Ask the Test Kitchen
After cooking clean broccoli, I drain it and keep some within the freezer for later use. Once thawed, it is constantly soggy. What can I do to save you this? —G.S., Jersey City, New JerseyBroccoli that has been fully cooked does no longer freeze well, as you have got located. To get the high-quality outcomes when freezing greens, attempt blanching them first—this slows or stops the enzyme action that may purpose lack of taste, color and texture. It also cleans the produce and helps save you lack of nutrients. To blanch greens, steam or cook dinner them in boiling water for a quick time. The quantity of time varies, depending at the sort of vegetable and its size. Blanching too long can cause lack of flavor, shade, nutrients and minerals.To freeze broccoli, choose young smooth stalks. Trim off the large leaves and tough components of the stems. Wash stalks thoroughly and reduce lengthwise into uniform pieces, leaving florets about 1-half of inches across. Heat in unexpectedly boiling water for 3 minutes or in a steamer basket over boiling water for five mins. Immediately plunge broccoli into ice-cold water to forestall cooking. Without proper cooling, frozen broccoli will increase bigger ice crystals and a limper texture. Package broccoli in sturdy resealable plastic baggage, doing away with any air pockets earlier than sealing. Use inside 10 months.
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