November 10, 2021 • 8 mins
Is it okay to give food gifts that were frozen?? Asking for a very picky Food Dude friend.
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Speaker 1 (00:00):
Welcome to Murphy Sam with Jody after the show.
Speaker 2 (00:02):
So I have a question for the cook over here. Yeah,
a question for you, Sam. If you were to receive
like a bread at Christmas time? A bread, Yeah, like
somebody made you banana bread or something like that bread
or pumpkin bread or something like that, and it was
(00:24):
handed to you and wrapped up with a bow on it,
would it bother you if it had been made months
prior and frozen and then given to you for you know,
fresh or defrosted, because bread freezes beautifully if you freeze
it right. Our friend Holly Klegg taught me how to
freeze baked breads. That I think of her every time
I'm freezing bread. Or would you rather be Hey, I
(00:47):
baked this last night, Merry Christmas.
Speaker 3 (00:49):
That's what I'm going to say.
Speaker 2 (00:50):
Okay, I'm asking because of how stingy you are.
Speaker 3 (00:52):
Number one. No one says you have to give full disclosure.
Speaker 2 (00:57):
I like to do that.
Speaker 3 (00:58):
I bake some pumpkin bread for you, you that I frozed
two months ago. Who wants to hear that?
Speaker 2 (01:04):
Okay, you're right, I shouldn't say that. I shouldn't say that.
Speaker 3 (01:06):
Yeah, Oh did I made this. Yeah, this is my
pumpkin bread.
Speaker 1 (01:09):
Wrest, And I think that's one of those things where
you need to experiment first with how it thaws before
you give it.
Speaker 2 (01:14):
Yeah, well years ago, I've made it years ago like that,
baked it, put a bunch of it in the freezer
the way Holly taught me, Like you double triple rapp
it so that it doesn't freeze or burn, and then
it thaws beautifully.
Speaker 3 (01:27):
Speaking from the Murphy mindset, if you told Murphy it
was yeah, previously frozen.
Speaker 2 (01:34):
It's like tainting it.
Speaker 3 (01:35):
I was like, alarms, Okay, guess what.
Speaker 2 (01:38):
When you're giving bread at the holidays, you might might
it might have been frozen.
Speaker 3 (01:42):
But if I don't know, what do I know?
Speaker 2 (01:44):
The reason I ask is because you're gonna freeze bread?
Speaker 1 (01:48):
No, no, no no.
Speaker 2 (01:48):
I mentioned this to you in the show today, because
you're right. I took a break this. I've been baking
this particular recipe of pumpkin bread for so many years.
People started to expect it from me. Like our neighbor
used to walk over and not remember, and you go,
when are you making pumpkin bread?
Speaker 1 (02:07):
Remember that that I know?
Speaker 2 (02:09):
And we always gave it.
Speaker 1 (02:12):
Memory so.
Speaker 2 (02:15):
I got to where I was like, I'm just gonna
take the pressure off of myself and not bake it anymore.
So I dropped the ball for a few years, and
so I made some of the other day on Halloween morning.
I made it the other day and brought you some,
and your reaction was like, oh good, you know, and
I remember how easy it is to make and how
it makes everybody really happy. My best friend Jody does
(02:36):
the same thing. When I give it to her, She's like,
for medpace.
Speaker 3 (02:43):
What's point in that. Conversations as frozen come up. No, no,
it doesn't.
Speaker 2 (02:47):
I have done it that way. The reason I would
rather give it fresh. I'd rather bake it one night
and wrap it up once it cool to give it.
But what happens is once it gets crazy in the
middle of the holidays, I don't have that full day
to stay home and bake all day. Yeah, I've never
worked it out that way.
Speaker 3 (03:04):
You kind of do. Like Murphy said, though, if you're
gonna freeze a bunch of them, take one of them
out that you're gonna give out from the freezing group
and try it yourself. And the fai tastes good, then
you know it's good to go. Yeah, I have that
there's like a freezer burn or you taste onions or
something from something else in the freezer. Not gonna be.
Speaker 2 (03:22):
You won't do that, okay.
Speaker 1 (03:24):
So and I'm trying to remember I've never had bad
pumpkin bread ever.
