28.7.18

FREEZING BROCCOLI

Freezing broccoli is problematic. Can’t freeze it without blanching or it becomes mush. Except blanching makes them soggy. What I do is I chop them small, blanch them, but barely, drip dry them and then freeze them on parchment lined trays. The following day I pack them into freezer bags. They will be not as good as fresh broccoli, but if you have a dozen broccoli plants maturing all at the same time, freezing it is one of your options.

FREEZING BROCCOLI

  • Put a cattle of hot water on the stove and bring it to full boil.
  • Meanwhile wash all the broccoli, drain and chop them fine.
  • Dump the whole lot into the boiling water.
  • Once the water comes back to simmer, pour the whole thing through a large colander.
  • Drain and run cold water over it to cool them down to room temperature.
  • Let the broccoli drain for an hour.
  • Then transfer to a clean tea towel to drain it some more.
  • Line a couple of large baking sheets with parchment paper.
  • Arrange the broccoli in a single layer and freeze it overnight.
  • The following day pack the frozen broccoli in a single layer, not in bunches, in medium or large freezer bags.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!