There may be occasions when you have too many plants maturing at once to use or you have seen bok choy on special at the store and want to make the most of the savings by preserving it at home.
It is important to wilt the leaves prior to freezing as this will prevent freezer burn. They can either be wilted down in a frypan or blanched in boiling water.
It is best to freeze the bok choy leaves in batches with enough leaves in each batch needed for your recipes. This makes thawing the amount needed easier. To keep the most nutrients in the leaves; stir fry the leaves in a non-stick pan without oil until wilted then place in an ice water bath to stop the cooking process. Squeeze out the water then freeze until needed. How to freeze bok choy pak choi to preserve these nutritious leaves for the months to come. First separate then wash the bok choy leaves.
Read more for a detailed guide and tips. Check out the best mini freezer for freezing Vegetables. There are two popular ways to freeze Bok Choy. Freezing without Blanching and freezing after blanching.
Both have their advantages and disadvantages. Blanching slows or stops the enzyme action which can cause loss of flavor, color and texture. You have to be careful about underblanching and overbalancing.
Underblanching can increase the activity of enzymes and Over blanching causes loss of flavor, color, vitamins, and minerals. Also read: The Best Portable Freezers. In this process, you need to clean out your vegetable using paper towels and then wash it gently. Cut the base of the vegetable, separate the stems and wipe them down thoroughly using damp paper towels. After this cut the bok choy into pieces. Keep these pieces into freezer zipper bags and press gently to take out the air from the bags and then seal the bag.
Keep the bags in the freezer to freeze. Separate its stalks to to get at all the dirt out. You can wash the stalks seperately to wash it properly. It will ruin the texture of pak choi, unfortunately.
So, in this rare case, we would advise against doing so. Save my name, email, and website in this browser for the next time I comment. Try Searching for Cream , Brownies or Carrots.
How to Freeze Pak Choi While some sources may tell you to blanch Pak choi before freezing it, we would advise you not to. Instead, follow the simple steps listed below to ensure your frozen Pak choi is still crispy and delicious once it has been defrosted: Wash and Dry Rinse your Pak choi leaves in cold water, removing any dirt and damaged leaves.
Then, leave them to dry and pat them with a paper towel. Once you picked all the quality bok choy, start by preparing for the freezer. Cut the ends of the stems of the vegetable with a sharp knife. The leaves should separate from the base. Take the knife and cut the bok choy to size and set them aside. This is done through the process of blanching or flash freezing.
Both methods work really well to help preserve the quality of the vegetables. Blanching is the process in which the bok choy are boiled in hot water for several minutes and then transferred to an ice bath immediately to stop the cooking process.
Flash freezing is a process that is simply the bok choy placed on a tray even spaced from each other. The bok choy is then put in a freezer bag and moved back into the freezer. Simply put the bok choy into an airtight container or a freezer bag.
Make sure that the bok choy has not been sitting at room temperature for longer than 3 hours. After 3 hours, bok choy will start going bad and have bacteria growing on them. Freezing them will not kill all of the bacteria. Bok choy can last 5 to 6 months in the freezer. However, it can last much longer if the freezer is kept at a steady 0 degree Fahrenheit.
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