malik@star.DEC (Karl Malik ZK01-1/F22 1-1440) (02/28/86)
Does freezing vegetables affect their nutritional value? Is blanching really necessary? What happens if you don't blanch before freezing? I've never seen a package of frozen mushrooms. Yet, I do see frozen pizzas with mushrooms. Why is that? And, do mushrooms require any special handling (when freezing)? - Karl
jcp@osiris.UUCP (Jody Patilla) (03/02/86)
> I've never seen a package of frozen mushrooms. Yet, I > do see frozen pizzas with mushrooms. Why is that? And, do mushrooms > require any special handling (when freezing)? > Mushrooms absorb water like a sponge and have delicate cellular structures, so I suspect that they do not freeze well because the expansion of water inside the cells beaks the cell walls and you end up with a gooey mess (although, come to think of it, I believe I *have* seem frozen mushrooms before - I can't imagine that the texture is very good, though). -- jcpatilla ..{seismo,allegra}!umcp-cs!aplcen!osiris!jcp Look for beauty in all things; let the fountains of delight refresh your heart.
jin@hropus.UUCP (Jear Bear) (03/04/86)
Yes, freezing degrades the nutritional value of veggies. However the loss is slight (mostly, if processed and stored correctly, from leaching upon thawing). Blanching is almost always necessary (bell peppers being the only exception that comes to mind). See _Putting_Foods_By_ by R Hertzberg, B Vaughan, and J Greene or one of the many other excellent sources (Farm Journal, Rodale Press for starters). And yes, get a chest type freezer if you're serious. -- Jerry Natowitz ihnp4!houxm!hropus!jin The Master Baker
jin@hropus.UUCP (Jear Bear) (03/04/86)
In addition to what I just said (whew, is Liberty Ale strong :-> ) Blanching is necessary to prevent enzymatic action from turning your prize produce into mush. Mushrooms need a lot of blanching (3-5 minutes of steam depending on whether they are sliced or whole) I prefer to grind in the old food processor and slowly cook in butter (in the uture, olive oil) until dry and freeze in small balls. A variation of the French Duxelles (which I still don't know how to pronounce (or probably spell)). -- Jerry Natowitz ihnp4!houxm!hropus!jin The Master Baker