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freezing veg

  • 14-03-2011 9:36pm
    #1
    the watchman
    Registered Users, Registered Users 2 Posts: 835 ✭✭✭


    Hi Folks. For years I have been preparing raw root veg and freezing. no problem.
    I notice that a lot of chefs say to blanch them in boiling water before freezing.
    Whys this then?:confused:

    thanks for reading.


Comments

  • #2
    --LOS--
    Registered Users, Registered Users 2 Posts: 11,028 ✭✭✭✭--LOS--


    From a quick google.....blanching stops the action of enzymes which cause color, flavor, texture, and nutrient losses. Freezing does slow down the action of enzymes but blanching first just acts as a better method to preserve the goodness in your veggies!

    /googlos


  • #3
    the watchman
    Registered Users, Registered Users 2 Posts: 835 ✭✭✭the watchman


    --LOS-- wrote: »
    From a quick google.....blanching stops the action of enzymes which cause color, flavor, texture, and nutrient losses. Freezing does slow down the action of enzymes but blanching first just acts as a better method to preserve the goodness in your veggies!

    /googlos

    Ah, so thats it. Now I know. Sounds like good advise.

    Thank you for your time, appreciated.


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