Is it possible to freeze ready-made cutlets - recipes, ingredients, preparation, photos, videos

Are there days when you don’t have the time or desire to stand at the stove? Prepare for them in advance! If you have spotted an interesting hobby on our website, but are not sure that you have enough time for it, reconsider your attitude towards the kitchen! We're not asking you to leave the stove and take up cross-stitching or soap making. We want to teach you how to save your time and use it more efficiently by freezing ready-made meals.

What can you store in the freezer?

We have already written that fresh vegetables, fruits, herbs, tomatoes for pizza and much more can be frozen for the winter, and the fact that during the harvesting season this material is a huge success means that our readers always have some in their freezers. useful preparations!

But did you know that you can freeze not only plant foods, semi-finished products, dumplings and dumplings? It is much more economical in terms of time to freeze ready-to-eat dishes, which you only have to reheat and serve. For heating, it is best to use a microwave - one of the most important household appliances in the house.

Take these basic recipes and start experimenting with your favorite snacks!

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Turkey spring rolls

Pancakes are good for both breakfast and dinner. Semi-finished products are prepared with all types of meat. For the pancake dough you will need:

2 tbsp. milk;
1 chicken egg;
2–2.5 tbsp. premium white wheat flour;
vegetable oil;
butter.

The dough ingredients are kneaded with a mixer. Let it sit for half an hour and bake the pancakes.

For stuffing you need:

turkey meat:
salt.

Preparation:

The meat is minced in a meat grinder.
The mass is salted and kneaded with a masher.
Place a portion of minced meat on the pancake, add a small piece of butter and wrap the pancake in an envelope.
The finished product is frozen.

How to freeze chicken

Every third housewife thinks about whether it is possible to freeze fried chicken, but only every fifth decides to experiment! In fact, chicken cooked in the oven or according to the tapaka chicken principle tolerates freezing well and practically does not lose either its taste or consistency.

After defrosting, the chicken completely retains its shape, the skin remains in the same place, the color does not change. Checked! If you're afraid, try freezing a small piece, such as a wing or leg!

You can cook chicken on a free day, and it is much more convenient to bake several carcasses at once; this will save time, since you will have to wash the dishes and oven once. Cool the finished chicken well at room temperature, then wrap it in cling film so that less air gets into the packaging, and place the appetizer in the refrigerator. If you have an unexpected visit from guests or simply when you don’t feel like cooking, heat it up, prepare the quickest salad as a side dish and enjoy!

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Package

Freezing cutlets in production occurs in a special chamber, this is the so-called shock technology. Home refrigerators are not suitable for this, but small meat balls will freeze perfectly and will be stored in them. This usually takes no more than three hours.

It is recommended to pack them in portions. But you can stack them and wrap them in cling film. It turns out to be a sausage from which you can take the required amount. Don't forget to attach a label indicating the date of manufacture. And if several types of semi-finished products are sent to the freezer, then write down the composition as well. Great for storage and a container with a silicone lid.

Cutlets and meatballs - a quick dinner

When preparing cutlets, meatballs or other minced meat dishes for lunch, cook them in double quantity. In terms of time spent, you will lose practically nothing, well, maybe an extra half hour will be spent on frying the cutlets. But then, when you don’t have time to prepare dinner, these preparations will definitely help you out.

The cutlets look no less appetizing than fresh ones. Meat cutlets for freezing are best cooled and wrapped in film, 2-4 pieces at a time. Meatballs can be frozen directly in tomato sauce by placing them in a portioned plastic container that can withstand both low and high temperatures. You can also freeze fried pieces of meat with or without sauce, chops, including lazy ones, stuffed peppers and cabbage rolls.

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Freezing fried cutlets

Some housewives prefer to fry raw cutlets before freezing. In this case, the formed cutlets need to be breaded and quickly fried in oil.

Fry the cutlets on both sides until golden brown. After this, remove the cutlets from the pan and place in a plastic container. Wait until the cutlets have cooled completely, close the container with a lid and put it in the freezer. Subsequently, you can quickly cook such cutlets in a frying pan, oven, or.

