Have you ever wondered if you can freeze raw peanuts while still in the shell? Raw peanuts are a popular snack that can be enjoyed roasted or boiled, but can they be frozen for later use? Freezing peanuts can be a convenient way to preserve them for an extended period, but is it feasible to freeze them in their shell?
Short answer: It’s different.
Long answer: (See below)
1. Different ingredients (local Chinese produce, livestock, etc. vs. local American produce, livestock, etc.);
2. Different ways food is treated (vegetables as the main dish vs. vegetables treated as the side dish);
3. Different cooking methods (fried, steamed, pressure cooker/clay pot, hot pot, and bbq vs. raw, baked, microwaved, boiled, deep-fried, chilled, etc.);
4. Different eating utensils (chopsticks vs. fork and knife);
5. Different beverages (tea vs. ice water);
6. Different starters (peanuts, popcorn, pickled vegetables, etc. vs. bread),
7. Different people (various ethnic groups used to form “Chinese cuisine” vs. chiefly Cantonese and Szechuan (or Sichuan) people used to form American-Chinese cuisine).
8. Different desserts (fruit-based vs. cream-based)
1. Different ingredients.
Sometimes, logistics is simply the answer to why things are the way they are.
Examples of readily available foods in China
a.) Dragon fruit (“火龙果” or “huo long guo” in Mandarin), a watery fruit, which, after peeling away the tough exterior, is similar to a strawberry with its edible black seeds
[Picture: Dragon fruit is common in grocery stores and farmers’ markets (or “wet markets”). Its price varies depending on the season. It may look scary, but it tastes oh so good (in my honest opinion).]
b.) Durian, which has a strong “stinky” odor, but is loved by many (especially as a dessert)
[Picture: Durian (“榴莲果” or “liu lian guo” in Mandarin) , the giant spiked fruit, is available in the supermarket, making the entire room smell bad (in my opinion).]
c.) Chicken feet (“凤爪” or “feng zhao” in Mandarin). Wings, thighs, the head, feet…all parts of an animal are viewed the same way in China. They are meat, thus edible. The feet have tender meat, but lots of bones (so I am told)
[Picture: Chicken feet cooked in a clay/ceramic pot and a bamboo basket, respectively.]
d.) Liver/heart/brains/pig blood (organs/blood of animals are viewed just like any other meat of an animal. Not strange at all…)
[Picture: Pig blood soup (“猪血汤” or “zhu xue tang” in Mandarin) from the Chinese fast-food chain Mian Dian Wang (“面點王”), which is also nicknamed the “Chinese McDonald’s”.]
[Picture: Pig blood from another Chinese restaurant. Note: Pig blood is generally made to have a tofu-like consistency.]
[Picture: Pig kidney (“猪腰” or “zhu yao” in Mandarin) sliced up to look “fancy”.]
[Picture: Pig brain soup (“猪脑汤” or “zhu nao tang” in Mandarin).]
e.) Tofu skin (“豆腐皮” or “dou fu pi” in Mandarin). This tastes especially good when barbecued and coated in garlic or with hotpot.
[Picture: Fried tofu skin ready for hotpot.]
[Picture: Tofu skin that was barbecued and then rolled up with garlic, scallions, and various spices. At night, various venders will prepare such food on the street. Note: The plate is wrapped with plastic so that it can be quickly be reused again without having to wash it for the next customer. Eat at your own risk.]
f.) Rice rolls (“肠粉” or “chang fen” in Mandarin), a popular breakfast dish in southern China
[Picture: Rice rolls mixed with eggs, vegetables, and soy sauce. Note: Rice-based dishes are more popular in South China while wheat-based dishes are more popular in North China mainly due to the availability of crops.]
[Picture: Plain rice rolls with soy sauce and sesame sauce. Take your pick.]
g.) Frog (“田鸡” or “tian ji” in Mandarin), which is also known in Chinese as “the chicken of the field”. It is often at the bottom of various soups.
[Picture: Frog soup. Just because you can’t see it, it doesn’t mean that it isn’t there.]
h.) Bones in almost all meat (especially chicken, which is often served chilled upon being cooked)
[Picture: Fish with lots of bones. Don’t choke.]
i.) Shark fin (“鱼翅” or “yu chi” in Mandarin), a popular, but expensive ingredient used in soup. It is believed by some (TCM followers) to have healing properties. (Beware: There are controversies and social stigmas attached in consuming this dish. In addition, sometimes, dishonest Chinese chefs will use vermicelli instead of actually slicing a shark’s fin. Eat at your own risk.)
