Blind Tasting FRESH vs FROZEN Ingredients 2 | Sorted Food
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- Опубликовано: 27 сен 2024
- There are so many different journeys our food goes on until it lands on our plates, so today, we’re seeing if the normals can tell fresh and frozen food products apart in a good, old-fashioned blind taste-test!
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As a disabled person, I was really struggling to get any vegetables in my diet. The preparation and effort meant when I did buy fresh produce it would usually end up going to waste. Frozen veg has been an absolute LIFE SAVER for me recently. I am so lucky to live in an age where the industrial freezing process has come so far. It is so easy to chuck some frozen green beans in the microwave, or frozen brocolli florets into a pan. No prep. Just quick, accessible, HEALTHY food!!! This video came out on the same day I tried frozen corn on the cob for the first time and MY GOSH, it was so sweet!!! Would definitely recommend 🤘x
I don't know if they do it where you are, but I've recently started getting bags of mixed frozen peas, corn and diced carrot - with some leftover rice (highly recommend a rice cooker as well, they're so handy!! just rinse the rice a few times, get the right level of water in, and come back to perfectly cooked rice) and some condiments from the fridge and pantry (my combo is soy sauce, mirin, ketchup, and some stock powder) you can put together an easy fried rice in about 5 mins! Great to chuck an egg into too. We also always have a bag of frozen peas in our freezer - great way to add some extra veg to some pasta, or even just microwave it for a quick snack.
So glad to hear this 😀
Food processor and baby carrots are also a huge lifesaver
Thre fridge the size of airplane so its maybe even beter quilty
I dun have the same issue, but adding a bit extra to like when I do potatoes, like adding in a bit of frozen broccoli or carrots really adds something extra to an otherwise basic meat and potatoes meal. So I get what you mean. Or just add the frozen broccoli to a pan post-meat frying to use those juices and oils already there to help crisp and flavor the broccoli in a way that you dun get from just boiling it.
I'm glad the boys caught that whole "tie-breaker" thing and it wasn't just me. However, it would be cool to have something waiting in the wings to break future ties.
Ben's focus on sustainability and reducing food waste is one of the very many reasons I love this channel :D
"For your pleasure." - He got that coming haha.
He walked straight into that one!
Frozen food, especially veg is a lifesaver for me as someone who lives alone. No wastage and can have lots of variety without risking them going bad before I eat them.
Which ones hold up better? Brocolli and cauliflower were terrible in terms of texture for me.
As a single guy who lives alone, fresh produce is a lifesaver. It doesnt taste like garbage, it tastes how it's supposed to and I'm only cooking for myself, it takes very little effort and a little goes a long way!
@@RBonfas Like Ben said, it depends on application. Broccoli is great in things like a stir fry or curry dishes. But if you're eating it by itself, it won't be comparable to fresh IMO.
I got divorced in 2008, and I had such a hard time with cooking for one without tossing out way too much in food waste. I grew up in a family without much money, and food waste was a big sin when I was kid. I guess it still feels that way, but I've since married the love of my life so now I cook for at least three. My wife, myself, and my dog Winston all get at least one good home-cooked meal seven days a week.
As a student I couldn't agree more. The cheaper cost, less wastage, more variety, ease of cooking and no room taken up in my tiny fridge space make any lost in texture work it with frozen veg
That bit with the lime in no 1 was hilarious. I was giggling so much my daughter actually came to see what was up. She's been reenacting the lime squeeze since then. 🤣
Love this 😆
My literal first memory is being a toddler on our farm with my mum picking corn, and to keep me occupied, she gave me an ear. The taste of fresh corn is unrivaled. I can close my eyes and remember it like it was this afternoon.
What a wonderful memory to have ☺
Agree on thoughts of packaging vs transportation. As an Indian, keep a store cupboard of flour and make paranthas fresh. Better for environment and flour has long shelf life. Great Vid Guys!
