Yesterday, I had one of those unpleasant discoveries: Several bags of frozen vegetables that had fallen behind something else in the freezer compartment and completely slipped my mind. As I recall, I bought them going on five months ago.
It's simply not in my constitution to throw out food that might be remotely edible. I've never had any luck with steaming freezer-burnt vegetables before (and yes, I let them get that way all too often, because I buy them as backup, and nearly always end up buying fresh).
This time, I decided to try my luck with a pureed soup. One freezer-burnt bag each:
Sweet peas (these weren't too far gone)
Added two chopped onions, about half a head of garlic and some dried sage. Dumped in six cups of store-bought chicken stock. (You sometimes use it too -- admit it!) Simmered till things were nicely cooked and starting to soften up, then pureed very well.
My gamble paid off with a huge pot of extremely good soup, especially served with a few drops of white balsamic vinegar to brighten the flavors a bit.
If not for the dull green color, I'd have no problem whatsoever passing this through a sieve to refine the texture and serving it to company.
Anyone else have success with any other techniques of pulling freezer burn out of the fire? I was blown away that this worked. I chalk it up to the onions and garlic, mostly, but I suspect the simmering did something too.
Updated 4 months ago | 8
Updated 3 months ago | 8
Updated 2 months ago | 11
Updated 3 months ago | 10
Updated 6 months ago | 4