Content
- Freeze Brussels sprouts - long shelf life, milder flavor
- The fresh season
- Brussels sprouts need the frost
- The four steps to the freezer
- Clean Brussels sprouts
- Tips
- Short blanching
- Shock freeze whenever possible
- Freezing: the last moves
- Durability and use
- Conclusion for fast readers
Brussels sprouts are frozen blanched
Freeze Brussels sprouts - long shelf life, milder flavor
The small Brussels sprouts often enrich our food in winter. Outside this time, they are neither harvested nor sold fresh. If you freeze these vegetables when available, you will notice that it can taste delicious in the summer as well.
The fresh season
From the freezer, Brussels sprouts can enrich our food throughout the year. But when is his fresh season in this country? Because then not only is the ideal time to enjoy it fresh, but also fill up the inventory in the freezer.
September is the first month in which fresh Brussels sprouts can be harvested in the garden. Those who can not harvest, find it now cheap in the supermarket, usually portioned in networks. The supply does not stop until March.
Brussels sprouts need the frost
Brussels sprouts harvested early in the season can taste bitter. The reason for this undesirable taste component are the still abundant bitter substances. Only the frost takes the Brussels sprouts bitterness and gives it a mild aroma.
If you want to prepare fresh Brussels sprouts, you better wait until after the first frost. The Brussels sprouts, however, make no difference between natural cold in the open air and the cold in the freezer. In it the Brussels sprouts may bitter into it, the main thing he is Pflückfrisch. Thawed again, it surprises with a mild taste.
The four steps to the freezer
The sprouts require a lot of time and attention before they can be stored in the freezer. The preliminary work can roughly be divided into four steps:
Clean Brussels sprouts
Brussels sprouts must be thoroughly cleaned before freezing:
Tips
Cut the Brussels sprouts already crosswise on the side of the stalk, so that they later cook evenly.
Short blanching
Put the Brussels sprouts in boiling salted water for about two minutes. The bite resistance is maintained when the blanched cabbage sprouts are then immediately quenched with ice water.
After the Brussels sprouts are cooled, they are removed from the ice water and placed on kitchen paper for drying.
Shock freeze whenever possible
Spread the sprouts of dry sprouts onto a tray and place in the freezer for about 30 minutes to freeze. If your freezer has a quick freeze function, it should now be used.
Since the Brussels sprouts do not touch each other on the tray, they will not freeze anymore later on, they can be removed individually.
Freezing: the last moves
Finally, all that remains is filling the frozen Brussels sprouts heads into suitable freezer containers, labeling them and placing them back in the freezer.
Durability and use
The shelf life of frozen Brussels sprouts is 6 months. It can be poured directly from the freezer into boiling food or boiling water. Since it is already blanched, the cabbage needs only about 10 to 12 minutes cooking time, depending on how big the heads are.