Storing and Preparing Frozen Vegetables

When vegetables are harvested at their peak and snap frozen, they taste great and retain maximum flavour as well as nutrient content. Here are some tips to get the best from your McCain frozen vegetables: 

1. Do not thaw or rinse frozen vegetables before cooking. They are best cooked straight from frozen state 
2. Never thaw and then refreeze frozen foods of any kind, use as you cook and thaw them. 
3. Check the temperature of your refrigerator, freezer and cool room regularly. Freezer temperature should be -18°C or colder. Frozen foods keep well at -18°C, but for peak quality should be used within the recommended use-by date. 
4. Frozen vegetables naturally contain water. Cook in as little water as possible, to keep maximum vitamin and nutritional value. Unlike meats and proteins, they do not need to be sealed, so are a fast, versatile and quick option when eating on the go, or adding to your daily plate. 
5. Steaming, microwaving and stir-frying are excellent cooking methods for frozen vegetables, as they allow the vegetables to cook quickly and retain their delicious flavours.