If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
I never blanche anything, find the texture is much nicer if you don't. Then cook all my veggies from frozen, nice and quick and you don't end up with horrible mushy / grey veggies.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
I don't blanch but what I do is open freeze everything on trays and then bag when frozen. This stops it sticking together in the bag. Takes time but worth it in the end.
Gardening ..... begins with daybreak
and ends with backache
I blanch frnch beans, runners (cut spagetti style) and broads (young) return to boil remove and dunk in iced water dry well before freezing. broads when older I paste to freeze.... used 50% with chick peas to make falafel...lovely soft texture....yum
never had enough peas to freeze- we eat the lot and anyway birdseye do it so well.
I've done Broadies blanched and unblanched and found the blanched ones better. Try both ways and draw your own conclusions.
I did but came to the opposite conclusion to you. The problem is that when I cook veggies I don't do much more than blanche anyway so if I do both they are over cooked and that reminds me of school dinners
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
I personally don't blanch anything ......for one thing too much faff and another some stuff goes to mush. With most things I chuck it straight from frozen into boiling water or put in pan and pour boiling water over, quickly bring back to the boil simmer till cooked. All things legumey take a very short time , brassica things take a little while longer. Veg like courgettes, squash and roots just go from freezer into hot fat and get roasted.
S*d the housework I have a lottie to dig a batch of jam is always an act of creation ..Christine Ferber
I stopped blanching runner beans since recommended on here, but I tried it with cauliflower and don't like it - prefer it blanched, so it's really what suits you best.
Comment