Great idea! Glad you enjoyed the vid too :)
@@SortedFood😊😊😊😊😊
I think frozen foods have a great place. But you need to know what you want. As for me, I have just been diagnosed with stage 4 kidney and a lot of frozen foods have phosphorus (as do other processed foods) so I have to read the labrls and stay away from phosphorus! Sigh!
I think what if like most about this channel is the bickering always sounds like people who have known and loved each other for a long time. Reminds me of my own friend group.
A colleague of mine recently changed my mind on frozen veg and fruits (freshness factor) and frozen veggies have been the lifesaver for me the last couple of weeks.
I've been really sick and weak and putting on some vegetable broth, some tiny noodles and some frozen broccoli florets was really easy and felt very nourishing.
I don't think I would've had the energy to chop up a whole broccoli and I for sure would've ended up with food waste.
Great video as always! ♥
Best corn I had was picked and barbecued within a minute. So sweet.
Indeed. Here in New England there is fresh, there is farm stand fresh, and there is have water boiling before you go out to the corn patch fresh.
DELICIOUS 😋
The corn conversation is interesting to me because corn on the cob is one of those things that I simply never consider outside of corn season. There are plenty of ways to enjoy corn kernels, which are excellent from frozen, the rest of the year.
We had a neighbor growing up who did corn research developing new hybrids that were disease resistant. They grew several acres of corn, but only needed. The kernels of a few ears for the research. We would get invited out to pick corn, from the field to the cooking pot was half an hour. Best corn on the cob ever.
Corn is super easy to grow. Half a dozen plants is enough for 2-3 people and it's simple to freeze any surplus.
My grandparents grew corn. My grandmother would put the pot on to boil, and once it started simmering she would send us out to pick the corn. Picked, shucked, and straight into the pot. Nothing beats it.
I’m glad you featured a Canadian item. I wish you would visit the Atlantic region of Canada to really experience our seafood and shellfish. Also please add some Canadian canned seafood to your canned foods episodes. I think you will be very impressed
Yes, fresh PEI Lobster!
the frozen paratha's at my local asian supermarket were a total revelation when I found them. so easy to make. really smokey to fry. Knew it was B as soon as I saw them. TOP TIP - DON'T GET THEM OUT EARLY. you want them to be frozen solid when you put them in the pan. as soon as they defrost they're impossible to get in the pan and you just have a lumpy dough.
Wondering if putting them into air fryer makes a difference. Some things like frozen egg Rolls taste fresher after air frying
@@pookhahare they really need to be on a flat surface. as they defrost they change into a sticky dough and then crisp up, so when in the sticky dough phase they wouldn't want to be on anything not perfectly flat. think sticky pancake until they become crispy and amazing.
@user-lb2xy4fs7e use a parchment liner for flat surface?
@@pookhahare sounds like far more effort than just cooking them on a frying pan imo - the instructions tell you to flip the parathas every 30 seconds or smth until they're done.
Great tip! 👏
"2 of our normals". Nope... 2 Normal, 1 Sous-Normal. He earned that red apron.
0:50 Dom: "for your pleasure"......i spat out my tea lol
gotta love the Sorted team lol
I have never seen two men be so sad that they didn’t get dessert so I am officially starting a riot. We, your fan base, demand that Jamie and Barry get martini glass desserts immediately and have proof of happiness provided on your instagram by the end of the day.
I really appreciate that you give the sustainability and packaging load information with these tests, because for me waste and the reduction of it through my purchasing choices is VERY important to me =)
I’ve missed this so much! I loved it when you guys did it last time.
Learning about frozen vegetables blew my mind
That conversation at the end between Barry and Jamie was so good. Had me rolling 🤣 But as always, wonderful video guys. I love watching these and it's so informative. Also the ones with the "pick the premium". Really good to know where to invest my money. My personal favourite frozen food have got to be raspberries: since they usually freeze the freshest ones that won't make it to the shop without going bad, they're usually really really sweet and honestly, they make a great snack instead of ice cream. also, for cooking/baking, nobody will ever know.
