On 12/6/2015 10:43 AM, Janet B wrote:
> On Sun, 06 Dec 2015 01:08:47 -0600, Alan Holbrook >
> wrote:
>
>> wrote in
>> :
>>
>>>
>>> My biggest item is soup. It is more economical to make very large
>>> amounts then freeze in single portions. (I use the 1litre pots of
>>> yogurt so I wash the containers and use them for soup as they stack
>>> handily) I keep a variety of soups and more often than not, that's my
>>> lunch.
>>
>> How do you handle frost? Whenever I freeze a basically liquid thing like
>> soup, ice crystals form almost immediately. Chunks of ice form eventually
>> in other things I freeze as well, it just takes a little longer. If I
>> can't get it into a vacuum bag, I hesitate to freeze it.
>
> I lightly press a doubled piece of plastic wrap on the surface of
> whatever I am freezing. Works like a charm.
> Janet US
>
Yup! Plastic wrap on the surface of an opened carton of ice cream keeps
frost from building up, too.

Jill

Gary wrote:
>Alan Holbrook wrote:
>> lucretiaborgia wrote:
>> >
>> > My biggest item is soup. It is more economical to make very large
>> > amounts then freeze in single portions. (I use the 1litre pots of
>> > yogurt so I wash the containers and use them for soup as they stack
>> > handily) I keep a variety of soups and more often than not, that's my
>> > lunch.
>>
>> How do you handle frost? Whenever I freeze a basically liquid thing like
>> soup, ice crystals form almost immediately.
>
>Alan...the tiny bit of frost you get in sealed containers is not even
>worth worrying about. It will be on the top but then you have a pint
>or quart of liquid underneath with none. As soon as you take the
>container out of the freezer, you can stick the open top under running
>warm water for about 5 seconds and eliminate the frost moisture if it
>really bothers you.

Once frozen soups begin to defrost the few ice crystals melt, it's
only water after all. Even frozen foods from the market will contain
some ice crystals, but again it's just water... no different from the
frost that forms in my yard over night, once the sun is up Jack Frost
melts... went down to 22º last night so this morning there was heavy
frost but once the sun was up and the temperature rose above freezing
I could watch the frost melting.
A few days ago there was a heavy frost but a huge cloud bank was
blocking the sun, the sun was just peeping over the cloud to the left
(east), it was lighting the front of my barn... had I moved the camera
a little more to the left the sun would have washed out the picture it
was that bright... ten minutes later the frost was melted... looks
like snow on the mountain but that's not a mountain, that's the sun
lighting the top of that cloud:
http://i66.tinypic.com/2wfk7q1.jpg
Tinypics are easy to enlarge, delete the advertising bar at the
bottom, click on the picture, then click on "View Raw Image".

In article >,
says...
>
> On Sun, 06 Dec 2015 09:14:42 -0500, Gary > wrote:
>
> >Alan Holbrook wrote:
> >>
> >> wrote in
> >> :
> >>
> >> >
> >> > My biggest item is soup. It is more economical to make very large
> >> > amounts then freeze in single portions. (I use the 1litre pots of
> >> > yogurt so I wash the containers and use them for soup as they stack
> >> > handily) I keep a variety of soups and more often than not, that's my
> >> > lunch.
> >>
> >> How do you handle frost? Whenever I freeze a basically liquid thing like
> >> soup, ice crystals form almost immediately.
> >
> >Alan...the tiny bit of frost you get in sealed containers is not even
> >worth worrying about. It will be on the top but then you have a pint
> >or quart of liquid underneath with none. As soon as you take the
> >container out of the freezer, you can stick the open top under running
> >warm water for about 5 seconds and eliminate the frost moisture if it
> >really bothers you.
>
> I was thinking maybe Alan meant frost on the freezer walls - I do get
> that but I just wait and soon enough I can push a large pallet knife
> in under the ice and pop it off.

If that's what Alan meant, he needs a frost-free freezer like mine.
They never grow ice or need defrosting.

JanetUK

On Sun, 6 Dec 2015 15:59:34 -0000, Janet > wrote:

>In article >,
says...
>>
>> On Sun, 06 Dec 2015 09:14:42 -0500, Gary > wrote:
>>
>> >Alan Holbrook wrote:
>> >>
>> >> wrote in
>> >> :
>> >>
>> >> >
>> >> > My biggest item is soup. It is more economical to make very large
>> >> > amounts then freeze in single portions. (I use the 1litre pots of
>> >> > yogurt so I wash the containers and use them for soup as they stack
>> >> > handily) I keep a variety of soups and more often than not, that's my
>> >> > lunch.
>> >>
>> >> How do you handle frost? Whenever I freeze a basically liquid thing like
>> >> soup, ice crystals form almost immediately.
>> >
>> >Alan...the tiny bit of frost you get in sealed containers is not even
>> >worth worrying about. It will be on the top but then you have a pint
>> >or quart of liquid underneath with none. As soon as you take the
>> >container out of the freezer, you can stick the open top under running
>> >warm water for about 5 seconds and eliminate the frost moisture if it
>> >really bothers you.
>>
>> I was thinking maybe Alan meant frost on the freezer walls - I do get
>> that but I just wait and soon enough I can push a large pallet knife
>> in under the ice and pop it off.
>
> If that's what Alan meant, he needs a frost-free freezer like mine.
>They never grow ice or need defrosting.
>
> JanetUK

Mine is supposedly frost free and I suppose it is except once I have
made 12-14 pots of soup, I want them in the freezer, so I put them in
very hot. That is likely what does it.

wrote:
>
> Mine is supposedly frost free and I suppose it is except once I have
> made 12-14 pots of soup, I want them in the freezer, so I put them in
> very hot. That is likely what does it.

