2013年5月2日 · Yes, of course you can keep flour in the freezer. For whole wheat flour, which is susceptible to rancidity due to the fat from the whole grain being included, it is even recommended. For white flour, according to the University of Nebraska Extension in Lancaster County (emphasis added):

2015年4月6日 · IF you leave it in the flour, uncooked for a significant amount of time, the flour will slowly absorb moisture and just become a mess, acting more like paste. If I were in that situation, I'd fry it all, and deal with the consequences of reheating fried foods. (not sure how useful this answer is 3 hrs later) –

2014年3月31日 · Alternatively, instead of dredging the chicken through the flour, you could try sprinkling the flour on by hand. As long as you're careful to use one hand for the chicken and one for the flour, your unused seasoned flour hasn't come into contact with the raw chicken so you can store it like any other flour.

2017年6月22日 · Rye flour should be stored in the fridge or freezer. This is because the cold air will slow down the oxidation process which is what makes the flour turn rancid. It will keep in the freezer for up to 6 months, slightly less in the fridge. Just …

2016年9月27日 · Yes, you can freeze stew. You may find that the vegetables are a bit softer or broken into smaller pieces after thawing. If you used a thickening agent (flour, cornstarch), it may separate as it thaws in the refrigerator overnight. To remedy that, remove a bit of the liquid, simmer with a bit more thickener and whisk so that it stabilizes.

2015年7月13日 · It's absolutely fine to make the dough in advance, just don't let it dry out. It even freezes well. There is more good information on Serious Eats on the subject.

2016年9月3日 · You can freeze any shake&bake coating if it has not been used.I would think there would be a strong possibility of bacterial contamination (which is not killed in the freezing process.) Share Improve this answer

2010年7月19日 · You can freeze roux and store it up to 6 months without any problems. I put them in plastic ice-tray forms until they are frozen, then move them to a refrigerator bag. Just keep following things in mind: Leave a bit of room in the container before putting it in the freezer - roux expands when freezing. Bring it to room temperature before using it.

2022年9月26日 · Saving seasoned flour used for dredging chicken (8 answers) Closed 2 years ago . What if I have like 50 pieces of chicken and I only fry 25 but I have 25 left would it be ok to use the same flour considering it’s the same batch of chicken

2018年1月11日 · It gives you a way to get the sauce thicker without adding quite so much butter. As for the necessity, I would argue that it isn't. If you're going to cook something for a long time, you'll have flavours mixing well regardless, and you have potato and corn flour to thicken the sauce if you feel like it's too thin anyway.