I cooked carrot mash, which had a wonderfully mushy texture right after cooking. Then I froze it, and after thawing, it had a lumpy consistency.
Do you have any tips on how to avoid this in the future?
(1 votes)
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Is that the butter? Or what’s going on when you had it sloping?
I’d cook it up and pump it.
No, it’s not butter. But thanks for the hint, I should write this in more detail in the question, as I cooked the porridge!
Then probably the rapeseed oil has become solid by freezing.
It’s oil, it’s lumping. Do not add oil or butter until after the soaking and heat it.