The Whole Month Of The Triffids

Lazarus

Lazarus

Retired Moderator
My Satellite Setup
80cm Motorised.
Several small Dishes.
Much else.
My Location
North York Moors
The onset of September in the UK has, as is traditional, brought with it an overwhelming glut of Runner Beans.

Apart from actually eating them fresh (and risking getting fed up with the very sight of them) and making Chutneys, we give some away yet still have loads to freeze.

Now, I've tried blanching them before freezing, and I've tried freezing them without blanching them.

Both methods result in a slightly soggy end product when finally cooked.

I have come to the view that it's not how they are frozen that really matters, but how they are thawed and cooked.

I've tried defrosting at room temperature before cooking and I've tried bunging them straight into boiling water, but they still end up the same.

Anybody got any (printable) tips?
 
SWMBO says she has never tried freezing runner beans or even cooked them from frozen...not at all helpful but at least it's printable.
 
Shall I Fax her some?
 
I think that the secret is something over which you probably have no control and that's the speed of freezing. IIRC they use a technique called blast freezing which very rapidly chills the veg in question (it was peas that I was watching). The peas were blanched and I suppose that your beans should be as well.
 
Blanch them in hot water, dunk in ice cold water, then freeze them in liquid nitrogen... :)

Practical, no, but it'd freeze them fast enough to stop them getting soggy... :-rofl2
 
I have a Blast Chiller.




I just tell the truth when SWMBO ask me if her bum looks big in this.
 
They shouldn't ask the question if they don't want an answer.

In fact I've read that if they ask the question then the answer is almost certainly yes every time.
 
S'pose you could blast them with a CO2 extinguisher. Again not very practical, though!
 
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