If you’re one of those cooks who love food that’s convenient, healthy, delicious and easy on the pocket, the McCain range of frozen vegetables is the way to go. When cooked correctly, frozen vegetables can taste just as good, if not better, than fresh vegetables. We, in partnership with the folks at McCain, want to give you some tips on getting that perfect veggie serve every time.
When cooking with McCain’s frozen vegetables, you can rest assured that all their produce is harvested at its peak, blanched and snap frozen within hours to maintain freshness and lock in nutrients.
The snap freezing process is highly efficient and amazingly fast, preventing the formation of ice crystals that can change food’s texture and taste. Freezing is a natural way of preventing bacterial growth and it eliminates the need for undesirable chemical preservatives. It also offers a more cost-effective option and, often, a more consistent product than fresh.
As they’ve been blanched, you never have to cook frozen veggies for as long as fresh veggies. When in doubt, follow the on-pack cooking instructions.
Let’s look at some of the dos and don’ts of cooking with frozen veggies:
DO cook from frozen
Thawing frozen vegetables before cooking them may alter their texture. Cook them directly from frozen for best results. Did someone say convenience?
DO follow the on-pack instructions
McCain’s frozen vegetables all come with handy cooking guidelines on the pack. These have been professionally developed to help you enjoy the very best, most delectable vegetables, every time.
DON’T wash the veggies
This will lead to the veggies thawing before cooking, which is a big no-no. Rest assured your McCain vegetables reach you clean and ready for use.
DON’T overboil
Frozen vegetables are already partially cooked and thus over-boiling will lead to mushy vegetables … and nobody wants that!
Follow these cooking tips to get delicious veggies every time:
Steam frozen vegetables, directly from frozen, in a covered dish in the microwave, adding only a little water (no more than the bottom third of the vegetables should be submerged) for no more than four to five minutes, depending on the microwave.
Boil frozen vegetables in a pot with a small amount of water (making sure not to completely cover the vegetables) for a few minutes until hot. All they need is three to six minutes, depending on their size.
Fry frozen vegetables in a pan with some butter until warmed right through. Season with crushed garlic, salt, and pepper.
For some crunch, microwave frozen vegetables in a dish without water until hot right through; four to five minutes in the microwave should provide optimal crunchiness.
It’s as simple as that! And, if you’re in need of a little extra inspiration, click through to the McCain website. They’ve got a wide variety of inspired delicious recipes. You’re sure to find something to keep the family smiling every night of the week!