[Sca-cooks] Frozen pomegranate jewels
Antonia
dama.antonia at gmail.com
Wed Oct 20 11:47:41 PDT 2010
On 21/10/2010 5:32 a.m., Kathleen A Roberts wrote:
> I have just received a windfall of about two dozen pomegranates for
> free (that should take a hunk out of ye olde feast budget). I was
> thinking of freezing the jewels/seeds.
>
> Anyone have any experience with using them after freezing and thawing?
Yes, as a matter of fact. I buy them in season for feast cooking and
freeze the seeds in small bags. It works just fine, with very little
effect on colour, flavour, or texture.
> Life has gotten incredibly interesting... in its infinite wisdom, the
> State of New Mexico has decreed that no precooked (moist/hot) food can
> be brought into kitchen site facilities. It must be cooked on site.
> YIKES! I can feel my brain trying to crawl under the file cabinet
> even five days later.
Oh... I've actually *never* brought in anything pre-cooked and hot
(well-- once; ong story). I've always gone for pre-cooked and
refrigerated or frozen. What kind of kitchen facilities do you have?
Antonia
--
Canterbury Faire 2011 - You know you want to!
http://sg.lochac.sca.org/cf
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