Hi all, each time I look on the web about "how to freeze this or that veggie" it says it should be blanched. However, I never did it because it's a real pain to do, especially for large quantities. I never blanched stuff before freezing it and never noticed anything wrong with my veggies, even after staying one year in the freezer. Does anybody has the same experience ? Can someone explain why blanching is systematically recommended ? I'm asking because I have 10's of kg of fresh aubergines that i will freeze. Will just peel them and chop into dices and put this in plastic boxed in the freezer ready to be cooked later. What do you think ? thanks.
July 22, 2017 at 04:01AM
