Cooking

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

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Frozen vegetables are partially cooked, so final cooking time is shorter than for fresh products.
Cook from the frozen state. Most vegetables need no thawing. They can go directly into steamer pans or boiling salted water.

Exceptions: Corn on the cob and vegetables that freeze into a solid block, such as spinach and squash, should be thawed in the cooler first for more even cooking.

Seasoning: Most frozen vegetables are slightly salted during processing, so add less salt than you would to fresh products.