Is this a good idea, snack bags?!
Question: Well, we started on a "diet". So I'm trying to stock the fridge with good things to snack on. Since I agree that the reason most people grab that candy bar, popcorn etc is because they don't have anything else "snacky" in the house.
The problem is if for whatever reason we aren't snacking, all that food I just bought goes bad. A big waste of money.
Well I know I like frozen fruit. So I was going to put some grapes, strawberries and such in ziplock bags in the freezer.
Would the same work for veggies. I know the concept would work, but I'm worried they will taste funny or be too hard. Someone told me you can nuke them for 15 sec in the microwave and it will soften them up.
So does this sound like a good idea to stock the freezer with healthy snacks? Or will it just make them taste funny so they don't get eaten?
Thanks!
Answers: Well, we started on a "diet". So I'm trying to stock the fridge with good things to snack on. Since I agree that the reason most people grab that candy bar, popcorn etc is because they don't have anything else "snacky" in the house.
The problem is if for whatever reason we aren't snacking, all that food I just bought goes bad. A big waste of money.
Well I know I like frozen fruit. So I was going to put some grapes, strawberries and such in ziplock bags in the freezer.
Would the same work for veggies. I know the concept would work, but I'm worried they will taste funny or be too hard. Someone told me you can nuke them for 15 sec in the microwave and it will soften them up.
So does this sound like a good idea to stock the freezer with healthy snacks? Or will it just make them taste funny so they don't get eaten?
Thanks!
Yes, I actually used to do the same. You can thaw them in the microwave or at room temperature, but it's best to serve them while they still have a bit of ice crystals on them to keep them from getting a mushy texture. Here's a great article with very useful information on freezing fruits and veggies. http://www.extension.iastate.edu/Publica...
To me, as a rule, frozen veggies taste better than canned ones. I'm more from the old school, however. I prefer "blanching" to "nuking.
Conventional blanching is more reliable than microwave blanching, which is uneven and unpredictable. If used, follow directions given by microwave manufacturer. Expect variable results. Microwave blanching is suitable for small quantities only.
Freezing is an excellent way to preserve fresh vegetables. The quality of frozen vegetables depends on the quality of the fresh products and how they are handled from the time they are picked until they are ready to eat. It is important to get the product from the Garden to the freezer in as short a time as possible. It is important, also, to start with high-quality vegetables, as freezing will not improve the product's quality.
The blanching process, which is the exposure of the vegetables to boiling water or steam for a brief period of time (2 - 5 min). The vegetable must then be cooled rapidly in ice water to prevent it from cooking. Contrary to statements in some publications on home freezing, in most cases blanching is absolutely essential for producing top-quality frozen vegetables. Blanching also helps to destroy microorganisms on the surface of the vegetable, brightens the color, helps retard loss of vitamins and helps make some vegetables, such as broccoli and spinach, more compact.
Blanching and prompt cooling are necessary steps in preparing practically every vegetable, except herbs and green peppers, for freezing. The reason is that heating slows or stops the enzyme action. Enzymes help vegetables grow and mature. After maturation, however, they cause loss of quality, flavor, color, texture and nutrients. If vegetables are not heated enough, the enzymes continue to be active during frozen storage and may cause the vegetables to toughen or develop off-flavors and colors. Blanching also wilts or softens vegetables, making them easier to pack. It destroys some bacteria and helps remove any surface dirt.