How to Freeze Cullen Skink
Soups of any kind are great to make in batches and freeze in advance, and Cullen Skink is no different.
Because Cullen Skink has a thick texture, you will need to make sure you have suitably strong freezer-safe bags or use a Tupperware box if you’re worried about the bag splitting. Below are the steps to freeze Cullen Skink:
- Allow to Cool
You will need to allow your Cullen Skink to cool to room temperature before you think about freezing it. Although it will cause more washing up, it’s always a good idea to remove your soup from the pan you prepared it in and transfer it to a separate dish. This will help it cool down more quickly.
- Separate Into Portions
If you plan to use the soup all at once you can skip this step. However, splitting your Cullen Skink into portion sizes before freezing it saves you from wastage.
- Ladle Into Containers
If you have heavy-duty freezer-safe bags, they will be ideal for your Cullen Skink. If you don’t, we’d recommend using a Tupperware box, as you don’t want your soup to split in the freezer! Leave at least an inch at the top of the bag or box to allow space for expansion during the freezing process.
- Label and Freeze
Write the date that you prepared the Cullen Skink, as well as the use-by date, on the front of the bag or the lid of the box. Remember, you can freeze Cullen Skink for around two months.
3 Tips for Freezing Cullen Skink
Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing Cullen Skink to have the best results:
- Ensure Ingredients are Evenly Spread – If you decide to split your Cullen Skink into portions before freezing it, make sure you separate the ingredients appropriately. The last thing you want is one portion full of potato, and the other full of fish! It’s a good idea to ladle the soup into a freezer-safe bag or Tupperware box, instead of free pouring, to make sure you get the right amount of ingredients in each.
- Add Cream After Thawing – If you know you’re going to freeze Cullen Skink beforehand, it’s a good idea to add the cream once it has been defrosted. This is because the cream will likely split when you freeze it and can affect the texture of the soup.
- Stir Gently – However, if you have already added the cream and want to freeze leftovers, it’s perfectly safe to do so. You will just need to gently stir your mixture before reheating it, to make sure you get the texture you desire when it comes to enjoying the soup.
How Long Can You Freeze Cullen Skink?
You can freeze Cullen Skink for around two months.
To preserve its freshness, we recommend placing your Cullen Skink in the freezer as soon as you can after preparing it. The longer you leave it to sit out or in the fridge, the more likely it is to deteriorate in quality.
You Can Freeze Cullen Skink for up to 2 Months
How Do You Defrost Cullen Skink?
To defrost Cullen Skink, remove it from the freezer the night before you plan to use it and place it in the fridge. You should never defrost soup with fish and dairy on the countertop.
You should then heat your Cullen Skink on a low heat and stir it consistently to make sure it regains the desired texture. You can then add the cream once it has been reheated.
Can You Refreeze Cullen Skink?
We wouldn’t recommend refreezing Cullen Skink. Because it contains fish and dairy, you need to be really careful when it comes to preserving it.
If you don’t think you will enjoy your Cullen Skink in one sitting, it’s a much better idea to separate it into portions before you freeze it and take out of the freezer only what you need. This way you won’t have to worry about wastage.
Does Cullen Skink Freeze Well?
Providing you follow the instructions listed above, you should have no problems when it comes to freezing Cullen Skink. The only issue you might face is with the cream, as it is likely to split if you freeze your soup with the cream already added.
If this happens, don’t panic! You just need to gently stir your Cullen Skink before you reheat it, and you should rescue the texture.
As has been mentioned, though, it’s much better to add the cream to your Cullen Skink once it has been defrosted and reheated, so you don’t have to worry about it splitting.
If you’ve still got questions about freezing Cullen Skink or soup in general, then these may help:
Can You Reheat Cullen Skink?
You can reheat Cullen Skink. When doing so, make sure you reheat it over a low heat and stir it constantly to ensure the cream doesn’t split.
What’s The Difference Between Cullen Skink and Chowder?
There isn’t a huge difference between these two soups. Cullen Skink is Scottish and tends to be a little thicker and smokier than chowder. Chowder, on the other hand, is American and tends to be creamier.
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