0 LIKES LikeUnLike
That day I got some vegetables from the grocery, when I reached home I put them in th freezer, after that I had to go somewhere and I ate out, the next day I opened the freezer and saw the vegetables are pale, icy and are gone bad, what tips should I keep in mind while freezing vegetables?
Tags: freezing, guide, vegetables
Freezing vegetables causes the enzymes which cause vegetables to lose color and flavor will continue even after the vegetables are frozen. Blanching stops these enzymes. Most vegetables are blanched in boiling water, but steam works well with a few. There are exceptions; some vegetables must be fully cooked and a few can be frozen raw and unblanched. Following are the blanching Blanching in Boiling Water to Blanch about one pond of vegetables you will need a gallon water boiled on a kettle, You will need a basket or a strainer, put not more than a pound of vegetables in the strainer or basket and submerge it in the boiling water. Cover the pot and keep the vegetables boiling for a specified time, after boiling put the vegetables in a large bowl of water and ice to cool them off, stop cooking when the vegetables are thoroughly chilled, remove them and pat dry, keep them chilled in a refrigerator if they arent going to be packed lately. Blanching in Steam Cover the kettle and keep the heat high for the specified amount of time. Remove to ice water immediately; chill thoroughly, drain and pat dry. Keep chilled in the refrigerator if they will not be packed immediately.
Report (0) (0) | 12 years, 4 month(s) ago
Latest activity: 12 years, 4 month(s) ago. This question has 1 answers.