That's not a very good plan. ;-o

On Sun, 06 Dec 2015 15:16:31 -0500, Gary > wrote:

wrote:
>>
>> Mine is supposedly frost free and I suppose it is except once I have
>> made 12-14 pots of soup, I want them in the freezer, so I put them in
>> very hot. That is likely what does it.
>
>That's not a very good plan. ;-o

Lol, ask me how much I care.

> wrote in message
...
> On Sun, 6 Dec 2015 15:59:34 -0000, Janet > wrote:
>
>>In article >,
says...
>>>
>>> On Sun, 06 Dec 2015 09:14:42 -0500, Gary > wrote:
>>>
>>> >Alan Holbrook wrote:
>>> >>
>>> >> wrote in
>>> >> :
>>> >>
>>> >> >
>>> >> > My biggest item is soup. It is more economical to make very large
>>> >> > amounts then freeze in single portions. (I use the 1litre pots of
>>> >> > yogurt so I wash the containers and use them for soup as they stack
>>> >> > handily) I keep a variety of soups and more often than not, that's
>>> >> > my
>>> >> > lunch.
>>> >>
>>> >> How do you handle frost? Whenever I freeze a basically liquid thing
>>> >> like
>>> >> soup, ice crystals form almost immediately.
>>> >
>>> >Alan...the tiny bit of frost you get in sealed containers is not even
>>> >worth worrying about. It will be on the top but then you have a pint
>>> >or quart of liquid underneath with none. As soon as you take the
>>> >container out of the freezer, you can stick the open top under running
>>> >warm water for about 5 seconds and eliminate the frost moisture if it
>>> >really bothers you.
>>>
>>> I was thinking maybe Alan meant frost on the freezer walls - I do get
>>> that but I just wait and soon enough I can push a large pallet knife
>>> in under the ice and pop it off.
>>
>> If that's what Alan meant, he needs a frost-free freezer like mine.
>>They never grow ice or need defrosting.
>>
>> JanetUK
>
> Mine is supposedly frost free and I suppose it is except once I have
> made 12-14 pots of soup, I want them in the freezer, so I put them in
> very hot.

so they will thaw out faster?

> wrote in message
...
> On Sun, 06 Dec 2015 15:16:31 -0500, Gary > wrote:
>
wrote:
>>>
>>> Mine is supposedly frost free and I suppose it is except once I have
>>> made 12-14 pots of soup, I want them in the freezer, so I put them in
>>> very hot. That is likely what does it.
>>
>>That's not a very good plan. ;-o
>
> Lol, ask me how much I care.

It might damage your freezer.

--
http://www.helpforheroes.org.uk/shop/

On Sun, 6 Dec 2015 13:48:00 -0800, "taxed and spent"
> wrote:

>
> wrote in message
.. .
>> On Sun, 6 Dec 2015 15:59:34 -0000, Janet > wrote:
>>
>>>In article >,
says...
>>>>
>>>> On Sun, 06 Dec 2015 09:14:42 -0500, Gary > wrote:
>>>>
>>>> >Alan Holbrook wrote:
>>>> >>
>>>> >> wrote in
>>>> >> :
>>>> >>
>>>> >> >
>>>> >> > My biggest item is soup. It is more economical to make very large
>>>> >> > amounts then freeze in single portions. (I use the 1litre pots of
>>>> >> > yogurt so I wash the containers and use them for soup as they stack
>>>> >> > handily) I keep a variety of soups and more often than not, that's
>>>> >> > my
>>>> >> > lunch.
>>>> >>
>>>> >> How do you handle frost? Whenever I freeze a basically liquid thing
>>>> >> like
>>>> >> soup, ice crystals form almost immediately.
>>>> >
>>>> >Alan...the tiny bit of frost you get in sealed containers is not even
>>>> >worth worrying about. It will be on the top but then you have a pint
>>>> >or quart of liquid underneath with none. As soon as you take the
>>>> >container out of the freezer, you can stick the open top under running
>>>> >warm water for about 5 seconds and eliminate the frost moisture if it
>>>> >really bothers you.
>>>>
>>>> I was thinking maybe Alan meant frost on the freezer walls - I do get
>>>> that but I just wait and soon enough I can push a large pallet knife
>>>> in under the ice and pop it off.
>>>
>>> If that's what Alan meant, he needs a frost-free freezer like mine.
>>>They never grow ice or need defrosting.
>>>
>>> JanetUK
>>
>> Mine is supposedly frost free and I suppose it is except once I have
>> made 12-14 pots of soup, I want them in the freezer, so I put them in
>> very hot.
>
>so they will thaw out faster?
>
Nope! That's the old ice cube question.

