Which Frozen Ingredients You Should Cook With? | Techniquely with Lan Lam

Not all frozen produce is created equal. Some freeze better than others, and the ones that don’t freeze well aren't worth your time. Lan breaks down the frozen vegetables and fruit that are actually worth buying (and ones to avoid).

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0:00 - Frozen Produce Are Often Fresher
0:35 - Freezer Damage is Good?
2:19 - Which Frozen Fruits and Vegetables to Use
2:44 - Frozen Spinach (Spinach and Ricotta Gnudi)
3:45 - Pasta e Piselli (Frozen Peas)
4:36 - Cranberry Relish (Frozen Cranberries)
5:42 - Raspberry Ice Tea (Frozen Raspberries)
6:33 - Why Frozen Produce Are Great - Save Time & Money

[supergeek]

Freezing is also an excellent way to prepare cabbage for cabbage rolls. Instead of blanching a head of cabbage, peeling off the (very *hot* ) leaves with tongs as they soften, simply freeze the entire head, and then dunk it into a large bowl of lukewarm water, and remove the leaves after they've thawed.

Much safer, easier, and this technique leaves more cabbage flavor and color.

Another L. L. excellent video.

[GlennC]

Lan Lam is wonderful. She always gets the physics right, which is rare, and thinks in terms of concepts like "democratizing, " exactly the opposite of what trendy food influencers try to sell us on.

[AshBDashSmash]

Freezing firm tofu is a great way to rid it of excess water when it thaws, so you don't have to wait as long to squeeze out the water. It produces a more crispy exterior when you fry it.

[kenbuffie]

Lan Lam is my favorite ATK presenter. Her calm and lovely demeanor combined with her inner scientist make her interesting and educational.

[missmonasuzette]

#1.I love to buy lemons and limes in bulk from Costco, put them in gallon freezer bags (unpeeled) and freeze them, ..then thaw them out it the microwave as I use them. Freezing citrus makes the membranes burst and I always tend to get more juice out of them after they are frozen, plus you can still zest them. Just don't go too far when thawing them in microwave because they will burst. I usually do 20 seconds on high, turn, 20 more, ...etc until they are thawed but not hot. (900 W Micro)
They keep a long time in the freezer.
I also like to freeze several for just a couple of days, thaw them out, juice them with my electric juicer, and then freeze the juice in cubes so that I can grab a frozen cube if needed for things such as marinades, sauces, etc.

#2.Frozen grapes are a special treat, especially in Summer. (Better than popsicles!)

[AggroSamurai]

Her word is gospel at this point in my journey to be the best home cook I can be.

[jeaniekim]

WIth the detailed understanding that Lan teaches, I have become interested in cooking. She is so great at explaining cooking.
Yet, another great Lan Lam video!

[generybarczyk]

I find Lan Lam's and Dan Souza's segments among the most practical of the ATK videos.

[loxalorenz]

I sometimes like to place frozen spinach directly into my white sauces; the spinach will give off plenty of its water and infuse the sauce with spinach flavor more so than if I sauteed them or wringed out the extra moisture. I just make sure my sauce is slightly lacking in water and the spinach liquid balances it all out.

[oldguydoesstuff]

My favorite frozen item? Corn. Makes a great creamed corn. Way easier than cutting fresh corn off the cob, and the pieces are much more uniform. Any liquid leaking out of the corn is in the pot and adds to the flavor. Two pounds of frozen corn thawed in a pot. Add some cream and butter, then a quick butter/flour roux if it needs thickening. Salt, pepper, and herbs to taste, and you're good to go.

[essiebessie]

Thank you. Every episode with Lan is valuable.

[seriouslyreally]

I have always used the individual freezing method to keep the pieces from freezing together into a large frozen lump that cannot be portioned out. I pat dry or use a salad spinner to spin dry the washed fruit or blanched vegetables, spread them out on a parchment paper lined cookie sheet not allowing the pieces to touch, then set the sheet in my freezer uncovered. When frozen you can scoop them into a freezer bag, label and store in your freezer for up to a year, portioning out only what you need when you need it. The parchment paper prevents the pieces from freezing to the metal sheet and for those pieces that didnt get spun or pat dry enough before freezing, they can be peeled off the parchment paper easily enough if they do stick a little.

[swivel]

I came on here to praise the host and see that the quality of her work speaks to so many others as well. I'm a fan!

[TonyLNY]

You can actually use the freezer deliberately for some recipes. If, for example, when making stuffed cabbage you simply freeze the entire head of cabbage a few days ahead and then thaw it in the fridge the day before, you can just peel the leaves off and they will be the sames as if you blanched them first but with no loss of flavor and no fussing with boiling pots of water. Freezing bananas is another way to soften them for use in banana bread. And if you are making ATK's banana bread they can go straight into the microwave.

[waugsqueke]

There is no universe in which I would object to a strawberry shortcake made by Lan, regardless of how the strawberries were prepared. :)

[francinecorry]

Such a smooth and comforting delivery, as well as informative

[jhelotes]

I could watch Lan Lam cooking and teaching everyday. She is beautiful and knowledgeable. She could easily become a YouTube sensation if she had her own channel. Step aside Chef Jean Pierre!

[KimberlyInouye]

The tea suggestion is just what I needed. Thank you!

[mikechiu]

Plus they are usually biochemically "fresher" than normal room temperature produce because they are usually processed and frozen right after, or very close to, being harvested.

[davidhalldurham]

Another brilliant episode from Lan. She's a treasure. I always learn so much from her.