Former Fat Guy Blog

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The Ultimate Guide to Freezing Food II : Chest Freezers and Defrosting Methods

This two-part article looks at the many ways to freeze food (including specifics for common food types), as well as a few suggestions for getting the most out of your freezer itself. It can be a wonderful piece of equipment.

In Part I we looked at the basics of freezing, and how to freeze vegetables, fruit and meat. This week we’ll talk about the ways to save money by using a chest freezer, and the all-important defrosting of foods.
Frozen Turkeys

Using a chest freezer

A chest freezer is little more than a ‘standard’ vertical freezer lying down. Think of the ones in smaller stores which are filled with Cornettos. Mmm.

Unfortunately, these aren’t quite as popular as their upright cousins, and are often found in the dim, dark corners of department stores and electrical good suppliers. Pity, really – because they’re superb when you know how to use them.

There are two things which put the chest freezer at the top of the list when it comes to keeping food for a while. These are :

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Recipe: Spanish Omelette

Spanish Omelette’s were traditionally served with potato as the only filling (so say the Spanish restaurant), but they’ve also come to be known as Spanish omelette’s if they contain a lot of vegetables, jalepenos and tomatoes or Salsa. This is the Spanish omelette recipe with salsa.

spanish omelette recipe

Spanish Omelette Recipe

– 6 eggs whites
– 2 whole eggs
– chopped red and green pepper
– green onions
– 1 jalapeno pepper chopped and seeded
– sea salt and pepper to taste
–
– tofu cheese

Mix eggs, peppers, onions and seasonings together well. Mix until eggs are frothy. Cook in small to medium fry pan on low-med heat with the lid on. When egg is slightly cooked around the edges, lift one side and pour a ¼ cup of water underneath – replace lid. When eggs are mostly solid (don’t jiggle when pan is shaken) put tofu cheese on top of one half and fold omelet in half. Replace lid until cheese is melted and eggs are solid.

Serve for 1 or two people with fresh salsa on top.

Rob is the which does very well with eggs, so this has a lot of eggs in it. He says this recipe has half the amount of eggs in it, but whatever. do very well with red meat, bison and eggs so a steak and eggs breakfast is perfect.

If desired, serve with chopped cooked chicken breast or steak on the side. Again, Rob’s modification.

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Spanish Omelette Recipe Photo Credit: Her View Photography

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