How To Cook Frozen Vegetables Without Getting Soggy

Cook frozen vegetables, or frozen veggies as some call them, without adding water or cooking oil.  Quick Frozen (IQF) ingredients are individually produced by laying freshly harvested herbs or vegetables in a single layer on a slow-moving conveyor through sub-zero air.  Flash-freezing technology results in the free-flowing individually quick frozen product that can easily be handled.  You can steam frozen vegetables the easy and quick way.

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Cooking Frozen Vegetables

When buying frozen mixed vegetables or frozen vegetables, look for IQF or individually quick-frozen vegetables, as they are far superior quality and condition those frozen solid in blocks.  These vegetables (and fruits) usually come frozen in bags; some come in boxes and should feel loose in the package when touched.  Frozen vegetables may release more water than their fresh counterparts and require straining.

I use my 360 Cookware pan and place the vegetables un-defrosted.  Before you cook frozen vegetables, cover the vegetables with cold water and then drain the water out of the waterless cookware pan.  Cover the stainless steel pan, then cook over medium heat until the steam emerges from under the lid. 

Can you cook frozen vegetables straight from the freezer?

You can cook frozen vegetables straight from the freezer for most recipes.  If you cook your vegetables by themselves, you can skip the thaw.  Whether steaming or adding them to a homemade cooked stew, you can use the vegetables straight out of the freezer; they will retain as much structure, color, and flavor as possible.

If you prefer fresh vegetables, learn to store them so they last longer.  Therefore, less waste and more sustainability.  Also, please don't throw out old or outdated fruits and vegetables throw them in your compost bin.