Speaker 2 (03:28):
You just didn't know that I had done that, and
the kids were little. I had time. It was in November,
and I baked a ton of it and I froze it.
Speaker 1 (03:34):
Actually, I have no problem with anything that's that's frozen.
And look if something's freezer burned, you know when you
pull it out, the crystals, lice crystals are all over it.
But because that was my grandmother's thing, my grandmother, you know,
it's I guess I always thought it was kind of
a luxury thing, but it was what she did out
of necessity. My grandfather was a big fisherman, and so
(03:55):
they had a freezer. It was like an ancient old
big deep freezers, right, and so she she always kept
one of those in the house because of his fish.
That was one and things didn't know the other things
didn't taste like fish, by the way, just because they
were in there. But she would always anytime she would
buy bread. One one loaf always went in the freezer
(04:15):
immediately because she wasn't sure how fasty.
Speaker 3 (04:17):
On the parents, you can, you can do that.
Speaker 1 (04:21):
But when that bread comes out, it's fresh, I mean
it really is. You can't I mean to me, you
can't tell. And then there are things that you know.
Jody will make some soups. She made a chicken tortilla
soup that's going to be, you know, frozen. When that
comes out of the freezer and you reheat it slowly
on the stovetop, you can't tell it's delicious. Actually, I
(04:41):
think it's better because.
Speaker 3 (04:42):
It's red beans. They're good, but like if you take
them out the freezer, it's something about different.
Speaker 1 (04:50):
Yeah, you can't do it, probably because you can do it.
Speaker 3 (04:53):
Okay, It's just like everything I guess molded.
Speaker 2 (04:57):
Different, honestly, because cooking red beans about water soaking into them,
so it's and then you freeze it and you're freezing
the water, so you're freezing. I don't know. It seems
like certain things don't freeze well, but the bread actually
does it. And Holly was the one that taught me that.
It was years ago when I said I have this
great pumpkin bread recipe because she was in here, she
was with us talking about cranberry breads and stuff like that.
(05:18):
And I said, you know, thanks for this, but I'm
gonna stick with my pumpkin bread recipe. And she looked
at it and for her, it was a lot of sugar.
She was like, it's a lot of sugar. I'm like,
I know, but and I said, look, can I make
a ton of it and freeze it? And she said,
of course you can. But the trick is this, and
she told me, and I'll share it with you right now.
You don't just put it directly in a freezer bag.
(05:39):
That's not enough. You wrap it first. I want to
say it was a foil or a freezer paper, and
then in a freezer bag, so you kind of double.
So you wrap it up. You blanket it up nicely
for the winter for the freeze.
Speaker 3 (05:52):
Uh.
Speaker 2 (05:52):
Then when and you have to though it for like
a whole day before you and then I put bows
around it and give it.
Speaker 3 (05:58):
But I won't.
Speaker 2 (05:59):
I'm going to try not to do that this year.
I'm going to try to bake one day near the
time to give it, because there's no wrong time to
give stuff. To people, and I'm talking about for neighbors.
Speaker 1 (06:10):
And you know well, and I know that you you
continue to make it in small batches for the quality
control because you're afraid if you go bulk with it
that you're.
Speaker 2 (06:19):
Gonna Yeah, I do two a lot of time, which
you know takes all day twice that's all.
Speaker 3 (06:23):
You've only got two pans.
Speaker 2 (06:25):
Right, No, I have four pans, and I have two ovens.
I have a double oven. We can do four at
a time. Really, and the house smells incredible, it really does.
Speaker 1 (06:33):
And I and I do remember you freezing them. But Ken,
my grandmother, that was my I don't want to say
it was a trick, but that's what she did with everything.
It was out of necessity that it came from that generation.
You know that the kids they wing the impression right exactly.
So if you know, if it was a big pot
of soup and it wasn't going to be eaten half
of it, we're going the freezer. And she always had
little containers for somebody to take home. If you showed
(06:54):
up and visited, she would always send you home with
something that she made that was I love that and
uh so, yeah, I guess breads and cakes and those
kind of things are a little bit different than other
foods that you're going to put in a tupperware or
whatever it is container and heat a little more care.
But now that I'm thinking about it, I'm pretty sure
the ones that you froze that one year were every
(07:15):
bit as good as the one.