😀We're so glad you enjoyed the video.... and find this type of content so informative and entertaining too
Frozen veg and fruit are lifesavers for Canadians in the winter 😊
Sorted definitely change my behavior into embracing frozen ingredients and I’m grateful
We lived in an area that had corn fields so we would go to a roadside stand outside the farms, buy the in husk corn and then toss it in the freezer in the husk. Honestly never found there to be much of a difference at all, but when you're craving corn at -40C in the middle of January and pull it from the freezer, you aren't comparing it directly side by side. Either way still tasted a LOT better than the pre cooked cans of corn on the cob that were the only thing I knew as a child since if it wasn't a sunday dinner veg (potato, carrot, parsnip, turnip, onion, cabbage) it was difficult to grow and even harder to find in my area.
I just started cooking a bunch of food on Saturday and then freezing it so we have good during the week, because I don't have time to cook due to school and a go time job. So far, the third had been delicious. Such a time saver for us
One of my favorite lunches is a frozen Scallion Pancake with soft scrambled eggs ontop. The pancake has that lovely crispy flakiness to it all while collecting the copious amounts of hot sauce I use :p.
That sounds stellar, I must try this. Favorite hot sauce?
@@gateauxgato tbh I use like a Korean hot sauce from T&T
The frozen chicken where I live in the store is pumped full of water. In a 5lb(2.2kg) bag of chicken, I had about 2 cups worth of liquid. That thick chicken breast, apx 1 inch+, is now 1/2 an inch thick at its larger end. So your mileage may vary depending on your stores brand. Our fresh stuff loses very little moisture but of course that is if it is actually fresh, it may just be frozen and thawed from a different supplier.
I'm shocked it wasn't Ben saying "for your pleasure" - also shocked after so many years of working with Ben that Barry would even utter that sentence!
Any chance of the indo Chinese chicken recipe? Looks amazing
Chronic conditions here.
Frozen food means we eat veg which we wouldn't if i had to cut and prepare them.
And the food waste is null for us because nothing goes rotten if i can't prepare it in time
The frozen, uncooked and pan ready Roti/Paratha was an absolute game changer for me.
Also, despite how buttery and flakey they are, almost every single brand I've come across has actually been incidentally vegan, with no butter or animal fats. Those little things blow my goddamn mind.
Can't stress how much I love you guys for captioning videos properly instead of just auto captions.
Next you should do shop bought vs homemade. Which products are worth making at home and which are just as good (or even better) when store bought, factoring in taste, cost and effort...
I love using frozen ingredients so I’m sure this will be fun! I don’t think there’s much in it, definitely not enough to make having fresh perishable food a preference
Freezing can alter the chemical composition of food, which is quite interesting. The breakdown of cell walls caused by crystal formation can lead to enzymes breaking down starches and complex sugars into simpler sugars, resulting in a sweeter taste.
I have some go to foods in the freezer all the time. Tricolor bell peppers, for soups and stews. Frozen pearl onions, they hold their shape in crockpot recipe, (I also used diced onions to melt into the dish). Mixed berries that I add to yogurt or oatmeal.
Would be great to see you guys touch on the topic of free range meat and meat sourcing etc. Like those frozen drumsticks for that price is insane, they must be some serious cage farming behind those cheap prices. As a food channel I feel like you have a duty to discuss sustainability, ethics and everything else involved with ingredients and food. Thanks!
Freezing corn is going to reduce the sweetness of corn because the simple starches separate from the water that is carrying them and putting the genie back in the bottle is more complicated, but that is assuming you have access to super fresh corn like I did growing up on the ranch. Also boil the frozen corn and then grill it if you want it grilled
I almost always par boil my corn before grilling. As long as the grill still has a good enough hot spot you can get that nice char on the corn quickly.
