Not all frozen produce is created equal. Some freeze better than others, and the ones that don’t freeze well aren’t worth your time. Lan breaks down the frozen vegetables and fruit that are actually worth buying (and ones to avoid).
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0:00 – Frozen Produce Are Often Fresher
0:35 – Freezer Damage is Good?
2:19 – Which Frozen Fruits and Vegetables to Use
2:44 – Frozen Spinach (Spinach and Ricotta Gnudi)
3:45 – Pasta e Piselli (Frozen Peas)
4:36 – Cranberry Relish (Frozen Cranberries)
5:42 – Raspberry Ice Tea (Frozen Raspberries)
6:33 – Why Frozen Produce Are Great – Save Time & Money
45 Comments
I have canned fresh corn and frozen it. My family hates the canned corn and loves the frozen! Plus, I heat the corn in the microwave to blanch it so it is so easy!
I prefer using frozen berries to fresh for smoothies.
I like using frozen spinach for quiche. 😀
That cranberry relish sounds pretty good.
What I like to do with frozen raspberries is quickly dip them in melted chocolate to coat them and put them on a sheet with parchment paper. When I'm done with them, I put them in the fridge a while to harden the chocolate completely. Then I enjoy eating them. The raspberries thaw out in the middle and turns them into raspberry jelly like filled chocolates. Yum!
Lan Lam is a gift from the culinary gods. So talented and a lovely person
that's a 72% hydration. I find I have more success with higher hydration up to 86%
Throw frozen berries in the microwave for a minute or more and I have a wonderful fruity syrupy topping for pancakes. No added sugar needed.
Mushroom pizza.
Smk😢😢😢
Fine green beans are pretty great frozen
I wish you showed more vegetabes and not just fruit recipes
Frozen Brussels sprouts roast beautifully without thawing. The interior is tender like you steamed them but the exterior gets nice and crispy. Broccoli is also good that way, but is more sensitive to variations in size.
I also like frozen kale and other tougher greens in soups, since they don’t need to cook as long to get tender. I also do a pot pie soup with frozen mixed vegetables, leftover thanksgiving turkey, wild rice, and a cream of cauliflower base.
Frozen berries are amazing for clafoutis, after a quick thaw in the microwave. Frozen peaches are really tasty for that too, but you have to squeeze them or cut them into tiny pieces after thawing to manage the juice. (Basically for that dish you either want a lot of juice released at the bottom like a syrup, or very little.)
This is so good bc i am so hesitant tonuse my summer precious fruit for teas; now I can use frozen happily!
I use frozen corn quite frequently and especially like using it in corn soufflé.
You can make fruit syrups by just burying your fruit in lots of sugar. 2x sugar to the amount of juice or more will keep it shelf stable just like a 2x simple syrup. Frozen fruit is usually cheaper if you don't have a homegrown supply (I started doing this to preserve plums and blackberries I couldn't eat fast enough), and it releases a lot more juice and thus flavor.
If you're making blended frozen drinks like frozen strawberry daiquiris, skip the ice and freeze your strawberries (on a cookie sheet as shown before packing them in freezer bags, or buy frozen ).
Frozen nuts will last a LONG time in a deep freezer, especially individually frozen before storage. We were eating pecans my Papa put up from the trees around his home years after he died. I had no idea they were so expensive until I was in my 20s as I normally had just paid for my share with a few days of light labor in front of the tv every fall, helping to shell and clean them all. If you can find a neighbor with a nut tree they will probably be happy to trade you free nuts for help shelling and freezing the whole batch.
Fresh frozen beans (like the baby lima and edamame in the video, but any fresh bean will work) are an entirely different experience to dried beans. Both have their uses and make for delicious food, but if you have access to fresh young beans when picked, freezing them works fantastic.
How do I do this with Avocado. Any ideas, guys?
Super lazy/easy one, pour your stove top instant ramen over a handful of frozen broccoli to cool the soup and cook the broccoli
I think frozen blueberries have more flavor than fresh. Plus, wild blueberries are more nutritious, and you can only get wild blueberries as frozen. Unless you live in Maine.
I appreciate videos like this because snobs will look down on you for being “lazy” when you’re just being efficient. Sorry I didn’t grow the strawberries myself buddy, but I’m keeping myself fed and happy!