Speaker 2 (07:16):
Honestly, I know they were because knowing you Murphy, you
think about how home who Murphy is. If he'd had
one slice that was freezer burne, we would have heard
about it every time we'd have.
Speaker 1 (07:26):
Brought it up.
Speaker 3 (07:26):
I'd still be hearing it today.
Speaker 2 (07:27):
I would be, because he doesn't forget anything like that.
Speaker 1 (07:30):
So the other day I walked into the bedroom with
a loaf of bread and yeah, great start. But I
asked Jodie. I said, it's smell this because it's really weird.
It had not been expired by long and I won't
say what brand it was, but when I opened it
up to pull a slice out, it smelled like alcohol.
It was very weird. It's a very strong, you know
(07:51):
kind of and I've never experienced. But I just I
just wanted, you know, your opinion, to make sure I wasn't,
you know, imagine things.
Speaker 2 (08:00):
Now it was going bad quickly.
Speaker 3 (08:02):
Do you have any green stuff on it?
Speaker 1 (08:03):
No? No, mold, no nothing. It was just That's that's
what was strange to me about it. Usually bread you
look at it, you know, I mean, it is what
it is.
Speaker 2 (08:12):
It was heading in that direction.
Speaker 1 (08:13):
But I guess so, But is that what is I like,
part of the from ending process or something like that.
Speaker 2 (08:18):
Well, at first, what's happening. You don't see it right away,
but it's happening.
Speaker 1 (08:23):
I just I mean, as a kid, I don't remember
any loaf of bread that I ever, you know, had
to go bad like that. That smelled like alcohol, you know,
you know, I don't know. Anyway, it's maybe maybe we
should freeze freeze our regular bread too.
Speaker 3 (08:38):
Well.
Speaker 2 (08:38):
I think that was a situation where I actually was
buying at the bolt. I was like buying at Costco
and you have to buy two, and I should have
frozen one instead of just sticking in.
Speaker 3 (08:46):
There for Murphy to bring in the bedrow.
Speaker 2 (08:48):
Yeah, this is bad. Smellet no missed any part of
the show.
Speaker 3 (08:52):
Get it All on the Murphy Salmon Jody Podcast.
Welcome to Murphy Sam with Jody after the show.
Speaker 2 (00:02):
So I have a question for the cook over here. Yeah,
a question for you, Sam. If you were to receive
like a bread at Christmas time? A bread, Yeah, like
somebody made you banana bread or something like that bread
or pumpkin bread or something like that, and it was
(00:24):
handed to you and wrapped up with a bow on it,
would it bother you if it had been made months
prior and frozen and then given to you for you know,
fresh or defrosted, because bread freezes beautifully if you freeze
it right. Our friend Holly Klegg taught me how to
freeze baked breads. That I think of her every time
I'm freezing bread. Or would you rather be Hey, I
(00:47):
baked this last night, Merry Christmas.
Speaker 3 (00:49):
That's what I'm going to say.
Speaker 2 (00:50):
Okay, I'm asking because of how stingy you are.
Speaker 3 (00:52):
Number one. No one says you have to give full disclosure.
Speaker 2 (00:57):
I like to do that.
Speaker 3 (00:58):
I bake some pumpkin bread for you, you that I frozed
two months ago. Who wants to hear that?
Speaker 2 (01:04):
Okay, you're right, I shouldn't say that. I shouldn't say that.
Speaker 3 (01:06):
Yeah, Oh did I made this. Yeah, this is my
pumpkin bread.
Speaker 1 (01:09):
Wrest, And I think that's one of those things where
you need to experiment first with how it thaws before
you give it.
Speaker 2 (01:14):
Yeah, well years ago, I've made it years ago like that,
baked it, put a bunch of it in the freezer
the way Holly taught me, Like you double triple rapp
it so that it doesn't freeze or burn, and then
it thaws beautifully.
Speaker 3 (01:27):
Speaking from the Murphy mindset, if you told Murphy it
was yeah, previously frozen.
Speaker 2 (01:34):
It's like tainting it.
Speaker 3 (01:35):
I was like, alarms, Okay, guess what.
Speaker 2 (01:38):
When you're giving bread at the holidays, you might might
it might have been frozen.
