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Old Yesterday, 05:10 AM
 
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Quote:
Originally Posted by cebuan View Post
Freezing and cooking, for many vegetables, brings about the same molecular change. So just freeze them instead.

I put fresh broccoli., brussels sprouts, bell peppers, okra, straight in the freezer. Then, just toss it in boiling water until it is thawed and heated through, a minute or so. It comes out fully cooked. No need to blanch it before freezing.

Anybody else ever do this?
It doesn't sound surprising as one can do this store purchased frozen vegetables.
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Old Today, 05:42 AM
 
Location: Bella Vista, Ark
72,632 posts, read 84,535,291 times
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Quote:
Originally Posted by Debsi View Post
I’ve always loved (peeled) broccoli stalks since I was a child stealing “waste” off my mother’s cutting board. It is the sweetest part of the vegetable and has a pleasing juicy texture when cooked right. My lament is all they sell in the market is broccoli with the best part cut off.

Fresh cooked vegetables have a better taste and texture than frozen, so I wouldn’t freeze on purpose in lieu of cooking.
I totally agree: I freeze when I have to much of something but otherwise I prefer fresh anyday. I did go overboard yesterday at the farmers market and now have way too much okra. I will pickle some of it but might just have to freeze the rest.
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