[Picture: Shark fin soup at a wedding.]
j.) Lychee (“荔枝” or “li zhi” in Mandarin). This is loved by many. Just watch out for the little worms that may be nestled inside, which are the same color as the lychee fruit…then again, what’s a little extra protein…Plus, if the worms are still alive after eating it, then you know it is safe for you as well…Chinese logic)
[Picture: A lychee typically sold in China. First, you remove the outer rough layer. Then, you consume the white/translucent part (and spit out the pit in the center).]
Note: Chinese food in China is also approximately one-third the cost of what it is sold in the U.S., which is why many Chinese families think there is a great opportunity to make money selling Chinese food in the U.S. So, if you think Chinese food in the U.S. is cheap, just wait until you arrive in China.
Examples of readily available foods in the U.S.
a.) Broccoli (not typically available in China unless imported);
b.) Carrots (not typically available in China. White radishes are used instead);
c.) White/red/yellow onions (Scallions are preferred);
d.) Dairy/cow-based products (Cows are limited in China, thus more expensive. There is also a high percentage of Chinese who are lactose intolerant, so dairy-based products are typically avoided (Given the horrific milk scandals in China, who wants it anyway);
e.) Fortune cookies (You will never receive a fortune cookie in an authentic Chinese restaurant. This is an American invention);
f.) Sushi (This is traditionally part of the Japanese cuisine and not categorized as “Chinese food” in China);
g.) Meat without bones (It is difficult to find a dish in China without bones. The Chinese believe cooking food on the bone makes it taste better and is more nutritious. Thus, be prepared to spit them out after chewing thoroughly…);
h.) Battered meat (Meat is not coated in bread crumbs and eggs in China; however, it can be found marinated or tenderized with starch);
Note: Sugar seems to be a staple of the American diet (perhaps thanks to the Fanjul brothers). Thus, American-style Chinese dishes often use sugar. In fact, in China, sugar is seen as rather unhealthy. Instead, salt is frequently used. Of course, there are some Chinese dishes that are the exception (chilled mung bean soup, chilled red bean soup, etc.), but they are usually consumed in moderation (just as a dessert) as opposed to the “salt dishes”.
2. Different ways food is treated
As stated, in China, vegetables are treated as main dishes. For general dining, food is often served “buffet style”. Four or five dishes will be prepared (depending on how many people there are). Then, the dishes will be passed around (like Thanksgiving) with everyone adding a little of each dish to his/her plate. As you know, in the U.S., people generally order one dish for themselves, which they don’t typically share with anyone (which is probably why vegetables are included as side dishes and not as a main dish in the U.S.).
3. Different cooking methods
In China, food is typically prepared in the following methods:
a.) fried (stir-fried using a wok);
[Picture: Typical Chinese wok. Note: Although I managed to find carrots to cook with, most authentic Chinese dishes don’t use carrots.]
b.) steamed (using bamboo baskets/a special steamer);
[Picture: Various dishes cooked with bamboo steamers (with “cow stomach”/”tripe” (“牛肚” or “niu du” in Mandarin) in the top right basket).]
[Picture: Steamed dumplings with bamboo steamer and water spinach from Din Tai Fung (“鼎泰丰”) (Note: As this is an internationally-known company, ice water is provided to those who request it).]
c.) slowly cooked in a pressure cooker/clay pot/rice cooker (congee/porridge is an everyday food prepared using a clay pot or a pressure cooker);
[Picture: A typical electronic rice cooker cooking plain congee (or, as I call it, “watery rice” (a.k.a. “粥” or “zhou” in Mandarin). Pretty much every Chinese family has something similar to this. Although it is called a “rice” cooker, it can be used to make many dishes other than just rice, like mung bean soup with sago, steamed vegetables, and so on.]
