DonnaBudgie
Well-known member
After I add fresh finely chopped veggies like red peppers and broccoli and canned or frozen corn and peas to my cooked chop base (bird street bistro) I mix it well and put 4 day portions in 1 quart ziplock freezer bags.
The fresh and canned veggies contain a lot of water that gets released after freezing and thawing. I hate serving soggy chop and they don't like it either. Usually I try draining it into dry paper towels but it's an extra step that takes too long and requires me to physically press the water out of it. Plus any vitamins in the excess water get lost. Not good.
Today I tried something different. I partially cooked 1/4 cup of white rice in a small saucepan using only 1/3 cup of water then I added a 4 day portion of soggy chop to the hot saucepan of partly cooked rice and let the rice continue cooking on very low heat until the rice had absorbed all the excess water in the chop, leaving it dry enough to serve without straining it. It was much better.
I don't think it would work as well to try to dry the chop out this way before freezing the whole batch because most of the excess water comes out of the veggies during the freeze thaw process. Fresh chopped peppers seem to have the most water in them but I like to use a lot of red bell pepper for color and vitamins. I know some people add crushed nutiberries to absorb the water but they're way too expensive for me to use when feeding 20 budgies. I spend enough feeding my birds already. I gotta draw the money line somewhere!
The fresh and canned veggies contain a lot of water that gets released after freezing and thawing. I hate serving soggy chop and they don't like it either. Usually I try draining it into dry paper towels but it's an extra step that takes too long and requires me to physically press the water out of it. Plus any vitamins in the excess water get lost. Not good.
Today I tried something different. I partially cooked 1/4 cup of white rice in a small saucepan using only 1/3 cup of water then I added a 4 day portion of soggy chop to the hot saucepan of partly cooked rice and let the rice continue cooking on very low heat until the rice had absorbed all the excess water in the chop, leaving it dry enough to serve without straining it. It was much better.
I don't think it would work as well to try to dry the chop out this way before freezing the whole batch because most of the excess water comes out of the veggies during the freeze thaw process. Fresh chopped peppers seem to have the most water in them but I like to use a lot of red bell pepper for color and vitamins. I know some people add crushed nutiberries to absorb the water but they're way too expensive for me to use when feeding 20 budgies. I spend enough feeding my birds already. I gotta draw the money line somewhere!