Thawing frozen vegetables
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This document provides guidelines for thawing frozen vegetables in a way that preserves their texture and nutrients. It recommends thawing vegetables through direct cooking methods like boiling or stir-frying from frozen, rather than conventional thawing. Partially thawing leafy or bulky vegetables like broccoli or spinach by running them under cold water before cooking is also suggested. Minimal water should be used when cooking frozen vegetables to retain color, flavor and nutrition.
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- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
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Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
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Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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- 1. Made by: JaretteYrah Mae Centurias ()
- 2. Thawing - to lose stiffness, numbness, or impermeability by being warmed: left the frozen turkey out until it thawed; thawed out by sitting next to the stove. - to become warm enough for snow and ice to melt. Mushiness - soft and squishy
- 3. Frozen vegetables thaw best by direct cooking. The time-honored guidelines for thawing meats and seafood get tossed out the window when youre thawing vegetables. Youll need to pursue different methods better suited to preserving the delicate cell walls of frozen vegetables.
- 5. Thaw by cooking direct from frozen as your preferred method of handling frozen vegetables. Instructions: a) Bring as little water as possible -- generally 1/2 to 2/3 cup of water per 16 ounces of frozen vegetables -- to boil in a covered saucepan over medium heat. b) Add the vegetables and replace the lid on the saucepan. c) Occasionally separate the pieces as they cook. Continue until the veggies are tender, typically 7 to 10 minutes.
- 6. Microwave or stir-fry your frozen vegetables as an alternative method of cooking direct from frozen. Instructions: a) To microwave them, place them directly in a microwave- safe bowl with 2 to 4 tablespoons of water; microwave for 4 minutes on high. b) Check the vegetables and stir them. Continue cooking minute by minute until they are heated through. c) To stir-fry them, heat a wok or skillet and add peanut or corn oil. d) Add your frozen vegetables and stir-fry for 5 to 7 minutes until they become crisp.
- 7. Defrost specific leafy and bulky frozen vegetables, such as broccoli spears, turnip greens and spinach - in other words, partially thaw them - by running them in their packaging under cold running water. a) If these vegetables are destined for use in casseroles, quiches or omelets, this gives them a chance to shed some of their water and avoid ruining the sauce. Avoid warm or hot water. b) Gently press the packaging with your fingers and thumbs to feel for change in texture of the vegetables from frozen solid to thawed. c) Open the packaging and briefly drain the vegetables in a colander before proceeding with your recipe.
- 8. Use minimal amounts of water to cook frozen vegetables so as to retain best colour, flavour and nutrition. a) For each 500 ml (2 cups) container of vegetables, use 50 to 125 ml (1/4- 1/2 cup) water and 2 ml (1/2 tsp) salt, if desired. (Cook corn on the cob in enough boiling water to cover. Avoid salt when cooking corn as it toughens the kernels). b) Bring water to the boil. Add vegetables, cover, and return to the boil. c) As soon as water returns to the boil, begin counting cooking time, reduce heat and simmer gently until vegetables are just tender.
- 9. Proceed to cook frozen vegetables thawed by the running water or microwave methods immediately to avoid mushiness.