Freezing corn does not reduce sweetness lol
@@chechnya8491 not chemically, but removing moisture from the starches makes them less dicernable to your tastebuds, this is why dried corn in grain mash bills needs to be boiled, to rehydrate the starches and convert them to sugars. But thats just my experience growing up growing corn.
@@DeathMetalDerf yup, you want the kernels plump, and the outside will basically evaporate dry at room temp so in a grill it is nothing.
Some frozen veg can also be useful in first aid. Frozen peas in a tea-towel around a sprain an held reduce swelling. I've also slowed blood flow from a gash by chilling the skin with frozen veg. Cold reduces blood flow quite well. Also another time I found a colleagues severed finger & got it to the hospital for reattachment nestled in an unopened bag of corn niblets. 🌽👍
I’ve never seen corn on the cob frozen here in the U.S. but frozen corn kernels are fantastic! I use them almost every week! We make Esquites often, or I use it in salads, and sometimes just warmed up totally plain as a side dish. Corn on the cob, totally fresh, usually from a specific farm (the Diffly’s at our house) is practically a Midwest religion, we eat it several times a week while it’s in season, then not again until the next year.
I grew up on a farm where we had a large family garden too. We were spoiled. Also even a million years ago (or it sometimes seems that way) in the 1970's commercial corn would be picked and rushed to the cannery where they were frozen within twenty four hours. I had a really fun summer college job working in one of those for a brain numbing 12 hours a day up to seven days a week. They did not do whole cobs much then. Still at least with Green Giant, which was the top brand in the US, there was as little delay as possible.
Needless to say I was off corn for quite a few years after leaving the farm and being over exposed to corn in a factory.
No joke about how quick corn begins to degrade. I worked a couple summers picking corn and at the mid point there was a huge community corn festival/fair and we had to set GIANT kettles (we're talking industrial size that several people could sit in) up in the fields themselves that had been picked and start cleaning and chucking corn into boiling water within less than 3 hours for the fair goers (granted - it was a community where sweet corn is a big deal - most of us became corn snobs REAL quick) because there really is a difference. And if you want the sweetest and best, the clock goes QUICK.
Bazz smaking Jamie with the bread was outstanding 😂😂😂
Not sure what you have in UK but freshly cooked Paratha from dough in food stalls at Singapore and Malaysia is to die for!
Growing up, we were able to buy corn from farmers who had picked it that day and we cooked it that same day. Nothing else like it!
During the fourth round, I totally fell out of my chair laughing at their reaction. Funniest thing on the internet today :D
Barry isn't normal he's the sous chef!
For the frozen paratha - I usually keep the plastic sheets that keep them apart to reuse.
GREAT IDEA 👏
Frozen ingredients are very beneficial to have on hand. Most foods if properly frozen suffer very little degradation if any at all. Obviously there will be some texture changes in some foods so those might be better stored another way and used fresh.
I quite often think that there is not much nutrition left in a sad veg that has been transported half across the country (australia) , languished in the fridge drawer for a week or two.
I came into being a fan a couple of years ago, so if you have covered this I may have missed it. But what about methods for preserving food, such as after a allotment or small garden harvest where you may have more of ______ than you can use at one time.
Check out their _Chef Skill Challenge: Leftover_ video. They did that there :D Can't recall at the top of my head whether they have other videos about preserving extras.
I live in Maine, just north of Portland. 71 yrs old, never heard of anyone spooning lobster....😂😂😂❤❤❤❤. Amazing as always
Crazy timing!
MinuteFood just made a video that explains part of what freezing does to your food. And this video basically confirms a lot they explained.
It might be fun to do a test with frozen "stuff" for a year or longer vs frozen "stuff" from the supermarket
In Canada we live off corn on the cob all summer long. I've NEVER heard of frozen corn on the cob made commercially. We do freeze our own however.
The best corn I’ve ever had was when I lived in Iowa. We’d buy corn that was shucked earlier that morning out of the back of a pickup truck. Incredibly sweet and savory, and blew anything that you could get from the grocery store out of the water.
the best part of these has to be watching blindfolded people stumble around trying to eat food without getting it everywhere and failing. XDDDD I love you guys and your willingness to risk needing a shower after an episode.
