For the thickest, coldest shakes and smoothies, freeze the fruit in chunks, including the bananas. Freeze fruit (whole, sliced or diced) in a single layer on a tray or baking sheet, so it doesn’t clump. Then transfer the fruit to zip-lock bags, to have it readily on hand in the freezer. You’ll need a powerful blender, and some liquid to get things moving. Beverage basics, pg. 386 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.