STEAM BLANCH

Have water at a full rolling boil. Place the vegetables in a steamer, so that they are in a
strong steam, preparing just one pound at a time. Blanching time for vegetables begins —
when the water returns to a boil, after the vegetables have been added. Use a strong
heat. Drain vegetables well and chill quickly to about 50 deg. F. Use an ample supply
of ice water or cold running water. Keep the vegetables moving in the cold water, so
that all parts are cooled. Left too long in the water, the vegetables may become water-
logged. If, however, they are not cooled completely they will go sour. Package and
seal container. Put into locker plant with as little delay as possible.

HOW TO COOK FROZEN VEGETABLES

During preparation for freezing, frozen vegetables are partially cooked, but whether
they are to be served hot as a dinner vegetable, or cold as in a salad, they require
additional cooking after being removed from the freezer.

Frozen vegetables are packed either in solid bricks or loosely in the containers.
In cooking both types, the object is to bring the product to the boiling point as rapidly
as possible in order to preserve vitamins, flavour and colour. If more than one package
of frozen vegetables are to be cooked at one time, the saucepan used should be large
enough in diameter to allow them -to rest on the bottom of the pan, that is, one frozen
block should not be placed on top of another.

It is NOT necessary to thaw frozen vegetables before cooking, with one exception,
that is CORN ON THE COB. It should ALWAYS BE THAWED or the kernels will be

~ overcooked before the cob is even hot.

METHOD OF COOKING
1. Use a tightly covered saucepan.

2. With DRY PACK vegetables: Use 14 cup of boiling water and 4 teaspoon salt
to one pint container of vegetables (4 servings). This is sufficient for most vegetables
but for cauliflower, 34 cup is required. Corn on the cob should be covered with water.

With BRINE PACK vegetables: Use only one or two tablespoons boiling water
to prevent vegetables from scorching as they begin to thaw. No additional salt is
required.

3. To hasten thawing and to ensure uniform cooking, break the melting mass
apart with a fork. This applies particularly to asparagus, broccoli and spinach.

4. Bring water or brine to boiling point as quickly as possible after adding
vegetable.

5. When water or brine begins to boil, reduce heat so that liquid boils gently
for the rest of the period. COUNT TIME OF COOKING FROM MOMENT WATER
REACHES BOILING POINT.

29