[Pictures: A typical stove-top pressure cooker. When the red button is down (always at the beginning and end), it indicates that the pot is depressurized and safe to open. When the red button pops up, it indicates the pot is pressurized and dangerous to open (always during cooking). This type of pot lets one cook rice/soup/etc. quickly (generally half the time it would take to cook in a regular rice cooker or with a regular pot lid). I usually put a towel around the top loosely in a circle to catch any liquid that spits out for faster clean up.]
d.) hot pot (vegetables and meat are sliced thin and added to a boiling pot of soup over a small stove/flame. Food typically takes one to two minutes to cook, which you cook yourself (even in a restaurant) and then eat right away and repeat the process together with your friends/family.)
[Picture: A typical hotpot at Hai Di Lao (“海底捞”). This modern restaurant lets you order various ingredients for your hotpot using an iPad. You just place an order with a few taps, and the servers will return from the kitchen with those dishes. You also can create your own dipping sauce by going to a little “self-service” counter and selecting the ingredients that you like the most. Once again, for foreigners in big cities, waiters will bring you water, possibly with lemon slices, if you ask nicely.]
e.) bbq (various vegetables and meat are cooked on a barbecue either on the street or in a restaurant. The vegetables and meat typically come in two forms: spicy (“辣” or “la” in Mandarin) or not spicy (“不辣” or “bu la” in Mandarin). The food is then painted (with a cooking brush) with vegetable oil (which you hope is not recycled/used oil) and coated with various spices/garnishes like cumin, chives, garlic, chili powder, etc.)
[Picture: Take-out bbq potato slices. It tastes almost like potato chips.]
[Picture: Bbq oysters. Tip: Make sure you watch the “chefs” open the shells. Some Chinese chefs will cheat and buy frozen oysters. Then, they will just refill the shells and sell them (and charge them) like they are fresh.]
In the U.S., food is typically prepared in the following methods:
a.) raw (The Chinese believe eating raw food is a quick way to get sick. As water is typically polluted, various chemicals (approved or not approved) are used as pesticides to treat plants (that may or may not wash away), and various diseases are still widespread, the Chinese believe the safest way to eat food is cooking it first. Thus, salad is rarely eaten. As the caveman realized in the Paleolithic age (and which the Chinese still deeply believe today), food is just better when cooked.
b.) baked (ovens are rarely found in normal Chinese homes. Thus, food is rarely baked in an electric oven like in the U.S. Occasionally, those with land (farmers) might set up a makeshift stone oven/masonry oven or restaurants might invest in “Western” technology, but this is generally not the case or necessary for preparing Chinese food in the typical Chinese home.
c.) microwaved (once again, microwave ovens are a Western invention, and thus not found or used in typical Chinese homes)
d.) boiled (other than soup or for hot pot, food is thought to lose its flavor when boiled in water. Thus, boiling isn’t really that common)
e.) deep-fried (too much oil is wasted, it’s dangerous, and it requires too much equipment. The Chinese prefer just to fry food in a wok and not a deep-fryer as it achieves pretty much the same effect and saves resources)
f.) chilled (freezers and refrigerators are not that common in China; thus, the Chinese typically don’t typically freeze or refrigerate food. Perishable food in China is typically bought the day or the day before it is consumed (Note: Eggs also aren’t refrigerated like they are in the U.S. They are just left out in the pantry/kitchen for a week or two until consumed. Perhaps this is also why eggs are never eaten raw in China.))
4. Different eating utensils
In China, you use chopsticks to eat your Chinese food. You can even find stainless steel ones for easy cleaning.
In the U.S., you use a fork and knife (unless you are trying to impress your friends, you might try to use the one-time use wooden ones that you are given in the American-style Chinese restaurant).
5. Different beverages
In China, tea (black tea, chrysanthemum tea, jasmine tea, oolong tea, etc.) is served before you place your order. In the U.S., ice water is served before you place your order. Of course, in both countries, you can always ask for an additional special beverage (soda, alcohol, etc.). In addition, depending on the restaurant, Chinese people will often rinse their utensils with hot tea before eating to ensure the dishes are clean. This process is not considered rude, and the restaurants will automatically provide a bowl to discard the tea used for washing.
[Picture: Chrysanthemum tea.]
6. Different starters
In China, peanuts, popcorn, pickled vegetables, etc. will appear on the table while you wait for your dishes to arrive. In the U.S., bread and butter/oil is given to you instead.
