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How do I boil/cook frozen vegetables to maintain nutrients?
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There are already a few questions on cooked vegetables on Seasoned Advice. I want to know the best way to cook them straight from the freezer to maintain nutrients. I normally put lots of water in a cooking bowl and boil them for a long time. My wife thinks this looses the nutrients.
Is defrosting them on a pan with a small amount of butter and letting slowly cook briefly actually helping? Any other methods to maintain the nutrients as best as possible for frozen vegatables.
- For Asparagus frozen I pan cook it very lightly once defrosted with salt and pepper.
- For brocolli I place in a pan and boil the brocolli
Is steam cooking better or microwaving? I don't have a microwave as I don't believe in radiating food
Thank you
vegetables frozen
asked 4 hours ago
TheBlackBenzKid
267311
add a comment |Â
up vote
2
down vote
favorite
There are already a few questions on cooked vegetables on Seasoned Advice. I want to know the best way to cook them straight from the freezer to maintain nutrients. I normally put lots of water in a cooking bowl and boil them for a long time. My wife thinks this looses the nutrients.
Is defrosting them on a pan with a small amount of butter and letting slowly cook briefly actually helping? Any other methods to maintain the nutrients as best as possible for frozen vegatables.
- For Asparagus frozen I pan cook it very lightly once defrosted with salt and pepper.
- For brocolli I place in a pan and boil the brocolli
Is steam cooking better or microwaving? I don't have a microwave as I don't believe in radiating food
Thank you
vegetables frozen
asked 4 hours ago
TheBlackBenzKid
267311
possibly related: cooking.stackexchange.com/questions/80988/… and cooking.stackexchange.com/questions/14279/…
– Ess Kay
4 hours ago
2
Possible duplicate of The way to cook vegetables that keeps most of the nutrients
– Cindy
3 hours ago
2
I wouldn't exactly call it a duplicate because this question is specifically for frozen vegetables and every cooking method for fresh vegetables may not necessarily apply to frozen vegetables.
– Ess Kay
3 hours ago
@EssKay - Thank you. I don't believe my question is a duplicate.
– TheBlackBenzKid
1 hour ago
add a comment |Â
up vote
2
down vote
favorite
up vote
2
down vote
favorite
There are already a few questions on cooked vegetables on Seasoned Advice. I want to know the best way to cook them straight from the freezer to maintain nutrients. I normally put lots of water in a cooking bowl and boil them for a long time. My wife thinks this looses the nutrients.
Is defrosting them on a pan with a small amount of butter and letting slowly cook briefly actually helping? Any other methods to maintain the nutrients as best as possible for frozen vegatables.
- For Asparagus frozen I pan cook it very lightly once defrosted with salt and pepper.
- For brocolli I place in a pan and boil the brocolli
Is steam cooking better or microwaving? I don't have a microwave as I don't believe in radiating food
Thank you
vegetables frozen
asked 4 hours ago
TheBlackBenzKid
267311
There are already a few questions on cooked vegetables on Seasoned Advice. I want to know the best way to cook them straight from the freezer to maintain nutrients. I normally put lots of water in a cooking bowl and boil them for a long time. My wife thinks this looses the nutrients.
Is defrosting them on a pan with a small amount of butter and letting slowly cook briefly actually helping? Any other methods to maintain the nutrients as best as possible for frozen vegatables.
- For Asparagus frozen I pan cook it very lightly once defrosted with salt and pepper.
- For brocolli I place in a pan and boil the brocolli
Is steam cooking better or microwaving? I don't have a microwave as I don't believe in radiating food
Thank you
vegetables frozen
vegetables frozen
asked 4 hours ago
TheBlackBenzKid
267311
asked 4 hours ago
TheBlackBenzKid
267311
edited 1 hour ago
asked 4 hours ago
TheBlackBenzKid
267311
asked 4 hours ago
TheBlackBenzKid
267311
asked 4 hours ago
TheBlackBenzKid
267311
267311
possibly related: cooking.stackexchange.com/questions/80988/… and cooking.stackexchange.com/questions/14279/…
– Ess Kay
4 hours ago
2
Possible duplicate of The way to cook vegetables that keeps most of the nutrients
– Cindy
3 hours ago
2
I wouldn't exactly call it a duplicate because this question is specifically for frozen vegetables and every cooking method for fresh vegetables may not necessarily apply to frozen vegetables.
– Ess Kay
3 hours ago
@EssKay - Thank you. I don't believe my question is a duplicate.
– TheBlackBenzKid
1 hour ago
add a comment |Â
possibly related: cooking.stackexchange.com/questions/80988/… and cooking.stackexchange.com/questions/14279/…
– Ess Kay
4 hours ago
2
Possible duplicate of The way to cook vegetables that keeps most of the nutrients
– Cindy
3 hours ago
2
I wouldn't exactly call it a duplicate because this question is specifically for frozen vegetables and every cooking method for fresh vegetables may not necessarily apply to frozen vegetables.
