Guest guest Posted March 2, 2003 Report Share Posted March 2, 2003 : can you elaborate? I don't understand what you mean. on 3/2/2003 1:59 PM, john roberts at johnhrob@... wrote: > I have been experimenting with freezing vegetables that I use in recipes > rather than cooking them... I get similar texture to cooking but with more > of a fresh (uncooked flavor). I am hopeful but have no evidence that > freezing breaks down cellular walls and makes nutrients more > bio-available... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2003 Report Share Posted March 2, 2003 Instead of cooking vegetables like onion, bell pepper, celery, squash, in a stew, I will cut up the veggies a few days in advance and hard freeze them in my freezer... when I prepare the dish instead of cooking the veggies for tens of minutes I add them at the last minute and just defrost them..... This results in a texture similar to cooking but with a flavor more like fresh. I am interested in the possibility that freezing breaks down the cellular walls similar to juicing without having to reduce everything to pulp... As I mentioned, I have no way to confirm that this works but I find it an interesting taste variation in dishes I prepare. It is also pretty convenient as I can prepare a weeks worth of vegetables at one cutting. JR [john roberts] -----Original Message-----From: Francesca Skelton [mailto:fskelton@...]Sent: Sunday, March 02, 2003 1:02 PM Subject: Re: [ ] freezing vs. cooking : can you elaborate? I don't understand what you mean.on 3/2/2003 1:59 PM, john roberts at johnhrob@... wrote:> I have been experimenting with freezing vegetables that I use in recipes> rather than cooking them... I get similar texture to cooking but with more> of a fresh (uncooked flavor). I am hopeful but have no evidence that> freezing breaks down cellular walls and makes nutrients more> bio-available... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2003 Report Share Posted March 2, 2003 Sort of the way I " prepare " frozen berries for consumption. I don't defrost; I wash the frozen berries which results in a " partial " defrosting and softening enough to eat. on 3/2/2003 2:59 PM, john roberts at johnhrob@... wrote: > Instead of cooking vegetables like onion, bell pepper, celery, squash, in a > stew, I will cut up the veggies a few days in advance and hard freeze them > in my freezer... when I prepare the dish instead of cooking the veggies for > tens of minutes I add them at the last minute and just defrost them..... > This results in a texture similar to cooking but with a flavor more like > fresh. I am interested in the possibility that freezing breaks down the > cellular walls similar to juicing without having to reduce everything to > pulp... > > As I mentioned, I have no way to confirm that this works but I find it an > interesting taste variation in dishes I prepare. It is also pretty > convenient as I can prepare a weeks worth of vegetables at one cutting. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2003 Report Share Posted March 10, 2003 >Sort of the way I " prepare " frozen berries >for consumption. I don't defrost; I wash >the frozen berries which results in a > " partial " defrosting and softening enough >to eat. Francesca, are you talking about commercially frozen berries? Are they blanched before freezing? And would that kill all the bacteria? You know how timid I am about bacteria on produce. : ) Dot Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2003 Report Share Posted March 12, 2003 yes. Commercially frozen is what I buy in the market. on 3/10/2003 12:18 AM, quailwomn@... at quailwomn@... wrote: > >> Sort of the way I " prepare " frozen berries >> for consumption. I don't defrost; I wash >> the frozen berries which results in a >> " partial " defrosting and softening enough >> to eat. > > Francesca, are you talking about commercially frozen berries? Are they > blanched before freezing? And would that kill all the bacteria? > > You know how timid I am about bacteria on produce. : ) > > Dot > > > > > > Quote Link to comment Share on other sites More sharing options...
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