16:15 Thank God Ben explained which life we had to end in the kitchen
Loved it! Just before Barry said about the tiebreaker I asked myself I wonder what the tiebreaker is lol
Frozen parathas are the way to go. Shana are good, Humza are better in my book. I always keep some in my freezer for curry nights. I've even started using them in place of tortillas for making wraps at home!
For things like the corn, I find there is a HUGE difference in taste when it is local and in season. Here where I live in Southern Ontario we have incredible corn in August and September. I would never buy grocery store corn that’s been imported from Mexico, it has half the flavour. I would much rather have frozen corn the rest of the year, as it’s picked in season and just preserves for the rest of the year.
In my area it's unheard of to get frozen lobster. I was told as a rule to never cook a dead lobster unless you do it just before tossing it in the boiling water.
In the states, a large part of "fresh" meat is frozen before it goes to the store and is defrosted on location. Not all but a good amount
Video idea for the channel: do a version of Bon Appetit's Reverse Engineering.
Ebbers or Kush present the blindfolded normals (either two of them or all three) with a dish, and they have to work together to recreate it, without ever being able to see the dish, until the final comparison at the end.
You could even do Jamie and Mike vs Barry, since Barry earned the Sous Chef title.
Here's the thing - frozen corn has to be blanched first, or the sugars will continue to develop until you're left with an over-ripe "cobby" taste that's not at all pleasant. So all frozen sweet corn has been at least partially cooked. And that's going to affect both flavor and texture in a way that can't be avoided. An even greater effect with corn on the cob is felt as the corn inevitably loses moisture through sublimation, since they're often wrapped in a single, non-insulated layer, and both transport and storage happens in less-than-constant temps. This doesn't happen as much with cut frozen corn, since the kernels act as insulation for each other, resulting in less moisture loss and a fresher-tasting product.
This is why I don't mind frozen kernel corn, but insist on fresh if it's on the cob.
Living in Illinois, I just can’t eat frozen sweet corn. There’s a farm stand in easy walking distance that (in season) sells sweet corn that is so freshly picked, it still has the dew on the husk. Sweet corn that fresh can be eaten raw and is insanely delicious.
I still don’t understand the allure of eating underwater bottom feeding insects.
Edit: lobster used to be fed to the prison population long ago but with marketing it has become a delicacy. Much like chicken wings and rib tips. I’m in my 40s and when I was very young my grandpa used to go to his German friends butcher shop/ Deli and get chicken wings and rib tips almost for free and cook them as they weren’t yet pushed as a bar food.
He would make amazing pulled chicken stew or slow cooked beef rib tips in a crock pot almost like beef barbacoa
Because people enjoy them? I'm sure a lot of your favorite foods are fed to folks in prisons. I don't get people saying prawns/lobsters arn't worth eating because they are underwater insects.. they have substantially more flesh on them. Why judge a food based on it's social standing before it was dead? I dont care if my food was a bottom feeder or an apex predator, I just want it to be tastyyyyyyyyyyyyyyyyy
It's all about what it is
I shop fortnightly, and while I'm not overly careful, I'm pretty cognizant of what to buy frozen, tinned, and fresh, and what to freeze as it arrives home.
A bit of planning can eliminate food waste altogether
At 10:15 you can see after Barry mentioning it taste like cardboard how his intrusive thoughts were winning leading to him smacking Jamie over the head with the Paratha
Frozen foods come in handy for me, especially vegetables. But while it wasn’t specifically stated this way, it sems the idea persists that frozen is the opposite of fresh. It’s not. The opposite of fresh is stale, or spoiled. As Ebbers basically said, frozen foods are picked and processed at the height of freshness, thus preserving their freshness.
We've made it to pretty exceptional freeing technology and techniques for quite awhile now. It's one of the smaller factors to me trusting marketing fluff even less, now even "fresh" is a loaded term that might not even translate to a preferable product.
