I use them as well...different taste than fresh...but sometimes they do the trick! (Plus I like them!!!) What kind of flavors are you looking for them to absorb?
I keep a jar of them in the pantry. I drain and pat them dry and them saute in a little butter and olive oil before adding them to a dish. Gives them a whole different flavor than just 'out of the jar'. I also do that with frozen pearl onions. From freezer to simmering water for a minute of two, pat them dry and then saute.
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