Hot answers tagged

38

The first thing is to do is thaw them properly before you cook them, half frozen vegetables will cool your pan too much. I often thaw frozen vegetables by soaking them in hot tap water, this is pretty quick and doesn't scorch them like microwaving them might. This might take a bit more time than microwaving but it's a much better result. You will never get ...


14

Three possibilities that I can think of: If the water weren't cool enough and they were big shrimp, it could raise them to a temperature at which bacteria could develop. If the water were actually warm or hot, it could start to cook the shrimp. If the shrimp were defrosted directly under water, not in a bag, they could absorb some of the water and the ...


14

There's no point in boiling peas separately if you can cook them in whatever dish you are making, it's an extra pan to clean up and you lose whatever flavor gets leached out in the cooking process. I think where you went wrong is adding them frozen as you caused the base to cool and they sank. If you add a lot of peas the base can take a long time to get ...


12

Water freezes at 32F, but turkey contains more than just water. Alton Brown answers this question in his original turkey episode of Good eats. The meat freezes at 26F, so they can call it "fresh" if it's kept at say, 30F (below the freezing temp for water). The USDA recognizes "frozen" for a turkey as having been brought down to 0F. Apparently the middle ...


11

The key here is that you said you’ve thawed the pizza. Frozen pizzas are designed to be baked from frozen. The instructions on the box should reflect this.


10

What you are describing is often worst when the vegetables are thrown together without care as to what vegetables will do well stewed for a while, and which vegetables only need to be heated through and will suffer if they are cooked longer. A great example of that is in the case of typical "frozen mixed vegetables". Carrots are never nicely tender in ...


10

actually seafood's country origin does make a very relevant difference. Why? ocean floor type, water tempearture, tradewinds, upwelling and feed availability. Best octopus comes from Spain and Portugal (actually portuguese octopus is the best) Viet, China, Indonesia or Mexican octopus live in hot water. Portuguese coast has a very mild water temp, from 10 C ...


10

Here, check this out. This is an article explaining at length how to make perfect French fries. How to make perfect McDonald's style French Fries So basically, you have to cut your fries so that they are 1/4 inch thick an then blanch them in boiling vinegared water (1 tablespoon per quart of water) for about 10 minutes. This has to be done to keep the ...


10

I'd like to start with an analogy. Look at what you said in comments that some vegetables are actually better purchased frozen than purchased fresh. Let's take frozen peas vs fresh. Peas notoriously begin to lose flavor and their great texture as soon as they are picked. Quality manufacturers of frozen peas get those peas frozen at extremely low ...


10

What you want to avoid is where you leave lots of liquid behind. When you're boiling, water soluble nutrients (eg minerals, vitamins B) will be leached out. If you cook it slowly in fat (oil, butter, etc.), but it's so much that it's a puddle left behind, you might be losing fat soluble vitamins (eg, vitamins A, D, E) Cooking at too high of a heat can ...


10

Frozen cranberries usually do not have added sugar, and are usually frozen whole. So the sneaky solution would be to buy fresh cranberries, freeze them, and then use them however the recipe calls for :) Since you're not worried about long-term storage, a few hours in the freezer on a baking tray should get them to the correct consistency.


9

With fish, you have two safety concerns: parasites and bacteria. Freezing gets rid of parasites. It does not kill bacteria. You need heat to kill bacteria, that's why officially, food is only considered safe after being cooked to a specific temperature. Eating thawed uncooked fish is officially unsafe, and if you tried to sell it to people, the FDA would ...


9

You might have better luck if you use ice that is composed of margarita ingredients (lime juice and water, I guess). Unless you're referring to margaritas on the rocks, many restaurants actually have something akin to a slushy machine that is used for margaritas, so there is no ice added to the drinks. Instead, the actual margarita ingredients are frozen ...


9

Yes, it makes it less flavorful. That doesn't necessarily mean it's a bad idea. Often it'll still be plenty flavorful even with a decent amount of ice in it. So by using ice, you save the trouble of having to freeze some ingredients first, and don't go through your fruit quite as fast. You can avoid having to keep fruit juice on hand. It also lets you ...


9

Frozen berries as noted elsewhere have a mushier texture than fresh, so perhaps aren't great for eating in the hand; but they are excellent to pair with plain yogurt. My wife eats plain yogurt with cherries or blueberries directly out of the freezer, not fully thawed, all the time. She usually microwaves them briefly to take the chill off and partially ...


