When roasting or sauteeing vegetables, does it matter if it was fresh, canned or frozen?
I am duplicating a recipe I used from Homechef, using store bought ingredients.
One thing I often see is that canned or frozen vegetables (sometimes in streamable bags) are cheaper then fresh, but when originally cooking them they are always fresh.
Would it be possible to use frozen or canned products instead of fresh when roasting or sauteeing them. Would there be any significant change in taste or anything?
Best Answer
What would change would be the taste & texture.
Pulses [bean/chickpeas etc] are virtually the same canned as cooked from dried. These are the usual two methods. Fresh isn't really an option to most people, so dried or canned are the accepted sources.
Tomatoes are used canned so often they have become almost a "food type" of their own. To many people, Italian food almost depends on the canned tomato.
Almost nothing else I can think of off the top of my head can be canned without totally changing the flavour & texture for the worse. Canned food is already cooked, so sautéing won't really be necessary.
Frozen has an even smaller window. Peas will freeze & be as good if not better than fresh. Crushed garlic is OK. Almost nothing else works. Carrots, cauliflower, broccoli, potatoes & the like are all revolting ...ermm... inedible ...err... not as good as fresh.
Really, if you want the full experience, as designed by the recipe author, there is no substitute for fresh vegetables.
Supermarkets will often do small bags of fresh, ready-prepared vegetables, single variety or useful mixes. Though pound for pound they are more expensive than peeling & chopping yourself, they can sometimes prove more economical as you simply don't have to buy a full quantity of items you really only need one each of.
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Do you like fresh vegetables better frozen or canned vegetables?
Frozen vs. Canned: In general, frozen vegetables are better than canned. Fresh vegetables are blanched before freezing, and they do lose some nutrients but not a lot. Produce frozen right at its peak has more nutrients than produce that is picked too early, held, and shipped for thousands of miles.Can I use canned veggies instead of frozen?
A: Generally you can use fresh, frozen and canned vegetables interchangeably in a recipe. For 2 cups of fresh cut-up vegetables, substitute 2 cups of frozen, loose-pack vegetables that have been cooked and drained. You could also substitute one 16-ounce drained can of vegetables for the fresh.Can I use frozen vegetables instead of fresh?
Studies comparing supermarket produce with frozen varieties \u2014 such as peas, green beans, carrots, spinach and broccoli \u2014 found the antioxidant activity and nutrient content to be similar (5, 13). Bottom Line: Frozen produce is nutritionally similar to fresh produce.Are canned vegetables the same as fresh?
Fresh fruits and vegetables are better for you than canned or frozen because the processing removes all the nutrients. The nutrient content of canned and frozen fruits and vegetables is comparable to fresh and, in some cases, it may be higher than fresh.Fresh or frozen food? Using SCIENCE to prove which is best with surprising results! - BBC
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