You can also freeze fully prepared cutlets. To do this, roll the cutlets formed from minced meat in breading and fry on both sides over high heat. Then pour a little water, cover the cutlets with a lid and cook over low heat until cooked. Cool the cutlets, place them in a container and freeze.

When you need the cutlets, just defrost them in the microwave, in a frying pan or in the oven, and they will be ready to eat. This will only take you a few minutes.

Meat minced in a meat grinder practically does not lose its taste and nutritional qualities when exposed to negative temperatures. This allows you to prepare semi-finished minced meat products for freezing for future use. You can make more than two dozen types of products with your own hands.

Freezing dumplings and dumplings

Now a little about how to properly freeze dumplings and dumplings. Dough products intended for cooking are best frozen raw. Always place dumplings in a single layer on a plate, trays or heavy cardboard.

To prevent the dough from sticking, it is recommended to cover the base with film. After freezing, pour the products into a bag and tie tightly. In this way you can freeze lazy dumplings and dumplings and dumplings made from choux pastry.

You can prepare homemade dumplings not only on the stove, but also in a slow cooker. This will save a lot of time. They are also convenient to use for quickly preparing soup or for a hot snack in portioned pots.

Dumplings in vareniki should be placed in one layer.

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If there are any fried cutlets left

It also happens. Imagine that you fried a whole dish, and then your husband called and invited you to the restaurant. And tomorrow you are going to a corporate party together and you definitely won’t have dinner at home. No problem, you just need to remember how to freeze ready-made cutlets. To do this, place them on a towel to absorb excess fat and cool completely. After this, you can put it in the refrigerator for several hours. Then the structure of the minced meat will become denser and it will be easier to pack them.

And now just a few words about how to freeze ready-made cutlets at home. If you plan to store them in the freezer in advance, then it is better not to fry until cooked, but only to create a golden brown crust on the surface. Then you can stew them in the sauce.

You can use any of the methods listed above. Only silicone muffin tins are not suitable for freezing finished cutlets. If the freezer is empty, simply lay out a plastic bag and lay them out in an even layer. Or use special freezer bags. After this, collect and place in plastic containers. Be sure to sign the date of manufacture, as well as how they were prepared. If the cutlets are fried and ready to eat, then you just need to heat them in the microwave.

Preparations for soups

To avoid wasting time preparing frying soup, make several preparations at once. Fry onions, carrots, mushrooms, and other vegetables that you like to add to broths and freeze it all in small portions in plastic bags or plastic cups. The glasses will then need to be wrapped in film to prevent air from entering.

With the same success, you can freeze broths, which, for example, remain after boiling meat or chicken for salad. Plastic bottles and containers are suitable for this purpose.

The broth can be frozen in bags.

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Basics for pilaf and julienne

If you fry the meat in pieces, onions and grated carrots, and then freeze this mixture, then it will take a few minutes to prepare the pilaf. All you need to do is defrost the base, heat the meat and vegetables in a cauldron, add washed rice, add boiling water and wait for the dish to cook!

For a quick julienne, prepare mushrooms and onions. You can also add fried chicken or boiled mussels here. At the right time, heat everything in the microwave and follow one of the recipes. By the way, fried mushrooms can be added to potatoes or rice.

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In creamy sauce

In a creamy cheese sauce, any cutlets turn out surprisingly appetizing, soft and tender.

Required components:

semi-finished product – 500 g;
cream – ¾ tbsp.;
processed cheese – 100 g;
spices, salt - as needed.

Sequencing:

Fry the preparations in oil. Place in a fireproof dish.
Pour cream into a frying pan, add crumbled processed cheese, salt and spices. Melt the fermented milk product to obtain a homogeneous mass.
Pour the sauce over the dish ingredients and bake for 10–15 minutes.

At the end of the process, sprinkle with chopped dill if desired.

How to freeze a cake

Many desserts can be frozen, but the best results are for honey cake, which can be prepared even without an oven or from ready-made cakes sold in stores. The main thing is to use butter-based cream for the layer, not sour cream. The cake (or its pieces) should be wrapped in film before placing in the freezer, and it should be defrosted in the refrigerator, taking it out several hours before use.

