However, not all canned foods represent the best versions of what’s inside the tin.
Added sodium is also frequently a problem with canned soups and vegetables.
Raul Luis, chef and restaurateur atBirrieria Chaliolocations in California and Texas, explains the difficulty.
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“To understand why, you must understand the cooking process.
When items are canned, they are cooked in the can similar to a pressure cooker.
“Canned corn is an absolute no-no!
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Brewster offers this advice the next time you hit up your local grocery: “My pick is mushrooms.
Canning ruins the incredible texture and flavor of mushrooms in my opinion.
Stewart explains that English peas are among the worst of all canned foods.
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“Growing up, my mom loved throwing English peas in the microwave,” he shares, chuckling.
Upon meeting his wife, she opted for frozen vegetables when saving time on dinner at home.
You won’t find any limp green spears in any of his kitchens, including at his home.
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“The best one I can think of that always sucks is canned asparagus.
It’s just awful … and has no place at all,” Niel says.
“It’s fresh asparagus or no asparagus!
Bonefish Grill
You are able to achieve different thicknesses of syrups depending on cooking time.
For example, if you want a thin syrup, you reduce the cooking time and temperature.”
Niel’s attitude toward canned fruits mirrors Stewart’s beef with peas.
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“I agree with the canned fruit dislike, too.
“If you use canned products, you tend to lose control of the meat quality of your products.
when using canned meats.
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I recommend using fresh meat, seafood, and produce whenever possible.”
Not everyone agrees with Luis on this point, however.
Plus, canned fish, oysters, octopus, etc.
Also…Spam rocks!”
