Frozen Tenderstem® broccoli can be used as fresh stalks. It is advisable to cook frozen, not to eat raw, not to refreeze after defrosting, make sure that the product is very hot before consuming it.
If you freeze fresh vegetables without blanching them, you should consume them within 6-8 weeks. The best ways to cook frozen vegetables are to mix and steam.
Single layer freezing Freeze for one to two hours. Transfer the frozen broccoli pieces to freezer bags or containers and date them. Frozen broccoli has a shelf life of one year. After that, it is still safe to eat, but the quality will deteriorate.
Broccoli requires a short heat treatment called blanching in boiling water or steam to destroy enzymes before freezing. It takes 3 minutes to blanch the broccoli (or 5 minutes to steam it). The duration is just long enough to stop the activity of the enzymes and kill the bacteria.
Freezing fresh broccoli is the best way to keep broccoli and cauliflower fresh. Ready meals that contain broccoli or cauliflower, such as broccoli and cheese stew, can also be frozen and stored for a period of time.
Bleaching helps vegetables retain their bright colors and nutrients and blocks enzymes that would otherwise destroy them. Freezing vegetables without blanching them initially will result in pale or dull colors, as well as taste and texture.
Ideally, blanching vegetables usually takes 30 seconds to 10 minutes, depending on the size and texture of the food and the blanching method you’re using (water or steam blanching).
Store in a sealed bag in the freezer.
Eat fresh broccoli as soon as possible because it won’t keep for long. To store, spray unwashed cups, wrap loosely in damp paper towels and refrigerate. Use within 2-3 days. Do not store broccoli in a closed container or plastic bag.
Carrots are usually blanched and then frozen to preserve flavor, nutrients, and texture. However, they can be frozen without blanching. Peel the ends of the carrots and cut them into 1-inch pieces. This will allow the carrots to freeze evenly.
You can freeze almost any type of fruit or vegetable except celery, watercress, endive, lettuce, cabbage, cucumber, and radish. These foods have a high water content and once defrosted they become moist and airtight.
Direct freezing at 20 ° C increased the yield of sulforaphane 1,542.11 times in the broccoli sprouts of the three varieties examined in this study.
Before freezing, blanch and peel the vegetables briefly, drain them and immerse them in ice water. Dry well. Quickly freeze fruits and vegetables by spreading them on an infected mold in a single layer. Store in airtight containers or freezer bags.
Cooking method No. 1: blanch
Blanch the cut vegetables in boiling water for 2 minutes. This not only destroys the bacteria but also preserves the color, nutrients, taste and texture of the vegetables. Store frozen vegetables in the freezer for up to 18 months. Vegetables do not need to be defrosted prior to preparation.
To prepare vegetables for mixing, blanching is the perfect way to start the cooking process, especially with thick vegetables like broccoli or cauliflower (which usually take a while to cook and often go mushy).
How to steam broccoli in the microwave
Start by boiling a fair amount of water and adding salt. Add the vegetables when the water boils. For broccoli or cauliflower, cook for 5 minutes. After 5 minutes, use a skimmer to transfer the vegetables to ice water.