Take a Fly: Replace Frozen Vegetables With These Cooking Methods
You can’t deny that frozen vegetables are a valuable instant food item, and we often know they are just as nutritious as fresh ones . When comparing frozen and fresh vegetables, the only remaining problem with frozen vegetables is their unwanted texture when thawing and cooking. Solution to this question? Take porridge.
First, let’s talk about why frozen vegetables easily lose their textural integrity when thawed and cooked. Vegetables are mostly water, and water is trapped within the cell walls, which provide structural support. When this water freezes, it expands, causing the cell walls to rupture. As the ice crystals melt and thaw, the damaged cell walls no longer have the same solid structure as when they were fresh. This compromised texture equates to a soft soft texture.
The team at Food52 recently shared some tips on how to get the most out of frozen vegetables, including three methods that really help you get a soft texture. Combine soft greens such as spinach, kale and kale with thick dairy products such as sour cream, Greek yogurt, or crème fraiche for a flavorful sauce. Combine tender vegetables such as tomatoes, zucchini, and asparagus to create a silky creamy soup. Smash harder vegetables like squash, peas and cauliflower into a chunky topping for toasting. Be sure to check out the article below for a complete list of tips and tricks, including the hard pumpkin hummus recipe pictured above.