December 11, 2009

frozen veggies

Thawing frozen veggies before cooking lest water-soluble nutrients like vitamins B and C wash away with the melting ice.  These vegetables were blanched before they were packaged, so they cook faster than the fresh ones.  By not thawing them before cooking, you save time and nutrients, and you get fresher flavor.  Happy cooking!  🙂


Comments are closed.