– Ess Kay
3 hours ago
@EssKay - Thank you. I don't believe my question is a duplicate.
– TheBlackBenzKid
1 hour ago
possibly related: cooking.stackexchange.com/questions/80988/… and cooking.stackexchange.com/questions/14279/…
– Ess Kay
4 hours ago
possibly related: cooking.stackexchange.com/questions/80988/… and cooking.stackexchange.com/questions/14279/…
– Ess Kay
4 hours ago
2
2
Possible duplicate of The way to cook vegetables that keeps most of the nutrients
– Cindy
3 hours ago
Possible duplicate of The way to cook vegetables that keeps most of the nutrients
– Cindy
3 hours ago
2
2
I wouldn't exactly call it a duplicate because this question is specifically for frozen vegetables and every cooking method for fresh vegetables may not necessarily apply to frozen vegetables.
– Ess Kay
3 hours ago
I wouldn't exactly call it a duplicate because this question is specifically for frozen vegetables and every cooking method for fresh vegetables may not necessarily apply to frozen vegetables.
– Ess Kay
3 hours ago
@EssKay - Thank you. I don't believe my question is a duplicate.
– TheBlackBenzKid
1 hour ago
@EssKay - Thank you. I don't believe my question is a duplicate.
– TheBlackBenzKid
1 hour ago
add a comment |Â
3 Answers
3
active
oldest
votes
up vote
2
down vote
What you want to avoid is where you leave lots of liquid behind.
When you're boiling, water soluble nutrients (eg minerals, vitamins B) will be leached out.
If you cook it slowly in fat (oil, butter, etc.), but it's so much that it's a puddle left behind, you might be losing fat soluble vitamins (eg, vitamins A, D, E)
Cooking at too high of a heat can also break down nutrients into other compounds ... but it's a trade-off, as cooking breaks down cell walls and makes them more bio-available.
...
Personally, I tend to look at flavor, not just nutrients, as if it doesn't taste good, you're not going to eat it, and then you won't get any nutrients.
So, I'd recommend a 'steam-sauté' method:
- Put the vegetables in a pan with a little bit of water (about 3 TB / 45mL) and a lid
- Heat until you have steam, and let steam for a couple of minutes (exact time depends on the size of what you're re-heating, but you want them defrosted)
- Take the lid off, and let most of the water evaporate. You can push the veg to one side to speed this up
- Add a little oil and whatever seasoning, and cook 'til you get a little bit of color
For fresh vegetables, I'll sauté first, then steam. (and for brocolli, I saute the sliced up stems before adding the florets)
answered 1 hour ago
Joe
58k1098281
add a comment |Â
up vote
1
down vote
Straight to a hot stove pan with butter.
answered 4 hours ago
manu muraleedharan
1893
Well, into some kind of fat (doesn't have to be butter, rendered bacon fat is delicious with green beans). Also helps to season the butter, wake up herbs in it, etc. But this is the method that leaves the least of the 'good stuff' in the pan or cooking liquid.
– Tim Post♦
1 hour ago
1
@TimPost sounds tasty.. I want it as healthy as possible. Sometimes I used to put stock cube in or Zaatar
– TheBlackBenzKid
1 hour ago
add a comment |Â
up vote
0
down vote
It depends on vegetable in question.
I generally use the steam of the boiling water to defrost green beans; then boil them directly in the same water for a couple of minutes.
You can also add a small amount of butter and a bit water and slowly cook them in a pot directly frozen. I use this method for frozen green peas, when I want to make a green pea mash.
answered 4 hours ago
zetaprime
989415
add a comment |Â
3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
2
down vote
What you want to avoid is where you leave lots of liquid behind.
When you're boiling, water soluble nutrients (eg minerals, vitamins B) will be leached out.
If you cook it slowly in fat (oil, butter, etc.), but it's so much that it's a puddle left behind, you might be losing fat soluble vitamins (eg, vitamins A, D, E)
Cooking at too high of a heat can also break down nutrients into other compounds ... but it's a trade-off, as cooking breaks down cell walls and makes them more bio-available.
...
Personally, I tend to look at flavor, not just nutrients, as if it doesn't taste good, you're not going to eat it, and then you won't get any nutrients.
So, I'd recommend a 'steam-sauté' method:
- Put the vegetables in a pan with a little bit of water (about 3 TB / 45mL) and a lid
- Heat until you have steam, and let steam for a couple of minutes (exact time depends on the size of what you're re-heating, but you want them defrosted)
- Take the lid off, and let most of the water evaporate. You can push the veg to one side to speed this up
- Add a little oil and whatever seasoning, and cook 'til you get a little bit of color
For fresh vegetables, I'll sauté first, then steam. (and for brocolli, I saute the sliced up stems before adding the florets)
answered 1 hour ago
Joe
58k1098281
add a comment |Â
up vote
2
down vote
What you want to avoid is where you leave lots of liquid behind.