(I usually pass on these starters. Eating peanuts with chopsticks takes great patience…)
7. Different people
If you trace how Chinese food was started in the U.S., you will see that Cantonese-speaking people (from South China) were among the first to make their way to the U.S. and set the “Chinese food” trend there. Thus, the food associated with “Chinese food” in the U.S. is chiefly and historically Cantonese (with a few dishes deriving from Sichuan/Szechuan and other regions).
Please realize that China is a large country full of many different ethnic groups that bring their own unique cuisine from all corners of the country. Therefore, the number of food possibilities are endless. Chinese food in China includes not only Cantonese cuisine, but also Teochew/Chaozhou cuisine, Hunan cuisine, Szechuan/Sichuan cuisine, Hong Kong cuisine (mixture of the East vs. the West), Taiwanese cuisine, Fujian cuisine, and so many more. Although many people group all the different cuisines into eight specific categories, you won’t see food labeled in China just under those eight categories. For example, although Chaozhou cuisine could conceivably be considered as part of Cantonese cuisine, few people view it as such. You will see restaurants that are just called a “Chaozhou restaurant” in various cities throughout China, which is totally different from a typical “Cantonese restaurant”.)
8. Different desserts
After eating a Chinese dinner in China, you will typically eat some fruit for dessert (watermelon or a special fruit-/bean-based dish). Ice cream parlors aren’t popular in China (other than the occasional one targeting foreigners and those well traveled/Westernized). After eating a Chinese dinner in the U.S., you will typically eat ice cream or some cream-based dessert (if anything). The common Chinese person prefers eating at a fruit-dessert shop or getting some herbal tea/turtle jelly.
[Picture: A typical fruit dessert from Hui Lau Shan (“许留山”), which is a Chinese “fruit dessert” chain. This dish shows various fruit-flavored jell-o, a scoop of mango shaved ice, and some pieces of mango.]
[Picture: Another fruit dessert from Hui Lau Shan with kiwi and various melon balls.]
Some final notes:
The above is just based on my observations over the years living in China (mainly South China). It is not an exhaustive list, but hopefully sheds a little light on what Chinese food is like in China. As others mentioned, A Bite of China is a popular series (from CCTV) that shows popular Chinese dishes (though typically emphasizes northern Chinese food due to its bias towards Beijing). Some (if not all) episodes can be found on YouTube or CCTV’s official website. You can also see some more comparisons of Chinese food vs. American-style Chinese food on Wikipedia’s “American Chinese cuisine” page. Note: All pictures provided on Quora are my own.
Updates:
Some people mentioned that during festivals, Chinese restaurants/shops in China often sell some specialty/”holiday” foods, such as mooncake (“月饼” or “yue bing” in Mandarin) during the Mid-Autumn Festival and sticky rice dumplings (“粽子” or “zong zi” in Mandarin) during the Dragon Boat Festival. I think they are an interesting addition as I don’t recall seeing American-Chinese restaurants having themes/limited time offers of traditional Chinese holiday food (or even recall learning about such holidays in school growing up). Even during American holidays, the food/menu of an American-Chinese restaurant would often remain consistent/unaffected for their customers (but perhaps others can offer their experience in such area).
[Pictures: “Snowy mooncake” (“冰皮月饼” or “bing pi yue bing” in Mandarin) from Hong Kong with a custard filling and the company’s logo “Taipan” (“大班” or “da ban” in Mandarin) printed on the “skin” of the cake]
[Pictures: Sticky rice dumpling (“粽子” or “zong zi” in Mandarin) wrapped and unwrapped in bamboo. I boiled mine since they were pre-made and frozen, but I think they are often steamed instead.]
Freezing raw peanuts in the shell may seem like a straightforward process, but there are a few considerations to keep in mind. The shell of a peanut acts as a protective barrier, which can help preserve the nut inside. However, freezing peanuts in their shell may affect the texture and flavor of the nut once thawed. Understanding the best practices for freezing raw peanuts in the shell can help maintain their quality and taste.
Freezing fresh peanuts: benefits and methods
Are you wondering if you can freeze raw peanuts in the shell? Freezing fresh peanuts is a great way to extend their shelf life and preserve their quality. Whether you have a bumper crop of peanuts from your garden or you bought a large quantity at the store, freezing them is a smart choice. By freezing raw peanuts, you can enjoy their nutty flavor and crunchiness for months to come.