You can serve the cake with coffee made from frozen cubes. Just brew the aromatic drink in a higher concentration, and then pour boiling water over it. But it’s better, of course, not to be lazy, but to prepare fresh coffee with foam!

The cake can be frozen whole or in portions. Ready-made pancakes with or without filling, fried and baked pies and pies, pizza, biscuits without filling, and bread are perfectly resistant to freezing. We could go on and on and on about dishes that can easily withstand freezing without losing their properties. We are confident that our readers, being passionate women, will not be afraid of experiments, will try new things and share their advice with us and other housewives in the comments.

Food and cooking.

Everyone has long been accustomed to frozen semi-finished products; this is convenient, especially for working housewives who do not have time to prepare food every day. Therefore, the question of how to freeze cutlets in order to quickly prepare them for dinner for the whole family is relevant. In addition, buying store-bought semi-finished products is always a lottery.

We cannot know what exactly the manufacturer put in the minced meat, but homemade cutlets are a 100% guarantee of quality. If you make and freeze cutlets yourself, you can not only be sure of the naturalness of the product, but also save time on daily food preparation.

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Choosing minced meat

For a semi-finished product to be truly tasty and healthy, it must be made from high-quality meat. The best way to do this is to buy the pulp and twist it yourself. In this case, you will be sure that no foreign ingredients, such as large amounts of fat, will get into it.

The choice of meat type should also be conscious. Fatty pork is not very healthy. Also consider frying in oil. Lean pork will be tender but dry. The same can be said about chicken. The beef is too tough. Through trial and error, the housewives found the optimal solution. It is a mixture of beef, pork and turkey. Then the cutlets turn out juicy and tender. Ask your moms if you can freeze ready-made cutlets. Surely they will answer that they themselves have done this more than once.

How to freeze raw cutlets

Form the minced meat into products and place them on a cutting board covered with cling film - this will make it easier to remove the finished semi-finished product later. At temperatures from -15°C and below, freeze the cutlets for 3-4 hours, after which they need to be removed and packaged in special plastic containers.

There is no need to defrost the cutlets to cook - just fry them in the usual way or cook them in a double boiler.

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How to form semi-finished products

For a kilogram of cutlet mass you will need 100 g of breadcrumbs. Pour it into a convenient cup and start shaping the products. There are several ways to do this, among which you can choose the most convenient one.

With clean, slightly damp hands, form a patty of the required size and roll well in breadcrumbs. To prevent the products from sticking together and moving away from the packaging, it is recommended to use crackers rather than flour. And then the crust turns out more interesting. Is it possible to freeze ready-made cutlets in muffin tins? Very simple. And housewives are happy to use this method. After freezing, simply pour them into a bag.
You can lay out semi-finished products ready for frying on a cutting board, covering it with film. Be sure to leave space between the products and cover with cling film on top. And in this form, send it to the freezer.
If you plan to make a large quantity, you can lay it out in several layers. To avoid damaging the shape, it is best to make thin minced meat cutlets, otherwise the top ones will flatten the bottom ones. Or give the first batch time to freeze.

How to freeze ready-made cutlets

Many housewives freeze ready-made cutlets to save time. To do this, you can bring them to full readiness or half-ready.

To freeze fried cutlets, bring them to the desired degree of doneness and place them on a paper towel to absorb excess fat. Wrap a cutting board in cling film and place the cutlets on it. At temperatures of -15°C and below, cutlets should be frozen for 3-4 hours, then placed in a special container for storage.

If the cutlets are completely ready, it will be enough to defrost them in the microwave and then reheat them in it. And if you just browned the cutlets to freeze, bring them to readiness, continuing to fry in a pan, or put them in a cauldron and simmer.

Is it possible to freeze cutlets?

