Frozen vegetable section of the Neelam Pacific Market on Thursday, May 25, 2017,  in San Bruno, Calif. (Photo By Liz Hafalia/The San Francisco Chronicle via Getty Images)
The Mistake You Want To Avoid When Cooking With Frozen Veggies
By Lauren Wood
For those of you who can't live without the convenience of frozen vegetables, you have Clarence Birdseye of Birdseye Frosted Food Company to thank for replicating the Inuit's quick-freezing methods that preserved food's structure and freshness better than slow-frozen foods. Still, it's important to remember a few rules before using these frozen veggies in the kitchen.
The Spruce Eats explains that when cooking frozen vegetables, it's best not to thaw them as you would frozen grains and meats because it can cause the vegetables to be mushy and undesirable. Instead, cook them straight from the bag on a frying pan or include them as a frozen ingredient in soups or oven-baked meals, such as casseroles or pot pies.
Avoid mixing frozen vegetables with fresh ones, as the textural difference can be unappealing on the palate, and you should consume your leftover (or unopened) frozen veggies within one year. When buying them, HuffPost recommends feeling around for clumps in bags of frozen veggies, as this can indicate loss of moisture within the vegetable before it has been opened.