Cooking Frozen Vegetables

Look for IQF vegetables or individually quick-frozen vegetables as their quality and condition is far superior to those frozen solid in blocks. These vegetables (and fruits) usually come frozen in bags, and sometimes boxes, and should feel loose in the package. Frozen vegetables may throw off more water than fresh and therefore require straining. 

Place the vegetables, un-defrosted, in your 360 Cookware pan. Cover with cold water and drain the water out of the pan. Cover your stainless steel pan and cook over medium heat until steam just begins to escape from under the lid. Spin the lid to engage the vapor seal in your waterless cookware pan and then immediately reduce the heat to low. Follow the cooking times below for each type of vegetable. 

Frozen Vegetables:

Broccoli

  • Crisp: Tender: 5 minutes
  • Soft: 7 minutes

Carrots

  • Crisp: Tender: 5 minutes
  • Soft: 8 minutes

Cauliflower

  • Crisp: Tender: 5 minutes
  • Soft: 8 minutes

Corn (Kernels)

  • Crisp: Tender: 2 minutes
  • Soft: 4 minutes

Edamame (Shelled)

  • Crisp: Tender: 2 minutes
  • Soft: 4 minutes

Edamame (In Pod)

  • Crisp: Tender: 2 minutes
  • Soft: 5 minutes

Green Beans

  • Crisp: Tender: 5 minutes
  • Soft: 8 minutes

Lima Beans

  • Crisp: Tender: 10 to 12 minutes
  • Soft: 18 minutes

Mixed Vegetables (Depending on Combination)

  • Crisp: Tender: 5 minutes
  • Soft: 7 minutes

Peas

  • Crisp: Tender: 5 minutes
  • Soft: 8 minutes

Pearl Onions

  • Crisp: Tender: 10 minutes
  • Soft: 13 minutes

Spinach

  • Crisp: Tender: 5 minutes
  • Soft: 7 minutes

 

 

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