If you are making cutlets from non-frozen meat or minced meat, then it is quite possible to freeze the cutlets. But if they are made from frozen meat, then they cannot be frozen, because re-thawed and frozen meat products should not be consumed. This may be hazardous to your health.
You can store semi-finished cutlets from fresh meat in the freezer for no more than two to three months. If you made minced meat from frozen meat, or bought frozen minced meat and then made cutlets out of them, then it is better to cook them completely, for example, fry them or bring them to readiness in some other way. And only after that can you freeze the cutlets. This will be safer for your health.
You can also store ready-made cutlets for two months, at most two and a half.
I prefer to freeze ready-made cutlets. I usually make a side dish of buckwheat for cutlets. If I have leftover cutlets with a side dish on the second day, I put them in the freezer along with the buckwheat and take them out and reheat them after four days. The taste is almost the same.
You can freeze minced meat, and you can also freeze ready-made cutlets for future use. It’s best to freeze breaded, then put it in a bag after freezing, and at the right time take it out and fry it, either in the oven or in a frying pan.. It’s convenient when you have such reserves, then you can save time on cooking.
But of course, it would be necessary to observe the shelf life, because they are already with onions and frozen in ordinary home refrigerators - 17 degrees in total. Once fried, you can also freeze them, but I personally don’t like the taste afterwards; it’s better if you freeze the cutlets raw, before frying.
You can even freeze it and then use it as a semi-finished product. By the way, it is very convenient for those who do not have time to twist and prepare minced cutlets. You then take it out of the freezer and immediately into a preheated frying pan over low heat. If you think about it, dumplings are no different from cutlets, but they are everywhere in stores.
Why not? ! I always do this) It's very convenient.
You can also freeze the fried ones. My mother-in-law actually freezes everything if she sees that food might go to waste. Soup freezes and even boiled sausage!
Cutlets with onions can be frozen fresh and fried later. In general, this applies to all home-made semi-finished products that contain minced meat: cabbage rolls, stuffed peppers, manti dumplings, etc. Having a supply of your own, not purchased semi-finished products in the freezer is very convenient. Semi-finished products containing minced meat should not be stored for more than two months. Frozen cutlets do not need to be thawed before frying. They are placed frozen in a heated frying pan with vegetable oil and fried like regular cutlets, only a little longer.
It takes about the same time to reheat a cutlet as it does to fry it, but a freshly fried cutlet, you must agree, tastes better! That's why I freeze them unfried. And everything is fine!
And before frying, I don’t defrost them, I immediately put them in a frying pan, cover with a lid and fry. I don’t particularly like a heavily fried crust, but sometimes I want it, then after 4-5 minutes I remove the lid and then do the same as everyone else.
It seems to me that everything can be frozen). Only the taste of the product and its composition may suffer from this. And I froze the cutlets uncooked and ready-made. Nothing happened to them.
It’s harder to say with shelf life. As a rule, I kept them for no more than a week.
But I heard that the finished (cooked) product can be stored for up to three months in the freezer.
Of course, you can freeze cutlets, just raw, not fried, but the store sells frozen cutlets, then you take them out, defrost them and fry them. They can be stored for a long time.
Only garlic does not tolerate freezing well. Many people like to add it to minced cutlets. After freezing and then frying, the taste of the garlic cutlets will not be what was intended.
As for the rest. . .
At minus 18, you can store for six months, but keep in mind that the products lose moisture. The optimal period is 2-3 months.
In principle, you can freeze any semi-finished products, both home-made and purchased. As a matter of fact, cutlets are no exception, including those with the addition of onions and other seasonings. Most often I make minced meat myself and make cutlets for future use in large batches, since it is then very convenient to immediately send them for frying, even without additional defrosting. The time savings are excellent, and the dishes come out no worse than from freshly twisted minced meat.
But it is not recommended to store semi-finished meat products for a long time. Try to keep your cutlets in the freezer for no more than a month or two, otherwise they will completely lose their taste and nutritional qualities. For example, our family with 4-5 kg. There is enough minced meat for cutlets and lazy cabbage rolls for exactly a month, and then we buy meat again and prepare semi-finished products.

Any cabbage can be frozen, and even a child can handle this process.