On Sun, 6 Dec 2015 21:54:28 -0000, "Ophelia" >
wrote:

>
>
> wrote in message
.. .
>> On Sun, 06 Dec 2015 15:16:31 -0500, Gary > wrote:
>>
wrote:
>>>>
>>>> Mine is supposedly frost free and I suppose it is except once I have
>>>> made 12-14 pots of soup, I want them in the freezer, so I put them in
>>>> very hot. That is likely what does it.
>>>
>>>That's not a very good plan. ;-o
>>
>> Lol, ask me how much I care.
>
>It might damage your freezer.

Nine years old and counting...

> wrote in message
...
> On Sun, 6 Dec 2015 13:48:00 -0800, "taxed and spent"
> > wrote:
>
>>
> wrote in message
. ..
>>> On Sun, 6 Dec 2015 15:59:34 -0000, Janet > wrote:
>>>
>>>>In article >,
says...
>>>>>
>>>>> On Sun, 06 Dec 2015 09:14:42 -0500, Gary > wrote:
>>>>>
>>>>> >Alan Holbrook wrote:
>>>>> >>
>>>>> >> wrote in
>>>>> >> :
>>>>> >>
>>>>> >> >
>>>>> >> > My biggest item is soup. It is more economical to make very
>>>>> >> > large
>>>>> >> > amounts then freeze in single portions. (I use the 1litre pots
>>>>> >> > of
>>>>> >> > yogurt so I wash the containers and use them for soup as they
>>>>> >> > stack
>>>>> >> > handily) I keep a variety of soups and more often than not,
>>>>> >> > that's
>>>>> >> > my
>>>>> >> > lunch.
>>>>> >>
>>>>> >> How do you handle frost? Whenever I freeze a basically liquid
>>>>> >> thing
>>>>> >> like
>>>>> >> soup, ice crystals form almost immediately.
>>>>> >
>>>>> >Alan...the tiny bit of frost you get in sealed containers is not even
>>>>> >worth worrying about. It will be on the top but then you have a pint
>>>>> >or quart of liquid underneath with none. As soon as you take the
>>>>> >container out of the freezer, you can stick the open top under
>>>>> >running
>>>>> >warm water for about 5 seconds and eliminate the frost moisture if it
>>>>> >really bothers you.
>>>>>
>>>>> I was thinking maybe Alan meant frost on the freezer walls - I do get
>>>>> that but I just wait and soon enough I can push a large pallet knife
>>>>> in under the ice and pop it off.
>>>>
>>>> If that's what Alan meant, he needs a frost-free freezer like mine.
>>>>They never grow ice or need defrosting.
>>>>
>>>> JanetUK
>>>
>>> Mine is supposedly frost free and I suppose it is except once I have
>>> made 12-14 pots of soup, I want them in the freezer, so I put them in
>>> very hot.
>>
>>so they will thaw out faster?
>>
> Nope! That's the old ice cube question.

so when they thaw out they will be piping hot?

On Sun, 6 Dec 2015 15:00:12 -0800, "taxed and spent"
> wrote:
\>>>>
>>>> Mine is supposedly frost free and I suppose it is except once I have
>>>> made 12-14 pots of soup, I want them in the freezer, so I put them in
>>>> very hot.
>>>
>>>so they will thaw out faster?
>>>
>> Nope! That's the old ice cube question.
>
>so when they thaw out they will be piping hot?
>
Nope but at the time the soup is made and I am fed up with the whole
idea of making it, ladling it into the containers etc etc etc, I just
want to get it all into the freezer and forget about it I wish
they would thaw out piping hot but life is hard and they don't

In article >, cshenk
> wrote:

> It's odd because I make really good lumpia, but this basic escapes me.

Leo's American lumpia from memory

Prep:
Find some lumpia skins, probably thaw and figure out how to peel them
apart one at a time when needed immediately lest they dry out. Asian
markets are where they are.

Ingredients:
1 pound hamburger
lets say a pound of onions
salt to taste
pepper to taste
lumpia skins

Method:
fry up hamburger and onions with salt and pepper to taste and put a
goodly dab on a lumpia skin. Before rolling, think of a micro thin
burrito with tucked in ends and a bit less filling that'll be about 3/4
inch thick and say 7 or 8 inches long when rolled. Put each rollup
aside until you're all done.
Fry in about a eighth inch of oil on all four sides until golden brown
and serve. They're delicious. Think Superbowl!

Although my lumpia are most certainly far from a authentic recipe,
they're quite tasty if you're fond of hamburger and onions in a crunchy
shell. Additions to the hamburger and onion filling are practically
endless for the inquisitive or wildly reckless.
Thanks cshenk for reminding me to buy some lumpia shells or whatever
they're called again. I hope the Asian market I know of is still there.
It's been a while.

leo

wrote in
:

>
>>Alan...the tiny bit of frost you get in sealed containers is not even
>>worth worrying about. It will be on the top but then you have a pint
>>or quart of liquid underneath with none. As soon as you take the
>>container out of the freezer, you can stick the open top under running
>>warm water for about 5 seconds and eliminate the frost moisture if it
>>really bothers you.
>
> I was thinking maybe Alan meant frost on the freezer walls - I do get
> that but I just wait and soon enough I can push a large pallet knife
> in under the ice and pop it off.

