What vegetables freeze well, and don't get all limp when you thaw them?!
What vegetables freeze well, and don't get all limp when you thaw them?
Answers:
I believe veggies need to be blanched before freezing. They are not frozen raw.
broccoli; green beans. I'm sure there are more.
You should blanch them first though....plunge them into boiling water for less than a minute before you freeze.
Broccoli, carrots, green beans, cauliflower, artichoke hearts, asparagus, and I can't remember the rest. Some may say corn, but corn is a grain.
Basically, leafy vegetables don't freeze well, although spinach is one popular exception. Many other vegetables, including corn, beans, soybeans, carrots, broccoli, cauliflower, and bell peppers can be frozen, provided that they're cooked first.
Freezing adversely affects the texture of many foods, and the texture of nearly all foods is damaged by thawing and re-freezing. Since water expands when it freezes, cell walls in food are often ruptured, resulting in food that is limp or pulpy when thawed. This is especially true of fruits and vegetables that have a high water content. Less damage is done to vegetables that are high in starch. Less damage is also done if the food is frozen quickly, so unfrozen food should be placed in the coldest areas, which are near the bottom of the freezer. Some additives, such as sugar or sorbitol, can hinder water's crystallization and preserve the food's cellular structure. Defects in the texture of thawed food can sometimes be obscured by cooking.
any vegetable which is air tight closed in a plastic bag can be free-zed well and will not get limp when it taken out.
why the heck do you want to freeze veggies?