I definitely prefer the texture of fresh-ish for certain dishes, and there are some which I only buy fresh for preference even though I’m aware of the healthier alternative. That last part is only to advocate for the kind of stuff that’s suited to a global supply chain for nutrition purposes as long as we have to deal with the system we have. Frozen can be convenient, like with soup or other dishes where the produce would be thoroughly cooked. I toss them right in from the freezer. Air Fryers can close the gap on a lot of dishes as well.
A common thing for me is cauliflower mash. For the boring and less flavorful version, you can go frozen and boil/steam it. But roasted, the mash tastes far, far better.
I definitely prefer the texture of fresh-ish for certain dishes, and there are some which I only buy fresh for preference even though I’m aware of the healthier alternative. That last part is only to advocate for the kind of stuff that’s suited to a global supply chain for nutrition purposes as long as we have to deal with the system we have. Frozen can be convenient, like with soup or other dishes where the produce would be thoroughly cooked. I toss them right in from the freezer. Air Fryers can close the gap on a lot of dishes as well.
A common thing for me is cauliflower mash. For the boring and less flavorful version, you can go frozen and boil/steam it. But roasted, the mash tastes far, far better.
What is your method for cauliflower mash? Sounds like a comparison I would like to play with next time I’m grocery shopping.
Ingredients:
Sometimes I add a teaspoon of baking soda mixed with the spices for a better Maillard reaction.
Thanks!