Speaker 3 (01:42):
But if I don't know, what do I know?
Speaker 2 (01:44):
The reason I ask is because you're gonna freeze bread?
Speaker 1 (01:48):
No, no, no no.
Speaker 2 (01:48):
I mentioned this to you in the show today, because
you're right. I took a break this. I've been baking
this particular recipe of pumpkin bread for so many years.
People started to expect it from me. Like our neighbor
used to walk over and not remember, and you go,
when are you making pumpkin bread?
Speaker 1 (02:07):
Remember that that I know?
Speaker 2 (02:09):
And we always gave it.
Speaker 1 (02:12):
Memory so.
Speaker 2 (02:15):
I got to where I was like, I'm just gonna
take the pressure off of myself and not bake it anymore.
So I dropped the ball for a few years, and
so I made some of the other day on Halloween morning.
I made it the other day and brought you some,
and your reaction was like, oh good, you know, and
I remember how easy it is to make and how
it makes everybody really happy. My best friend Jody does
(02:36):
the same thing. When I give it to her, She's like,
for medpace.
Speaker 3 (02:43):
What's point in that. Conversations as frozen come up. No, no,
it doesn't.
Speaker 2 (02:47):
I have done it that way. The reason I would
rather give it fresh. I'd rather bake it one night
and wrap it up once it cool to give it.
But what happens is once it gets crazy in the
middle of the holidays, I don't have that full day
to stay home and bake all day. Yeah, I've never
worked it out that way.
Speaker 3 (03:04):
You kind of do. Like Murphy said, though, if you're
gonna freeze a bunch of them, take one of them
out that you're gonna give out from the freezing group
and try it yourself. And the fai tastes good, then
you know it's good to go. Yeah, I have that
there's like a freezer burn or you taste onions or
something from something else in the freezer. Not gonna be.
Speaker 2 (03:22):
You won't do that, okay.
Speaker 1 (03:24):
So and I'm trying to remember I've never had bad
pumpkin bread ever.
Speaker 2 (03:28):
You just didn't know that I had done that, and
the kids were little. I had time. It was in November,
and I baked a ton of it and I froze it.
Speaker 1 (03:34):
Actually, I have no problem with anything that's that's frozen.
And look if something's freezer burned, you know when you
pull it out, the crystals, lice crystals are all over it.
But because that was my grandmother's thing, my grandmother, you know,
it's I guess I always thought it was kind of
a luxury thing, but it was what she did out
of necessity. My grandfather was a big fisherman, and so
(03:55):
they had a freezer. It was like an ancient old
big deep freezers, right, and so she she always kept
one of those in the house because of his fish.
That was one and things didn't know the other things
didn't taste like fish, by the way, just because they
were in there. But she would always anytime she would
buy bread. One one loaf always went in the freezer
(04:15):
immediately because she wasn't sure how fasty.
Speaker 3 (04:17):
On the parents, you can, you can do that.
Speaker 1 (04:21):
But when that bread comes out, it's fresh, I mean
it really is. You can't I mean to me, you
can't tell. And then there are things that you know.
Jody will make some soups. She made a chicken tortilla
soup that's going to be, you know, frozen. When that
comes out of the freezer and you reheat it slowly
on the stovetop, you can't tell it's delicious. Actually, I
(04:41):
think it's better because.
Speaker 3 (04:42):
It's red beans. They're good, but like if you take
them out the freezer, it's something about different.
Speaker 1 (04:50):
Yeah, you can't do it, probably because you can do it.
Speaker 3 (04:53):
Okay, It's just like everything I guess molded.
Speaker 2 (04:57):
Different, honestly, because cooking red beans about water soaking into them,
so it's and then you freeze it and you're freezing
the water, so you're freezing. I don't know. It seems
like certain things don't freeze well, but the bread actually
does it. And Holly was the one that taught me that.
It was years ago when I said I have this
great pumpkin bread recipe because she was in here, she
was with us talking about cranberry breads and stuff like that.
(05:18):
And I said, you know, thanks for this, but I'm
gonna stick with my pumpkin bread recipe. And she looked
at it and for her, it was a lot of sugar.
