How to keep the zucchini
There are several efficient ways to conserve zucchini. You can do it in preserves, through vinaigrets and pickles, or freeze them. However, if you plan to prepare the zucchini very soon, you can simply refrigerate it. To last as long as possible in the fridge, these steps follow carefully:- Leave it whole. If you cut the zucchini it is damaged faster.
– Do not wash it. Avoid washing the zucchini, since excess water rot more.
РS̩calo very well until any humidity trace is removed. Dry carefully the zucchini, do it gently. Excess moisture accelerates the appearance of mold.
– put it inside a plastic or paper bag. If you have a zucchini inside a bag, your decomposition process will be slower. As you need the air circulating in the bag, make some hole before sealing it. If not, you can leave it open.
– Display the bags with zucchini inside the fridge drawer. Place the zucchini in this area to combat moisture. Of course, the area must be completely clean.
– Do not warehouse the zucchini next to fruits that produce ethylene. If you keep the zucchini near bananas, melons, peaches and others, you will acquire a bitter taste.
– Do not keep the zucchini for more than 5 to 7 days. Sooner or later, the zucchini will begin to wilt, so don expect so much to use them. The fresher, the better.
If you have other doubts about the conservation of vegetables and other foods, do not miss our article how to conserve and freeze broccoli and can cheese be frozen?
How to freeze without scalding
Although the best way to freeze zucchini or almost any vegetable is scalding it, you can also freeze them without subjecting them to any previous process (that is, raw) and obtaining acceptable results. However, you must take into account that, as soon as the vegetable is left, the deterioration process will accelerate rapid Consume it, preferably. To achieve this, just follow these steps:- Wash the zucchini very well and then stop them carefully.
– Cut the zucchini.
– Guard them in a plastic bag that is special to freeze. Place them with a certain space between them so that they do not stick when they freeze.
– The appropriate temperature to keep them in good condition is -18º C, inside the home freezer. Thus, the zucchini will remain perfect for up to 2 months.
– Once the zucchini disrose, you must cook them as soon as possible, because the enzymes of the decomposition process will immediately be activated. They will lose color, flavor and nutritional properties, so you should not freeze it again.
How to freeze fresh zucchini
The most popular way to freeze zucchini is scalding it first, as is done with most vegetables. This method consists of heating the product at a temperature that ranges between 70 ºC and 100 ºC for 30 seconds or more. This procedure is done with the purpose of inactivating or eliminating enzymes that cause vegetable aging, thus slowing the deterioration of their organoleptic qualities and the partial or total loss of their nutritional contributions. If you want to know how to freeze fresh zucchini and keep all its nutrients, these are the steps you should follow:- Choose zucchini at its point. When buying zucchini, you must follow certain quality criteria: that they are firm to the touch, compact, small or medium, without skin spots and heavy in relation to its size. In this case, the intensity of color does not serve us as a reference, since the color is related to the variety and not to the maturation of the zucchini.
– Wask them scrupulously, using cold water. Preferably, frot them with your hands or a special brush for this work.
– Dry the zucchini carefully. Do it delicately so as not to bruise them.
– Cut the zucchini already clean and dry. Do it to taste, but eliminate the ends and decide whether you will cut it into slices, cubes, canes or grated. The scalding time and the way of packaging them depends on how the zucchini cuts. Think of the culinary uses that you will give to the vegetable before choosing how to cut it.
– Scald into cubes or slices: pour water into a casserole until occupying 2/3 of its space. Turn on the stove over high heat. When the water boils, place the slices or zucchini cubes without covering the casserole. Wait 3-4 minutes and check it out.
– Grated scalding: in this case, the procedure is steamed. To cook the grated zucchini, use a steamer on a casserole full of boiling water. Place the zucchini on the steamer, cover it and wait for 2-3 minutes.
– Do not add salt to the scalding water. If you do, the zucchini will break down more quickly.
– Prepare a casserole or bowl with cold water. As soon as you take out the scalp zucchini, subdue it in cold water to stop cooking. If you prepared it, you use the inverted Maria Meta method better. Wait a couple of minutes.
– Dry the zucchini very well. Use cooking and stop them carefully.
– Save the grated zucchini. You can put it inside a freezing bag, always taking care that there is no air inside when closing it. Use special plastic bags to freeze.
– Save sliced ​​zucchini or cubes. Place the zucchini pieces separated from each other. Wait a few hours until the pieces freeze. After the time, you can transfer the pieces to another special freezing bag or airtight container to freeze them again, separated from each other.
How to defrost zucchini
You already frozen the zucchini and it was a success, but now you need to defrost it. Have it ready to prepare it in your favorite recipes with these 3 easy methods to defrost zucchini: – Refrigerated: Pass the freezers container to the refrigerator. Leave the container there until you leave or, better yet, until the zucchini leave a little (enough to move them). At this time, change them to another container that possesses a grid or improvises one. Thus, the melted water will be separated from the zucchini. This process can take up to 24 hours.
– Cooking: This method of defrosting is the most recommended for vegetables and other foods. You just have to cook it in boiling water with salt.
– Using cold water: if you want to defrost a food by applying this method, you must verify whether the container or packaging is tightly closed. This measure is taken to avoid direct contact between water and food during the defrosting process. Dip the zucchini in cold water changes the water every 10 or 20 minutes, thus accelerated defrosting.
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