Knowledge of How to Cook with Frozen Vegetables

Frozen vegetables sometimes have a bad reputation. The truth is that they are flash-frozen when they are at their freshest, and research shows that the nutritional value of frozen produce is often greater than (or at least equal to) its fresh counterpart. Today, the refrigerator aisle is filled with exciting vegetables such as rice cauliflower, colorful carrots, pecan squash and artichoke hearts,

High-quality frozen vegetables are picked at their ripest moment. After initial preparation, these vegetables are often blanched, or slightly pre-cooked, a process that ensures they retain much of their natural appearance and flavor during extended storage. And, this flavor and appearance is actually superior to that of fresh vegetables.

"Frozen fruits and vegetables contain more vitamins than fresh ones." Sure, you've heard this claim before, but is there any truth to it? We took a closer look at fruits and vegetables, and this is what we learned.

Mushrooms are a perfect seasoning for many dishes and are also cooked separately in many recipes. However, if stored improperly, they can become slimy, darken in color and ruin your recipes. Mushrooms stored in the refrigerator can last up to 10 to 12 months. Not all frozen food sources need to be completely thawed before they can be used in different dishes.