She was like, it's a lot of sugar. I'm like,
I know, but and I said, look, can I make
a ton of it and freeze it? And she said,
of course you can. But the trick is this, and
she told me, and I'll share it with you right now.
You don't just put it directly in a freezer bag.
(05:39):
That's not enough. You wrap it first. I want to
say it was a foil or a freezer paper, and
then in a freezer bag, so you kind of double.
So you wrap it up. You blanket it up nicely
for the winter for the freeze.
Speaker 3 (05:52):
Uh.
Speaker 2 (05:52):
Then when and you have to though it for like
a whole day before you and then I put bows
around it and give it.
Speaker 3 (05:58):
But I won't.
Speaker 2 (05:59):
I'm going to try not to do that this year.
I'm going to try to bake one day near the
time to give it, because there's no wrong time to
give stuff. To people, and I'm talking about for neighbors.
Speaker 1 (06:10):
And you know well, and I know that you you
continue to make it in small batches for the quality
control because you're afraid if you go bulk with it
that you're.
Speaker 2 (06:19):
Gonna Yeah, I do two a lot of time, which
you know takes all day twice that's all.
Speaker 3 (06:23):
You've only got two pans.
Speaker 2 (06:25):
Right, No, I have four pans, and I have two ovens.
I have a double oven. We can do four at
a time. Really, and the house smells incredible, it really does.
Speaker 1 (06:33):
And I and I do remember you freezing them. But Ken,
my grandmother, that was my I don't want to say
it was a trick, but that's what she did with everything.
It was out of necessity that it came from that generation.
You know that the kids they wing the impression right exactly.
So if you know, if it was a big pot
of soup and it wasn't going to be eaten half
of it, we're going the freezer. And she always had
little containers for somebody to take home. If you showed
(06:54):
up and visited, she would always send you home with
something that she made that was I love that and
uh so, yeah, I guess breads and cakes and those
kind of things are a little bit different than other
foods that you're going to put in a tupperware or
whatever it is container and heat a little more care.
But now that I'm thinking about it, I'm pretty sure
the ones that you froze that one year were every
(07:15):
bit as good as the one.
Speaker 2 (07:16):
Honestly, I know they were because knowing you Murphy, you
think about how home who Murphy is. If he'd had
one slice that was freezer burne, we would have heard
about it every time we'd have.
Speaker 1 (07:26):
Brought it up.
Speaker 3 (07:26):
I'd still be hearing it today.
Speaker 2 (07:27):
I would be, because he doesn't forget anything like that.
Speaker 1 (07:30):
So the other day I walked into the bedroom with
a loaf of bread and yeah, great start. But I
asked Jodie. I said, it's smell this because it's really weird.
It had not been expired by long and I won't
say what brand it was, but when I opened it
up to pull a slice out, it smelled like alcohol.
It was very weird. It's a very strong, you know
(07:51):
kind of and I've never experienced. But I just I
just wanted, you know, your opinion, to make sure I wasn't,
you know, imagine things.
Speaker 2 (08:00):
Now it was going bad quickly.
Speaker 3 (08:02):
Do you have any green stuff on it?
Speaker 1 (08:03):
No? No, mold, no nothing. It was just That's that's
what was strange to me about it. Usually bread you
look at it, you know, I mean, it is what
it is.
Speaker 2 (08:12):
It was heading in that direction.
Speaker 1 (08:13):
But I guess so, But is that what is I like,
part of the from ending process or something like that.
Speaker 2 (08:18):
Well, at first, what's happening. You don't see it right away,
but it's happening.
Speaker 1 (08:23):
I just I mean, as a kid, I don't remember
any loaf of bread that I ever, you know, had
to go bad like that. That smelled like alcohol, you know,
you know, I don't know. Anyway, it's maybe maybe we
should freeze freeze our regular bread too.
Speaker 3 (08:38):
Well.
Speaker 2 (08:38):
I think that was a situation where I actually was
buying at the bolt. I was like buying at Costco
and you have to buy two, and I should have
frozen one instead of just sticking in.
Speaker 3 (08:46):
There for Murphy to bring in the bedrow.
Speaker 2 (08:48):
Yeah, this is bad. Smellet no missed any part of
the show.
Speaker 3 (08:52):
Get it All on the Murphy Salmon Jody Podcast.
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