Yesterday we figured out how to freeze fruits and berries for the winter. Today we will talk about vegetable preparations.
Yesterday we figured out how to freeze fruits and berries for the winter. Today we will talk about vegetable preparations
1. Assorted vegetables
You need to cook vegetables for freezing in the form in which you will use them: cauliflower - divided into inflorescences, vegetables for frying - cut into slices of the desired size, for soup - cubes or straws. It is convenient to use containers with a division inside for assorted vegetables. Tomatoes can be frozen in the form of puree - this is the basis for tomato sauce, as well as cut into halves or slices - for soup. If you're used to buying certain vegetable mixes from the store, make your own.
Tip: Don't freeze too many foods at the same time: tightly stacked packages create a single block that freezes more slowly based on the total thickness of the packages.
2. Preparations for your favorite dishes
Make convenience foods for your favorite meals. For example, a stuffing pepper can be frozen whole, cleaned of seeds and nested one inside the other to save space. Save the "lids" of the peppers - they will make the dish look prettier. Make a mixture for vegetable stew by slicing the vegetables slightly larger than for stir-fry.
With fresh cabbage and minced meat, you can prepare semi-finished products for cabbage rolls: you will need much less time to cook them in winter.
Tip: Don't line the bottom of the freezer compartment with plastic or paper, as many do. The extra padding will prevent cold air flow inside the freezer.
3. Sweet corn
Sweet (vegetable) corn is a favorite product with a unique composition of carbohydrates. It is classified as an environmentally friendly product due to its property not to accumulate nitrates. It is rare to find a bag of frozen grains in the store, which means that for lovers of corn, this is an excuse to freeze it yourself.
You can freeze corn in the form of cut grains or whole. Choose cobs of milky ripeness, the grains of which have not had time to coarsen. Clean the cob of wrappers and stigmas, cut off the grains and arrange them in bags. For freezing whole, choose medium-sized cobs. To boil them, then just put boiling water in, 5-7 minutes after boiling again, the corn will be ready.
4. Fragrant bouquet
Basil, dill, cilantro, parsley - you can't do without them all year round. Freezing greens is easy. When there is a lot of it, you do not need to buy frail bunches of 20-30 rubles each. Prepare the greens for freezing: rinse in a bowl of water 2-3 times, dry on a towel. Finely chop the greens with a sharp knife or scissors, arrange in bags, releasing excess air from them as much as possible. You can mix different herbs or freeze them individually.
If you tightly put chopped herbs in an ice container (preferably silicone) and add water, you will get herbal cubes. They are very convenient to use, adding to soup or other dishes shortly before the end of cooking. Separately (leaves or small twigs) you can freeze mint to add to the teapot. Mint for a cocktail is convenient to freeze in ice molds.
There are some more practical and easy options for freezing greens that will save you time and money:
· For garnishing dishes Curly parsley, which needs to be torn by hand, is better suited for these purposes. Do not cut the leaves of ordinary parsley, but tear the leaves from the branch. Lightly chop the chives.
For soup Freeze sliced leeks and chopped sorrel leaves.
· For tea Gather a bunch of herbs and leaves for herbal tea. Leaves of raspberries, black currants, strawberries, blueberries, mint or lemon balm, St. John's wort, thyme are suitable. Put all the greens in a large teapot, pour boiling water over it and leave to brew. Pour the cooled broth into ice molds and freeze. Ice from aromatic broth is very convenient to add to tea and use for cosmetic purposes.
· Freezing a bunch Greens can be frozen in a whole bunch by cutting off the stems and wrapping it tightly in cling film. In the freezer, a bunch of herbs will turn into a dense sausage, but by unrolling the cling film, you can easily cut off any amount of herbs you need for cooking.