Which vegetables you should freeze - and which not
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Loading... - reggie ella
- 28 Mar 2023
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Frozen vegetables have many advantages. But when do you use frozen food when cooking and when do you use fresh? Here is the answer based on the most common types of vegetables.
For a long time, frozen foods had a bad reputation, but we now know that frozen vegetables in particular often contain more nutrients than raw, unprocessed vegetables that have been on supermarket shelves or kitchens for a few days. Shock freezing preserves the maximum ripeness of fruit and vegetables and thus their nutritional properties.
Deep-frozen vegetables and herbs can also be easily mixed into dishes - but beware: not every type of vegetable should be frozen - but when and how do you best use which form?
Peas: Best used frozen
Since peas contain a lot of starch and quickly become tough when fresh, it is best to use them frozen as much as possible.
Because they're blanched before freezing, you can simply thaw them in the fridge overnight before using them. If you want to add them to a hot dish, it's best to do this towards the end of the cooking process - this way they will be warm but not mushy. Read More…
