Would a discussion about freezing foods--especially freezing one or two portions of something--be of interest to anyone?
There would be a little bit of food science (x ingredient doesn't freeze well, here's why!) as well as a check-list sort of thing to help people pick which recipes will stand up to the freezer and some advice about the best containers for the specific job at hand (bags versus foil packs versus jars). My wife has to get some use out of her O-Level GCE cert in food and nutrition somehow!
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branchandroot
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Date: 2012-01-28 06:31 am (UTC)There would be a little bit of food science (x ingredient doesn't freeze well, here's why!) as well as a check-list sort of thing to help people pick which recipes will stand up to the freezer and some advice about the best containers for the specific job at hand (bags versus foil packs versus jars). My wife has to get some use out of her O-Level GCE cert in food and nutrition somehow!