge in summer)
Take it out in the morning and it is ready by the time you need it. |
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#19 |
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Join Date: Jul 2013
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I just defrost on full and keep stopping and stirring, breaking up the frozen parts, every few minutes.
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#20 |
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Join Date: May 2008
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i have just put my lasagne in 3 small bowls ( measured out in the mini dish i do), and froze them..They last for 3 weeks as i just have it Fri or Saturdays , so will get one out when i want it the night beforehand, then all i need to do is the cheese sauce and pasta ( i do those fresh), and then cook in oven
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