Frozen butternut squash cubes are really versatile and easy to throw a handful of into a soup, quickly caramelyze in a pan with pan juices from a meat dish you just cooked, steam in the microwave and toss with an herb or roast. I also like to keep frozen chopped okra for similar reasons. Frozen riced cauliflower can be thrown into almost any sauce or soup and practically disappear. It gives me some extra vegetable content and makes dishes more filling cheaply without changing the taste or texture much.
As a single person, frozen precut vegetables allow me to eat a larger variety of vegetables on a regular basis without any waste and it also allows me to keep a lot of options on hand that I can throw together for a quick meal without needing to go to the store.
Thank you!
Foods dont have cells. What is she talking about??
I prefer to put frozen berries into any of my scone recipes. (first I toss the frozen jewels in flour)
so glad my bowl of slop is democratized
The delivery is 10/10!
This might not be a fine dining chef's tip or anything, but lately I've been cooking proteins then freezing them for later. When you're cooking for one the majority of time, it can be really difficult to minimize food waste while also buying in larger, less expensive quantities. Also due to sensory issues I don't really like dealing with raw meat, and I found that half the time if I put raw meat in the fridge to defrost I would still feel resistant to making it the next day. But, by large-batch cooking proteins and then dividing them into individual portions before freezing, I only have to deal with the ickyness once, and cooking for myself has become so much easier. Is the chicken thigh I cooked and froze as good as it was when it was originally cooked? No, not really. But, most of the time I'm cutting it up to add to a stir fry or salad or dunking it in barbecue sauce anyway, and the minor sacrifice in quality is made up in spades by the convenience for me, and the cost-savings of you know, actually making and eating the food I buy instead of letting it go bad because I didn't want to deal with it lol.
Another thing I've been freezing is rice; I have celiac disease and eat a lot of rice, but it got annoying having to cook rice every week, not to mention the anxiety I had about keeping it safe for consumption as rice shouldn't be left in the fridge for more than three days. Now though I make as large of a batch as my rice cooker can handle of brown or white rice, then freeze into individual portions to store in the freezer. Unlike the cooked protein, I haven't noticed any diminishment of quality after freezing, I put a serving in a bowl straight from the freezer and microwave for a minute and a half, and it tastes exactly like it did the day I cooked it.
Hey guys, I just want to say that sometimes the comment section is just as helpful as the video (and sometimes more). That is one of the things good things about the Internet -when community seeks to help community. I have learned so much from the comment section. Today, my mind is blown about freezing the whole cabbage removes the need for blanching!! 🤯 Thank you!!☺️☺️
i always precut & freeze my leftover celery – i can only buy a large portion at a time, even if i only need one stalk for a recipe.
Ginger!!
So am I supposed to freeze my fruits and veggies in the open air in the freezer?
🥰🥰🥰
Great video. Smart, factual, practical, bravo! 👏
Delete this nephew
do not put frozen spinach in your smoothie.
What an amazing and soothing voice.
love it
Sourdough bread is better frozen. Fresh sourdough gets dry when you toast it, but when it’s frozen it stays moist while it gets crisp and it’s so satisfying
Biggest problem with frozen is that it is stored in plastic bags that shed microplastics more so when frozen.
Brussels sprouts , pineapples 🍍 , strawberries. 🍓 👌🥰👏🙏🏼👍👩🏻🍳📔spinach, Basil, cilantro, squash, pumping,
I always have a big bag of frozen peas in the freezer, so I can add whatever amount of peas to any recipe I like, right at the end of cooking. The heat in the dish quickly cooks the peas perfectly and they are nice and bright green. ❤
I love using frozen raspberries as a topping for my overnight oats or a yogurt bowl. I break them while still inside the packaging so they become tiny crunchy bits.
I remember my mom buying those cartons of frozen strawberries. Mushie and gross.
I'm subscribing after seeing just this video.
Frozen mangoes are awesome
Frozen corn kernels! I use them in spoon salads year 'round, and have recently added them to burritos. No work, always available, and better flavor than most fresh corn.
If you freeze it yourself… otherwise you never know what you’re gonna get and rarely is frozen food labeled, organic and really organic!
My favourite channel to watch… always so consise
Very no-nonsense presentation. I appreciate you.