Restaurants often use frozen vegetables in their dishes as they offer convenience, longer shelf life, and can be more cost-effective compared to fresh produce, especially when certain vegetables are out of season. To make frozen vegetables taste good and not like they're frozen, chefs use various cooking techniques and ingredients to enhance their flavor and texture. Here are some common methods:
Thawing Properly: If the recipe requires quick cooking, some restaurants might thaw frozen vegetables beforehand. Thawing can be done by placing them in the refrigerator overnight or by blanching them briefly in boiling water.
Sautéing: Sautéing frozen vegetables in a hot pan with oil or butter can help enhance their flavor and give them a slight caramelization. This method can be used for various vegetables like broccoli, green beans, and peppers.
Roasting: Roasting frozen vegetables at a high temperature can help bring out their natural sweetness and create a slightly crispy texture. Root vegetables like carrots, parsnips, and potatoes work well with this method.
Stir-Frying: Stir-frying frozen vegetables in a hot wok or pan with some oil, garlic, ginger, and other seasonings can add depth and flavor to the dish. The quick cooking time ensures they remain tender and not mushy.
Seasoning and Spices: Restaurants use a combination of herbs and spices to enhance the taste of frozen vegetables. Adding garlic, onion, thyme, rosemary, basil, or other herbs can help improve the overall flavor profile.
Sauces and Dressings: Incorporating flavorful sauces or dressings can mask any blandness that frozen vegetables might have. For example, tossing frozen broccoli in a garlic butter sauce can make it more appealing.
Vegetable Broth or Stock: When cooking frozen vegetables, using vegetable broth or stock instead of water can infuse them with additional flavor and prevent them from tasting flat.
Lemon or Vinegar: Adding a splash of lemon juice or vinegar can help brighten up the flavors of frozen vegetables and balance their taste.
Cheese: For certain dishes, like casseroles or gratins, adding cheese on top of frozen vegetables can bring a richness and depth to the dish.
Blending or Pureeing: In some recipes, frozen vegetables can be blended or pureed to create soups or sauces, which can mask any potential texture issues.
It's essential to note that while frozen vegetables can be a great option, they might not have the same crispness as fresh vegetables. However, when cooked properly with the right techniques and flavors, they can still be delicious and nutritious additions to restaurant dishes.