Lazarus
Retired Moderator
- Joined
- May 29, 2009
- Messages
- 27,085
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- My Satellite Setup
-
80cm Motorised.
Several small Dishes.
Much else.
- My Location
- North York Moors
The onset of September in the UK has, as is traditional, brought with it an overwhelming glut of Runner Beans.
Apart from actually eating them fresh (and risking getting fed up with the very sight of them) and making Chutneys, we give some away yet still have loads to freeze.
Now, I've tried blanching them before freezing, and I've tried freezing them without blanching them.
Both methods result in a slightly soggy end product when finally cooked.
I have come to the view that it's not how they are frozen that really matters, but how they are thawed and cooked.
I've tried defrosting at room temperature before cooking and I've tried bunging them straight into boiling water, but they still end up the same.
Anybody got any (printable) tips?
Apart from actually eating them fresh (and risking getting fed up with the very sight of them) and making Chutneys, we give some away yet still have loads to freeze.
Now, I've tried blanching them before freezing, and I've tried freezing them without blanching them.
Both methods result in a slightly soggy end product when finally cooked.
I have come to the view that it's not how they are frozen that really matters, but how they are thawed and cooked.
I've tried defrosting at room temperature before cooking and I've tried bunging them straight into boiling water, but they still end up the same.
Anybody got any (printable) tips?