A chef explains what fresh, frozen, stored and imported really tell you about your produce.
Great article Nathan, I buy as much as I can fresh but I certainly don’t mind having some Brussels sprouts or brocolli in the freezer.
Thanks, Claire. You picked two of the best ones to keep frozen. Chef tip: roast them straight from frozen on a preheated tray at high heat, with enough room between them. Thawing first makes browning harder. Which do you reach for more?
Great idea—- definitely the sprouts
Great article Nathan, I buy as much as I can fresh but I certainly don’t mind having some Brussels sprouts or brocolli in the freezer.
Thanks, Claire. You picked two of the best ones to keep frozen. Chef tip: roast them straight from frozen on a preheated tray at high heat, with enough room between them. Thawing first makes browning harder. Which do you reach for more?
Great idea—- definitely the sprouts