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Frozen veggie stir fry beats fresh when you factor in waste
I tried switching to frozen broccoli and peppers for my Tuesday stir fry because fresh bags kept rotting in my fridge, and I ended up cutting my veggie cost from $9 a week to about $4.50, but the texture is definitely softer and some people swear fresh tastes way better. So which do you lean toward, saving the cash and dealing with mush, or paying more for that crunch?
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uma8962mo ago
My neighbor Carol had the same problem and she solved it by roasting frozen veggies straight from the bag at 425 degrees for about 20 minutes. The high heat dries out that extra moisture and you get a much better texture, almost like fresh. She also only buys frozen broccoli and green beans, not peppers, since those seem to turn to mush no matter what you do. I figure if you can rescue the texture for ten minutes of effort, then the savings are worth it, especially since fresh bags are such a gamble. Plus you can portion out the frozen bag and it keeps for months, so there is zero pressure to eat it before it goes bad.
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