Topic: Frozen coriander; bottled g/g paste.

[Peripatetic Phil]

As we all know, fresh coriander lasts at most a week once it has been cut, even if stood in a vase of regularly changed water or placed in a polythene bag.  But curly-leaf parsley freezes like a dream, so when my most recent batch of coriander was shewing signs of wanting to shuffle off this mortal coil, I decided to freeze what remained, and used it for the first time last night.  As far as I am concerned, complete success.  Have others tried this, and if so, what are their experiences ?

As to g/g paste, I have no wish to freeze this, and have been experimenting with various ways of keeping it fresh in the 'fridge.  The last batch, made about a month ago, has been stored in a screw-topped jar with a slight excess of oil, and still looks as white and fresh as the day it was made.  Again, others' experiences ?

** Phil.

[Malc.]

Tried freezing coriander once but gave up with it. I've since learned the best way to freeze it is in ice cube trays topped with water, though I haven't tried this.
I haven't as yet, made G&G Paste relying solely on on shop bought jars.

[solarsplace]

...snip

As to g/g paste, I have no wish to freeze this, and have been experimenting with various ways of keeping it fresh in the 'fridge.  The last batch, made about a month ago, has been stored in a screw-topped jar with a slight excess of oil, and still looks as white and fresh as the day it was made.  Again, others' experiences ?

** Phil.

Hi Phil

Not tried freezing the coriander myself, but I seem to remember reading somewhere on this forum that others had tried it and been dissapoited with the results themselves.

With regard to keeping g&g paste. I usually fill up a plastic takeway tub full of home made g&g paste mixed with a couple of table spoon fulls of sun flower oil. This keeps for ages in the fridge and always stays white and fresh looking and smelling.

Could not tell you exactly how long it keeps for as it is usually used up in around a month or so.

Cheers

[martinvic]

I froze some coriander, for the first time, yesterday.
I broke the bunch up, put it in a big bag, spread it out and put it on a large pre-cooled baking tray in the freezer so that it froze quicker.
After it had frozen I just folded the bag up, so that it would would store easier.

Haven't tried it yet, but it looks as though it will be fine to add to the curries. Maybe not as the garnish though.

I always freeze things using the pre-cooled  baking tray (put in the freezer for about 15 mins first) method. Good for freezing whole chillies, chopped peppers etc.
Spread them out on the cold tray (while it's still in the freezer), and when frozen, bag them up and they pretty much stay seperated, unlike when you put them straight in a bag to freeze.

I also freeze the home-made garlic, ginger and onion pastes, in ice cube trays. Just make sure you use the soft rubber trays though, as it just sticks to them hard plastic trays and is a right mess to get out (as I found the first time I tried.

I've also had a go at freezing some left over double cream and Yoghurt. Haven't tried to use it yet so don't know what it'll be like.
Hopefully should be usable for adding to a curry (CTM, butter chicken), and marinating chicken.

Martin

[Curry Barking Mad]

Where I buy my coriander you can get a huge bunch for about 60p, the bunches are about a third of a carrier bag size, to give some idea but it's about 20 miles from home.

I chop mine and put it in a lock and lock type container and freeze it. When I need some to add to a curry, out of the freezer with it and dig some out with a spoon (sounds worse than it is). I find it does not lose flavour and is a good fix if you have no fresh coriander.
Clearly useless as a garnish.
Cheers,
Mick

[emin-j]

Apparently adding a tea spoon of Salt to your ' home made ' Garlic and Ginger Paste will keep it fresh for much longer as Salt is a natural preservative.