When you're boiling, water soluble nutrients (eg minerals, vitamins B) will be leached out.
If you cook it slowly in fat (oil, butter, etc.), but it's so much that it's a puddle left behind, you might be losing fat soluble vitamins (eg, vitamins A, D, E)
Cooking at too high of a heat can also break down nutrients into other compounds ... but it's a trade-off, as cooking breaks down cell walls and makes them more bio-available.
...
Personally, I tend to look at flavor, not just nutrients, as if it doesn't taste good, you're not going to eat it, and then you won't get any nutrients.
So, I'd recommend a 'steam-sauté' method:
- Put the vegetables in a pan with a little bit of water (about 3 TB / 45mL) and a lid
- Heat until you have steam, and let steam for a couple of minutes (exact time depends on the size of what you're re-heating, but you want them defrosted)
- Take the lid off, and let most of the water evaporate. You can push the veg to one side to speed this up
- Add a little oil and whatever seasoning, and cook 'til you get a little bit of color
For fresh vegetables, I'll sauté first, then steam. (and for brocolli, I saute the sliced up stems before adding the florets)
answered 1 hour ago
Joe
58k1098281
add a comment |Â
up vote
2
down vote
up vote
2
down vote
What you want to avoid is where you leave lots of liquid behind.
When you're boiling, water soluble nutrients (eg minerals, vitamins B) will be leached out.
If you cook it slowly in fat (oil, butter, etc.), but it's so much that it's a puddle left behind, you might be losing fat soluble vitamins (eg, vitamins A, D, E)
Cooking at too high of a heat can also break down nutrients into other compounds ... but it's a trade-off, as cooking breaks down cell walls and makes them more bio-available.
...
Personally, I tend to look at flavor, not just nutrients, as if it doesn't taste good, you're not going to eat it, and then you won't get any nutrients.
So, I'd recommend a 'steam-sauté' method:
- Put the vegetables in a pan with a little bit of water (about 3 TB / 45mL) and a lid
- Heat until you have steam, and let steam for a couple of minutes (exact time depends on the size of what you're re-heating, but you want them defrosted)
- Take the lid off, and let most of the water evaporate. You can push the veg to one side to speed this up
- Add a little oil and whatever seasoning, and cook 'til you get a little bit of color
For fresh vegetables, I'll sauté first, then steam. (and for brocolli, I saute the sliced up stems before adding the florets)
answered 1 hour ago
Joe
58k1098281
What you want to avoid is where you leave lots of liquid behind.
When you're boiling, water soluble nutrients (eg minerals, vitamins B) will be leached out.
If you cook it slowly in fat (oil, butter, etc.), but it's so much that it's a puddle left behind, you might be losing fat soluble vitamins (eg, vitamins A, D, E)
Cooking at too high of a heat can also break down nutrients into other compounds ... but it's a trade-off, as cooking breaks down cell walls and makes them more bio-available.
...
Personally, I tend to look at flavor, not just nutrients, as if it doesn't taste good, you're not going to eat it, and then you won't get any nutrients.
So, I'd recommend a 'steam-sauté' method:
- Put the vegetables in a pan with a little bit of water (about 3 TB / 45mL) and a lid
- Heat until you have steam, and let steam for a couple of minutes (exact time depends on the size of what you're re-heating, but you want them defrosted)
- Take the lid off, and let most of the water evaporate. You can push the veg to one side to speed this up
- Add a little oil and whatever seasoning, and cook 'til you get a little bit of color
For fresh vegetables, I'll sauté first, then steam. (and for brocolli, I saute the sliced up stems before adding the florets)
answered 1 hour ago
Joe
58k1098281
answered 1 hour ago
Joe
58k1098281
answered 1 hour ago
Joe
58k1098281
answered 1 hour ago
Joe
58k1098281
58k1098281
add a comment |Â
add a comment |Â
up vote
1
down vote
Straight to a hot stove pan with butter.
answered 4 hours ago
manu muraleedharan
1893
Well, into some kind of fat (doesn't have to be butter, rendered bacon fat is delicious with green beans). Also helps to season the butter, wake up herbs in it, etc. But this is the method that leaves the least of the 'good stuff' in the pan or cooking liquid.
– Tim Post♦
1 hour ago
1
@TimPost sounds tasty.. I want it as healthy as possible. Sometimes I used to put stock cube in or Zaatar
– TheBlackBenzKid
1 hour ago
add a comment |Â
up vote
1
down vote
Straight to a hot stove pan with butter.
answered 4 hours ago
manu muraleedharan
1893
Well, into some kind of fat (doesn't have to be butter, rendered bacon fat is delicious with green beans). Also helps to season the butter, wake up herbs in it, etc. But this is the method that leaves the least of the 'good stuff' in the pan or cooking liquid.
