SC - Pheasant recipe

[Stefan li Rous]

On Tue, 15 Dec 1998 00:03:47 -0600 allilyn at juno.com (LYN M PARKINSON)
writes:
>I've made a good bit of almond milk since I want to try various 
>recipes over a period of time.  I usually just make it up fresh for a 
>large recipe, but this time I'm doing small things.  Has anyone tried 
>freezing it?  Does it keep well, without changes?  Freezing doesn't 
>cause the nuts any harm.  Now that I have all my various kitchen 
>helpers, I've left it undrained, because the blender, as a final 
>process, leaves it both thick and smooth.  This batch is made with 
>water, as I'll be trying veggie recipes.
>
>Any tips and advice appreciated.
>
>Regards, Allison

A quick, fast freeze would be best. Mixing with a blender after the thaw
would likely restore "Freshness".

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)

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