Excess water from frozen vegetables, especially leafy greens, can dilute flavors and affect texture when cooking. The most effective way to deal with this, particularly for vegetables that release a lot of moisture upon thawing, is to physically remove the water after defrosting.
Removing Water from Defrosted Greens
According to Bruning, vegetables like spinach and kale give off a lot of water when they thaw. To combat this excess moisture and prevent it from impacting your dishes, a simple technique is recommended:
- Squeezing the defrosted greens in a clean kitchen towel or with clean hands prior to cooking.
This physical method helps extract a significant amount of the water that accumulates as the ice crystals melt during the thawing process.
Why Remove Excess Water?
Removing this water is crucial for several reasons:
- Improved Texture: Waterlogged vegetables can become mushy. Squeezing helps maintain a better texture.
- Concentrated Flavor: Excess water dilutes the natural flavor of the vegetables and other ingredients in your dish. Removing it results in a more intense flavor.
- Better Browning/Searing: For recipes requiring searing or browning, excess moisture inhibits the Maillard reaction, preventing that desired golden-brown crust.
- Thicker Sauces/Dishes: If adding greens to sauces, stir-fries, or casseroles, removing water prevents the dish from becoming watery.
Step-by-Step Squeezing Method
Here's how to effectively remove water from thawed leafy greens like spinach or kale:
- Thaw the Greens: Allow the frozen greens to thaw completely. You can do this in the refrigerator overnight, on the counter for a couple of hours, or by running cool water over them in a colander.
- Gather Equipment: Have a clean, absorbent kitchen towel or paper towels ready. Alternatively, ensure your hands are thoroughly clean.
- Place Greens: Put a manageable portion of the thawed greens into the center of the clean towel.
- Wrap and Twist: Wrap the towel around the greens and begin to twist the towel tightly, applying firm pressure. You will see water being squeezed out into the sink or a bowl.
- Squeeze Firmly: Continue squeezing and twisting until you've extracted as much liquid as possible.
- Alternatively, Use Hands: If using your hands, simply grab handfuls of the thawed greens and squeeze them firmly over a sink or bowl until the water stops running out.
- Use in Recipe: Your greens are now ready to be added to your cooking! They will be much drier and more flavorful.
This method is particularly effective for greens because of their high water content released upon freezing and thawing. By taking this simple step, you can significantly improve the outcome of your dishes when using frozen spinach, kale, or similar vegetables.
