The Kitchen - Recipe Central

Comment

Comment by Ten on March 19, 2012 at 1:46am

I also freeze my almond pulp all the time. You just have to remember to get it out in plenty of time to deforst before you want to use it.

Comment by jasmine on March 18, 2012 at 11:27pm

Thanks.. good to know!

Comment by Denise Norber on March 18, 2012 at 9:38pm

I freeze my almond pulp all the time. I would complete your mixture, use what you can, and then freeze the rest in useable portions. It should be alright. 

Comment by Kathleen Kelly on March 18, 2012 at 7:19pm

I would keep the mix in the fridge till I can make each batch?.. and then freeze the finished bread?

Comment by jasmine on March 18, 2012 at 7:08pm

I have a question about freezing... and making raw bread..

The other day I started the chewy bread recipe by Dara Dubinet..  but while multi tasking, I made the mistake of putting 5x the oil!    So.. I now am ready to begin adding more ingredients to fix that mistake..

but I have a concern with how to keep the ingredients fresh..  My dehydrator space is limited..  and I am concerned that doing this x5 will leave the mix in the fridge for WAY TOO LONG..

I soaked the almonds for 3 days before making pulp.. and now is 3 days since then..     The dehydrator is to take 24 - 48 hours..  

So..  I know that once the bread is made I can freeze it just fine..  but I cannot decide what to do otherwise..

Should I freeze the mix?..  and then thaw it and make the bread as needed? 
Or should I keep the mix in the fridge till I can make each batch?.. and then freeze the finished bread?

Comment by Susan : ) on March 16, 2012 at 2:33pm

Foodie Friday.... Good Grub - Easy & Quick
Marinated Portobello Steaks w/ Wilted Spinach & Marinated Asparagus

Comment by Darlyne Houk on March 16, 2012 at 2:28pm

How do I search for recipes by ingredient? I'm looking for portabello mushroom steaks.

Comment by Kym Pilkington on February 29, 2012 at 12:48am

Fermented Red Cabbage!!!! YUMMO & So good for you...... x

Comment by Luci Harris on February 28, 2012 at 7:23pm

I have a bunch of red cabbage, does anyone want to share a favorite way to use it?

Comment by Susan : ) on February 28, 2012 at 1:39pm

Victoria Boutenko says that they will keep for 3 days refrigerated.
Green For Life
Green Smoothie Revolution: The Radical Leap Toward Natural Health** 

• ‹ Previous
• 1
• 2
• 3
• …
• 5
• Next ›
• Page