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help in freezing runner beans
On Sun, 25 Jul 2004 17:25:25 +0000 (UTC), "Franz Heymann"
wrote: "redclay" wrote in message news Ros Butt wrote in message news Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. Any help would be great. Blanch them because the heat stops all biological processes. Only complete cooking stops all biological activity. (Almost all) a good dose of gamma rays does too -- Martin |
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