Yes, you know where this is going. So I cut off a piece of that mushy, butter-laden Brussels sprouts and put it up to his mouth. He sniffed it, licked it once and then stopped.
That damn, beauteous cat ate all of my Brussels Sprouts! He went to TOWN! So I did this while suffering from certain pending death. Now I go on my merry way thinking my bestie my Maine Coon just did me a solid. As I walked down to the kitchen, as angelic as I could, already working up the tears in case I needed them my mother stood there, hands on her hip, sternly staring at me. You know the rules — no lying, EVER. Did you feed the cat your Brussels Sprouts?
Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water shocking or refreshing to halt the cooking process. You cannot just buy Brussels Sprouts and pop them in the freezer without blanching them.
Do you know why? Blanching helps vegetables keep their vibrant colors and retain nutrients. Additionally, it stops the enzymes in their tracks. These enzymes are the things that lead to spoilage. Freezing vegetables without blanching them first lead to faded or dull-colored veggies, as well as not-so-pleasant flavors or textures. Trust me, you must blanch them. They will get super mushy. So when Mom asked me if I fed the cat the Brussels Sprouts, immediately the tears started to flow and of course, the lip started to quiver.
Apparently my bestie did me a solid but tossed it all back up. Some bestie, huh? They are all mushy and gross. And the worst is that my cat was ticked off at me and it took like a week before he would warm back up to me. So for years, I refused to eat these things because all I knew about Brussels Sprouts is that they were boiled, butter-laden and mushy. Mama, I love you with all my heart but you seriously made these so wrong.
After blanching, you are too cool the by placing them into a cool water bath present with ice. Store the sprouts in a resealable plastic bag or an airtight plastic container then stick in the freezer. Thawing process is a short process that is designed to soften the frozen sprouts. Brussels sprouts need as little as 5 minutes to thaw them. The thawing process is all about warming the frozen vegetables to make them suitable for consumption.
Thawing, however, has some effects on Brussels sprouts. Your vegetables will have a change in texture. They lose their crunch capabilities and become tender. This may not go down well with people who are very keen on the taste.
Thawing may also cause discoloration to the Brussels sprouts. These vegetables may lose their characteristic green color and become a little bit yellowish. Another thing that may change is the general taste. Freezing and thawing have effects on the general taste of the vegetables. However, these changes do not happen every time you freeze and thaw your Brussels sprouts.
It all depends on the entire freezing and thawing process. Moreover, at times they are not noticeable and you can enjoy your entire meal without noting a single change in taste or color in the Brussels sprouts. It takes a little prep to freeze Brussels sprouts but the extra effort is worth it. I just try to use my veggies within two months after freezing.
I tend to use freezer bags most of the time so I try to dry veggies well and remove as much air from bags as possible, then just date and keep putting newer bags behind the older ones. I very seldom have lost veggies when following this method.
If you defrost them to find they have gone mushy watery or disintegrated you could chop them to use in soups. Yes Ma'am, they can. Commercial packers don't blanch Brussels sprouts before freezing. Do keep them as air tight as possible. Indeed they can be saved. Just make sure they are properly sealed with the least amount of air to prevent freezer burn. Brussel sprouts tend to burn easily. You may lose something in the appearance or taste department if they stay frozen too long.
Prepare the Brussels sprouts by easing them, make an "x" in the root end, blanch in simmering salted water for about 2 minutes, immediately remove sprouts and plunge into a bowl of ice water, drain and put into freezer bags and place in freezer.
The brussel sprouts are 10 days frozen. As I was taking it out, its appearance looks not good. They were firm and fresh when placed in the refrigerator. Advertisement What kind of sick can happen to us? May I still use it, please and thank you. Any info would help me because I took it out to prepare for dinner. Can these vegetables be frozen without blanching?
By Enid. Yes you can freeze Brussels sprouts without blanching first. For years, I blanched mine then a friend who had an allotment gave me a glut of Brussels and told me just to wash and dry and then bag. They are better when cooked and taste good. I have been doing this for years now. I also do it with cabbage just cut up first and do the same wash, etc. I love to roast my Brussels sprouts coated in a little olive oil. Is this still possible if I freeze them?
Will I still be able to peel the leaves? Or should I peel and then freeze? They can't be mushy.
0コメント