depends on what you're making. When you freeze something, ice crystals penetrate the cell walls, making it more liquidy when it thaws. An egg would loose its "snotty" texture, so any recipe depending on that snottyness to really set up I would use a fresh, never frozen egg. Otherwise I would say go for it!
Chicken eggs can indeed be frozen for use later. There are some things you must do first because you just can't stick them in a freezer in the shell. Freezing both the white (albumen) and the yolk together changes the texture of the raw egg so they must be separated. The whites must be free of any yolk…freeze these separately, unbeaten, four whites at a time.
Yolks take a bit more work as the textural properties and taste of a yolk will change unless you beat the yolks first. You must add 1/8 of a teaspoon of salt to each four egg batch of yolks prior to freezing. If you know these yolks will be used for baking you may add 1½ teaspoons of granulated sugar prior to beating and freezing.
If texture is not a consideration and the eggs will be used in baking you may beat the yolks and whites together and add 1/8 teaspoon of salt and freeze in a sealed container but these will not be suitable for frying, only for baking or blending into a recipe.
I am not sure. I think you should ask someone with a brain.
no because the frozen egg will produce a baby chick dead which may not be nice
Canned soups that have been frozen cannot be safely used. Freezing cans can cause them to swell and potentially harm the ingredients inside.
No it needs to be frozen if not used on a couple of days
Yes you can. Just be sure to warm it up when you decide to eat it!
Depends on the way you cook it. Or if it is frozen solid or thawed out at all. 7 minutes for frozen solid. 2 and a half minutes for thawed. Test the burger afterward to see if the burger is fully cooked
I just used a package of frozen hamburger meat 93% lean / 7 % fat that was tucked away in my freezer for 4 months in it's original package from the store and at first i was skeptical. There was no freezer burns either on it. But once it thawed out, I made sure it didn't smell bad or ranky. i used it to make meatloaf and it was fine. We ate and we are still alive. Just make sure it when you thaw it out, that it doesn't smell bad or has funny smell to it. You will know if it does.
I cooked two vacuum sealed 8 pounds each, pork boston butt roasts after 5 years of being solidly frozen, tasted great and nobody got sick or died. I'm baking the other two today, 1 year later. If i croak, please tell every one the time limit is only 5 years. lol will let you all know how the 6 year frozen roasts do.
Yes , you can safely use baking soda to clean teeth .More info:because baking powder contains baking soda, it could be used to clean teeth. Because it contains other ingredients, including salt, it would taste quite bad.
Refreezing meat isn't a good idea. But if you must, the meat should not have been old the first time it was frozen, it should have been thawed under refrigeration and then frozen again shortly after being thawed. Realize that the quality of the meat will be negatively affected. The flavor will likely degrade and the meat will be drier and tougher when cooked.
Yes, but it can not be used for baking because the cell structure of the egg has been damaged.
I wouldn't use them for a sunny-side-up egg, but they could be used scrambled or even in baking.
You can literally freeze anything you want to and it will last you long after the date written on the package. I do it all the time and am still alive ;-)
Yes, it can be safely used. When it is thawed, you'll need to shake the bottle each time to make sure the detergent is well mixed. You will see some settling and separation of the ingredients. Happy washing!