Frozen foods often get a bad rap, but is it deserved?
While you might think of limp broccoli or lacklustre TV dinners, some frozen foods are just as good as, or even better than, their fresh counterparts.
In fact, there are certain frozen foods that professional chefs always have on hand.
1. Berries
Frozen berries like blueberries, strawberries, and raspberries are a staple for chefs, especially when out of season. They are typically flash-frozen at peak ripeness, preserving their nutrients and flavour.
This process minimises ice crystal formation, maintaining the berries’ texture. Frozen berries are ideal for smoothies, baking, oatmeal toppings, and making sauces.
2. Bay leaves and Lime leaves
Bay leaves and lime leaves are essential in many kitchens worldwide. While bay leaves have a broader culinary use, lime leaves are central to Thai cuisine, especially in curries.
Chefs often prefer frozen leaves over dried ones, as they retain more aroma and flavour. Frozen leaves are also easier to blend into a paste, preventing a grainy texture.
3. Herbs
Fresh herbs can transform a dish, but when they’re unavailable, frozen herbs are a great alternative. They are often superior to dried herbs, particularly for soft herbs like basil and parsley.
Frozen herbs are typically pre-chopped and frozen in small portions, allowing for easy use without wastage. They’re perfect for adding to soups, sauces, and marinades, but should be added towards the end of cooking.
4. Out-of-season fruits
Frozen fruits are picked at peak ripeness, making them a better option than out-of-season fresh fruits, which can lack sweetness and flavour. While the texture of frozen fruit might be slightly mushier, this doesn’t matter for smoothies, jams, or coulis.
Using frozen fruit ensures you can enjoy your favourite fruits year-round without compromising on taste.
5. Peas
Frozen peas can be better than fresh ones due to the rapid decline in quality after picking. Fresh peas in supermarkets are often harvested weeks before purchase, resulting in a starchy and mealy texture.
In contrast, frozen peas are flash-frozen shortly after harvest, preserving their optimal texture and nutrients. They can be used in the same ways as fresh peas—boiled as a side dish, stir-fried, blended into soups, or made into a pea and mint smash.
By keeping these frozen essentials on hand, chefs can ensure they have high-quality ingredients year-round, enhancing their dishes with minimal effort.
