How to froze sweet basil?!
How to froze sweet basil?
Answers:
Whirl the leaves in a blender with a little water, enough to allow them to "chop" up into a thick coarse soup. If you prefer to hide the herb in your foods, puree well.
Pour into ice cube trays in varying amounts so you have a little or a lot depending upon it's final use, freeze. After they are solid, pop them out and store in baggies for no longer than 3 months for optimal flavor retention. Remember to date the bag and label it with a water proof marker. You can do this with all fresh herbs you have an abundance of.
When you want to use, pop a cube into soup, stew, veggies, rice, sauces, or whatever in the last few minutes of cooking to thaw and disperse. The more it cooks, the less fresh flavor it will have, that is why you would add it at the end of cooking. Tomato sauce may be the only exception where you can add it about any time to impart flavor to the sauce.
Bon appetit'
Source(s):
chef for 5, cooking for 46 years.
Wrap the leaves in damp paper towel's and place into zip-lock freezer bags.
Rinse the basil leaves in a colander and let them drain. Lays the leaves out in a single layer on paper towels with more paper towels on top. After most of the water is absorbed, dry each leaf with more paper towels. When each leaf is totally and completely dry, put leaf by leaf in a plastic container and freeze.
You can use the old fashioned way, which is wash,dry on paper towels, and wrap in freezer paper, but I find it better to wash, let it dry, and crush in blender, and put in freezer zip lock. It's easier to use for anything you want to cook a teaspoon at a time without unfreezing bag.
no idea. cant cook for my life so i stay away from the kitchen. lol