Frozen foods are a blessing for both professional chefs and home cooks alike. The quality of frozen food is often on par with fresh varieties. Industrial freezing methods are distinct from those used in home freezers, effectively preventing issues like freezer burn. Advanced flash-freezing techniques rapidly preserve fruits and vegetables at their freshest, often within minutes or seconds. This process retains flavor, texture, and even nutrients, sometimes making frozen foods a healthier choice than their fresh counterparts. So, let’s look into some of the things that chefs always buy frozen.
Berries
Frozen berries offer a convenient alternative to fresh ones, especially outside the brief berry season. Preserved at peak freshness, they’re easy to incorporate into batters without turning mushy. Ideal for muffins and pancakes, their uniform size and flavor are advantageous. However, freezing can damage the structural integrity of berries like strawberries and raspberries, making them less suitable for decorative uses where whole berries are needed. In such cases, fresh berries, possibly treated with a vinegar wash for longevity, are recommended.
Shrimp
Frozen shrimp is often a better choice than what is marketed as fresh. Most shrimp, unless sourced directly from coastal docks, is quickly frozen on boats using the IQF method to maintain flavor and texture. The “fresh” shrimp displayed on ice at fish counters is usually just thawed, previously frozen shrimp. Sometimes, this shrimp is treated with chemicals like sodium tripolyphosphate to make it appear plumper, affecting its weight and appearance.
Much of the seafood marketed as “fresh” at counters is flash-frozen on the boat, including popular choices like scallops, Chilean sea bass, tuna, and swordfish. Moore recommends buying these frozen to avoid double-freezing, which can alter texture. Frozen fish also offers the convenience of not needing immediate cooking. Plus, purchasing frozen fish often supports sustainable fishing practices. Many frozen seafood products come from fisheries adhering to sustainability standards, helping maintain fish populations, and minimizing marine ecosystem impact. Look for certification labels like the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) to ensure sustainable sourcing.
Many restaurants, not just fast-food chains, opt for frozen french fries. Preparing fries from scratch is time-consuming: it involves cutting potatoes, soaking them to remove starch, and then double-frying at different temperatures to achieve a soft interior and crispy, golden exterior. Frozen fries, however, come pre-cooked, simplifying the process to just a final fry before serving.
Chefs, like Costco shoppers, often buy meat in bulk to save costs. While they prefer contacting butchers for premium cuts like steaks and chops, they find it economical and practical to buy tougher cuts, such as pork shoulder or beef brisket, frozen. Freezing can break down muscle and connective tissues in these tough cuts, aiding in tenderization — a benefit for meats requiring slow cooking.
Contrary to common belief, corn is frequently better when frozen rather than fresh. This is because corn tends to lose flavor and nutrients when stored at room temperature. Depending on the season and the time it takes to transport corn from the farm to the market and then to your kitchen, frozen corn can actually be superior in taste and nutritional value compared to its fresh counterpart.
Many chefs prefer using frozen dumplings, especially at home, for their convenience and speed. Air-frying frozen dumplings can be quicker than ordering takeout. Keeping frozen dumplings and other ingredients handy is also useful for meal planning, especially for those times when you haven’t planned your weekly menu.
Fresh peas are seldom found at supermarkets, and for good reason. Due to their brief shelf life after harvesting, peas are typically flash-frozen soon after being picked. This process ensures they retain their quality by the time they reach the market, without any loss in freshness or flavor.
Finding a chef or baker who makes their own filo dough is rare. Keeping the dough covered is essential to avoid drying. With ingredients and tools prepared, assembling a spanakopita from scratch can take about 30 minutes using frozen filo. This versatile dough can be used for various sweet and savory dishes, with its thin, crispy layers consistently delivering impressive results.
Most chefs agree that making puff pastry by hand is time-consuming, leading them to opt for frozen varieties. However, it’s crucial to choose puff pastry made with real butter rather than oils or shortenings, as the latter can render the pastry almost tasteless, affecting recipe outcomes. Frozen puff pastry with all-butter content is often superior to homemade versions, as industrial rolling machines can achieve uniform and even butter layers, enhancing the overall quality and flavor.
When selecting frozen foods, consider what chefs commonly freeze, such as stocks and sauces like birria consommé. Utilizing freezers allows chefs to have high-quality stock available, avoiding reliance on canned or powdered alternatives. Frozen stock or condensed frozen stock bases are available for purchase, offering a convenient and effective solution in the kitchen.
