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Odd Question--frozen OJ concentrate

CulinaryArtist's picture

Needed two tablespoons of this for a dressing for a client's salad.  Could only find 12 oz containers in the store, it's defrosted, now what do I do with it.  Won't drink it...ugh, too many childhood memories :-)


Anyone have any recipes that call for it? 


Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

Glenys's picture

(post #37354, reply #1 of 26)

I have a recipe that I used the concentrate as well for dressing; I just refreeze the remainder for another batch. In fact, I just partially thaw it, measure and freeze the remainder in a clean container. Tastes just fine.

CulinaryArtist's picture

(post #37354, reply #6 of 26)

Wow!  All great ideas thanx!


Glad to know I can refreeze it, meanwhile how long do you think it will hold in fridge, since I cooked this yesterday and brought the rest home and left in fridge?


Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

Glenys's picture

(post #37354, reply #8 of 26)

Yesterday is fine but by the third day it smells odd.

Canuck's picture

(post #37354, reply #2 of 26)

I use it in smoothies; Tropicana's too expensive, and you can't taste a difference.

Marcia's picture

(post #37354, reply #3 of 26)

In the past, I've used a spoonful or so to flavor plain yogurt.

butterscotch's picture

(post #37354, reply #4 of 26)

I use it regularly in a favorite recipe.  I usually just remove as much as I need from the container while it's frozen (it never freezes hard) and then thaw it quickly in the microwave.  And, like Glenys says, a thawed container can be refrozen without ill effects.


I roast fish in this teriyaki-type sauce:  6 Tbsp. soy sauce, 6 Tbsp. brown sugar, 6 Tbsp. thawed orange juice concentrate, 1 Tbsp. minced fresh ginger, 1 tsp. garlic powder. If desired, broil for 2 minutes at the end.


This sauce was developed for roasting chicken breasts which are fine with the sauce, too--I just like it better with fish.  You can find the original recipe, which I've madmommed, on foodandwine.com.  It's called "Asian-Style Orange Chicken." 

CulinaryArtist's picture

(post #37354, reply #7 of 26)

Sounds good, will have to try it on chix for variety, could be a good client dish too.


Thanx,


Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

msm-s's picture

(post #37354, reply #9 of 26)

My mom used to mix it undiluted with pureed sweet potatoes for her T'giving casserole.

butterscotch's picture

(post #37354, reply #14 of 26)

I'll bet it would be--it's tasty and will be easy for you to fix.  I resort to it when I'm short on time or tired.  I make extra sauce to drizzle over plain rice and steamed veggies.

soupereasy's picture

(post #37354, reply #15 of 26)

Who'd have thunk it? So many neat ideas.


My mother diluted it, and diluted it again, to make it go on and on.:(

CulinaryArtist's picture

(post #37354, reply #24 of 26)

So I made a Madmommed version of the chicken recipe.  Marinated boneless breasts in the sauce.  Placed the chicken in glass pyrex dish and poured small amount of marinade over the chicken, baked for 25 minutes until done, meanwhile reduced the balance of the marinade and added small amount of cornstarch to thicken.  Served with Brown Rice, red pepper and corn pilaf.


Very tasty.


Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

butterscotch's picture

(post #37354, reply #25 of 26)

So glad you liked it. Was it for clients or for your family?

CulinaryArtist's picture

(post #37354, reply #26 of 26)

For me and DW, but since she highly approved--it'll be on a client's menu very soon!


Edited to add:  I even save an extra piece to see how well it heats up.



Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com


Edited 4/18/2009 8:16 am ET by CulinaryArtist

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

MadMom's picture

(post #37354, reply #5 of 26)

I think my cousin used to put it over chicken, with some grreen bell pepper and onions, and bake it.  It made a wonderful gravy, which wasn't orangey at all.



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Gretchen's picture

(post #37354, reply #10 of 26)

I'd refreeze it in small amounts.

Gretchen

Gretchen
wonka's picture

(post #37354, reply #11 of 26)

I do the same as Glenys.

Biscuit's picture

(post #37354, reply #12 of 26)

I have successfully used this as a glaze for chicken and pork by mixing the thawed concentrate with some fresh orange zest and brushing it on the meat while it grills.  It's really nice.

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- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

BHT's picture

(post #37354, reply #13 of 26)

Frozen OJ concentrate (along with some spices and oil) makes a nice citrus-y marinade for meet or veggies. I like to use cinnamon, fennel, and cayenne with some OJ concentrate and oil.

Next time, don't thaw it -- it's soft enough that you can scoop out a spoonful while it's still frozen.

Pati's picture

(post #37354, reply #16 of 26)

One more idea...I mix a spoonful of concentrate with mayo as a dressing for apple/chicken/pecan salad or seafood salad.

Biscuit's picture

(post #37354, reply #19 of 26)

That sounds really good!

Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

tomato's picture

(post #37354, reply #21 of 26)

I use a tbl or so with sauteed onions and cumin to dress up a can of black beans. It's really good.

Once I open a can of OJ concentrate, I transfer it to a ziplock bag in the freezer and just scoop out what I need, since it doesn't freeze really hard.

Shaye's picture

(post #37354, reply #22 of 26)

I saw this link recently that I thought was interesting. (And a little disgusting.) I wonder how hard it would be to make your own concentrate?

http://www.boston.com/bostonglobe/ideas/articles/2009/02/22/qa_with_alissa_hamilton/?page=full

Lee's picture

(post #37354, reply #17 of 26)

Wouldn't reduced orange juice work in the dressing?  I use it and have had excellent results in sauces and vinaigrettes.

CulinaryArtist's picture

(post #37354, reply #18 of 26)

I actually thought of that after I opened the big container and only needed 2 tbs!  May try it next time, meanwhile got lots of great ideas for the leftovers.


 


Thanx everyone!


Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

chefd's picture

(post #37354, reply #20 of 26)

How about mixing per directions with water and add to vodka to taste?  Sounds good to me.


Chefd

tagnostic's picture

(post #37354, reply #23 of 26)

Equal parts of thawed OJ concentrate, Melted unSalted butter & Powdered Sugar, Keep warm, (I keep it under a heat lamp) Pour it over Crepes filled with cream cheese, or as a final glace for a ham, its a pretty versatile sauce.

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