Actually, frost on the freezer wasn't the issue that concerned me, frost
on/in the product was. And I suspect Gary is probably correct. Like a lot
of things, it's the degree of whatever. And rinsing off some ice crystals
probably won't result in any noticeable degredation in taste or anything
else.

jmcquown > wrote in
:

>
>> I lightly press a doubled piece of plastic wrap on the surface of
>> whatever I am freezing. Works like a charm.
>> Janet US
>>
> Yup! Plastic wrap on the surface of an opened carton of ice cream
> keeps frost from building up, too.
>
> Jill
>

I was just going to respond to Janet's post with "Ah, you mean like they
package ice cream!" but decided to read the next post in line first. Yes,
I think that would be a very workable solution.

> wrote in message
...
> On Sun, 6 Dec 2015 15:00:12 -0800, "taxed and spent"
> > wrote:
> \>>>>
>>>>> Mine is supposedly frost free and I suppose it is except once I have
>>>>> made 12-14 pots of soup, I want them in the freezer, so I put them in
>>>>> very hot.
>>>>
>>>>so they will thaw out faster?
>>>>
>>> Nope! That's the old ice cube question.
>>
>>so when they thaw out they will be piping hot?
>>
> Nope but at the time the soup is made and I am fed up with the whole
> idea of making it, ladling it into the containers etc etc etc, I just
> want to get it all into the freezer and forget about it I wish
> they would thaw out piping hot but life is hard and they don't

The way you are describing it I thought you meant you put the whole pot in
... hot.

I suspect they cooled down a lot by the time you had got it all ready to
freeze


--
http://www.helpforheroes.org.uk/shop/

On Mon, 7 Dec 2015 09:52:09 -0000, "Ophelia" >
wrote:

>
>
> wrote in message
.. .
>> On Sun, 6 Dec 2015 15:00:12 -0800, "taxed and spent"
>> > wrote:
>> \>>>>
>>>>>> Mine is supposedly frost free and I suppose it is except once I have
>>>>>> made 12-14 pots of soup, I want them in the freezer, so I put them in
>>>>>> very hot.
>>>>>
>>>>>so they will thaw out faster?
>>>>>
>>>> Nope! That's the old ice cube question.
>>>
>>>so when they thaw out they will be piping hot?
>>>
>> Nope but at the time the soup is made and I am fed up with the whole
>> idea of making it, ladling it into the containers etc etc etc, I just
>> want to get it all into the freezer and forget about it I wish
>> they would thaw out piping hot but life is hard and they don't
>
>The way you are describing it I thought you meant you put the whole pot in
>.. hot.
>
>I suspect they cooled down a lot by the time you had got it all ready to
>freeze

Not that much, a couple of times ago I handled one of the pots
carelessly and the lid popped off and my hand was splashed. Hot
enough I would have liked to have dropped it but it would have been
too much mess Grin and bear it.

wrote:
>
> On Mon, 7 Dec 2015 09:52:09 -0000, "Ophelia" >
> wrote:
>
> >
> >
> > wrote in message
> .. .
> >> On Sun, 6 Dec 2015 15:00:12 -0800, "taxed and spent"
> >> > wrote:
> >> \>>>>
> >>>>>> Mine is supposedly frost free and I suppose it is except once I have
> >>>>>> made 12-14 pots of soup, I want them in the freezer, so I put them in
> >>>>>> very hot.
> >>>>>
> >>>>>so they will thaw out faster?
> >>>>>
> >>>> Nope! That's the old ice cube question.
> >>>
> >>>so when they thaw out they will be piping hot?
> >>>
> >> Nope but at the time the soup is made and I am fed up with the whole
> >> idea of making it, ladling it into the containers etc etc etc, I just
> >> want to get it all into the freezer and forget about it I wish
> >> they would thaw out piping hot but life is hard and they don't
> >
> >The way you are describing it I thought you meant you put the whole pot in
> >.. hot.
> >
> >I suspect they cooled down a lot by the time you had got it all ready to
> >freeze
>
> Not that much, a couple of times ago I handled one of the pots
> carelessly and the lid popped off and my hand was splashed. Hot
> enough I would have liked to have dropped it but it would have been
> too much mess Grin and bear it.

My only concern with putting lots of hot soup right into the freezer
would be it warming up your freezer and partially thawing other frozen
food in there. If nothing else, it would create lots of frost. You
live close enough to the Arctic Circle ;-) Can't you set it (with
lid) out on your back porch/balcony to cool down a bit? Just
wondering.

