Thread: Processing vegetables

maxine in ri wrote:
> So many lovely vegetables are coming into my house now, with
> everyone's gardens going full tilt, too many to eat right away. I've
> tried parboiling them (1-2 minutes, then shock in ice water) but when
> I cook them later, they are ultra-super-soggy.
>
> I've been using the Fanny Farmer times for the parboiling. Anyone
> know what I might be doing worng? Or better yet, what I could do to
> make them right?
>
> maxine in ri


You need to be more specific. What vegetables are you talking about? I
wouldn't expect to shock and then cook already water-laden summer squash,
for example.

Jill

In article
<[email protected]>,
maxine in ri <[email protected]> wrote:

> So many lovely vegetables are coming into my house now, with
> everyone's gardens going full tilt, too many to eat right away. I've
> tried parboiling them (1-2 minutes, then shock in ice water) but when
> I cook them later, they are ultra-super-soggy.
>
> I've been using the Fanny Farmer times for the parboiling. Anyone
> know what I might be doing worng? Or better yet, what I could do to
> make them right?
>
> maxine in ri

1 to 2 minutes is too long.

Blanching takes 30 seconds tops.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

The message <[email protected]>
from Omelet <[email protected]> contains these words:

> In article
> <[email protected]>,
> maxine in ri <[email protected]> wrote:

> > So many lovely vegetables are coming into my house now, with
> > everyone's gardens going full tilt, too many to eat right away. I've
> > tried parboiling them (1-2 minutes, then shock in ice water) but when
> > I cook them later, they are ultra-super-soggy.
> >
> > I've been using the Fanny Farmer times for the parboiling. Anyone
> > know what I might be doing worng? Or better yet, what I could do to
> > make them right?
> >
> > maxine in ri

> 1 to 2 minutes is too long.

> Blanching takes 30 seconds tops.

blanching is what to do before freezing veg. She hasn't mentioned
freezing ; it rather sounds as if she's just cooking fresh veg twice.

Janet

In article <[email protected]>,
Janet Baraclough <[email protected]> wrote:

> The message <[email protected]>
> from Omelet <[email protected]> contains these words:
>
> > In article
> > <[email protected]>,
> > maxine in ri <[email protected]> wrote:
>
> > > So many lovely vegetables are coming into my house now, with
> > > everyone's gardens going full tilt, too many to eat right away. I've
> > > tried parboiling them (1-2 minutes, then shock in ice water) but when
> > > I cook them later, they are ultra-super-soggy.
> > >
> > > I've been using the Fanny Farmer times for the parboiling. Anyone
> > > know what I might be doing worng? Or better yet, what I could do to
> > > make them right?
> > >
> > > maxine in ri
>
> > 1 to 2 minutes is too long.
>
> > Blanching takes 30 seconds tops.
>
> blanching is what to do before freezing veg. She hasn't mentioned
> freezing ; it rather sounds as if she's just cooking fresh veg twice.
>
> Janet
>
>

Ah, sorry. When I think "processing", I think preserving. :-)

I don't even like to re-heat cooked veggies. I'd rather eat them cold
or just nuke long enough to warm them slightly. Over-cooked mushy
veggies are gross. The only thing that seems to hold up well to that is
carrots and other root veggies.

YMMV...
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Sep 14, 12:11*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
> maxine in ri wrote:
> > So many lovely vegetables are coming into my house now, with
> > everyone's gardens going full tilt, too many to eat right away. *I've
> > tried parboiling them (1-2 minutes, then shock in ice water) but when
> > I cook them later, they are ultra-super-soggy.
>
> > I've been using the Fanny Farmer times for the parboiling. *Anyone
> > know what I might be doing worng? *Or better yet, what I could do to
> > make them right?
>
> > maxine in ri
>
> You need to be more specific. *What vegetables are you talking about? *I
> wouldn't expect to shock and then cook already water-laden summer squash,
> for example.
>
> Jill

Broccoli, green beans, asparagus. The first and last were on sale
cheap for some reason, even tho they are not really late summer
veggies.

