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[QUESTION] How would I substitute fresh fruit and vegetables in a recipe with frozen equivalents? (feddit.online)
submitted 1 week ago by [email protected] to c/cooking
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Hi again y'all,

Sorry for flooding the community, but I'm currently been trying to find new recipes to work with, and came across one that called for fresh green beans. I have a bag of frozen ones, and am curious as to whether or not I can use the frozen ones I have as a substitute.

In general I was curious that if I were to substitute fresh produce with frozen, if there would be anything I'd need to keep in mind. Would the cooking time differ? Would I need to thaw the frozen produce prior? Is some produce unable to be substituted with frozen equivalents?

Thanks for help in advance.

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[–] fart_pickle 4 points 1 week ago (1 children)

It depends on a veggie/fruit. I don't have much experience with frozen fruits so I will stay on a veggie side of the question.

So, in order to freeze veggies, usually you would blanche it first. It will reduce the volume. As a rule of thumb one unit of frozen veggies would replace a one to 1.5 unit of fresh ones - depends on a veggie. On top of that frozen veggies could release more water when cooking. Next, frozen veggies need less cooking time.

Few other things to consider:

  • frozen veggies are a no go for roasting (they get mushy)
  • frozen veggies are perfect for soups or anything boiled (e.g. carrot/corn puree)
  • frozen veggies might need more or less seasoning, depending on a freezing process
  • in most cases frozen veggies have a worse texture
[–] [email protected] 2 points 1 week ago (1 children)

Less cooking time? Why's that? I would have assumed the opposite considering they would need time to be brought to the same temp, no?

[–] fart_pickle 5 points 1 week ago

In most cases frozen veggies are blanched before freezing. Blanching is nothing more like boiling fresh veggies and rapidly cooling them off. The process makes veggies already per-cooked. Another thing to consider is that freezing veggies will break the cells (the magic of water crystals breaking the veggie cells) which makes the veggies softer.