How to Pre-cook & Store Oriental Lily Bulbs
- 1). Slice the darkened top from each lily bulb. Only cut about 1/8 of an inch. Discard the cut pieces.
- 2). Fill the stockpot about halfway. Use a six-quart pot.
- 3). Insert the steam basket into the pot. The basket should rest just above the water level. If it sinks into the water, dump a little bit out.
- 4). Add the bulbs to the basket and cover the pot. Steam the bulbs on medium heat for about eight minutes. Remove the lid and turn off the stove. Allow the bulbs to cool to room temperature.
- 5). Place the bulbs into a one-gallon freezer bag. Roll out all of the air and secure the bag tightly. Freeze the bulbs until you need them for a recipe that calls for them. Make sure to thaw the bulbs out for two hours before using them.
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