On Mon, 07 Dec 2015 08:19:46 -0500, Gary > wrote:

wrote:
>>
>> On Mon, 7 Dec 2015 09:52:09 -0000, "Ophelia" >
>> wrote:
>>
>> >
>> >
>> > wrote in message
>> .. .
>> >> On Sun, 6 Dec 2015 15:00:12 -0800, "taxed and spent"
>> >> > wrote:
>> >> \>>>>
>> >>>>>> Mine is supposedly frost free and I suppose it is except once I have
>> >>>>>> made 12-14 pots of soup, I want them in the freezer, so I put them in
>> >>>>>> very hot.
>> >>>>>
>> >>>>>so they will thaw out faster?
>> >>>>>
>> >>>> Nope! That's the old ice cube question.
>> >>>
>> >>>so when they thaw out they will be piping hot?
>> >>>
>> >> Nope but at the time the soup is made and I am fed up with the whole
>> >> idea of making it, ladling it into the containers etc etc etc, I just
>> >> want to get it all into the freezer and forget about it I wish
>> >> they would thaw out piping hot but life is hard and they don't
>> >
>> >The way you are describing it I thought you meant you put the whole pot in
>> >.. hot.
>> >
>> >I suspect they cooled down a lot by the time you had got it all ready to
>> >freeze
>>
>> Not that much, a couple of times ago I handled one of the pots
>> carelessly and the lid popped off and my hand was splashed. Hot
>> enough I would have liked to have dropped it but it would have been
>> too much mess Grin and bear it.
>
>My only concern with putting lots of hot soup right into the freezer
>would be it warming up your freezer and partially thawing other frozen
>food in there. If nothing else, it would create lots of frost. You
>live close enough to the Arctic Circle ;-) Can't you set it (with
>lid) out on your back porch/balcony to cool down a bit? Just
>wondering.

I 'could' - or I 'could' put it in the fridge first or overnight - but
there have been no bad results. Nothing else thawed but I do get the
ice accumulating on the side walls, probably because of that but they
pop off with a palette knife. I love making the soup but hate dealing
with it so take the path of least resistance.

On Sunday, December 6, 2015 at 2:08:50 AM UTC-5, Alan Holbrook wrote:
>
> How do you handle frost? Whenever I freeze a basically liquid thing like
> soup, ice crystals form almost immediately. Chunks of ice form eventually
> in other things I freeze as well, it just takes a little longer. If I
> can't get it into a vacuum bag, I hesitate to freeze it.

For soup I ladle it into a zip lock bag and carefully eliminate the air. For raw meets I first wrap them in Saran wrap, then place them in a zip lock bag and eliminate all the air I can. For stews I do the same as for soup. Anything solid, first wrap in Saran wrap and then place in zip lock bag.

The above eliminates nearly all freezer burn.

http://www.richardfisher.com

On 12/7/2015 3:15 AM, Alan Holbrook wrote:

> Actually, frost on the freezer wasn't the issue that concerned me, frost
> on/in the product was. And I suspect Gary is probably correct. Like a lot
> of things, it's the degree of whatever. And rinsing off some ice crystals
> probably won't result in any noticeable degredation in taste or anything
> else.

Here's my take on it. If you wrap something, or put it into an
airtight container, then the ice crystals come from moisture that
comes from the food. This isn't good if it's steak or ice cream.
If it's soup? Who cares, the ice will return into water that is
part of the soup. Same with pasta sauce or chili.

nancy

On Mon, 7 Dec 2015 09:11:16 -0500, Nancy Young
> wrote:

>On 12/7/2015 3:15 AM, Alan Holbrook wrote:
>
>> Actually, frost on the freezer wasn't the issue that concerned me, frost
>> on/in the product was. And I suspect Gary is probably correct. Like a lot
>> of things, it's the degree of whatever. And rinsing off some ice crystals
>> probably won't result in any noticeable degredation in taste or anything
>> else.
>
>Here's my take on it. If you wrap something, or put it into an
>airtight container, then the ice crystals come from moisture that
>comes from the food. This isn't good if it's steak or ice cream.
>If it's soup? Who cares, the ice will return into water that is
>part of the soup. Same with pasta sauce or chili.
>
>nancy

Eggactly

Nancy Young wrote:
>
> On 12/7/2015 3:15 AM, Alan Holbrook wrote:
>
> > Actually, frost on the freezer wasn't the issue that concerned me, frost
> > on/in the product was. And I suspect Gary is probably correct. Like a lot
> > of things, it's the degree of whatever. And rinsing off some ice crystals
> > probably won't result in any noticeable degredation in taste or anything
> > else.
>
> Here's my take on it. If you wrap something, or put it into an
> airtight container, then the ice crystals come from moisture that
> comes from the food. This isn't good if it's steak or ice cream.
> If it's soup? Who cares, the ice will return into water that is
> part of the soup. Same with pasta sauce or chili.

Exactly. In the enclosed container with lid, that tiny bit of frost
only comes from the humidity left in any air in the container. You can
wash it off in seconds with warm water or....I never even worry about
it. Every bit of the soup, sauce, etc underneath the top is just like
when you froze it. I've kept soup, broth, spaghetti sauce for up to a
year with no loss of flavor.

Going through my freezer once a few years ago, I found an old
hamburger patty down in the bottom. It was only wrapped in wax paper.
Just wax paper is fine for a week or so for ground beef patty but this
one was ancient. It was COMPLETLY freezer burned - it was like a rice
cake but made from ground beef. It weighed so little, I opened my hand
and it floated up to the ceiling. eheheh JK but you get the idea

On Monday, December 7, 2015 at 9:39:22 AM UTC-5, Gary wrote:
>
> Exactly. In the enclosed container with lid, that tiny bit of frost
> only comes from the humidity left in any air in the container.