When it comes to freezing raw peanuts, it’s important to follow the right steps to ensure the best results. Firstly, make sure the peanuts are clean and dry before placing them in an airtight container or freezer bag. Removing excess moisture will prevent ice crystals from forming and affecting the texture of the peanuts. Additionally, you can freeze the peanuts in their shells or shelled, depending on your preference.
One of the main benefits of freezing fresh peanuts is that it helps to retain their nutritional value. Peanuts are a good source of protein, fiber, and healthy fats, and freezing them preserves these nutrients. When properly stored in the freezer, peanuts can last up to a year without losing their taste or nutritional benefits. This makes them a convenient and versatile ingredient to have on hand for cooking and snacking.
In conclusion, freezing raw peanuts is a simple and effective way to store them for future use. By following the proper methods and storing them in airtight containers, you can enjoy the taste and nutritional benefits of fresh peanuts for an extended period of time. So go ahead and freeze those peanuts – you’ll thank yourself later when you have a delicious and healthy snack ready to go!
The advantages of freezing unprocessed peanuts
Freezing raw peanuts can be a convenient way to preserve their freshness and extend their shelf life. By freezing unprocessed peanuts, you can prevent them from spoiling and maintain their quality for a longer period of time. The freezing process helps to lock in the natural flavors and nutrients of the peanuts, ensuring that they retain their delicious taste and nutritional value.
One of the key benefits of freezing raw peanuts is that it allows you to enjoy the convenience of having a readily available supply of peanuts on hand. By freezing peanuts in the shell, you can easily grab a handful whenever you need them for snacking, cooking, or baking. This can be especially handy for those who enjoy using peanuts in various recipes or simply like to have a healthy snack option readily available.
Moreover, freezing raw peanuts can also help to prevent the growth of mold and bacteria, which can cause the peanuts to spoil quickly if left at room temperature. By freezing the peanuts, you can significantly extend their shelf life and reduce the risk of foodborne illnesses. This can be particularly important for those who buy peanuts in bulk or want to stock up on this nutritious snack without worrying about them going bad.
To showcase the benefits of freezing raw peanuts, here is a table summarizing the advantages:
| Advantages of Freezing Raw Peanuts |
|————————————|
| Preserves freshness |
| Extends shelf life |
| Retains natural flavors and nutrients|
| Convenient snack option |
| Prevents spoilage |
| Reduces risk of foodborne illnesses |
In conclusion, freezing raw peanuts in the shell can be a practical and beneficial way to ensure that you always have a supply of fresh and nutritious peanuts available. By taking advantage of the benefits of freezing, you can enjoy the convenience of having peanuts on hand while also preserving their quality and flavor for an extended period of time.
Proper storage of raw peanuts in the shell
Storing raw peanuts in the shell properly is essential to maintain their freshness and flavor. Whether you have a surplus of raw peanuts or want to save them for later use, freezing is a great option. To freeze raw peanuts in the shell, start by ensuring they are clean and dry. Excess moisture can lead to freezer burn, affecting the quality of the peanuts.
Once the raw peanuts are clean and dry, place them in a resealable plastic bag or an airtight container. It’s important to leave some space in the container or bag for the peanuts to expand as they freeze. This will prevent the shells from cracking and the nuts from getting crushed.
Label the container with the date of freezing to keep track of their freshness. Frozen raw peanuts can last for up to a year if stored properly. When you’re ready to use the frozen raw peanuts, simply thaw them in the refrigerator overnight. Avoid thawing them at room temperature to prevent the growth of bacteria.
By following these simple steps, you can enjoy the delicious taste of raw peanuts in the shell whenever you want. Proper storage ensures that the peanuts retain their quality and flavor, making them a convenient and versatile ingredient for various recipes. Whether you use them for snacking, cooking, or baking, frozen raw peanuts in the shell are a great addition to your pantry.
Freezing raw peanuts: steps to follow
Freezing raw peanuts in the shell is a great way to preserve their freshness and flavor for an extended period. Here are the steps to follow to freeze raw peanuts successfully:
1. Start by selecting fresh, unshelled raw peanuts. It’s essential to choose high-quality peanuts to ensure the best results when freezing them.
2. Wash the raw peanuts thoroughly under cold water to remove any dirt or debris. Pat them dry with a clean towel before proceeding to the next step.
