Vegetable Disgorging— What the Pros Do When Cooking Water-Loaded Veggies

Vegetable Disgorging— What the Pros Do When Cooking Water-Loaded Veggies

Although this article is about this subject in general, it also addresses how to handle frozen vegetables. I eat a lot of frozen vegetables in general, because they are generally considered to be more nutritious than vegetables you get in a supermarket. Has a busy single adult, there is also a limit to how much fresh vegetables I can use before they begin to spoil as well as how many trips I can make to the market to replenish them. Unfortunately, some frozen vegetables are truly terrible when prepared in certain ways.

I tried the vegetable disgorging technique in this article by spreading a layer of frozen stirfry vegetables in a shallow bowl and salting them with kosher salt.  I then allowed the vegetables to defrost while the salt drew the moisture out of them. I didn’t patted off the moisture with paper towels. I actually have to use 10 paper towels to pad off all the moisture that came to the surface of the vegetables. Then, I stir-fried vegetables and discovered to my pleasant surprise that the texture was far superior than it would’ve normally have been. The specific vegetables that I treated this way were broccoli, bamboo shoots, carrots, and sliced crimini mushrooms. The broccoli in particular had a nice snap to it.