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| Thread ID: 137221 | 2014-06-07 04:15:00 | Food experts - freezing? | Greg (193) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1376708 | 2014-06-07 04:15:00 | I love dolmades and when I was in Crete I had them with my meals every single night for two weeks. I even timed my lunch each day away from the beach for when the restaurants and tavernas made them for the day. I get good enough ones here at most supermarkets. However... my g/f bought me a 2 Kg can of these the other day, and even I can't get through that amount in reasonable time. So, I have lots of jars and tupperware to keep them in. Should I / can I freeze them? |
Greg (193) | ||
| 1376709 | 2014-06-07 04:36:00 | According to this (zesterdaily.com) There are three ways: freezing, in small stacks in zip-lock bags; blanching and freezing (in small stacks in zip-lock in a salt brine. The latter method gives the leaves the pronounced, sour taste that characterizes commercial grape leaves. It’s a familiar flavor to us, but the leaf is much better unbrined, leaving plenty of room for the filling of choice to shine. A fourth method is old and very regional. In Kalymnos and a few other Dodecanese islands, cooks string grape leaves like garlands and leave them to air dry. You can see these hanging from local grocers. Another site says you can freeze them for up to 6 mths |
Speedy Gonzales (78) | ||
| 1376710 | 2014-06-07 07:22:00 | Thanks mate - that makes sense. | Greg (193) | ||
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