"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Culinary Gardener
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-22-2012, 03:47 PM   #1
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
ISO tips for freezing bok choy?

We have bok choy up the ying yang. I have frozen it in the past (blanch 2 minutes, shock, bag--separating the stalks from the leaves). I wasn't impressed. It was okay in soup, but that was about it. Now that I have the 25 lb of beans in the freezer, I am moving on to the bok choy...I will also be making swiss chard pesto tonight--but I'm saving that for last today because that is easy-peasy and I can have most of the kitchen cleaned before I do that. Oh, I won't be doing that last--I have all those veggies to run through the juicer--maybe I'll do that outside on the deck--juicing can be so messy. Note to self: put pulp in freezer for soups. But back to the bok choy--does anyone have tips on freezing it so that it doesn't end up soggy?
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-22-2012, 04:26 PM   #2
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
I've frozen bok choy, just chopped and put in a zip lock. It wasn't soggy at all. Maybe you could skip the blanching. It kept very well for a long time. No problem.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 07-22-2012, 04:55 PM   #3
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Hmmm...so no blanching, just wash, chop, and freeze?
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-22-2012, 08:44 PM   #4
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
It worked fine for me.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 07-22-2012, 09:00 PM   #5
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,488
That's what I would try...bok choy has a lot of water in it already and if you blanch it, it starts the water coming out sooner and makes it mushy.

Thin slice a bunch and make a cole slaw out of it...before you freeze it.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 07-22-2012, 09:17 PM   #6
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Bok choy cole slaw? That sounds good. What dressing?
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 07-22-2012, 09:25 PM   #7
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,488
Quote:
Originally Posted by Zhizara View Post
Bok choy cole slaw? That sounds good. What dressing?
Either dressing, creamy or sweet and sour...an asian slaw dressing would be good, too!

http://www.discusscooking.com/forums...ing-67475.html

leave the wasabi out if you like.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 07-22-2012, 10:49 PM   #8
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Thanks PF! Oh--I like the idea of making it into s/thing before freezing. I was thinking of making an undercooked stir fry with the bok choy--but then, I wasn't sure I could master the undercooked part! Coleslaw I can do--and I have the ingredients!
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-19-2013, 11:06 AM   #9
Assistant Cook
 
Join Date: Jul 2013
Location: Woodlawn
Posts: 1
Exclamation Freezing Bok Choy

Last week I purchased some bok choy, and visited this site to see how to freeze it. Thanks to all. It froze just fine without blanching. Today I added it to my chili, along with some other vegetables. It turned out perfectly fine. Also added some to my soup, and it was good too. Seems like a wonderful food to freeze. Cheers.
Webster1 is offline   Reply With Quote
Old 07-19-2013, 02:53 PM   #10
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Yep! Bok choy is a perfect freeze candidate. I've been on the hunt at my supermarket for some baby bok choy with no luck lately, but when I do find it, it will be chopped and frozen. It's such a lovely flavor to add to many dishes.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 07-19-2013, 03:07 PM   #11
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
I will have to try this! It doesn't get mushy, huh?
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-19-2013, 03:29 PM   #12
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Nope! Just chop it and throw it into the freezer. Grab a handful for anything and replace as necessary. It's got a great flavor and cooks up fine.

... unless you want it crisp. It's got to be fresh for that.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 07-19-2013, 03:32 PM   #13
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Cool! I've found that chopped green onions freeze well too. I keep a ziplock of them, great for just about anything.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-20-2013, 08:09 AM   #14
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Me too!

On the other hand, I froze a bunch of baby bella mushrooms before slicing them. Not a good idea. I thawed a few to slice and put in a green bean casserole. They were nasty and mushy. I had to toss the thawed ones.

I'll use the rest to make mushroom soup.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 07-20-2013, 11:24 AM   #15
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,488
Quote:
Originally Posted by Zhizara View Post
Me too!

On the other hand, I froze a bunch of baby bella mushrooms before slicing them. Not a good idea. I thawed a few to slice and put in a green bean casserole. They were nasty and mushy. I had to toss the thawed ones.

I'll use the rest to make mushroom soup.
Mushrooms work better frozen if you cook them first and then freeze them. I saute mine in butter and garlic, after chopping or slicing. If they are chopped I freeze them in an ice tray for the perfect portion I need for addition to sauces and stews.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 07-20-2013, 11:31 AM   #16
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
I agree. Interestingly (to me) Hen of the Woods mushrooms freeze beautifully raw.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-20-2013, 01:01 PM   #17
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,838
Send a message via Skype™ to taxlady
Blanching is still a good idea. It kills germs and it stops the enzymes from working. According to Joy of Cooking, peppers (bell and hot) are the exception in not needing to be blanched before freezing.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-20-2013, 03:09 PM   #18
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
I won't be so lazy again. I have cooked and frozen mushrooms in the past. It worked just fine.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Reply

Tags
tips

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.