this post was submitted on 21 Sep 2023
27 points (100.0% liked)
Food and Cooking
6442 readers
1 users here now
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.
Subcommunity of Humanities.
This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Simple atrophy. Room temperature vegetables deteriorate more quickly than frozen during shipping. Check it out.
I discovered the glory of freezing my excess food instead of letting it go bad and I've never gone back. Never again will I experience the heartbreak of an entire block of cheese going moldy. (Important: GRATE THE CHEESE BLOCK BEFORE YOU FREEZE IT)
Do you just thaw the cheese in the fridge?
Worse, I had to grate the cheeze while it was still frozen. If I thawed the entire block then I wouldn't be able to refreeze it because foodsafe.
Sounds dangerous, reminds me of when my dad sliced himself open trying to get frozen garden burgers separated!
What about thawing the grated cheese after its frozen?
It's better to grate the cheese before it's frozen. That way you get the benefits of freezing without needing to grate a rock.
... Damn. Never thought I'd have to choose between nutrition and texture. 😩
Still, very good to know. Thanks!
how does canned compare. Honestly though that link seems like an industry advert.
Fresh produce is completely raw, frozen is typically parboiled (very slightly cooked), and canned is completely cooked. Frozen is typically the best balance between freshness and convenience. The only veggies I buy fresh are things I'm going to eat raw, like broccoli for eating with dips.
That I don't know other than sodium possibly being an issue. I learned this info a while ago but for this comment I grabbed the first link which featured a credentialed dietician. Since it was high in the search results and from the language used in the article it could very well be an industry advert. Hopefully the dietician didn't risk their license by making a false claim in service of the industry.
I doubt any industry advert would make straight out false claims. Usually you just direct the covnersation and avoid negatives and overinflate positives. Salt is a good point. I know there is some low sodium but not sure if there is no sodium and I bet if there is it will be replace with another kind of salt.