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Freezing Mangetout

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  • Freezing Mangetout

    I have a real glut of mangetout this year (I've been picking by the kilo) so I'd like to freeze some. I tried freezing a small test batch straight from raw, and when I cooked them although they still tasted good, the texture had gone a little tough.
    Does anyone have experience of freezing mangetout? Could I avoid (or at least reduce) this toughness if I blanched them first, or does it not make a difference?

  • #2
    Taken from 'tinternet...................
    1. Pick your vegetables and give them a good rinse, prepare them as though you are going to eat them .
    2. Blanche your vegetables for 30 seconds ( submerge them in boiling water). Cool them immediately in iced water.
    3. Arrange them on a tray and place in the freezer until frozen ( should take about 2 hours, depending on your freezer)

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    • #3
      I never blanche Mangetout, just ‘open feeze’, then pop into bags, pop into boiling water or steam for a very few minutes, perfect

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