Has anyone tried freezing leftover salmon loaf or salmon patties (mostly
canned salmon, eggs, breadcrumbs) -- or the mixture before it's cooked?
Some foods lose all texture when frozen and thawed, others not.

Bob wrote:
> Has anyone tried freezing leftover salmon loaf or salmon patties
> (mostly canned salmon, eggs, breadcrumbs) -- or the mixture before
> it's cooked? Some foods lose all texture when frozen and thawed,
> others not.

I've done both, raw and cooked. IMHO the patties freeze better before they
are cooked.

Jill

Bob wrote:
> Has anyone tried freezing leftover salmon loaf or salmon patties
> (mostly canned salmon, eggs, breadcrumbs) -- or the mixture before
> it's cooked? Some foods lose all texture when frozen and thawed,
> others not.

I've done both, raw and cooked. IMHO the patties freeze better before they
are cooked.

Jill

"jmcquown" > wrote in
:

> Bob wrote:
>> Has anyone tried freezing leftover salmon loaf or salmon patties
>> (mostly canned salmon, eggs, breadcrumbs) -- or the mixture before
>> it's cooked? Some foods lose all texture when frozen and thawed,
>> others not.
>
> I've done both, raw and cooked. IMHO the patties freeze better before
> they are cooked.
>
> Jill
>
>
>

Thanks, I'll try that -- maybe a sample each way.

"jmcquown" > wrote in
:

> Bob wrote:
>> Has anyone tried freezing leftover salmon loaf or salmon patties
>> (mostly canned salmon, eggs, breadcrumbs) -- or the mixture before
>> it's cooked? Some foods lose all texture when frozen and thawed,
>> others not.
>
> I've done both, raw and cooked. IMHO the patties freeze better before
> they are cooked.
>
> Jill
>
>
>

Thanks, I'll try that -- maybe a sample each way.

Hi: I would never freeze any egg containing rec. before it is cooked. One
increases the posssibility of bacterial growth that way.

Joe
"Bob" > wrote in message ...
> Has anyone tried freezing leftover salmon loaf or salmon patties (mostly
> canned salmon, eggs, breadcrumbs) -- or the mixture before it's cooked?
> Some foods lose all texture when frozen and thawed, others not.

Hi: I would never freeze any egg containing rec. before it is cooked. One
increases the posssibility of bacterial growth that way.

Joe
"Bob" > wrote in message ...
> Has anyone tried freezing leftover salmon loaf or salmon patties (mostly
> canned salmon, eggs, breadcrumbs) -- or the mixture before it's cooked?
> Some foods lose all texture when frozen and thawed, others not.