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Post by tiredturkey on Sept 23, 2011 17:17:31 GMT -5
Does anyone have experience with freezing a milk-based soup like clam chowder? Also, can I freeze coconut milk? I have a lot of recipes that call for 1/2 a cup of coconut milk and it's too pricey to throw out the rest.
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Apple
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Post by Apple on Sept 23, 2011 23:26:55 GMT -5
My experience with cream based soups is if it had potatoes in it (potato soup, clam chowder) I didn't like the texture--it was grainy. However, stuff like creamy chicken noodle seemed to turn out ok. It's been a while though. No first-hand experience on coconut milk, but I did find this homecookingwell.wordpress.com/2009/05/15/science-in-the-kitchen-can-you-freeze-coconut-milk/ She has a picture of how it looks with it thaws, it's not smooth so texture is different. Throwing it in a blender before using it might help bring the texture back though--breaking up the oils and re-emulsifying it. |
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