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You can't just toss a whole zucchini in the freezer and hope for the best—to freeze summer squash properly, you’ll need to chop and blanch it first. But don't worry, it's easy to do!
To blanch: Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook according to the guidelines above.
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The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Individual quick freezing, usually abbreviated IQF, is a descriptive term for freezing methods used in the food processing industry. The food is in individual pieces, and is frozen quickly. The food is in individual pieces, and is frozen quickly.
The mechanism of freezing food involves transforming the water from a liquid to solid state, which causes the water cells to expand and permanently alter the structural integrity of your food.
Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [16] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [17] This is in contrast to dehydration by most conventional methods that evaporate water using heat. [18]