How to Freeze Broccoli and Cauliflower
December 27, 2009 by Jill
Filed under How To Cook... Recipes, Time Saving Recipes
Can I put them in the freezer after blanching?
The Answer:
Yes! I use freezer bags with all the air pushed out.
When it's time to use the frozen veggies, I've learned the best and fastest way to reheat is by dipping them in a simmering pan of hot water for 30- to 60-seconds. I do this right before adding them to a stir fry or in pasta dishes.
They will heat through rather quickly. Don't leave them in the hot water or they will cook and become softer.
If you're blanching the veggies just so you can freeze them, then only blanch to 2 minutes. Knowing you'll dip them in hot water when you want to eat them. That should work to keep them crisp or have a bite to them in the final dish.
Have fun cooking!
Your friend,
Jill
SimpleDailyRecipes.com
_____________________________________________________________
I want to add a little more on the subject.
You might think to yourself, "Why go through all these steps when you could just blanch fresh broccoli or cauliflower at the time of the meal?" Good question.
Consider that your favorite grocer put these veggies on sale and you bought in bulk to save money. Blanching vegetables then storing them in the freezer is a great way to stretch the savings.
And DO NOT toss away the freezer bags that stored the blanched veggies, they are good to go for at least 5 more trips to the freezer. Don't put the bags in the microwave or boiling water, that distorts the plastic and messes up the seal. After each use, wash with hot soapy water, rinse, and hang up side down to air dry. Try to set it so the bag is opened out to allow maximum air flow. When completely dry, they can be stored away until you need them again.
How To Blanch Broccoli And Other Vegetables
December 18, 2007 by Jill
Filed under How To Cook... Recipes, Vegetables
There's a new way to cook vegetables ahead of time without having mushy vegetables for dinner. Okay, it's not really new, but it's new for me and maybe, for you. Blanching vegetables is a cook ahead technique that's good for broccoli, cauliflower, spinach, green beans, and asparagus.
HERE'S ALL IT TAKES
Heat a large pot of salted water to a boil. In a large bowl, fill with half ice and water.
Cut up the veggies while you wait for the water to boil. Carefully, add in vegetables and cook for 1 to 1 1/2 minutes, only until they're slightly cooked through and tender.
To test, remove a piece with a slotted spoon, dip it into the ice bath to cool, and eat it. If the test is good then scoop out vegetables quickly and immediately move to the ice bath.
Keep them in the ice bath until they've cooled. Remove vegetables and set aside until ready to serve.
To reheat, heat a little oil or butter in a saute pan. If using butter, allow the butter to brown a little for a nutty flavor. Add in vegetables, salt and pepper and other spices to taste. Continue over heat until vegetables are heated through, 1 to 2 minutes. Remember, you're not cooking them, you're reheating them.
That's it. Super quick, super tasty and not a mushy vegetable in sight.
Show your support for Simple Daily Recipes. Pick up your copy of this very tasty cookbook.
Extra Cook Ahead Tip:
You can also boil and chill pasta this way, for cold pasta dishes or for pasta you plan to reheat later.