Correction: OK I'm not from the UK but I would have to assume that industrial meat process is very similar everywhere in develloped countries, so the water in poultry for bulking the weight is a bit of an urban legend. Their IS addition of water in industrial poultry but it's not for screwing costumers per say.
The water will come from two place: One would be from pre-consumer brine, so not happening in shops like groceries or butcher shops, but in processing plants. These very weak brine are just salty enough to slow down the spoilage of the poultry thus reducing food waste at the industry level (lot of food is thrown to trash before reaching a consumer). The second way poultry get OBSENE levels of water is through the cooling process, you can either chill them in a walkin fridge, where you will be limited by space and time or...you can plunge them into freezing water vats. In that case the sumerged poultry will get plump with water and in the same time loose nutrients such as minerals and vitamins as a similar fashion to a mild cold infusion. So both of these are financialy driven, yes, but not specifically targeted to costumers in shops so they will have to pay more. (but they will, even if the primary goal is for businesses to pay less).
I would also like to emphasize on the Canadian lobster thing. When you say fresh you do mean live lobster, because if it's dead and "fresh" (better visualised with a wild caught Canadian salmon for exemple) it would have been flashfrozen anyway. All comercial fisheries in Canada are oparating with a factory boat model where every catch is process (gutted, cleaned and flashfrozen) onboard and then thawed as a fresh product when the fishmongers are ready to sell them (less waste and the flash freezing make them safer to eat raw in sushi, poke or tartars for exemple). * Flashfreezin and freezing are two different process as cryogenics. All process will end up with an icy product but none of them will have the same properties.
I live in an area where it is hard to get fresh food so fresh price is usually double frozen and frozen is usually fresher.
As a first year bachelor food technology, we had a experiment where we had to fry french fries and tedt their moisture content and fat content. It was about testing thawed vs frozen. The frozen one would lock in more water so the moisture content was higher but there would be less space for fat to be absorbed during frying so the fat content would be lower than thawed. We also compared oven baked vs fryer which oven baked ofcourse doesnt add fat and the steam forming in the oven traps the moisture in the fries
My freezer's basically always full to bursting. Frozen meatballs, frozen ravioli, frozen vegetables like spinach, brussel sprouts, sweet potato, stir fry mixes, pepper and onion blends... it's perfect for me because I bought a steamer thing for my microwave. A bit of water in the bottom, vegetables in, on high for about 2.5 minutes, ready to toss in a pan with whatever I'm making. Better deals in frozen, too!
"not having to deal with the ending of a life in your kitchen" is a line that put a lot of cooking in perspective for me! damn.
The other difference in the bread (pirata, maybe) was that the fresh one requires it to be heated twice, meaning more energy is used. Just a thought, since packaging waste was discussed
I can't speak for all poultry everywhere, but I do know that the shop that I buy my "fresh" turkey from for US Thanksgiving simply thaws it out for me (much like is done with fish). I know this because a few times they haven't thawed it out quite enough and I still found frozen meat in the middle of the bird. But, I suspect because the bird is frozen for long-term use, what I buy as fresh ends up coming out better than something I would thaw myself because I don't have an industrial deep freeze freezer.
I think people would be surprised how much bread and bakery products are transported and stored frozen at the grocery stores.
Frozen corn, not on the cob, can actually be incredible. Very similar to the way frozen peas can actually be better than fresh in certain circumstances.
I grew up on a farm. We ate corn freshly picked, but we also froze it both on the cob and also scraped off the cob with its own cream ( which is real creamed corn- when it’s fresh and sweet, you don’t add milk or cream) Anyway, while fresh was best, frozen was a close second.
the indo- Chinese chicken looked amazing, please say its on the sidekick app?
Talking of corn, I had a family friend who grew up next to a cornfield and they would always take the corn fresh off the stalk. They would race, using the boiling pot as their "start gun," and time themselves who could pick the corn and get it back to the house fastest because they even notice a difference between corn picked 5 minutes ago and 2 minutes ago.