On Sep 14, 1:02*am, Omelet <ompome...@gmail.com> wrote:
> In article
> <569e2e71-853f-4c13-a143-9c247691a...@m36g2000hse.googlegroups.com>,
> *maxine in ri <weed...@gmail.com> wrote:
>
> > So many lovely vegetables are coming into my house now, with
> > everyone's gardens going full tilt, too many to eat right away. *I've
> > tried parboiling them (1-2 minutes, then shock in ice water) but when
> > I cook them later, they are ultra-super-soggy.
>
> > I've been using the Fanny Farmer times for the parboiling. *Anyone
> > know what I might be doing worng? *Or better yet, what I could do to
> > make them right?
>
> > maxine in ri
>
> 1 to 2 minutes is too long.
>
> Blanching takes 30 seconds tops.

Ok. That sounds like the problem. Thanks!

maxine

On Sep 14, 8:58*am, Janet Baraclough <janet.and.j...@zetnet.co.uk>
wrote:
> The message <ompomelet-FEB6BB.00025314092...@news.giganews.com>
> from Omelet <ompome...@gmail.com> contains these words:
>
> > In article
> > <569e2e71-853f-4c13-a143-9c247691a...@m36g2000hse.googlegroups.com>,
> > *maxine in ri <weed...@gmail.com> wrote:
> > > So many lovely vegetables are coming into my house now, with
> > > everyone's gardens going full tilt, too many to eat right away. *I've
> > > tried parboiling them (1-2 minutes, then shock in ice water) but when
> > > I cook them later, they are ultra-super-soggy.
>
> > > I've been using the Fanny Farmer times for the parboiling. *Anyone
> > > know what I might be doing worng? *Or better yet, what I could do to
> > > make them right?
>
> > > maxine in ri
> > 1 to 2 minutes is too long.
> > Blanching takes 30 seconds tops.
>
> *blanching is what to do before freezing veg. She hasn't mentioned
> freezing ; it rather sounds as if she's just cooking fresh veg twice.
>
> * * Janet

Sorry, I wasn't more specific. Yes, I am freezing them, but have
taken some out now that DH and I are both short on teeth (:_(() so
salads are out of the question. They come in 3-4 lb packages, so some
of them have to get stored or I'll end up with mush in the fridge.

maxine

On Sep 14, 11:22*am, Omelet <ompome...@gmail.com> wrote:
> In article <313030303930323948CD187...@zetnet.co.uk>,
> *Janet Baraclough <janet.and.j...@zetnet.co.uk> wrote:
>
>
>
> > The message <ompomelet-FEB6BB.00025314092...@news.giganews.com>
> > from Omelet <ompome...@gmail.com> contains these words:
>
> > > In article
> > > <569e2e71-853f-4c13-a143-9c247691a...@m36g2000hse.googlegroups.com>,
> > > *maxine in ri <weed...@gmail.com> wrote:
>
> > > > So many lovely vegetables are coming into my house now, with
> > > > everyone's gardens going full tilt, too many to eat right away. *I've
> > > > tried parboiling them (1-2 minutes, then shock in ice water) but when
> > > > I cook them later, they are ultra-super-soggy.
>
> > > > I've been using the Fanny Farmer times for the parboiling. *Anyone
> > > > know what I might be doing worng? *Or better yet, what I could doto
> > > > make them right?
>
> > > > maxine in ri
>
> > > 1 to 2 minutes is too long.
>
> > > Blanching takes 30 seconds tops.
>
> > *blanching is what to do before freezing veg. She hasn't mentioned
> > freezing ; it rather sounds as if she's just cooking fresh veg twice.
>
> > * * Janet
>
> Ah, sorry. When I think "processing", I think preserving. :-)
>
> I don't even like to re-heat cooked veggies. *I'd rather eat them cold
> or just nuke long enough to warm them slightly. Over-cooked mushy
> veggies are gross. The only thing that seems to hold up well to that is
> carrots and other root veggies.

