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What is the only vegetable that is never sold cooked frozen blanched or any other way except fresh?
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When cutting a vegetable into a spiral garnish is it best if the vegetable is blanched or warm or frozen or at room teperature?
at room temp.
What vegetable can not be frozen?
With the exception of onions and peppers, most raw vegetables can not be frozen without being blanched first. Raw, unblanched vegetables that are placed directly in the freezer will loose their crispness and fresh flavor, and won't be good for much of anything except perhaps soup.
Vegetable that never is frozen never canned proscessed or cooked?
Lettuce
Can cooked food that has been frozen be made into something else and then frozen again?
You can but it will not taste as good as the first thing unless it is strawberries or a cooked vegetable like corn or broccoli
Can you freeze vegetables?
Yes. Some freeze better than others. Some should not be frozen at all. Vegetables with a high water content like lettuce do not freeze well. Usually vegetables are blanched (slightly cooked) to kill enzymes that will cause them to go bad in the freezer so basically any vegetable you can't steam or boil for a few minutes shouldn't be frozen. All frozen vegetables will be softer after freezing than while raw and are best used in cooked dishes.
What are the vegetable that can extend their freshness for several days after harvest?
I am not sure of the certain vegetable but all veggies can be blanched (put into boiling hot water for one minute and the shocked cold with ice cubes and water) and frozen until ready for use
What is the thing that if cooked frozen?
The thing if cooked frozen is that thing you cooked frozen.
What is the one vegetable that is never sold frozen canned or cooked but only fresh?
I'm not positive, but I've never seen canned or frozen cucumbers:)
What is the only vegetable or fruit that is never sold frozen canned processed cooked or in any other form but fresh?
watermelon
Why are deep-fried potatoes blanched?
Its mostly to brighten the color, but it also removes a little of the crunch. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening.To Preserve Color And Flavor
If chop meat was frozen then cooked can it be refrozen?
Food which has been cooked can be frozen, even if it was frozen prior to cooking. BUT Frozen food which has been thawed, but not cooked, should never be re-frozen. Nor should food which was cooked, frozen and thawed.
Why are pea's canned or frozen?
Peas, like other vegetables, are canned or frozen at the peak of their freshness to preserve them. Canned peas are heated/cooked during processing and so are a darker drab green and a softer texture as opposed to frozen peas which are blanched to a bright green and close to raw. Frozen peas can be added to a dish at the last minutes of cooking/heating to preserve that color and texture.
