Grocery store freezers are teeming with seemingly limitless options, making it all the more attractive to buy frozen.
The chef’s preference is opting for a homemade recipe instead.
He recommends investing in a nonstick pan and practicing a recipe until it’s perfected.
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“Crepes and waffle recipes are simple.
Don’t make it complicated.”
It was just a mess.
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Since then, I stay away from frozen mussels."
“So, it’s just not a nice, juicy product anymore.”
“Anything that’s really lean doesn’t do well in the freezer,” he says.
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However, she wouldn’t dare buy frozen herbs.
“I think herbs always accentuate your meals, especially when they’re fresh.
Personally, I don’t even like dried herbs too much,” she says.
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“Frozen herbs look like they are chopped up and then frozen into mini cubes.
I’ve always wondered who buys them.”
Don’t want to spend the money on fresh herbs?
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“The consistency changes [when the bread is frozen],” Bujalski says.
Don’t, says Susan Irbyalso known as theBikini Chefwho trained with renowned chefs in Italy and France.
Too much liquid and mush.
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The same is true for strawberry shortcake recipes.
It’s always a good idea to buy fruits when they are in season, strawberries included.
“Frozen fruits can also be cooked down and blended to be incorporated into mousses.”
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Scallops
According to Irby, some frozen food producersinject water into the scallopsto make them heavier.
That means they can sell fewer in the bag for a higher price.
Instead, buy fresh.
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Take cream puffs, for example.
She says frozen cream puffs are “nowhere” near as good as fresh.
And that goes for any other dessert that uses choux pastry like eclairs.
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“you’ve got the option to always buy freshly ground beef at the grocery store.
The flavor is so much better than frozen,” Corkill says.
“Add your own seasonings and enjoy.”
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Plus, she takes issue with the ratio of stems to florets in a bag of broccoli.
“The producers provide mostly stems in the frozen package,” Irby says.
“The stems are rubbery and poor quality.”
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She notes that the cruciferous veggie loses a lot of its flavor when frozen.
The general consensus from these chefs is to always buy broccoli fresh.
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