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#2
12-07-2008, 07:03
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Blanching Veetables
My wife jenny and I do it here all the time - have for many years as we have our own veg garden and as we live in western Qld when we go away we often buy stuff by the carton to bring home and freeze. Most veggies can be frozen after you "Blanch" them - You boil the water and then either steam your veggies in a double boiler over the boiling water for a about 1 to 2 minutes until they change color to a bright green - take them off heat and place in a dish in the freezer to cool them asap - them weigh and split them up. You can also do it slightly different by getting a pot of water boiling and salted - not too much salt -and then drop your vegetables in until they go a bright green and then take them out and cool them instantly by running cold water over them and the freezing them straight away.
Some things take a little longer than others - asparagus is quick about thirty seconds where brussell sprouts are about two minutes. Lettuce can not be frozen. ....... I don't know of any others that cant be really. When we had three kids away in boarding school it was the only way we could afford to eat - and it saves heaps going to my three fat hens or my worm farms - who get plenty of good scraps anyway. Andy
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Last edited by Andy46; 12-07-2008 at 07:21. 
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#3
15-07-2008, 17:00
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great, thanks for all that advice Andy - really appreciate it.
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 Largest pre-cohens - 126kg Start Cohens - 14 July 08 - 116kg Goal 1 -109kg, Goal 2 - 99kg, Goal 3 - 90kg, Goal 4 - 85, Goal 5 (My Goal) 75kg. Cohen's goal 66-63kg
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#5
17-07-2008, 21:59
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Thanks Andy. Ummm, Can i ask why you boil before you freeze??? Why not just cut up/measure fresh and then freeze ??? Just wondering
- i have also found some great zip lock freezer bags at coles $2-50 or so for 20. and good quality. I have used and reused them. They are with the sandwich and freezer bags etc. X in
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 9 Lives And Still Kicking (Pity I Can't Kick My Own Butt Into Gear)  Last edited by Inn; 17-07-2008 at 22:02.
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#6
17-07-2008, 22:11
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If you don't boil them they are like jelly when you take them out of the freezer and turn to soup in the bag !!!!
It sort of locks them in as firm ..... !!!! Will see what i can find out about it as well. Read here - it tells all !!! http://en.wikipedia.org/wiki/Blanching Andy
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#8
17-07-2008, 22:31
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You'll soon get the hang of it and I have found this site as well
http://www.ehow.com/how_13887_blanch-vegetables.html and http://www.ehow.com/how_2551_braise-anything.html Here is a good link on what to do for those that need a hand and a picture and scroll to the bottom and read the tips and posts by their members - worth the read !!! Andy
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Last edited by Andy46; 17-07-2008 at 22:35.
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#9
18-07-2008, 23:00
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Lol- more like "here Inica, a link for you. A step by step 'how to do normal cooking things... things you should know....."
 I was always more a country, help dad in the yard, type princess.When I first moved out I rang home because I couldn't light the gas oven. Tried everything....... It was Electric! So, thanks for the help 
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9 Lives And Still Kicking (Pity I Can't Kick My Own Butt Into Gear)
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