There is this big trend of organic food going on in France, and everybody is suddenly going crazy about buying organic and fresh products. So when you put French Cooking and Frozen Food together, the two don’t exactly go hand in hand.
However, in the midst of this organic craze, I must say the French frozen industry is doing quite well to adapt.
There are more and more frozen organic products to satisfy the conscience of health fanatics, and they are doing a great job in promoting their freshness from harvest, preparation and straight to deep-freeze.
Scientific Studies were done to evaluate the nutrition values of frozen fruits and vegetables as compared to refrigerated food.
The frozen category won significantly in nutritional value while food refrigerated for 3 days were found to have often lost a large amount of Vitamins and antioxidants.
Time Saving For Families
Now that my mind is guilt-free from cooking with frozen food, I started introducing them into my cooking routine about a year ago when we got a new freezer*.
Cooking with already pre-cut vegetables is such a dream come true. I’ve never realised that what I actually dreaded about cooking was the long preparation process of washing and peeling and chopping – it takes up half of the cooking time.
On weekdays, when you come home late from work and have a family to feed, the facility of pulling out prepared vegetables from the freezer and pouring them straight into the pan is truly a first world luxury.
Easy Recipes With Frozen Food To Deep Your Toes In Grown-Up Cuisine
There is this French supermarket called Picard, that is kind of like the dominant national brand of frozen food here is France. They have a really good reputation of fresh and qualitative products that are reassuring for consumers.
I discovered the other day that they published a book with the author of “Simplissime: The Easiest Cookbook in the World” – Jean Francois Mallet, to take on the challenge of cooking with frozen food.
The Simplissimes are a series of French Cookbooks like “The Dummies”, with very simplified recipes for the average French households.
Ah! The French may have excellent taste buds, but not all french can cook a boeuf bourguignon!
This book provides simple recipes with just a few raw ingredients that can come together quickly as a dish.
Attention: You still have to cook them! They are not precooked meals from the freezer.
I tested a few recipes myself and here are the results:
The results look pretty good, considering I only spent around 10 to 20 minutes for each dish.
Some of the books in the series are translated in other languages, but this one is only in French and it’ll probably stay that way since it is in collaboration with the French store, Picard.
I find the concept really interesting and a very smart move for them to promote their products.
If you’re reading this blog and not living in France, you probably wouldn’t buy this book, but I’m sure you can find similar books in other countries.
Of course, fresh meat and vegetables are always the best choice and we should try to visit the fresh market as often as possible. But on the nights where you just don’t have time to peel and chop, it can be a huge relieve to have the freezer as your friend, knowing that the dish you cook is still high in nutrition.
Did You Know:
- *You need to have a freezer of -18°C to properly store frozen food. The little freezer compartment above your small fridge is not suitable for storing frozen food for more than a few days.
- It is strongly recommended to use frozen salmon to make raw sashimi? Freezing destroys any parasites (Anisakis type) that may be found in wild fish in particular. Defrost it just before preparation – once thawed, it should be consumed very quickly.
- Once a product is defrosted, never re-freeze it again in its raw state. But if you have cooked the product after, you can re-freeze it as a cooked aliment. However, frozen pre-cooked meals should not be re-frozen again.
- In order to keep its highest level of vitamins, the best way to cook frozen vegetables is by steam or even microwave. Some vitamins are more fragile and may be diluted easily by boiling water.
à la vie aujourd’hui,
* This is not a sponsored post *