I think it was great to add the price comparison. However, I think it would have been more representative for the first two dishes had both products been purchased from the same store g. Sainsbury. Waitrose and Ocado are always going to be more expensive than other UK grocery stores.
Loved the video, as always! Can I ask, whatever background music you used (see 3:00 - 4:00), please change it! It kept making a sound that sounded like the Microsoft Outlook reminder tone and I kept thinking I had missed a meeting invite hahah
I was terrified that Barry was going to punch Jamie in the head when he swung the paratha. Good job on only slapping him haha
I'd love to know more about the bts of these videos in terms of research. There's not a whole lot of transparency about frozen food where I live, so I don't really know if frozen fruits, veggies, meat, or seafood have been flash frozen, frozen at source, or if they use some other method. It's always marketed more in terms of convenience, so I don't know how to find these answers. Some companies do provide really detailed information, but they're like 4x the cost. So I'd love to see how y'all do the research, and maybe I can also utilise those methods to make more informed decisions around me.
Home-cooked parathas are always better than the frozen ones. So much crisper, buttery and you can make them bigger. We've tried the Shana ones and they don't compare. Homemade really is better when your mom makes it nice and fresh. ❤
or your dad
@iRaps1 yeah any family member. My dad used to make great parathas too. : )
@@SahiraJPoetry sounds like you have a lovely family and great memories forever, I'm kinda sorry I hijacked your comment for some "well actually" stuff when I wasn't being mindful. I also agree, I learned to make parathas from my partner's family and it's been a gamechanger
@@iRaps1 That's okay. : ) I hope you take care.
Love this! Comparison videos are one of my favourites!💕
My family love the frozen parathas, they come out for every curry. I always buy frozen prawns, and I've never had a quality issue with them, either the cooked cold water ones or the raw king prawns. I think with a lot of frozen produce it's all about cooking it right
Definitely! The cooking process makes such a difference.
Could you do a behind the scenes video of Kush preparing these fresh vs frozen dishes once? It’d be so cool to watch after we’ve seen the results!
Having a picky eater who doesn't like much fruit or veg. Frozen and canned (fruit=canned) is necessary and honestly easier.
Lobster texture depends on the season and how recently it moulted
I love this format!! Such a good way to understand the actual value for money of certain foods. However, please please PLEASE give the guys a plate each to put their food on: I can't seem to focus on the content when all I see is corn smeared on the table 😂
As someone who was raised in both Mexico and the US, it never would have occurred to me to buy frozen corn. The climate, especially in Mexico, means that corn is pretty much in season year round.
I would love a canned food vs frozen food ingredients tasting
Interesting about the lobster, because the Canadian fishery is slightly less regulated than the American (Maine) fishery. Canadian fishers can take some lobsters that Maine fisherman aren't allowed.
I have found a "HUGE" difference in keeping food in the freezer by vacuum sealing it, especially fresh fish and chicken, both of which I catch/grow then process myself.
Would love to add another dimension to this for some foods, FRESH vs FROZEN vs CANNED
I'm sorry the FRESH chicken was ONLY £2.69 PER KILO? Here in Norway a kilo of chicken will set you back the equivalent of at least £7-10. I am CONTINOUSLY ASTOUNDED by how cheap food seems to be in the UK.
£2.50 at Tesco today. Not necessarily very big, so a lot of bone to meat. Thighs very cheap too. Chicken breast is more like £7 to £10 here.
@@nicolad8822I WAS talking about thighs/legs. Just checked, a 1.12 kg pack of good chicken legs here will cost me 161 kroner, 143.75 kroner per kg which is the equivalent of £10.74. Chicken breast meat seems to run 183-261 kroner (£13.65-£19.47) per kg.
@@Efreeti There is probably just more volume going through the big supermarkets? Their supply chains are very efficient. They are also well known for squeezing their suppliers!