– Tim Post♦
1 hour ago
1
@TimPost sounds tasty.. I want it as healthy as possible. Sometimes I used to put stock cube in or Zaatar
– TheBlackBenzKid
1 hour ago
add a comment |Â
up vote
1
down vote
up vote
1
down vote
Straight to a hot stove pan with butter.
answered 4 hours ago
manu muraleedharan
1893
Straight to a hot stove pan with butter.
answered 4 hours ago
manu muraleedharan
1893
answered 4 hours ago
manu muraleedharan
1893
answered 4 hours ago
manu muraleedharan
1893
answered 4 hours ago
manu muraleedharan
1893
1893
Well, into some kind of fat (doesn't have to be butter, rendered bacon fat is delicious with green beans). Also helps to season the butter, wake up herbs in it, etc. But this is the method that leaves the least of the 'good stuff' in the pan or cooking liquid.
– Tim Post♦
1 hour ago
1
@TimPost sounds tasty.. I want it as healthy as possible. Sometimes I used to put stock cube in or Zaatar
– TheBlackBenzKid
1 hour ago
add a comment |Â
Well, into some kind of fat (doesn't have to be butter, rendered bacon fat is delicious with green beans). Also helps to season the butter, wake up herbs in it, etc. But this is the method that leaves the least of the 'good stuff' in the pan or cooking liquid.
– Tim Post♦
1 hour ago
1
@TimPost sounds tasty.. I want it as healthy as possible. Sometimes I used to put stock cube in or Zaatar
– TheBlackBenzKid
1 hour ago
Well, into some kind of fat (doesn't have to be butter, rendered bacon fat is delicious with green beans). Also helps to season the butter, wake up herbs in it, etc. But this is the method that leaves the least of the 'good stuff' in the pan or cooking liquid.
– Tim Post♦
1 hour ago
Well, into some kind of fat (doesn't have to be butter, rendered bacon fat is delicious with green beans). Also helps to season the butter, wake up herbs in it, etc. But this is the method that leaves the least of the 'good stuff' in the pan or cooking liquid.
– Tim Post♦
1 hour ago
1
1
@TimPost sounds tasty.. I want it as healthy as possible. Sometimes I used to put stock cube in or Zaatar
– TheBlackBenzKid
1 hour ago
@TimPost sounds tasty.. I want it as healthy as possible. Sometimes I used to put stock cube in or Zaatar
– TheBlackBenzKid
1 hour ago
add a comment |Â
up vote
0
down vote
It depends on vegetable in question.
I generally use the steam of the boiling water to defrost green beans; then boil them directly in the same water for a couple of minutes.
You can also add a small amount of butter and a bit water and slowly cook them in a pot directly frozen. I use this method for frozen green peas, when I want to make a green pea mash.
answered 4 hours ago
zetaprime
989415
add a comment |Â
up vote
0
down vote
It depends on vegetable in question.
I generally use the steam of the boiling water to defrost green beans; then boil them directly in the same water for a couple of minutes.
You can also add a small amount of butter and a bit water and slowly cook them in a pot directly frozen. I use this method for frozen green peas, when I want to make a green pea mash.
answered 4 hours ago
zetaprime
989415
add a comment |Â
up vote
0
down vote
up vote
0
down vote
It depends on vegetable in question.
I generally use the steam of the boiling water to defrost green beans; then boil them directly in the same water for a couple of minutes.
You can also add a small amount of butter and a bit water and slowly cook them in a pot directly frozen. I use this method for frozen green peas, when I want to make a green pea mash.
answered 4 hours ago
zetaprime
989415
It depends on vegetable in question.
I generally use the steam of the boiling water to defrost green beans; then boil them directly in the same water for a couple of minutes.
You can also add a small amount of butter and a bit water and slowly cook them in a pot directly frozen. I use this method for frozen green peas, when I want to make a green pea mash.
answered 4 hours ago
zetaprime
989415
answered 4 hours ago
zetaprime
989415
answered 4 hours ago
zetaprime
989415
answered 4 hours ago
zetaprime
989415
989415
add a comment |Â
add a comment |Â
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possibly related: cooking.stackexchange.com/questions/80988/… and cooking.stackexchange.com/questions/14279/…
– Ess Kay
4 hours ago
2
Possible duplicate of The way to cook vegetables that keeps most of the nutrients
– Cindy
3 hours ago
2
I wouldn't exactly call it a duplicate because this question is specifically for frozen vegetables and every cooking method for fresh vegetables may not necessarily apply to frozen vegetables.
– Ess Kay
3 hours ago
@EssKay - Thank you. I don't believe my question is a duplicate.
– TheBlackBenzKid
1 hour ago