No.The frost is drawn out of the food. The reason is that at the low freezer temperature the vapor pressure of water is extremely low (in the container) which causes water to be drawn out of the food in an attempt to equalize the pressure. As the vapor is drawn out it freezes, hence ice crystals.

http://www.richardfisher.com

Helpful person wrote:
>
> On Monday, December 7, 2015 at 9:39:22 AM UTC-5, Gary wrote:
> >
> > Exactly. In the enclosed container with lid, that tiny bit of frost
> > only comes from the humidity left in any air in the container.
>
> No.The frost is drawn out of the food. The reason is that at the low freezer temperature the vapor pressure of water is extremely low (in the container) which causes water to be drawn out of the food in an attempt to equalize the pressure. As the vapor is drawn out it freezes, hence ice crystals.

Maybe our difference here is with closed containers vs open?
I've kept soup, sauce, broth for up to a year in a closed container
with no problem.

An open container though goes to hell. Ever keep an ice cube tray
unused for a long time? They shrink down to nothing. I still assume
that's only because they aren't kept in a closed container. The
freezer is only sucking moisture out of the surface, not below the
surface. I've got quart water containers with tight lid on in my
freezer...they never reduce in size. Neither does food in containers.
Just like food saved in vaccumn bags last a long time.

In article >, says...
>
> wrote:
> >
> > On Mon, 7 Dec 2015 09:52:09 -0000, "Ophelia" >
> > wrote:
> >
> > >
> > >
> > > wrote in message
> > .. .
> > >> On Sun, 6 Dec 2015 15:00:12 -0800, "taxed and spent"
> > >> > wrote:
> > >> \>>>>
> > >>>>>> Mine is supposedly frost free and I suppose it is except once I have
> > >>>>>> made 12-14 pots of soup, I want them in the freezer, so I put them in
> > >>>>>> very hot.
> > >>>>>
> > >>>>>so they will thaw out faster?
> > >>>>>
> > >>>> Nope! That's the old ice cube question.
> > >>>
> > >>>so when they thaw out they will be piping hot?
> > >>>
> > >> Nope but at the time the soup is made and I am fed up with the whole
> > >> idea of making it, ladling it into the containers etc etc etc, I just
> > >> want to get it all into the freezer and forget about it I wish
> > >> they would thaw out piping hot but life is hard and they don't
> > >
> > >The way you are describing it I thought you meant you put the whole pot in
> > >.. hot.
> > >
> > >I suspect they cooled down a lot by the time you had got it all ready to
> > >freeze
> >
> > Not that much, a couple of times ago I handled one of the pots
> > carelessly and the lid popped off and my hand was splashed. Hot
> > enough I would have liked to have dropped it but it would have been
> > too much mess Grin and bear it.
>
> My only concern with putting lots of hot soup right into the freezer
> would be it warming up your freezer and partially thawing other frozen
> food in there.

which risks multiplying any bacteria in it.

If nothing else, it would create lots of frost. You
> live close enough to the Arctic Circle ;-) Can't you set it (with
> lid) out on your back porch/balcony to cool down a bit? Just
> wondering.

Or stand the pot of hot soup in a sink of cold water.

Janet UK

On 12/7/2015 2:24 PM, Janet wrote:

> Or stand the pot of hot soup in a sink of cold water.
>
Yes. That's what I do. You can put the containers in as you fill them,
then transfer them to the fridge first (my preference) or directly to
the freezer.

On 12/7/2015 3:18 AM, Alan Holbrook wrote:
> jmcquown > wrote in
> :
>
>>
>>> I lightly press a doubled piece of plastic wrap on the surface of
>>> whatever I am freezing. Works like a charm.
>>> Janet US
>>>
>> Yup! Plastic wrap on the surface of an opened carton of ice cream
>> keeps frost from building up, too.
>>
>> Jill
>>
>
> I was just going to respond to Janet's post with "Ah, you mean like they
> package ice cream!" but decided to read the next post in line first. Yes,
> I think that would be a very workable solution.
>
I've tried it, it works. I don't eat a lot of ice cream so a half
gallon could reside in my freezer for five or six months. The plastic
wrap trick works very well.

Jill

On 12/7/2015 9:11 AM, Nancy Young wrote:
> On 12/7/2015 3:15 AM, Alan Holbrook wrote:
>
>> Actually, frost on the freezer wasn't the issue that concerned me, frost
>> on/in the product was. And I suspect Gary is probably correct. Like
>> a lot
>> of things, it's the degree of whatever. And rinsing off some ice
>> crystals
>> probably won't result in any noticeable degredation in taste or anything
>> else.
>
> Here's my take on it. If you wrap something, or put it into an
> airtight container, then the ice crystals come from moisture that
> comes from the food. This isn't good if it's steak or ice cream.
> If it's soup? Who cares, the ice will return into water that is
> part of the soup. Same with pasta sauce or chili.
>
> nancy

As far as ice cream goes, Janet B's plastic wrap trick works just fine
to prevent ice crystals forming on an opened carton of ice cream. The
trick is to press the wrap lightly onto the surface before closing the lid.

