Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site hropus.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!hropus!jin
From: jin@hropus.UUCP (Jear Bear)
Newsgroups: net.veg
Subject: Re: freezing veggies
Message-ID: <320@hropus.UUCP>
Date: Mon, 3-Mar-86 22:13:46 EST
Article-I.D.: hropus.320
Posted: Mon Mar  3 22:13:46 1986
Date-Received: Wed, 5-Mar-86 04:00:25 EST
References: <1434@decwrl.DEC.COM>
Organization: Bell Labs, Holmdel, NJ
Lines: 12

In addition to what I just said (whew, is Liberty Ale strong :-> )
Blanching is necessary to prevent enzymatic action from turning
your prize produce into mush.  Mushrooms need a lot of blanching
(3-5 minutes of steam depending on whether they are sliced or whole)
I prefer to grind in the old food processor and slowly cook in butter
(in the uture, olive oil) until dry and freeze in small balls.
A variation of the French Duxelles (which I still don't know how to
pronounce (or probably spell)).
-- 
			Jerry Natowitz
			ihnp4!houxm!hropus!jin
			The Master Baker