Just found out frozen veggies crisp up way better if you don't thaw them first

I was making some frozen broccoli in my air fryer the other night and it kept coming out soggy no matter what I did. Then I saw a comment on a random cooking blog that said to toss them in straight from the freezer with a little oil and seasoning. I tried it last night with a bag of frozen green beans at 400 degrees for 10 minutes and they came out actually crispy for once. Has anyone else noticed a big difference with frozen stuff depending on how you prep it?

2 comments

2 Comments

felix_thomas7326d ago

My buddy Mike at work tried this with frozen corn in a cast iron skillet last month and he said it popped like popcorn everywhere. Honestly, I learned the hard way that moisture is the enemy of any frozen vegetable going for crunch. Ngl, I used to thaw everything because that's what my mom always did, but now I just toss them in frozen with a little cornstarch and it's a game changer for the air fryer. Tbh, I tried it with frozen brussels sprouts and they almost burned on the outside but stayed raw in the middle, so it's not perfect for everything.

hall.ruby26d ago

Oh man, I totally used to be on team "thaw first" too! My grandma drilled it into me that frozen stuff needed to sit out before cooking. But after reading this and trying the cornstarch trick with frozen broccoli in the air fryer, I'm a total convert now. The moisture thing makes so much sense when you think about it, but I never would have guessed it on my own. I still mess up with some veggies like you said with the sprouts, but for the ones that work, it's a lifesaver.