Is it possible to freeze cabbage in the freezer? If you have enough space in the freezer, you can prepare several types at once , as well as make a couple of delicious semi-finished products, which then all you have to do is throw them in a frying pan and heat them up.

Quick freezing at a low temperature will allow vegetables to retain all their nutrients and not lose them over the next 12 months.

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Cooking frozen cutlets in the oven

Semi-finished products can be baked - it will turn out to be an excellent dietary dish.

There are two ways:

No roasting

Place the cutlets, without defrosting, in a greased fireproof dish.
Let's preheat the oven to 200ºС and send our semi-finished product there.
It is advisable to cover the product with foil - this way it will bake better and hold for 15 minutes, and then the same amount without it.

Alternatively, you can use a cooking sleeve.

Browning in a frying pan

Fry frozen semi-finished products in hot oil for literally 3-5 minutes.
Transfer to a baking sheet or mold, pour in the sauce and bake in a preheated oven for 20 - 30 minutes.

Advantages and disadvantages of the method

Is it possible to freeze cabbage for the winter? Cabbage can and should be frozen for the winter at home. If you buy a vegetable in season, it retains the greatest amount of nutrients , which will disappear during further storage at home at normal temperatures.

In addition, when selling species such as Brussels sprouts, broccoli or cauliflower in frozen form, the manufacturer makes a high markup . Moreover, none of the varieties of this vegetable requires long preparation before freezing, and in winter it will provide the whole family with vitamins and save the budget.

It’s even better if the cabbage for harvesting is harvested from your own garden. But defrosted cabbage is not suitable for eating immediately after defrosting.

It definitely requires that it be baked, stewed or boiled.

During freezing, the vegetable loses its strong shape as the fibers of the plant are damaged by water crystals.

As a result, cabbage is no longer as strong as when fresh, and eating it without further processing is at least disgusting, and at most dangerous for digestion .

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Benefit or harm?

Is cabbage frozen? Frozen cabbage, especially if it was frozen at a temperature of about -20 degrees, contains more vitamins than cabbage that simply lay in the refrigerator all winter, waiting in the wings. The vegetable does not spoil in the freezer, and all the beneficial substances seem to remain preserved “until required.”

But this benefit will manifest itself only if the cabbage is not frozen again after defrosting , and if during cooking it is immediately thrown into hot water or into a hot frying pan.

During preliminary defrosting, some of the beneficial substances may also disappear .

How to freeze cabbage for the winter at home?

How to prepare cabbage for freezing for the winter? Cabbage does not require special preparation before freezing. For long-term storage, the strongest and healthiest specimens are selected, after which the vegetables are washed and damaged leaves are removed or darkened areas are cut out.

Some varieties can be cooked a little (literally 2-3 minutes). The most common among them are:

Brussels sprouts.
Cauliflower.
Broccoli.

This is done so that the vegetable better retains its shape during freezing, as well as to preserve the greatest number of vitamins. You can read more about preparing broccoli for this process in a separate article, “Freezing broccoli for the winter.”

How to freeze cabbage? Cabbage is frozen in plastic bags or containers .

If you can buy special bags for freezing fresh cabbage, which are hermetically sealed at the top, then the cabbage will not absorb foreign odors from the freezer.

Containers are better in this regard, but they take up more space.

Where can I freeze cabbage? Cabbage is frozen in the freezer, but under no circumstances outside (even if it is -30 degrees there). Food products must be stored in specially designated places to avoid the entry of foreign bodies and odors . Freeze any cabbage either immediately in a bag or on a cutting board.

The second method is preferable, because it implies that the vegetable cut into pieces or chopped into inflorescences will first be frozen, and only then put into a bag in portions . As a result, the cabbage will not turn into one big lump, and when preparing a dish you can easily take the amount required by the recipe.

At what temperature should you freeze cabbage? When frozen as quickly as possible, the most vitamins remain in vegetables, so it is better to set the freezer temperature to the lowest value .

It is most optimal to harvest cabbage for the winter at temperatures from -15 degrees .

