The frozen veggie shortcut I stumbled on in a 1970s cookbook

I found a 1977 cookbook at a yard sale in Des Moines that said air frying frozen broccoli florets straight from the bag at 400°F for 9 minutes gives them a crispy edge without thawing, and after testing it three times this week, I have to ask has anyone else tried this trick with other frozen vegetables like green beans or Brussels sprouts?

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taylor129d ago

Wait, did the cookbook say anything about how the texture changes if you toss them in a little oil first? I tried frozen green beans straight from the bag at that exact temp and time, and they came out decent but a bit dry on the inside. The crispy outside was great though, just wondering if a light coat of olive oil makes the difference or if that ruins the whole point of the shortcut. Also, did you notice any big difference between the florets that were smaller versus the bigger ones in the bag? That uneven cooking thing always gets me with frozen stuff.