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Old 11-13-2013, 03:24 PM   #1
Assistant Cook
Join Date: Nov 2011
Location: Regina, Saskatchewan
Posts: 43
thawing frozen vegetables

Sometimes I quickly freeze vegetables (or even fruits) if I don't think that I will use them immediately. I can use them in stir-fry's or I can steam them and they come out just fine...but I have never been able to reconstitute them so that they can be enjoyed raw as they could before freezing. They take on a very soggy texture. Any advice for resolving this ?


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Old 11-13-2013, 03:33 PM   #2
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Join Date: Oct 2010
Location: California's Big Valley
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I am convinced that the person that can solve that will be a very rich person. My mother worked in a frozen food processing plant when I was a kid and 60 years later frozen veggies are nearly the same as they were then.

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Old 11-13-2013, 03:54 PM   #3
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Location: Southeastern Virginia
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That's the nature of freezing. The process of freezing converts the water in food to ice crystals, which breaks the cell walls, softening them. Then when the food is thawed, some of that water is released; it can't be absorbed back into the food. Blanching and rapidly cooling vegetables can minimize the effect. There's lots more information here: GH1501 Quality for Keeps: Freezing Basics | University of Missouri Extension
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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frozen, vegetables

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