Recall 2008 when Delia Smith faced a barrage of criticisms for the cook’s proposal to cheat her in a cookbook.
The culinary queen was accused of boldly adding useful ingredients such as frozen mashed potatoes and ready-made pastries to her recipe when she previously claimed that even pepper was always freshly ground.
Now Raymond Blanc jumps into Smith’s defense and praises her efforts to “really simplify food.”
“She was badly criticized for using canned and frozen foods in her recipes, but she was absolutely right,” Bran told the Radio Times.
“Take the frozen peas. First, it’s delicious-all the nutrients are trapped. Not as good as the fresh ones, but no one wants to pick and whisper peas. If it takes two hours, I want to eat it. There will be no. ”
But is the famous French chef right? Are frozen fruits and vegetables really less nutritious than fresh varieties?
“Frozen fruits and vegetables are as healthy as they tend to freeze as soon as they are picked, and can keep their nutritional value longer,” said Nutritional Health Coach and Founder of The Health Zoc. Holly Zoccolan says.
Rob Hobson, a nutritionist who works with British apples and pears, says there may be some slight differences between the two. ”
In addition, salt and sugar levels can be slightly higher for frozen fruits and vegetables compared to fresh ones. Always check the labels on frozen produce for sugar, salt and other flavors. It is important to make sure that it has not been added. ”
The way fruits and vegetables are stored, cooked and eaten can also make a difference.
Zoccolan said: “Leaving fresh vegetables in a grocery store for hours will gradually lose their nutritional value compared to keeping frozen fruits and vegetables fresh longer.”
Therefore, if you have excess fruits and vegetables, it is advisable to chop and freeze them later to preserve the nutrients.
Hobson recommends that: “Fruits such as apples are best stored in the refrigerator to keep them fresh for a week. Both apple skins and pulp have been shown to contain high levels of polyphenols, especially flavonoids. Because flavonoids are contained in the skin, you need to keep the skin on when you eat apples. ”When preparing meals, do not blow or boil the vegetables for long periods of time. be careful.
“It’s important not to overcook the vegetables so that they retain the nutrients in them,” says Zoccolan. “You can keep the mineral and vitamin content of your vegetables high by frying lightly, boiling over low heat, or steaming for a short time.”
..
