How much to cook frozen cauliflower?

Freezing fruits and vegetables is convenient and economical.Thanks to these stocks, you can enjoy the taste of your favorite dish at any time of the year. Cauliflower is also often frozen. How to cook the frozen product, and how much time is needed for this procedure, will be described in detail in this article.

In the preparation of frozen cabbage has its own characteristics that you should definitely take into account. The cooking process is different from cooking fresh cauliflower.

Frozen cabbage does not need to be soaked in salted water, as is usually done with fresh. The frozen product can be immediately put in boiling water with salt and cooked as usual. But the process should take no more than ten minutes, otherwise the vegetable will become too soft. At the same time, it is not necessary to defrost the inflorescences.

In that case, if you did not do the stocks of cauliflower yourself, and you doubt the cleanliness of the frozen product, it is better to defrost it. This should be done at room temperature. After that, be sure to rinse the vegetable under running water. To speed up the defrosting process and get rid of all the excess that can remain on the inflorescences, you can immerse a frozen vegetable in boiling water just a minute. After the water should be drained and cook the product in the traditional way.

Boil the vegetable in a small amount of water in a spacious saucepan.

It is worth mentioning that frozen cabbage can be cooked in different ways and, accordingly, the time for its cooking also goes different. In order for all dishes to be prepared correctly and on time were removed from the stove, many modern housewives use a timer.

It will take less time to boil frozen cabbage for subsequent roasting:

• In a pot of water, add a little salt.
• As soon as the water boils, put in it prepared inflorescences.
• Time on the timer must be spotted after boiling water. Boil the vegetable is recommended no more than seven minutes.
• After you can fry in any usual way, with the batter and without.

If you plan to cook a salad from frozen cabbage, then you need to cook it in salted water for no more than fifteen minutes.

If a frozen vegetable is steamed, for example, in a double boiler, the cooking time should be at least twenty-five minutes. It all depends on the size of the inflorescences. As a rule, in such devices the frozen product is prepared twenty five to thirty minutes. If the vegetable is cooked in a slow cooker, then the cooking time will be only fifteen minutes.

In the event that you use frozen inflorescences as ingredients for vegetable soup, after adding the vegetable, record on the timer for ten to fifteen minutes.

The degree of availability of the product depends on the size of the inflorescences. Someone prefers to boil the whole head, and only then disassemble it into parts.

Boil frozen cabbage is easy. Do it right in a deep pan. As soon as the time comes, you need to check the readiness of the vegetable with a fork or a sharp knife.

Piercing with a fork or knife does not need the white part, but the green one - the “leg” of the inflorescence. If, however, periodically pierce the white part, the inflorescence will begin to crumble directly in the water and lose its shape. This will spoil the product, and it will be difficult to cook one by one in batter.

Carefully pierce the green part of the inflorescence. If the fork or knife is easy to enter, then the vegetable is ready.

In the event that you want to learn how to cook a variety of cauliflower dishes that are not only useful but also tasty, you should listen to the secrets of professional chefs.

For example, if you need to make mashed potatoes for feeding a child from a frozen vegetable, then you do not need to cook cauliflower for too long. After boiling the boiling time should not exceed fifteen minutes. It is better to refuse salt because baby puree usually happens without salt and other spices. After readiness, the vegetable can be passed through a sieve so that the baby puree is more tender and uniform. Since the puree is thick, it is slightly diluted with vegetable broth.

In the event that you want to make vegetable puree for yourself, you can use a small chef's secret to help you make an original side dish. Fully cooked to softness cabbage is mashed with a blender, and in order to give a spicy dish, you need to add a little heavy cream and nutmeg. Such mousse puree will perfectly harmonize with the fish.

Professionals recommend blanching inflorescences before grilling hot cabbage. Blanched vegetables can not only be grilled, but also baked in the oven, for example, with cheese and nuts.

Professional chefs love to cook a variety of cream soups, including cauliflower. In order to make the soup fragrant and healthy, they also add celery root and leek. And in order to get the cream soup tender, not only cream is added to it, but also boiled chicken egg yolk. This gives the dish some velvety.

Cooks have a small secret, thanks to which fried cabbage is especially tasty, aromatic and crispy. During frying, they add a little butter to the pan and immediately fry the vegetable over high heat until it gets a crust.

In order to cook cauliflower in batter, cooks often use the following secret. Vegetable inflorescences are trying to make the same shape, cutting off the "legs" almost to the end, so that the cabbage fragments look like balls. Liquid batter is being made.

All balls of cabbage are fully immersed in batter, then removed one by one with a fork and fried in hot oil. It turns out delicious and crunchy balls, which it is impossible to resist.

For details on how to cook cauliflower in batter, see below.

Here are some more secrets that will help each housewife properly and tasty boil frozen cabbage:

• You should not cook cabbage in an aluminum pan, because during cooking in such a container, the vitamin C contained in the vegetable is destroyed.
• If you cook the cabbage in a small amount of water with the addition of milk, it will become much softer and tastier.
• While cooking vegetables, it is better not to add any spices, they only worsen the taste of the finished dish. Greens and seasonings can be added after, during roasting or before serving.
• If there is some citric acid in the water, this will help preserve the snow-white appearance of the inflorescences.

• If you plan to prepare a salad from boiled frozen cabbage, then it’s better to add nothing but salt to the water.
• If only the white part of the boiled inflorescences is finely grated or ground in a blender, then you can add the cabbage in this form to any sauce. It will give spice to the sauce.
• If you cook cabbage in mineral water, it will acquire an unusual and very original taste.
• Many during cooking add a little sugar, which gives the cabbage not only a crunch, but also an interesting taste.

• If there are dark spots on frozen inflorescences, then this product is best thrown away.
• If you want to preserve the beneficial properties of frozen vegetables as much as possible, then it is worth reducing the recommended cooking time for a couple of minutes.
• In order for boiled cabbage not to spoil the mood with its smell, you need to drain the first water, boiling inflorescences in it for about two minutes. Place two pans in parallel so that after a couple of minutes the cabbage is put into clean water.