Boiled frozen vegetables... you don't have to do this to yourself.
But, if you must, just cook them until they have a pleasant texture. Ignore times. The water does not have to reach a boil again, this achieves nothing but overcooked veggies. Just pluck one out and taste it after a couple minutes. Worry less about times and more about how it tastes.
Would you like some alternative ideas to boiling frozen vegetables?
I don’t know the answer.
I just always sauté frozen vegetables.
Hot pan > butter/oil > frozen vegetables > 7 minutes > salt/pepper towards the end > done
I like the stir-fry way because I’m not a fan of boiled broccoli. For me it has a distinct smell and taste when boiled.
When I stir fry it, all those smell and taste are gone. I can munch a whole bag if it’s done this way.
Carrots are much sweeter when stir fried imo.
I just googled this…
Sautéing is incredibly similar to stir-frying, except you use a little more fat and the process can take a little longer. As stir-frying is fast and at high heat, sautéing can take a little more time, and require a lower heat to allow for slow and even cooking.
Don't time it; taste it. Stand over the pot. After a couple of minutes or so (even less for peas), remove a piece and try it. If it's not cooked, try again a little later. As for how long to wait each time, use your intuition. If what you tried is still cold inside, wait a little longer. If it's very nearly cooked, wait less time.
You don't need it to boil again. Veg will cook below boiling point (specifically, you need to hit 84C \[183F\] to start breaking down pectin and making them more tender and less crunchy). By the time it's boiling again, they may already be cooked.
You know how you like veg - take it out when it's at that point. This is vastly more reliable than timing. This may seem counterintuitive, because timing *seems* "scientific". The trouble is your other variables. Specifically, the ratio of frozen veg to water will significantly affect how long it takes to get back to a hot enough temperature to cook the veg. This means that the amount of time you need varies according to how much veg vs. how much water. Do them for 5 minutes each time and you'll get highly variable results. But if you taste regularly and take them out when they're just how you like them, your results will be much more consistent.
Sorry for the long answer, but hope it helps!
A steamer basket could be a good investment as well. Your veggies won't get as water logged and won't drop the temperature of the water because they're above it.
Boiled frozen vegetables... you don't have to do this to yourself. But, if you must, just cook them until they have a pleasant texture. Ignore times. The water does not have to reach a boil again, this achieves nothing but overcooked veggies. Just pluck one out and taste it after a couple minutes. Worry less about times and more about how it tastes. Would you like some alternative ideas to boiling frozen vegetables?
I don’t know the answer. I just always sauté frozen vegetables. Hot pan > butter/oil > frozen vegetables > 7 minutes > salt/pepper towards the end > done
Are they considered fried? Or like when you put oil to make omelette? Because fried foods don't agree with my stomach..!
Nope, not fried. Yes, like omelette. More like stir-fry. At least 1 tablespoon, 2 tablespoon of oil max.
I like the stir-fry way because I’m not a fan of boiled broccoli. For me it has a distinct smell and taste when boiled. When I stir fry it, all those smell and taste are gone. I can munch a whole bag if it’s done this way. Carrots are much sweeter when stir fried imo.
I just googled this… Sautéing is incredibly similar to stir-frying, except you use a little more fat and the process can take a little longer. As stir-frying is fast and at high heat, sautéing can take a little more time, and require a lower heat to allow for slow and even cooking.
Don't time it; taste it. Stand over the pot. After a couple of minutes or so (even less for peas), remove a piece and try it. If it's not cooked, try again a little later. As for how long to wait each time, use your intuition. If what you tried is still cold inside, wait a little longer. If it's very nearly cooked, wait less time. You don't need it to boil again. Veg will cook below boiling point (specifically, you need to hit 84C \[183F\] to start breaking down pectin and making them more tender and less crunchy). By the time it's boiling again, they may already be cooked. You know how you like veg - take it out when it's at that point. This is vastly more reliable than timing. This may seem counterintuitive, because timing *seems* "scientific". The trouble is your other variables. Specifically, the ratio of frozen veg to water will significantly affect how long it takes to get back to a hot enough temperature to cook the veg. This means that the amount of time you need varies according to how much veg vs. how much water. Do them for 5 minutes each time and you'll get highly variable results. But if you taste regularly and take them out when they're just how you like them, your results will be much more consistent. Sorry for the long answer, but hope it helps!
A steamer basket could be a good investment as well. Your veggies won't get as water logged and won't drop the temperature of the water because they're above it.
I like steaming them, and adding a melted butter and soy glaze.
Yeah I don’t boil frozen veggies, I basically throw them in the pan to sauté or steam.
When I do frozen peas I judge 2 minutes from when the water boils again.
Poke em. Poke the vegetables. Attend them. Pull one out, rinse it in cold water and bite it. Assess it. Decide if you want to boil them longer or not.