Freezing Salad

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Reckons that you can freeze salad to save money 
Anyone else disagree? 

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  • Sandtree
    Sandtree Posts: 10,628 Forumite
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    Reckons that you can freeze salad to save money 
    Anyone else disagree? 
    Why wouldn't you be able to? The issue is one of texture after it defrosts but depending on what you are going to be doing with it the new texture may not be a problem. 
  • Reed_Richards
    Reed_Richards Posts: 4,205 Forumite
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    Yes, I love my lettuce limp and chewy ;)
    Reed
  • Exiled_Tyke
    Exiled_Tyke Posts: 1,193 Forumite
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    I noticed this too. I was also not impressed by the suggestion of going to the local butcher for advice.  I love a local butcher and make use of them but in my experience they are a lot more expensive than supermarkets. 
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  • Sandtree
    Sandtree Posts: 10,628 Forumite
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    Yes, I love my lettuce limp and chewy ;)
    More likely mushy than chewy

    I noticed this too. I was also not impressed by the suggestion of going to the local butcher for advice.  I love a local butcher and make use of them but in my experience they are a lot more expensive than supermarkets. 
    My experience of butchers is that they fall into two categories... true butchers that are buying in carcasses, ageing them and breaking them down themselves and they tend to be fairly expensive. Others are more meat shops and get in pre-aged/prepared meats and can be relatively cheap.

    Even still it talks about saving money and not just living on an ultra budget... so if you go to either type of butchers they are likely to be able to offer alternatives to say a supermarket sirloin steak that is cheaper (and for the former, tastier). I'd argue similarly with some more mid range items a butcher may be able to offer more tasty options at a similar price from things that supermarkets just dont typically stock. 
  • Alnat1
    Alnat1 Posts: 3,327 Forumite
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    All the cuts that used to be cheap, breast of lamb, pork belly, beef cheek, oxtail etc. have suddenly become trendy and expensive.

    I'd rather cook a veggie meal than choose tripe or pig's trotters, ewwwww.
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  • Exiled_Tyke
    Exiled_Tyke Posts: 1,193 Forumite
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    Sandtree said:
    Yes, I love my lettuce limp and chewy ;)
    More likely mushy than chewy

    I noticed this too. I was also not impressed by the suggestion of going to the local butcher for advice.  I love a local butcher and make use of them but in my experience they are a lot more expensive than supermarkets. 
    My experience of butchers is that they fall into two categories... true butchers that are buying in carcasses, ageing them and breaking them down themselves and they tend to be fairly expensive. Others are more meat shops and get in pre-aged/prepared meats and can be relatively cheap.

    Even still it talks about saving money and not just living on an ultra budget... so if you go to either type of butchers they are likely to be able to offer alternatives to say a supermarket sirloin steak that is cheaper (and for the former, tastier). I'd argue similarly with some more mid range items a butcher may be able to offer more tasty options at a similar price from things that supermarkets just dont typically stock. 
    But there are cheap cuts available in the supermarket. My local keeps oxtail, oxcheek, pork belly etc... and not (at least yet) at trendy prices.  
    Install 28th Nov 15, 3.3kW, (11x300LG), SolarEdge, SW. W Yorks.
    Install 2: Sept 19, 600W SSE
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  • Meatballs
    Meatballs Posts: 587 Forumite
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    We often have wastage spinach which would freeze and be fine stirred into risotto etc. intact I used to just buy frozen spinach for this but hadn't thought of doing it for the fresh stuff the wife buys.


  • Sandtree
    Sandtree Posts: 10,628 Forumite
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    Sandtree said:
    Yes, I love my lettuce limp and chewy ;)
    More likely mushy than chewy

    I noticed this too. I was also not impressed by the suggestion of going to the local butcher for advice.  I love a local butcher and make use of them but in my experience they are a lot more expensive than supermarkets. 
    My experience of butchers is that they fall into two categories... true butchers that are buying in carcasses, ageing them and breaking them down themselves and they tend to be fairly expensive. Others are more meat shops and get in pre-aged/prepared meats and can be relatively cheap.

    Even still it talks about saving money and not just living on an ultra budget... so if you go to either type of butchers they are likely to be able to offer alternatives to say a supermarket sirloin steak that is cheaper (and for the former, tastier). I'd argue similarly with some more mid range items a butcher may be able to offer more tasty options at a similar price from things that supermarkets just dont typically stock. 
    But there are cheap cuts available in the supermarket. My local keeps oxtail, oxcheek, pork belly etc... and not (at least yet) at trendy prices.  
    Will clearly vary by supermarket, certainly ours is very limited and you dont often see oxcheek, skirt, flank, shin etc. 
  • Brie
    Brie Posts: 10,430 Forumite
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    It depends on the salad.  If it's one of those packets of mixed leaves, spinach, rocket etc then I'm happy to freeze what's not going to get used.  If I'm doing a soup then it can be dumped in, maybe pureed.  If I'm doing an omelette then I can add a handful still frozen once the eggs are starting to cook.  

    As for butchers I would prefer to get a small portion of good quality meat (or any food really) rather than a large portion that is tasteless.  I'm fortunate to have a excellent butcher not too far from us as the local Tesco is very limited in what they have and all the supermarkets, bar Waitrose, have closed their butcher counters.  And their fish counters too.  I'm more annoyed about the fish frankly as i've seen yet another local one has closed after 30+ years.  Shocking given that we live on the coast and there's only 1 place in 20 miles where I know I can buy properly fresh fish.
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