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Post by auntieannie on Sept 12, 2017 13:39:48 GMT 2
it seems each book has different directions. for example, my mom's old book about preserving says to freeze courgettes raw, whereas Mrs Beeton's suggests you need to blanch for 3 minutes.
when faced with two different cooking/preserving directions, what do you do?
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Post by Baz Faz on Sept 12, 2017 20:40:39 GMT 2
Perhaps just slice them and freeze them, no blanching. But what do I know - I don't freeze courgettes.
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Post by auntieannie on Sept 13, 2017 8:42:26 GMT 2
well... I wasn't looking at freezing courgettes. I was looking for directions to freeze pumpkin/squash. For which I had to look online, where I was told to do as I please.
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Post by Scrubb on Sept 19, 2017 4:42:15 GMT 2
I usually look at a few more recipes. If the vast majority say to do it one way, that's how I do it. If they seem split, then I do whichever is more convenient.
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Post by auntieannie on Sept 19, 2017 12:56:25 GMT 2
I think that's a good plan, scrubbles. for that particular time, I advised my mom to freeze the pumpkin raw as we wanted to be able to turn it into a curry or similar dish, rather than the usual soup, of which she still had a couple of portions frozen. My thought being that if we blanched the cubes, they'd go too soft upon thawing.
We however used them in a risotto so mom steamed them before incorporating them into the risotto. it was very nice, by the way. although I know not all potters are fans.
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Post by lumi on Sept 20, 2017 3:22:22 GMT 2
I've often found that when searching online about how to go about freezing various vegetables. I am a bit lazy so usually just throw everything in raw. Not sure if that could do any harm but it has generally worked out ok.
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Post by kuskiwi on Sept 20, 2017 6:35:27 GMT 2
Most of the root veggies are okay raw. Courgettes are a bit watery so I only ever freeze them if they have been cooked in either a casserole or in soup.
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