Archive for September 1st, 2009
Freezing of eggplants
Eggplants, after their storage in the frozen kind, keep all nutritious and gustative properties. For freezing select strong, small eggplants with a smooth, intact peel. Eggplants wash out cold water, cut off leaves and pedicles and cut eggplants small slices in 3-4 Slices of eggplants see scald boiled water and, having cast away on a cullender, allow to them to cool down. The cooled down slices of eggplants place in polythene bags and put in a froster. Freeze eggplants at temperature-20 degrees.
Posted in Freezing of vegetables
Freezing of green Bulgarian pepper
Pepper wash out, cut on half or segments and remove seeds. Dry the cut pepper on a towel and combine it in polythene bags. Freeze pepper at temperature-18 degrees. At the use in food the frozen pepper pour in a girdle with hot vegetable oil also extinguish to readiness. The frozen pepper can be used and for preparation of lettuces: in that case it defrost at a room temperature, and then cut.
Posted in Freezing of vegetables