Glossary

This post will be updated on-the-hoof as I find myself using terminology in recipes that could do with an explanation.

Open Freezing
The best way to freeze individual items, allowing you to grab one at a time without having to defrost the whole lot because they’ve stuck together. Useful for fritters, chocolates, slices of cake, sweet or savoury muffins etc. Lay the items on a baking tray or plate, spaced out so they don’t touch (though things like fritters can overlap very slightly if you run out of room). Freeze flat until hard, then remove. Laying them on baking paper will make it easier to lift them off, or you can just leave for a couple of minutes until you can prize them up. Then you can tip them all into a freezer bag together while still frozen and they won’t form one solid, impenetrable clump.

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