Frozen vegetables.......a false economy?

valiant

I make a lot of soup and particularly like the broccoli variety. Relatively speaking, broccoli is one of the more expensive vegetables but, when frozen, it can be bought for about half the price of fresh; at least by weight. In soup it tastes the same and, allegedly, has more nutrients than the fresh variety, by the time they get to supermarket shelves.

But I've been wondering. When I defrost frozen broccoli there seems to be a lot of excess water. I understand that vegetables are 'blanched' before freezing so that something like broccoli must soak up a lot of extra water in the process. So, to my question; is buying frozen vegetables a false economy?

Tibbie's_mum

I always have a variety of frozen veg in and use it to accompany meals, for ease mainly. But if I'm making soup, I'll always use fresh veg for nutritional value and, I think, better taste. Also, when making soup, it tends to be whatever is reduced for quick sale at the supermarket that gets thrown in, so overcoming the expense issue.

As for frozen veg being a false economy, personally I'd find things difficult without it.

mary43

We've bought veg when its in season and cheap then OH blanches and freezes it so we can have it when its more expensive in the shops. Frozen brussels we always have as I prefer them to fresh to be honest.
We normally buy our veg fresh though and whats in the freezer we'll use to vary the meals we're having.

lilmisskitkat

I know what you mean about the excess water, especially with broccoli and cauli but i mainly use it when i'm only cooking for DD so i can take out exactly what i need and theres no waste. I also use frozen peppers to bulk out currys

Kate xxx

purpleivy

Vegetables and fruit all have a very high water content. When they are frozen the cell walls start to break down and liquid is released. Those with a higher water content and loose sort of structure, like strawberries, lose more of their structure and become soggy and lose lots of liquid.

purpleivy

lilmisskitkat wrote: »

I know what you mean about the excess water, especially with broccoli and cauli but i mainly use it when i'm only cooking for DD so i can take out exactly what i need and theres no waste. I also use frozen peppers to bulk out currys

Kate xxx

The 2 peppers I bought to go in a dish the other weekend cost more than the lb of pork mince I had got! Aldi have a 59p special at the mo, so taking advantage of that.

Zazen999

Not if you grow it yourself and freeze it if you have too much.

purpleivy

We used to have a greenhouse and grew some peppers, but we didn't get many, also they got greenfly!

pennyocs

i always use frozen swede as i only ever use a tiny amount and if i bought fresh would only use a quarter of it,also frozen peas,sweetcorn and greenbeans.

Stephen_Leak

If you work full time and live alone, frozen veg' is sometimes a necessary evil.

Olliebeak

Lots of frozen veggies (broccoli, cauli, sprouts, peas, green beans, peppers, sweetcorn) bought here but also fresh for casseroles and stews. The only veg that I won't eat from frozen is sliced carrots as I find them rubbery and tasteless. I have also cooked my own fresh veg and frozen them ready for convenience when they are beginning to 'go a bit funny'! Mashed carrot/swede and cut baby green beans in the freezer at the moment - bought on whoopsie last weekend. Have to admit that I prefer veg cooked in the microwave or pressure cooker for freezing. The flavour is far more intense than when boiled.