Fruits, vegetables and berries are frozen for the sole purpose of preserving the maximum of vitamins and nutrients that die during heat treatment.
Of course, it is the right decision, but you just need to be able to properly defrost the blanks, otherwise all the vitamins will float into the sewer.
How not to defrost workpieces
You cannot do this by placing frozen blanks in water, regardless of whether we are talking about vegetables, herbs or berries.
Together with the thawed juice, all the vitamins will get into the water, and then they will end up in the sewer.
How to defrost correctly
The easiest way is to get the blanks in advance and defrost the products at room temperature on the table.
But in order to preserve all the useful elements and vitamins, as well as the appearance of the products, this should be done on the bottom shelf of the refrigerator.
To do this, the blanks are put in a plate and left on the bottom shelf of the refrigerator a few hours before using.
If we are talking about cooking soups, stews and other dishes from frozen vegetables and herbs, then they can not be defrosted at all, but immediately put in a saucepan (frying pan).
The same way should be done when stewing vegetables.
But it is not recommended to freeze re-thawed vegetables or berries, because their taste and appearance will noticeably suffer.