8

Further editing about other causes of oil foaming It never occurred to me to add reasons other than lecithin leaching into oil as a cause of foaming. I hope most people don't re-use their oil for frying more than a few times since it's harmful to a person's health which I'll explain a little. Since this site isn't about health but cooking, it'll be brief. ...


8

This is how shrimp is frozen for transit and sale. The packaging should have a weight that includes the ice aswell as the shrimp, and a weight that is shrimp only weight: The weight after they have completely thawed. There will also be a size grading. No of shrimp per lb or per KG based on whether they are HOSO Head On Shell On HLSO Headless Shell On or ...


8

Update Jeff Axelrod commented (much thanks) that the Costco IQF shrimp come with most of the shell removed. In that case, "DO NOT FORCE THAW UNDER RUNNING WATER" most likely means if you do it, you'll end up with "shrimp pulp" with some of it even down the drain. The shrimp can absorb the water and get mushy and disintegrate. This, I have seen in our ...


8

Good question! Corn is very versatile. I've found that fresh and frozen whole kernel corn are very interchangeable when used in casseroles. Most casseroles cook long enough that you could use either without making any adjustments. However, canned corn is a different animal. Because it is more processed I would use it in recipes that call for it but I would ...


8

The main factors are a gelling agent, alcohol, sugar and air/stirring. Sugars may decrease the freezig point - add enough sugar and your ice remains soft-ish. Unfortunately this can mean your ice gets too sweet. So instead of using plain sugar, add some "inverted sugar": glucose syrup (aka corn syrup), which stays runny and doesn't crystalize. You could ...


7

Just mix your margaritas (including tequila) and put them in the freezer the night before. A gallon milk container would work fine, leave some headspace to be safe. With the right amount of alcohol, the margaritas will be slushy, not frozen. Here's a sample recipe: Margarita Slushy If you like other mixers, that's fine, just keep the alcohol level about the ...


7

As a rule, frozen foods that are fully cooked do not have that requirement. If the label says "fully cooked", you can eat it still frozen if you want. Where have you seen "fully cooked" and "must be cooked before serving" on the same label? Here is a typical example. The directions say "until warm" for esthetic reasons only. There is no need to reach 165F, ...


7

I make smoothies almost daily and have made them both with and without ice. You can add ice for a variety of reasons but they all come down to personal preference. Some of the reasons that I prefer adding ice include: Adds bulk so it takes longer to drink and fills me up more Gives the drink more texture similar to small cubed ice which I prefer Keeps the ...


7

I think the central argument for ice is efficiency. Sure, using "4 oz acai, grape, or pomegranate juice" as well as 4 oz amounts of rather potent fruits such as "strawberries, blueberries, peaches" will result in a fantastic smoothie. But the ingredients in the quoted recipe are packed with flavor, and some of them are also quite expensive. Adding ice ...


7

Like all foods, therw is no one correct way to eat cherries. Here are some things I like to do with frozen berries. If these cherries are pitted, all of these suggestions apply. Otherwise, you will need to either eat them whole or thaw them and pit them yourself to use them in anything, unless you plan to eat them whole, which is tasty aso well. Eat them ...


7

The trick is to not use a wok at all. A wok works by concentrating a lot of heat on the bottom, more heat than you can achieve with a home stove. "Stir frying" moves the food from the cool sides of the wok, through the intense heat at the bottom, then out. Rather, use a wide skillet. A home stove can't generate the intense, focused heat of a restaurant ...


7

You should have no problem using good quality frozen cod for salt cod. Freezing breaks up some of the tissues and changes the texture, notably making it drier as freezing drives out some of its moisture, so you might not need as much salt to dry it to the same level. In some places the "fresh" fish you see in the store has actually been frozen for the trip ...


6

Since the original recipe does not say explicitly that the scallops should be cooked from a frozen state, you should thaw them in the refrigerator before making the dish. Do not precook them—just thaw them, and cook them as per the recipe. You will also want to pat them dry with a paper towel or lint free towel, so that they are as dry as reasonably ...


6

Technically if it was defrosted in safe conditions you could refreeze without too much fear of contamination, but that's not the main issue - quality is. Refreezing meat usually results in a horrible, mushy texture, because of the cell damage caused by freezing. Look for individually vac-wrapped parts if you can find them.


6

Absolutely. That is probably exactly the best use for them if they are still perfectly edible (as they would be if kept frozen), but past their prime. The trick is to choose what vegetables to put together. For instance, if I had a bunch of asparagus I would make a stock specifically for cream of asparagus soup. If I had frozen onions I'd add those to that ...


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