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Frozen veg almost always has enough ice crystals to steam itself. You can jumpstart the process by poking holes in the top side of a bag of frozen veggies, then microwaving the whole bag 30 seconds at a time until done to taste. It works surprisingly well if you're in a hurry. For "actual" steaming, the advantage over blanching is that the cooking process ...


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The part about blanching that is important is that the vegetables are briefly cooked and then immediately doused in cold water to stop the cooking process. Processors use boiling water as it is easier to manage and you can put flavorings and other additives (preservatives, color enhancers, etc) to the water to get the effect desired. There's no reason you ...



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