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Freeze until firm and frozen solid, at least two hours. Note smaller items may freeze more quickly than larger ones. Step 3: Once frozen, transfer stone fruit to a container for long-term storage.
Arugula and Three-Pea Salad. Oh, the greenery! You'll find sharp, peppery arugula, lots of fresh herbs, and sweet, snap, and snow peas, all tossed together with goat cheese and radish slices.
Frozen green peas. In order to freeze and preserve peas, they must first be grown, picked, and shelled. Usually, the more tender the peas are, the more likely that they will be used in the final product. The peas must be put through the process of freezing shortly after being picked so that they do not spoil too soon.
The vitamin loss was not actually accredited to the freezing process. Another experiment was performed involving peas and lima beans. Frozen and canned vegetables were both used in the experiment. The frozen vegetables were stored at −23 °C (−10 °F) and the canned vegetables were stored at room temperature 24 °C (75 °F).
Examples of frozen vegetables which can be found in supermarkets include spinach, broccoli, cauliflower, peas, sweetcorn, yam (in Asia) either packaged as a single ingredient or as mixtures. There are occasions when frozen vegetables are mixed with other food types, such as pasta or cheese. Frozen fruits are produced using a very similar approach.
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Slices of fresh, seasonal pears top blue cheese crumbles on slices of toasted baguette. A sprinkle of fresh thyme pulls it all together. Get the Pear and Blue Cheese Crostini recipe .