When preparing vegetables for freezing, it's called "blanching". To blanch raw vegetables for freezing, let them boil for one to three minutes, depending on the vegetable. Then drain and place in cold water to stop the cooking process before placing them in air tight freezer bags.
You are referring to what is called "blanching". The main reason for blanching is to deactivate enzymes that adversely affect flavor, color and texture. It also removes soil and bacteria, brightens color and helps retain vitamins. Blanching will also soften the vegetables to allow for easier packaging. See Related Links.
No you can if tou want to it does not matter you can do it eather way
Corn does not need to be blanched before freezing. The excess liquid in it will cause the corn to expan upon freezing and then wrinkle more when defrosted. The caveat to all of this is that you do need to cook the corn thoroughly at a high enough temperature to kill any bacteria no matter which path you choose to take.
Yes, you can cook vegetables before a big meal. You can "par" cook them, meaning that they are not completely cooked for consumption, refrigerate them, and then finish cooking them with the remainder of the meal. Or, you can cook them completely, refrigerate them for up to three days, and then reheat them for the meal, or you can freeze them after completely cooking them and just reheat them for the meal. Bottom line - you must refrigerate or freeze them immediately after cooking them the first time or bacteria can grow quickly & ruin them for consumption.
Depends on where the par 3 falls on the golf course. Obviously if the first hole is a par 3, then nothing comes before it, however if the par 3 is the 17th hole then the answer would be the 16th holes comes before the par 3.
Yes
No. You need to par-cook them before freezing, and then they you can store them in the freezer for 2-3 months.
Part A -------------------------------------------------------------------------------------------------------- Par-tay!
Part A -------------------------------------------------------------------------------------------------------- Par-tay!
Only to remove excess moisture from mushroom, par bake 5 to 6 mins
onion garlic butter potatoes leeks veg stock sweat garlic and diced onion in butter till soft. add chopped par boiled potatoes and cook till softening. add leek and cook till a little softer. add stock and cook till potatoes are very soft. add the dark green leaves of the leeks for colour and cook for 2 minutes. blend.
No, par is par.
Although it is a great achievement, I have heard of someone doing it at a local club. So yes, someone has achieved it before you.
on a par with