This sponsored post is written by me in partnership with Misen. Thank you for supporting the brands that make Tried and Tasty possible. As always, all opinions are my own.
Tell me I’m not the only one that ends up finding a bag (or bags) of produce way past their prime in the back of the fridge? No? Surely! My husband and I buy large amounts of veggies all the time (mostly for juicing) and sometimes they get buried behind many other things. Once they are discovered the only place left for them to go is in the garbage. Womp. Womp. Not only do I see my veggies going ‘down the drain’, I also see dollar signs flying by as well… both of which are not ideal options. I have been wanting to get better at saving not only money on wasting less, but also save time for future recipes by having pre-sliced and diced veggies readily available to just grab as I need.
By slicing your vegetables before you freeze them, you’ll save loads of time in the long run! Thanks to Misen Knives, slicing veggies is easier than ever and a dream come true! I’ve always been partial to kitchen gadgets and utensils that make life easier, and I can 100% say without any reservation that I LOVE my Misen Knives.
If you haven’t heard of Misen until now, that’s because they are a relatively new up and coming superstar, having gotten their start in 2015 on Kickstarter. Unlike typical manufacturers which distribute their products through middlemen, Misen sells directly to consumers. This results in SIGNIFICANTLY lower prices on top notch products. All knives offered by Misen are produced with premium Japanese AICHI AUS-8 Steel, which is the best of the best. They also sharpen their blades to an acute 15 degree angle, which results in a noticeably sharper cutting surface. But enough science-y stuff! How do Misen Knives perform in the real world, where the steel meets the cutting board? In a word, brilliantly! I don’t think I’ve ever owned such a sharp, well balanced knife before! It almost felt as though the vegetables were melting beneath the blade.
I found the Misen Chef’s knife to be perfect for larger items such as carrots and onions (I didn’t cry by the way!), while the Misen Pairing Knife was great for making quick work of smaller items like herbs, tomatoes, and smaller fruits. Here are my tips for you on how to freeze your vegetables:
- Catch your veggies before they are past their prime! You will want to utilize them when they are as fresh as possible. Obviously don’t freeze the veggies that you’ll need right away, but be sure to freeze the ones that you won’t get to before they get bad.
- Prep your veggies by making sure they are clean by washing them thoroughly (if you’d wash them typically, like your carrots and green onion – but not your white or yellow onions of course)
- Peel the skins off beforehand on vegetables that you normally peel, like carrots
- Use a freezer safe ziploc baggie. You can freeze in batches depending on how you’ll use them later. I would recommend quart sized, but you can use the gallon size as well
- Label! Chances are, weeks from now you won’t remember when you packaged up your vegetables, so be sure to label them and date them to know how long they’ve been in your freezer
