Publisher's Weekly Review
This collection of enticing, if not particularly ground-breaking recipes is notable in that almost every dish can be made ahead of time and then frozen. What could be better on a busy weeknight than to open up the freezer and find a few bags full of Lamb Shanks and Preserved Lemon Tagine ready to pour over a bowl of couscous or serve alongside crusty bread? Other tasty main courses include Marsala Beef Stew, a winy, hearty one-dish supper, and a Seafood Pie thick with scallops and shrimp. Some dishes aren't necessarily freezer-ready, but are still time-savers; the author recommends throwing two Lemon Roasted Chickens into the pan, since "it takes no more effort to cook two chickens than to cook one," and urges readers to make extra Roasted Pumpkin Soup to turn into Thai Pumpkin and Coconut Soup later in the week. Several desserts are standouts, including Ice Cream and Mixed Berry Phyllo Packages that go from freezer to skillet to table for a Baked-Alaska like showstopper. Just as good, although much simpler, is a Blueberry and Pear Pie constructed from pre-made frozen pastry dough. But best of all are Theodorou's six variations on traditional Icebox Cookies, tubes of frozen batter which couldn't be easier to slice, bake, and eat way too many of. Copyright 2007 Reed Business Information.
Library Journal Review
This unusual cookbook offers both practical information on freezing food and a selection of appealing recipes. A food stylist and food writer, Theodorou begins with "Perfect Freezing Every Time," which includes tips on everything from choosing a freezer to containers to organization. The recipe chapters include "Raw Freeze" (dishes that can be prepared ahead for cooking or finishing later, such as Chicken Stir-Fry in Ginger-Sesame Marinade), "Cook Once, Eat Twice," and "Cooking for a Crowd," as well as separate sections on pastries and sweets. Theodorou's book would have been even better with more recipes and/or variations because some of the recipe sections seem frustratingly brief. Recommended for most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Can I Freeze It? How to Use the Most Versatile Appliance in Your Kitchen Chapter One Perfect Freezing Every Time How freezing works Freezing preserves food by slowing down the growth of the microorganisms that cause decay. It does not kill microorganisms; but to grow they require water, and if the water within the cells of the food has been turned into ice, that means it is unavailable for bacterial growth and chemical reactions. In order to achieve proper freezing and prevention of decay, a constant temperature of 0°F/-18°C or less is required. Some freezers cannot achieve or are not kept at that temperature. If the temperature in the freezer fluctuates, the length of time foods can be kept is reduced considerably. In order to help maintain the lowest possible temperature, keep freezer doors closed as much as possible, add small quantities of unfrozen food at a time, and make sure that all prepared food has cooled to room temperature before it is placed in the freezer. The faster food is frozen, the better, as fast freezing creates smaller ice crystals. Food that is frozen slowly develops large ice crystals that can pierce the cell walls, possibly causing a compromise in the flavor and texture of many foods. Always place unfrozen food in the coldest part of the freezer until solid, then organize the freezer as appropriate, with foods that are to be stored the longest kept in the coldest parts at the back, and foods that will be used quickly kept close to the front or on top. Many freezers have a "fast-freeze" switch, which lowers the temperature to enable food to be frozen more quickly. Once the food is solid, turn off the fast-freeze switch. Other models have a thermostat dial so you can turn the dial to its lowest temperature setting while the food is freezing and then once the food is frozen solid, return the dial to the original setting. Don't forget to do so, as these dials may also control the temperature within the refrigerator. Last, a word on what happens when freezing goes wrong. The telltale sign of freezer burn is a frosty, gray appearance on the surface of the food; freezer burn can cause the prepared food to taste spoiled and tough. This happens when air dries out the surface of the food as it is in the freezer. It can easily be prevented by wrapping the foods tightly with the correct materials. Freezing tips and techniques When freezing food, make sure you leave plenty of clear space around each container or package you are freezing to allow the air to flow around the unfrozen food and freeze the food quickly and evenly. After the packages are frozen, stack them more efficiently. Foods frozen in smaller quantities will freeze faster than foods frozen in larger quantities, helping to prevent a buildup of large ice crystals. Use shallow containers with a wide surface area relative to depth. This will enable food to freeze quickly all the way through. If using plastic freezer bags for meats, vegetables, sauces, or soups, seal them well, then place them flat on a chilled baking sheet until frozen solid. Again, a wide surface area will aid in the formation of tiny ice crystals and will also make for faster thawing. It is important to cool food completely to room temperature before freezing. Placing hot foods in the freezer will raise its temperature, slowing down the freezing time and possibly thawing other foods, and the centers of the foods may not freeze quickly enough to prevent spoilage. To make sure that foods such as uncooked meatballs, ground meat patties, dumplings, ravioli, cookies, profiteroles, meringues, and individual cakes retain their shapes and remain separate upon freezing, use the open-freeze or dry-freeze method to freeze food quickly on all sides. Place a baking sheet lined with parchment paper or plastic wrap in the freezer and chill for 10 to 20 minutes. Place the food in a single layer on the lined baking sheet, leaving about 1 inch between the pieces, and freeze for about 1 hour or until solid. Then pack in plastic freezer bags, vacuum-sealed bags, or airtight freezer-safe plastic containers and return to the freezer. Be sure to mark the packages or containers with their contents and the date. Containers Choose packaging materials that will protect the food's flavor, color, moisture content, and nutritional value from the dry climate of the freezer. Containers should: Not become brittle and crack at low temperatures. Look for the freezer symbol, often a snowflake, to indicate that it is freezer safe. Be durable, leakproof, and easy to seal and mark. Be oil, grease, and water resistant (no uncoated paper containers). Protect against absorption of outside flavors and odors. Glass and Ceramic: If using glass containers, choose dual-purpose types that are designed for freezing and also are heatproof. Pyrex and Simax are brands made from boro silicate glass, which cannot go from freezer to hot oven immediately-the dish must stand at room temperature for at least 30 minutes, as the sudden heat change may cause it to break. Dishes with tempered glass such as Anchor Hocking and Duralex must be completely thawed before placing in a hot oven. If you're using glass jars to freeze sauces, soups, or stocks, be sure to leave at least a 3⁄4- to 1-inch space at the top, as the water in the recipe will expand and may cause the glass to break if filled too high. There are also many brands of freezer-to-oven-to-table ceramic dishes, such as CorningWare. These are especially good for baked pastas and casseroles, as they can be placed in the oven straight from the freezer, and then brought to the table. Be sure they are suitable for freezer use. Plastic: Make sure the containers close tightly and securely and are made of plastic that will not become brittle at a low temperature; look for the snowflake symbol on brands such as Sistema, Klip It, or Lock & Lock. All three have a clipping system . . . Can I Freeze It? How to Use the Most Versatile Appliance in Your Kitchen . Copyright © by Susie Theodorou. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold. Excerpted from Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen by Anastasia Theodorou All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
