|  
Good morning Usman! During a recent food preservation class, the topic of freezing vegetables came up. The big question of the day was "do you really always have to blanch vegetables before freezing?" Get the answer in The Truth about Blanching, another wonderful post from Cheryle Jones Syracuse, MS and Professor Emeritus at The Ohio State University. This post covers the whys and hows of blanching vegetables, with a close look at flavor, texture, and longevity. There's even a sneak peek at which vegetables might not need to be blanched at all! Drop by the post for the details, and to snag your copy of the brand-new blanching handout! Have a wonderful day! Judy Doherty, PC II
Chef, Publisher and Founder
Food and Health Communications, Inc |
No comments:
Post a Comment