Chicken, America’s most favored meat, is also a top choice as a frozen food. Frozen chicken breasts, known for their quick thawing and cooking times, are a convenient staple to have in your freezer. They provide an easy solution for the common question, “What’s for dinner?” Moreover, storing them frozen eliminates the concern of having to use them before they spoil in the fridge.
As a culinary professional and mother of two teenagers, I’ve learned a key fact: children and even many adults prefer frozen chicken nuggets over homemade ones, regardless of the effort or secret ingredients used. The appeal lies in their specific texture and taste—finely ground chicken shaped into nuggets, batter-dipped, and deep-fried to a golden hue. Homemade versions, despite their quality, often fail to meet these specific expectations, leading to complaints that they’re “not the same.” The solution? Follow what many chefs do: buy frozen nuggets. It saves time, and effort, and ensures a more peaceful meal experience.
Cooking fresh spinach often leads to significant shrinkage, where about 10 cups of fresh leaves yield only one cup of cooked spinach. Unless required raw in dishes like salads, it’s more practical to use pre-cooked, frozen spinach. It offers a taste comparable to freshly cooked spinach and is a frequent choice among chefs for its convenience. Additionally, even with large restaurant refrigerators, storage space for fresh spinach is limited, making frozen spinach a space-efficient alternative.
Most restaurant-goers love warm, freshly baked bread upon arrival, but many might not know this industry secret: Even restaurants claiming daily in-house baking often use partially cooked, rapidly frozen bread. These loaves, rolls, and breadsticks are stored long-term and finished in a hot oven as needed. This approach ensures customers never receive a stale slice of bread. Opting for frozen over fresh bread is a common practice for consistent quality. This strategy extends beyond restaurants, as indicated by the twist ties on bread bags at grocery stores, which are indicators of a loaf’s freshness.
Frozen broccoli is a staple for its convenience and nutrient retention. It’s perfect for quick stir-fries, steaming, or adding to casseroles, maintaining a good texture and flavor profile similar to fresh broccoli.
Like broccoli, frozen cauliflower offers a time-saving alternative to fresh, with no compromise on taste. It’s great for roasting, mashing as a low-carb alternative to potatoes, or adding to soups and curries.
A mix of frozen vegetables like carrots, peas, corn, and green beans is a versatile ingredient for quick meals. They’re ideal for stir-fries, and soups, and as a healthy addition to fried rice or pasta dishes.
Frozen edamame beans are a nutritious and convenient snack or side dish. They can be quickly steamed or microwaved and are perfect for adding protein to salads and Asian-inspired dishes.
Frozen mango chunks are a time-saver for smoothies, desserts, or salsas. They retain the fruit’s natural sweetness and are a practical alternative when fresh mangoes are out of season.
Frozen Brussels sprouts are a handy option, especially when fresh ones aren’t available. They can be roasted or sautéed with seasonings for a flavorful and healthy side dish.
Frozen green beans are a convenient, year-round vegetable option. They work well in a variety of dishes, from hearty stews to light, buttery side dishes.
Frozen pizza dough is a time-saver for chefs, allowing for quick, homemade pizza with minimal prep. It can be easily thawed and rolled out for a fresh, custom pizza base.
Frozen meatballs are a versatile ingredient for quick meals. They can be added to pasta sauces, sandwiches, or used as a protein-rich addition to soups.
Frozen ravioli or other stuffed pasta are convenient for a quick, hearty meal. They can be boiled and served with a sauce of choice for a dish that feels homemade.
Frozen hash browns are a breakfast favorite, offering a quick and easy way to serve a crispy, delicious side without the hassle of grating and seasoning potatoes.
Frozen foods are a blessing for both professional chefs and home cooks alike. The quality of frozen food is often on par with fresh varieties. Industrial freezing methods are distinct from those used in home freezers, effectively preventing issues like freezer burn. Advanced flash-freezing techniques rapidly preserve fruits and vegetables at their freshest, often within minutes or seconds. This process retains flavor, texture, and even nutrients, sometimes making frozen foods a healthier choice than their fresh counterparts. So, let’s look into some of the things that chefs always buy frozen.
Berries
Frozen berries offer a convenient alternative to fresh ones, especially outside the brief berry season. Preserved at peak freshness, they’re easy to incorporate into batters without turning mushy. Ideal for muffins and pancakes, their uniform size and flavor are advantageous. However, freezing can damage the structural integrity of berries like strawberries and raspberries, making them less suitable for decorative uses where whole berries are needed. In such cases, fresh berries, possibly treated with a vinegar wash for longevity, are recommended.