Jill

Leonard Blaisdell wrote in rec.food.cooking:

> In article >, cshenk
> > wrote:
>
> > It's odd because I make really good lumpia, but this basic escapes
> > me.
>
> Leo's American lumpia from memory
>
> Prep:
> Find some lumpia skins, probably thaw and figure out how to peel them
> apart one at a time when needed immediately lest they dry out. Asian
> markets are where they are.
>
> Ingredients:
> 1 pound hamburger
> lets say a pound of onions
> salt to taste
> pepper to taste
> lumpia skins
>
> Method:
> fry up hamburger and onions with salt and pepper to taste and put a
> goodly dab on a lumpia skin. Before rolling, think of a micro thin
> burrito with tucked in ends and a bit less filling that'll be about
> 3/4 inch thick and say 7 or 8 inches long when rolled. Put each rollup
> aside until you're all done.
> Fry in about a eighth inch of oil on all four sides until golden brown
> and serve. They're delicious. Think Superbowl!
>
> Although my lumpia are most certainly far from a authentic recipe,
> they're quite tasty if you're fond of hamburger and onions in a
> crunchy shell. Additions to the hamburger and onion filling are
> practically endless for the inquisitive or wildly reckless.
> Thanks cshenk for reminding me to buy some lumpia shells or whatever
> they're called again. I hope the Asian market I know of is still
> there. It's been a while.
>
> leo

Smile, quite different from what I make, but I bet they are a tasty
variety! Just watch for tryoing to tell you 'spring wrapper' or
won-ton wrapper is the same. It isn't the real thing and in asia, is
only used as a cheap replacement. They are easier to work with and the
poorer results show.

--

S Viemeister wrote:
>
> On 12/7/2015 2:24 PM, Janet wrote:
>
> > Or stand the pot of hot soup in a sink of cold water.
> >
> Yes. That's what I do. You can put the containers in as you fill them,
> then transfer them to the fridge first (my preference) or directly to
> the freezer.

When it's cold out, I'll set the pot (with lid on) out on my back
balcony to cool off. It's perfect when the temp is really cold in the
winter. In warm weather, I'll turn off heat and let it sit on stove
for a couple of hours with lid on. It's still hot then but no so much.
Sitting pot in sink of cold water works well to.

In warm weather, I do like you...after the pot cools a bit, I'll
transfer to pint containers and put them into the fridge for a few
hours first, then transfer them to the freezer.

If I'm making broth, I'll refrigerate over night, skim the hardened
fat off in the morning, then transfer to pint containers and right to
the freezer.

"Gary" > wrote in message ...
> S Viemeister wrote:
>>
>> On 12/7/2015 2:24 PM, Janet wrote:
>>
>> > Or stand the pot of hot soup in a sink of cold water.
>> >
>> Yes. That's what I do. You can put the containers in as you fill them,
>> then transfer them to the fridge first (my preference) or directly to
>> the freezer.
>
> When it's cold out, I'll set the pot (with lid on) out on my back
> balcony to cool off. It's perfect when the temp is really cold in the
> winter. In warm weather, I'll turn off heat and let it sit on stove
> for a couple of hours with lid on. It's still hot then but no so much.
> Sitting pot in sink of cold water works well to.
>
> In warm weather, I do like you...after the pot cools a bit, I'll
> transfer to pint containers and put them into the fridge for a few
> hours first, then transfer them to the freezer.
>
> If I'm making broth, I'll refrigerate over night, skim the hardened
> fat off in the morning, then transfer to pint containers and right to
> the freezer.

Yes, I do like you.

--
http://www.helpforheroes.org.uk/shop/

On Tue, 08 Dec 2015 08:07:25 -0500, Gary > wrote:

>
>When it's cold out, I'll set the pot (with lid on) out on my back
>balcony to cool off. It's perfect when the temp is really cold in the
>winter. In warm weather, I'll turn off heat and let it sit on stove
>for a couple of hours with lid on. It's still hot then but no so much.
>Sitting pot in sink of cold water works well to.
>
>In warm weather, I do like you...after the pot cools a bit, I'll
>transfer to pint containers and put them into the fridge for a few
>hours first, then transfer them to the freezer.
>
>If I'm making broth, I'll refrigerate over night, skim the hardened
>fat off in the morning, then transfer to pint containers and right to
>the freezer.

I'm not sure about putting anything on the balcony now! A bestest
friend who died had given me a weeping pussy willow as a pot plant. I
decided I wanted to keep it if possible forever. I bought a huge pot,
lined it with fibre glass insulation, lined that with heavy duty
plastic, filled with soil and planted the tree. It made it through
last winter which was a particularly hard one.

A couple of days ago I wondered why the cat was sitting on the
windowsill by the balcony much of the time. Someone is digging down
into the soil, has clearly burrowed through the plastic and is
expelling fibre glass from the hole. I have yet to see it and
unfortunately the cat doesn't speak. I don't think it's a squirrel,
they contain themselves to just burying peanuts etc, I wonder if it's
a mouse looking for a warm spot for winter. I wouldn't care, except
I don't want to lose the tree.

