Frozen berries in cooking can be used only in some cases. For example, if you cook compote, jelly, porridge from them. For smoothies and smoothies, half-frozen ones will do. But if you are going to take up baking or desserts, then the snow beauties must definitely be brought back to life. How to do it right?
Frozen berries are most often found in recipes with these five products:
The first one. When defrosting, the berries secrete a lot of liquid and juice. For dishes in which strict proportions of dry and wet products are observed, everything superfluous is like death (not literally, of course)). Therefore, the berries should not only be brought to room temperature, but also drain excess moisture from them after. It is not necessary to pour it into the sink - you can use it for cooking compote.
The second. There is a high probability that the drained berry juice is exactly what your pie lacks. That is, together with the excess liquid, we will remove the juiciness. How can this be avoided? Take risks, namely: roll frozen berries in starch and add them to the filling in this form. The starch will absorb all the excess, and the cake will not flow. The bad part: it will add calories to the dish.
It is better to defrost any frozen food gradually. In this case, less liquid will be released, and more vitamins will be preserved. For berries, you can use:
- a stream of cold water from the tap (the berries must be in polyethylene at the same time)
- Paper towels and room temperature
- the lowest compartment of the refrigerator (it is better to put them there beforehand, for example, overnight to cook the next day)
- microwave (get ready to release a lot of juice)