moregreen

之前有提到過冷凍庫是學生的朋友, 因為它可以延長食物保存期
對於很多易壞的蔬果與可以利用它來保存.

剛好Fine Cooking magazine在June/July 2009這期中(pp. 20-21)有做這一個專題
"The Big Freeze: A handy guide for freezing all the season’s favorites"(文章連結here)by Abigail Johnson Dodge
就是在講如何利用freezer保存蔬菜水果, 跟使用freeaing fruit & vege的方法~
步驟講的非常清楚, 那我來節錄其中的步驟:

1. Prepare your fruits or vegetables. Create a level area in your freezer to fit a rimmed baking sheet. If you’re strapped for space, use something smaller—like a cake pan—and repeat the freezing steps below as needed.

2. Line the baking sheet with parchment, foil, or waxed paper. Arrange the prepared fruits or vegetables in a single layer, making sure they don’t touch. Freeze until solid, 60 to 90 minutes, depending on size and freezer temperature.

3. Transfer to heavy-duty freezer bags. Press out as much air from the bag as possible (if you have a vacuum sealer, use it), seal, and store in the back of the freezer (the coldest part) until ready to use. To thaw, transfer the amount you need to a bowl or plate and thaw in the refrigerator.

文中提到的一點是有些疏菜在freeze之前是需要blanch(川燙)的
目的是阻止酵素的作用來延緩維生素與營養的流失;
同時可以增加色澤~

如何川燙?(應該不用說了吧....)
它是這麼教的:
1. Bring a large pot of water to a rolling boil (about 2 quarts per 2 to 3 cups of vegetables).
2. Working in small batches, add the vegetables. Allow the water to return to a boil and cook very briefly (see the chart for blanching times).
3. Using a large slotted spoon, scoop out the veggies and immediately immerse them in a large bowl of ice water to stop the cooking. Remove and dry thoroughly before freezing.

文中有舉幾個例子來說哪些疏菜需要blanch(一般來說水果是不用blanch的)
可惜的是那個範例的link好像失效了, 還好我手邊有這本雜誌,
我就列出幾個我們常買/吃 的疏菜:

彩椒類(peppers): 把stem移除, 切條或塊狀. 它不需要blanch就能冷凍.
蘆筍(asparagus): 把底部切除. 需要blanch 1~2分鐘.
Broccoli & cauliflower: 切成小朵, 需要blanch 2~3分鐘.
菠菜 (Spinach): 洗淨挑好. 需要blanch 1~1 分半
豆莢類:  需要blanch 1~1 分半

有興趣的可以去看一下這篇短文~