Freezing without blanching
 

Somewhere (probably here) I have read that one can freeze vegetables
without blanching. Does this apply to all veg, in particular
cauliflowers? I am most interested to hear from people who have
personal experience of this.
TIA
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Common sense, not common market.

The message
from Broadback contains these words:

Somewhere (probably here) I have read that one can freeze vegetables
without blanching. Does this apply to all veg, in particular
cauliflowers? I am most interested to hear from people who have
personal experience of this.

You may well have heard it here, however, there is plenty of dissent on
the subject.

My cookbooks advise blanching all vegetables before freezing to kill
certain food-poisoning bacteria which can multiply (slowly!) at ****
freezer temperatures.

I don't blanch fruit.

--
Rusty
Emus to: horrid dot squeak snailything zetnet point co full-stop uk
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The message
from Broadback contains these words:

Somewhere (probably here) I have read that one can freeze vegetables
without blanching. Does this apply to all veg, in particular
cauliflowers? I am most interested to hear from people who have
personal experience of this.

Perhaps you read it here when it was discussed a few days ago.

Janet

On Fri, 1 Jul 2005 14:29:20 +0100, Jaques d'Alltrades
wrote:

My cookbooks advise blanching all vegetables before freezing to kill
certain food-poisoning bacteria which can multiply (slowly!) at ****
freezer temperatures.

You blanch veggies not to kill bacteria so much as to render inactive
enzymes that would otherwise cause deterioration even when frozen.

Bacterial contamination of vegetables is pretty much a matter of
surface contamination. You can pretty much get rid of superficial
bacteria by swishing in cool water with a dash of dishwashing liquid,
then rinsing thoroughly. An organic liquid soap is perhaps even better
for this purpose.

I don't blanch fruit.


--
Rodger Whitlock
Victoria, BC, Canada
to send email, change atlantic to pacific
and invalid to net

"Rodger Whitlock" wrote in message
...
On Fri, 1 Jul 2005 14:29:20 +0100, Jaques d'Alltrades
wrote:

My cookbooks advise blanching all vegetables before freezing to kill
certain food-poisoning bacteria which can multiply (slowly!) at ****
freezer temperatures.

You blanch veggies not to kill bacteria so much as to render inactive
enzymes that would otherwise cause deterioration even when frozen.

Bacterial contamination of vegetables is pretty much a matter of
surface contamination. You can pretty much get rid of superficial
bacteria by swishing in cool water with a dash of dishwashing liquid,
then rinsing thoroughly. An organic liquid soap is perhaps even better
for this purpose.

I don't blanch fruit.
I am led to understand a vinegar solution to be as effective.