Freezing veg

[Bill HH]

I am interested to know what other members think about blanching.

I freeze sweet corn (whole cobs), chopped onions and chopped mint and parsley without any blanching and the results are perfect. What veg has to be blanched and what doesn't?

Has anyone frozen battered onion rings? I thought I would make them as I usually do, then deep fry them to a very light colour, place on a tray and freeze, will that work?

[Hazel at the Hill]

I used to blanch runner beans, but I don't these days - can't detect any difference. I just put them through the stringer thing which slices them too, chop into 3" lengths and bung 'em in a freezer bag.

French beans I just top, tail and freeze. Peas, just shell and freeze, ditto broad beans (although I haven't had enough to freeze this year).

Not sure about your onion ring idea - would have thought that if you defrost them, they would go soggy - but you could fry them straight from frozen. That might work.

[Bill HH]

I used to blanch runner beans, but I don't these days - can't detect any difference. I just put them through the stringer thing which slices them too, chop into 3" lengths and bung 'em in a freezer bag.

French beans I just top, tail and freeze. Peas, just shell and freeze, ditto broad beans (although I haven't had enough to freeze this year).

Not sure about your onion ring idea - would have thought that if you defrost them, they would go soggy - but you could fry them straight from frozen. That might work.

Yes if you let the shop bought ones thaw they go soggy, the idea will be to tip them in straight from frozen. Mmmm onion rings.

[Nannysally99]

I think that's worth a try Bill, not much to lose and a great idea, let us know how they turn out

[Bren In Pots]

Bill this recipe says to cook them in the oven from frozen.

Moms French Fried Onion Rings With Freezing Directions) Recipe - Deep-fried.Food.com

[Potstubsdustbins]

I don't know much about this subject because if I enter the kitchen when SWMBO's working in there I usually get chased with something very long and very sharp.

However I do know that she now does not blanch anything, she freezes onions, runners, courgettes, leeks, peas calabrese, cauliflower and of course tomato puree which doesn't really count.

[Greenleaves]

I tried an experiment last year with battered onions...but rather than rings I battered whole slices as I was fed up with tasteless shop purchased ones...deep frying caused them to break up but oven baked where perfect....well I think so and the family are always asking for them.

[Alison]

I don't blanch anything, find veggies much nicer if not. Always cook from frozen and eat nice and crunchy like I always do - if you blanch you end up with them overcooked in my opinion.

[Dorothy rouse]

I always blanched and faffed around with boiling water and bowls of ice cubes, BUT this year I am taking your advice and just preparing, open freezing on trays then putting freezer bags. French beans, and broad beans, so will let you know.

Anyone tried this with courgettes? Think they are too watery!

[Alison]

I freeze courgettes, depends what you use them for though as to how good they are as they'll be more soft as in ratatouille rather than a more crunchy dish

[pigletwillie]

I freeze very little now but blanched nothing and pretty much everything came out ok. I now prefer to bottle stuff and "add value" by making pasta sauces, soups and by batch cooking freezer meals etc.

The battereb onion ring idea is inspired.

[Potstubsdustbins]

SWMBO prepares her courgettes by putting them in the George Foreman for a couple of minutes before either freezing them as is or mixing with other veggies and covering with a sauce before freezing. Then at the other end its in the microwave and serve.

[Moopmoop]

I don't bother to blanch anything, there doesn't seem to be lot of difference to me if you do or don't either way. As said above I can't imagine courgettes coming out of the freezer and ever being crunchy again but they freeze fine in sauces. You could try blending with tomatoes, aubs or any glut veg to make pizza topping or a lasagne sauce. I think I might be tempted to part cook the onion rings in the oven before freezing then deep fry to cook? Trial and error i suppose though, let us know how you get on as I'd be interested in giving these a go.

[snakeshack]

Freezing veg

I don't blanch either never seemed to make a difference and just seems a lot of faffing about


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[Patchninja]

It depends on how long you want to keep your veggies frozen in good shape. Enzyme activity isn't stopped by freezing. Your veggies will have better colour and texture if you blanche.
That said, I don't freeze anything for long and now am the proud owner of a vacuum pack thingy so I don't blanche as I feel life's too short.
Love the idea of hacing onion rings on demand!!! Nom nom nom.