On Sat, 14 Aug 2004 23:20:53 +0100, "Bob Hobden"
wrote:


"Robert" wrote ...
Can someone advise please .... does it need to be blanched? .... please
say
no lol

It contains an enzyme that will turn the sugars to starch if you don't
blanch it asap after picking to kill the enzyme, we plunge ours into boiling
water, then bring it back to the boil, and give it about 5 mins, then cool
it as fast as possible.

Doesn't freezing suspend the activity of the enzyme...or is the delay
in reaching a temperature at which the process halted too long?

Regards,



--
Stephen Howard - Woodwind repairs & period restorations
http://www.shwoodwind.co.uk
Emails to: showard{who is at}shwoodwind{dot}co{dot}uk