Frozen cabbage of any type can be stored for 6 to 12 months . But this vegetable actively absorbs the odors of the freezer, so the bag or container should be isolated as much as possible from the external environment. Once defrosted, cabbage cannot be re-frozen and must be eaten immediately.

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Minced meat sauce

Many main courses are seasoned with meat gravy. It can be prepared for future use and the semi-finished product can be used within a week. For the gravy you will need:

mixed minced meat (50% pork, 50% beef) - 600–700 g;
1 large onion;
1 sweet bell pepper;
tomato paste - 50 g or more (to taste);
vegetable oil - tbsp. l.;
flour - tbsp. l.;
parsley (fresh or dried);
salt to taste.

Preparing gravy for freezing:

Place the minced meat in a deep frying pan, add 2 tablespoons of water and vegetable oil, and lightly fry.
Add chopped vegetables.
After 10–12 minutes, add tomato paste and fry the ingredients.
Place flour in a frying pan and lightly fry it.
Add hot boiled water, add parsley, cook the gravy until thickened.
The cooled semi-finished product is packaged in small portion containers (or plastic bags with clips) and placed in the freezer.

Features for kohlrabi

Is it possible to freeze kohlrabi cabbage? Frozen kohlrabi cannot be used for fresh salads, but it is suitable for soups and other dishes that require heat treatment. You can learn about when it is necessary to harvest kohlrabi cabbage from the garden in our article. Before freezing, this type of cabbage must be washed and removed from the top leaves.

Next, the head of cabbage is cut into several large pieces (from 4 to 6).

If a person wishes, the kohlrabi can be immediately sent to the freezer, putting the chopped vegetable in a bag, or you can first do the following:

Boil salted water in a saucepan.
Send cabbage cut into large pieces 2-3 minutes
After the time has passed, place the vegetable in a colander and hold for a minute under running cold water .
The finished cabbage should be blotted with a towel and allowed to lie for 15 minutes .
After this, the kohlrabi can be frozen.

Blanching , described above, will better preserve the structure of the leaves and, when defrosted, the cabbage will look more presentable. Read about this and other ways to store kohlrabi cabbage for the winter on our website.

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Meatballs

Classic meatballs cook quickly, store well and keep their shape after freezing. For the dish you will need the following products:

minced meat (pork and beef in approximately the same quantity) - 400 g;
boiled round rice - 1 tbsp.;
onion - 1 pc.;
salt;
ground black pepper;
flour.

Process of preparing meatballs:

The minced meat is ground with onions in a meat grinder.
Salt, add pepper, rice.
Mix the mass with your hands, achieving a uniform state.
Form meatballs by dipping them in flour.
Place on a sheet and place in the freezer.

Frozen meatballs allow you to prepare a delicious, nutritious soup in half an hour. For this you will need:

ground meat;
salt.

Chicken and turkey meatballs turn out a little dry, and the broth will not be rich. The best way to make these “koloboks” is from young beef mixed with pork. Many housewives prepare meatballs only from pork, without adding other meat.

Preparation:

Minced meat bought in a store is minced in a meat grinder.
The mass is additionally kneaded with hands or a masher.
Form small balls with your hands, place them on a sheet sprinkled with flour, and place it in the freezer.

There is no need to dip the meatballs themselves in flour, otherwise the soup will turn out cloudy.

The thick skin of peppers is well preserved at sub-zero temperatures. To prepare a semi-finished product with minced chicken you need:

sweet bell pepper - 10 pcs.;
round rice - 1 tbsp;
minced chicken breast - 450 g;
garlic - 3 cloves;
vegetable oil - half a glass;
salt.

Step-by-step preparation of peppers for freezing:

Rice is boiled in salted water. It must remain intact, so mix the minced chicken with your hands; do not use a masher or blender.
The base and stalk of the peppers are cut off, and the seeds and seed plates are removed.
Fill the peppers with prepared minced meat. The mass is packed tightly, leaving no empty space.
Place the stuffed peppers on a plate and place in the refrigerator.