3. Place the washed and dried raw peanuts in a single layer on a baking sheet or tray. Make sure they are not overlapping to allow for even freezing.
4. Place the baking sheet or tray with the raw peanuts in the freezer and let them freeze for a few hours or until they are completely frozen.
5. Once the raw peanuts are frozen solid, transfer them to airtight freezer bags or containers. Make sure to remove as much air as possible from the bags before sealing them.
6. Label the freezer bags or containers with the date of freezing to keep track of their freshness. Frozen raw peanuts can last for up to six months in the freezer.
7. When you’re ready to use the frozen raw peanuts, simply take out the desired amount and thaw them in the refrigerator overnight or at room temperature for a few hours before cooking or roasting them.
Following these steps will help you freeze raw peanuts in the shell effectively, ensuring that you can enjoy their delicious taste and crunchiness even after several months of storage.
Preparation before freezing
Before freezing raw peanuts in the shell, there are a few key steps to take to ensure the best results. First, make sure the peanuts are fresh and free from any signs of mold or spoilage. It’s important to use high-quality peanuts to preserve their flavor and texture during the freezing process.
Next, thoroughly wash the peanuts under cold running water to remove any dirt or debris. This will help ensure that the peanuts are clean and ready for freezing. Once washed, pat the peanuts dry with a clean kitchen towel to remove any excess moisture.
After washing and drying the peanuts, place them in a single layer on a baking sheet or tray. This will allow the peanuts to freeze individually, preventing them from clumping together during storage. Make sure there is enough space between each peanut to ensure even freezing.
Once the peanuts are spread out on the baking sheet, place them in the freezer and allow them to freeze for several hours or overnight. Freezing the peanuts individually before transferring them to a storage container will help prevent them from sticking together and make it easier to use them as needed.
By following these preparation steps before freezing raw peanuts in the shell, you can ensure that they retain their freshness and quality for longer periods. Properly frozen peanuts can be stored in the freezer for up to 6 months, allowing you to enjoy their delicious flavor at any time.
Freezing and Thawing Raw Peanuts in the Shell
Freezing raw peanuts in the shell can be a great way to preserve them for a longer period of time. Here are some tips on how to freeze and thaw raw peanuts in the shell:
Freezing Raw Peanuts in the Shell:
- Start by choosing fresh, unshelled raw peanuts.
- Wash the raw peanuts thoroughly to remove any dirt or debris.
- Spread the raw peanuts in a single layer on a baking sheet and place them in the freezer for a few hours until they are frozen solid.
- Once the raw peanuts are frozen, transfer them to a resealable freezer bag or airtight container.
- Label the bag or container with the date and store in the freezer for up to 6 months.
Thawing Raw Peanuts in the Shell:
- To thaw frozen raw peanuts in the shell, simply remove them from the freezer and let them sit at room temperature for a few hours.
- You can also place the frozen raw peanuts in the refrigerator overnight to thaw them slowly.
- Once the raw peanuts have thawed, you can cook them as desired or enjoy them as a snack.
Vacuum Sealing Fresh Boiled Peanuts to Freeze/Maximum Flavor.
FAQ
Can you freeze shelled peanuts?
On the other hand, if you want the convenience of readily available shelled peanuts for cooking or baking, you can choose to remove the shells before freezing. Shelling the peanuts allows for easy access to the nutmeats, saving you time when you decide to use them in various recipes.
How do you defrost frozen peanuts?
Defrost your peanuts in the shell by following one of these procedures. Either way, your peanuts will be defrosted and ready to use within a couple of hours. Put the bag of frozen peanuts in the shell into your refrigerator. After a couple of hours, check to be sure that you can break the shell to get to the peanut.
Should you smell peanuts before freezing?
If your peanuts have been frozen for a while, or if you are just planning to freeze them, smell them first to assess their quality. There is no point in having mouldy food taking up valuable freezer space, so the smell test is a useful way of measuring quality.
How do you store raw peanuts?
Store raw peanuts in an airtight container in a cool, dry place. If the peanuts have already been shelled, they can be stored in the freezer or refrigerator for up to 6 months. How Do You Prepare Raw Peanuts? Raw peanuts are very versatile, and you can enjoy them in many ways as long as they have been prepared correctly.
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