Question: I froze some broccoli which I had home-grown, yet when I cooked it it went all soft and mushy. Why wasn't it as good as fresh? Answer:
When you freeze vegetables at home, you need to blanche them first. This deactivates the enzymes found in the vegetable, brightens their colour, and preserves their nutritional value and quality whilst frozen.
Follow the link below for instructions on blanching.