For subsequent stewing of thawed semi-finished products, you will need carrots, tomatoes, garlic, onions, vegetable oil and parsley. It is also better to prepare these products in advance.

If the vegetable is chopped

Is it possible to freeze shredded cabbage? Shredded white cabbage is frozen less often than any other type, but in vain.

If you prepare bags of portioned frozen cabbage in advance, then preparing soup or a main course in winter will become a very quick task .

Not only will the vegetable already be chopped, it will not require defrosting , and you can safely add it to a saucepan or stewpan straight from the freezer.

How to freeze shredded cabbage? Before freezing cabbage, remove the tough green outer leaves and leave only the white ones. Then it is finely chopped and placed portions either immediately into bags, or first onto a cutting board and sent to the freezer to freeze.

It is better not to make portions very large; the optimal size is the size of a fist . You can read more about this process in the article “Freezing white cabbage for the winter.”

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Cooking dinner

Now there are semi-finished products in the refrigerator, and therefore this process becomes much faster. Yes, and more convenient. Sometimes you can hear the opinion that after defrosting food becomes carcinogenic. But science has not yet found any evidence of this. The only point: if the minced meat already contains onions, then after defrosting gourmets may feel a slight change in its smell. But most people don't feel any difference. Moreover, you can pre-fry the onion and only then add it to the minced meat. Then you will not feel any foreign smell.

By the way, it is not necessary to defrost them at all. Just put it in a frying pan and simmer in tomato sauce. Another option is to steam it. Then all you need to do is place them in the steamer grid and turn on the program. If you want to get a golden brown crust, heat the frying pan well, pour a little oil and place the cutlets directly from the freezer. Close the lid and reduce the heat to low. First the crust will set, and then further cooking will take place.

Methods

How to properly freeze cabbage? There are 2 ways to freeze cabbage:

The first method is not suitable for white cabbage, cauliflower and broccoli. These types themselves are very large and will take up half of the freezer. Therefore, it is recommended to first chop the white cabbage, and divide the cauliflower and broccoli into inflorescences.

If desired, small heads of Brussels sprouts can also be first cut into 2 parts , as shown in the photo above, and only then sent to freeze (you can read more about this type in the article “Freezing Brussels sprouts for the winter”).

In addition, freezing itself can be done in:

industrial freezers;
home free-standing freezers;
in the freezer compartment of the refrigerator.

How can you store cabbage in the freezer? If you don’t have to wash cabbage for storing in the cellar or refrigerator, then you should definitely . Then cabbage, Brussels sprouts and kohlrabi should be cleared of leaves, and broccoli and cauliflower should be divided into inflorescences.

It is better to soak all varieties (except cabbage) for 15 minutes in salted cold water to make sure that insects are not hiding between the leaves.

Then the cabbage is allowed to dry on a towel for about 15-20 minutes so that excess liquid is removed , there is no excess glaze during freezing and nothing sticks to each other.

And then the vegetable, if necessary, is cut a little smaller and sent to the freezer of the refrigerator on a cutting board or directly in bags.

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Scheme of cutting chicken into semi-finished products

First you need to choose the right chicken.
The optimal carcass weight is 2 kg. This chicken produces a fillet weighing on average 500-800 g. This allows you to prepare both cutlets and chops, as well as a lot of other tasty semi-finished products. Instructions and diagram for cutting chicken into semi-finished products:

At the initial stage, you need to cut the chicken along the breast. Manipulate with a sharp knife to cut through the thin bone in this area. It is necessary to cut out the back with a knife, starting from the neck and ending with the tail.
After separating the back, you will have two pieces that contain the breast, wing and quarter. Use a sharp knife to cut off the wings; they can be used for broth or folded to prepare your own dinner. Delicious grilled or barbecued wings. They can be marinated in mayonnaise or honey sauce, and fried in hot oil.
Start cutting the quarters. Since the back is cut out, the quarter contains only two bones. One will be in the lower leg, and the second in the thigh. We recommend dividing the thigh and drumstick in half. Below is a diagram of cutting chicken into semi-finished products.

Scheme