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Once vegetables are thawed how long can you wait to cook them?
Normally, frozen vegetables are not thawed first but are cooked from frozen.
Can thawed vegetables be re frozen?
yes
When using frozen pie crust for sweet potato pie do you use it frozen?
Thawed just enough to form it
What has occurred to frozen vegetables that are in one solid mass in the original package?
If frozen vegetables are in one solid mass in the original package, it is likely they have thawed and then refrozen. This can happen due to improper storage or a fluctuation in temperature. While this may not pose a health risk, the texture and taste of the vegetables may be compromised.
How do you use thawed in a sentence?
The chicken is still frozen, please thaw it before cooking so that it will cook more evenly.
What is a thawed state?
Thaw = to no longer be frozen Thawed state is the state an object is in when it no longer is frozen. (it might still be cold but should not have any frozen parts, even on the inside)
Why does breast milk shrink when frozen and expand when thawed?
Any liquid or solid shrinks when frozen; the molecules contract. Molecules expand when thawed.
If chop meat was frozen then cooked can it be refrozen?
Food which has been cooked can be frozen, even if it was frozen prior to cooking. BUT Frozen food which has been thawed, but not cooked, should never be re-frozen. Nor should food which was cooked, frozen and thawed.
How do you know when something is thawed out?
When it is not longer frozen!
Does frozen fish weight more the thawed fish?
Fish will weigh less after it is thawed because it loses some water when it is thawed.
Is it best to use fresh or frozen vegetables when following a vegetable beef soup recipe?
I am pretty sure that you can use fresh or frozen vegetables when following a vegetable beef soup recipe. I always prefer fresh in just about everything, but if you have frozen vegetables, they will work very well.
What do you call a meat that was frozen?
If the meat was frozen but now it isn't, I would call it thawed.
