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  • From: Clansgian AT wmconnect.com
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Broccoli varieties
  • Date: Mon, 9 Feb 2009 13:05:34 EST


>Time in the steamer?


With the steamer going full till and the broccoli at room temp (just
harvested usually), put the basket in the steamer and then abut 20 to 30
seconds.
Usually it is then put into ice water to stop the cooking and hence to the
freezer for the first freeze.

>
> >What purpose is the salt performing?

Inhibit the bacteria on the surface of the broccoli. It also makes the ice
shell just ever so slightly at a higher melting temp than the broccoli itself
which helps prevent the cells rupturing as it thaws or cooks and so the
broccoli is less limp or mushy.



>
> >About how many 'dips' does it take?

Three usually.

>
> >Any particular reason not to use smaller bags with a few less 'dips'?
> I'm not feeding hungry teenagers as you are<g>.
>

I do forget that with an inordinate number of teens and pre-teens in the
house we often say "How many 5 gallon bags of broccoli do we bring from the
freezer for tonight's supper?"

Smaller bags perhaps but not less glazing. The glaze keeps oxygen out and
that would be the same problem in a pint bag or 5 gallon bag. What we have
done
in the past is to put broccoli in the small bags and fill them with the very
dilute salt water and freeze the whole thing. The condition of the broccoli
remains excellent but it takes much longer to thaw out and is not nearly so
convenient.

This method or a variation of it is used for a lot of things: cauliflower
and sprouts to be sure, but also peach, pear, and apple slices. They are
frozen hard then sprayed or sprinkled with the salt water then refrozen and
packed
loose into large bags. Mostly they are dehydrated, but some frozen ones are
good as a hot fruit side to a meal. Peas are fozen loose like this with only
the water that clings to them when they are rinsed and some shell beans
likewise.

We dehydrate green beans, can some, and salt some. But a few are cooked
until done and then frozen like this. Snow pes for stir fries are froze in
blocks
of ice.

Fish is glazed this way too. Other meats are coated with olive oil for the
same purpose. This is especially effective for goat and rabbit.

James




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