On Tuesday, December 8, 2015 at 8:32:09 AM UTC-5, wrote:
> On Tue, 08 Dec 2015 08:07:25 -0500, Gary > wrote:
>
> >
> >When it's cold out, I'll set the pot (with lid on) out on my back
> >balcony to cool off. It's perfect when the temp is really cold in the
> >winter. In warm weather, I'll turn off heat and let it sit on stove
> >for a couple of hours with lid on. It's still hot then but no so much.
> >Sitting pot in sink of cold water works well to.
> >
> >In warm weather, I do like you...after the pot cools a bit, I'll
> >transfer to pint containers and put them into the fridge for a few
> >hours first, then transfer them to the freezer.
> >
> >If I'm making broth, I'll refrigerate over night, skim the hardened
> >fat off in the morning, then transfer to pint containers and right to
> >the freezer.
>
> I'm not sure about putting anything on the balcony now!

I open up the gas grill and sit the covered pot on the grate.
If it's likely to be an overnight stay, I'll close the gas
grill lid. I'd hate to see the raccoon that could open
the gas grill. The gas grill lid weighs a freakin' ton.

Yesterday at 11:30 am when I retrieved Sunday's soup from
the grill, it was still a little slushy.

Cindy Hamilton

On 12/8/2015 8:32 AM, wrote:

> A couple of days ago I wondered why the cat was sitting on the
> windowsill by the balcony much of the time. Someone is digging down
> into the soil, has clearly burrowed through the plastic and is
> expelling fibre glass from the hole. I have yet to see it and
> unfortunately the cat doesn't speak. I don't think it's a squirrel,
> they contain themselves to just burying peanuts etc, I wonder if it's
> a mouse looking for a warm spot for winter. I wouldn't care, except
> I don't want to lose the tree.

Best of luck with the tree.

I'm jonesing for a wildlife camera to see just what is going on
outside at night. What's digging these holes? Who's stealing all
the bird seed?

nancy

On 12/8/2015 8:27 AM, Ophelia wrote:
>
>
> "Gary" > wrote in message ...

>> In warm weather, I do like you...after the pot cools a bit, I'll
>> transfer to pint containers and put them into the fridge for a few
>> hours first, then transfer them to the freezer.
>>
>> If I'm making broth, I'll refrigerate over night, skim the hardened
>> fat off in the morning, then transfer to pint containers and right to
>> the freezer.
>
> Yes, I do like you.

Flirting, Ophelia???

nancy

wrote:
>

> A couple of days ago I wondered why the cat was sitting on the
> windowsill by the balcony much of the time. Someone is digging down
> into the soil, has clearly burrowed through the plastic and is
> expelling fibre glass from the hole. I have yet to see it and
> unfortunately the cat doesn't speak. I don't think it's a squirrel,
> they contain themselves to just burying peanuts etc, I wonder if it's
> a mouse looking for a warm spot for winter. I wouldn't care, except
> I don't want to lose the tree.

Bring the tree inside for the extreme winter. The mouse too...the poor
creature just wants to be warm. :-D

On Tue, 8 Dec 2015 06:17:23 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, December 8, 2015 at 8:32:09 AM UTC-5, wrote:
>> On Tue, 08 Dec 2015 08:07:25 -0500, Gary > wrote:
>>
>> >
>> >When it's cold out, I'll set the pot (with lid on) out on my back
>> >balcony to cool off. It's perfect when the temp is really cold in the
>> >winter. In warm weather, I'll turn off heat and let it sit on stove
>> >for a couple of hours with lid on. It's still hot then but no so much.
>> >Sitting pot in sink of cold water works well to.
>> >
>> >In warm weather, I do like you...after the pot cools a bit, I'll
>> >transfer to pint containers and put them into the fridge for a few
>> >hours first, then transfer them to the freezer.
>> >
>> >If I'm making broth, I'll refrigerate over night, skim the hardened
>> >fat off in the morning, then transfer to pint containers and right to
>> >the freezer.
>>
>> I'm not sure about putting anything on the balcony now!
>
>I open up the gas grill and sit the covered pot on the grate.
>If it's likely to be an overnight stay, I'll close the gas
>grill lid. I'd hate to see the raccoon that could open
>the gas grill. The gas grill lid weighs a freakin' ton.
>
>Yesterday at 11:30 am when I retrieved Sunday's soup from
>the grill, it was still a little slushy.
>
>Cindy Hamilton

Lol when I lived outside in the sticks one of the marauding raccoons
was abnormally huge. I pulled into the driveway one night and he was
curious, came over to the car, up on his hind legs and easily looking
in the window. He could have done it. Some of his offspring were
larger but nothing like him.

On Tue, 8 Dec 2015 09:22:41 -0500, Nancy Young
> wrote:

>On 12/8/2015 8:32 AM, wrote:
>
>> A couple of days ago I wondered why the cat was sitting on the
>> windowsill by the balcony much of the time. Someone is digging down
>> into the soil, has clearly burrowed through the plastic and is
>> expelling fibre glass from the hole. I have yet to see it and
>> unfortunately the cat doesn't speak. I don't think it's a squirrel,
>> they contain themselves to just burying peanuts etc, I wonder if it's
>> a mouse looking for a warm spot for winter. I wouldn't care, except
>> I don't want to lose the tree.
>
>Best of luck with the tree.
>
>I'm jonesing for a wildlife camera to see just what is going on
>outside at night. What's digging these holes? Who's stealing all
>the bird seed?
>
>nancy

Raccoons used to love bird seed at my old place but you're right, I
thought yesterday I should get one of those little cameras you can put
outside the house.