Vegetable conservation? freezing

[A.D. 44]

Ah OK it's a heck (well, sorry ...), you had however specified it in your first message and I was looking stupidly in the cupboards.

Goods.

(ps: it's funny, I would have bet it was a Swiss box ... Anyway.)

[Did67]

Much less convenient to use, but more energy efficient!

[A.D. 44]

Hello,

I allow myself to reactivate this thread ...

What are your feedback on freezing zucchini and eggplant in particular?

Thank you for your answers.

[Moindreffor]

Hello,

I allow myself to reactivate this thread ...

What are your feedback on freezing zucchini and eggplant in particular?

Thank you for your answers.

I freeze the zucchini in small cubes (peeled or not) to put directly in the soup instead of the potatoes
in the same way I freeze the eggplants and peppers, and the tomatoes
I also freeze zucchini ready to be stuffed or even stuffed, just stuff and put in the oven before thawing
we can freeze zucchini in slices (I don't do it but I already bought some, I had periods without vegetable garden)

in fact before I did blanch, some vegetables, now I don't do it anymore, I freeze raw and I cook frozen vegetables like raw vegetables

I'm thinking of other less energy-consuming means of conservation, but I'm at the reflection stage

[A.D. 44]

OK thanks a lot,

No need to blanch zucchini and eggplant before.

[sicetaitsimple]

Do not confuse freezing (very fast, a few minutes to tens of minutes)) in industry and freezing in your freezer, the structure of intra cellular ice will be very different.

If it's to put in a soup, add to a sauce, .... no real problem with freezing.
If it is to "eat the vegetable" as if it were fresh, blah ... It is rarely a success for vegetables very loaded with water like those you mention, on the other hand peas, broad beans, half beans. dry and other things are going very well.

[Moindreffor]

Do not confuse freezing (very fast, a few minutes to tens of minutes)) in industry and freezing in your freezer, the structure of intra cellular ice will be very different.

If it's to put in a soup, add to a sauce, .... no real problem with freezing.
If it is to "eat the vegetable" as if it were fresh, blah ... It is rarely a success for vegetables very loaded with water like those you mention, on the other hand peas, broad beans, half beans. dry and other things are going very well.

actually freezing, it's good for all the vegetables that you cook before consuming, the best being to put them to cook before thawing or not I prefer to put before

but you can never use a vegetable out of your freezer to eat it raw, indeed

it can pass for certain fruits, to make fruit salads, ice creams, jams, coulis

after to find out what is done or what is not done you look at the frozen sales catalogs, and if not the other solution you freeze ready meals but it takes a lot of work at the time of the full harvest

[sicetaitsimple]

but you can never use a vegetable out of your freezer to eat it raw, indeed

I did not speak of eating it "raw", but of eating it "as if it were fresh", while preparing it!

[A.D. 44]

Okay,

I write it down.

Thank you

[Moindreffor]

but you can never use a vegetable out of your freezer to eat it raw, indeed

I did not speak of eating it "raw", but of eating it "as if it were fresh", while preparing it!

what comes out of the freezer, cooks as if it were fresh, well we are not going to lie to each other it's not completely the same, but much better than canned food and above all much better than some fresh vegetables that you can buy, not everyone has easy access to good fresh organic vegetables, my last visit to an organic section, disappointed me to the point, vegetables mostly wilted, which I never found in a store small non-organic producers, but I wouldn't make a general statement

so if you want you can cook the fresh vegetables and freeze the prepared vegetables , but yes we will never be like fresh cooked and eaten immediately, but it is a solution to eat eggplant or green beans in winter ...