Hehe. I hate cooked carrots, they just don't taste right. I agree
with you about reheating cooked veggies. If I make a casserole, I'll
use frozen corn, peas, and carrots for a veg, since almost anything
else turns nasty when reheated.

maxine in ri

On Sep 14, 5:57*pm, maxine in ri <weed...@gmail.com> wrote:
> On Sep 14, 1:02*am, Omelet <ompome...@gmail.com> wrote:
>
> > 1 to 2 minutes is too long.
>
> > Blanching takes 30 seconds tops.
>
> Ok. *That sounds like the problem. Thanks!
>
Fannie Farmer and other such sources wrote their blanching guidelines
way back when people figured that soggy overcooked vegetables were the
expected standard. It's true that shorter blanching will be better.
But it's also true that different veggies take to the whole blanch-
freeze-thaw process differently. Some better than others. It's just
about impossible to b-f-t asparagus without its becoming too soft and
soggy. You have a little better chance with broccoli but it'll still
be soft. Green beans will be okay for many uses, but they'll not ever
be crisp or crunchy if you like them that way. Still healthy enough,
just not the same as fresh. -aem

In article
<[email protected]>,
maxine in ri <[email protected]> wrote:

> On Sep 14, 1:02*am, Omelet <ompome...@gmail.com> wrote:
> > In article
> > <569e2e71-853f-4c13-a143-9c247691a...@m36g2000hse.googlegroups.com>,
> > *maxine in ri <weed...@gmail.com> wrote:
> >
> > > So many lovely vegetables are coming into my house now, with
> > > everyone's gardens going full tilt, too many to eat right away. *I've
> > > tried parboiling them (1-2 minutes, then shock in ice water) but when
> > > I cook them later, they are ultra-super-soggy.
> >
> > > I've been using the Fanny Farmer times for the parboiling. *Anyone
> > > know what I might be doing worng? *Or better yet, what I could do to
> > > make them right?
> >
> > > maxine in ri
> >
> > 1 to 2 minutes is too long.
> >
> > Blanching takes 30 seconds tops.
>
> Ok. That sounds like the problem. Thanks!
>
> maxine

Welcome. :-)
When they turn bright green, they are done blanching.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Mon, 15 Sep 2008 01:46:36 -0500, Omelet <[email protected]>
wrote:

>In article
><[email protected]>,
> maxine in ri <[email protected]> wrote:
>
>> On Sep 14, 1:02*am, Omelet <ompome...@gmail.com> wrote:

>> >
>> > Blanching takes 30 seconds tops.
>>
>> Ok. That sounds like the problem. Thanks!
>
>Welcome. :-)
>When they turn bright green, they are done blanching.

Step 2: Plunge in ice water to stop them cooking.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article <[email protected]>, sf wrote:

> On Mon, 15 Sep 2008 01:46:36 -0500, Omelet <[email protected]>
> wrote:
>
> >In article
> ><[email protected]>,
> > maxine in ri <[email protected]> wrote:
> >
> >> On Sep 14, 1:02*am, Omelet <ompome...@gmail.com> wrote:
>
> >> >
> >> > Blanching takes 30 seconds tops.
> >>
> >> Ok. That sounds like the problem. Thanks!
> >
> >Welcome. :-)
> >When they turn bright green, they are done blanching.
>
> Step 2: Plunge in ice water to stop them cooking.

Yes! Sorry.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Mon, 15 Sep 2008 03:01:09 -0500, Omelet <[email protected]>
wrote:

>In article <[email protected]>, sf wrote:
>
>> On Mon, 15 Sep 2008 01:46:36 -0500, Omelet <[email protected]>
>> wrote:
>>
>> >In article
>> ><[email protected]>,
>> > maxine in ri <[email protected]> wrote:
>> >
>> >> On Sep 14, 1:02*am, Omelet <ompome...@gmail.com> wrote:
>>
>> >> >
>> >> > Blanching takes 30 seconds tops.
>> >>
>> >> Ok. That sounds like the problem. Thanks!
>> >
>> >Welcome. :-)
>> >When they turn bright green, they are done blanching.
>>
>> Step 2: Plunge in ice water to stop them cooking.
>
>Yes! Sorry.




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West