15 things chefs always buy frozen

Any chef can tell you that making puff pastry by hand is a long, laborious process, which is why many of them prefer buying it frozen. But there is an important caveat: it must be made with real butter, not oils or shortenings. Without butter, frozen puff pastry is nearly flavourless, which can lead to disappointing results when using it in recipes. All-butter puff pastry, however, is often better than homemade, since industrial rolling machines ensure every layer of butter is equal and even.

“I love it to make hand pies, like barbecue pulled chicken and cheddar with sautéed onions, or a chicken pot pie,” says Moore. “Use a sharp knife or pizza cutter and cut straight down so it rises high and even.”

When considering which frozen foods to buy, think of the foods chefs like to freeze themselves. “We keep our stocks and sauces like birria consommé frozen, because they’re time-consuming to make,” says Valles. Making a large amount of stock from scratch can use up every burner in a small restaurant kitchen, so leaning on freezers is key to having excellent stock to cook with later on instead of relying on canned or powdered stocks and broths. And yes, you can buy frozen stock or condensed frozen stock bases that you can constitute. They’re total game-changers.

Chicken is by far the most popular meat in Australia – and one of the most popular frozen foods too. Frozen chicken breasts thaw quickly and cook quickly, so by keeping them stockpiled in your freezer, you’ll always have an answer when someone in your house asks, “What’s for dinner?” And you won’t have to worry about using them up before they go bad in the fridge.

“Frozen chicken is the main thing I buy because so many people love it,” says Moore, who says that frozen chicken cooks and tastes just as good as fresh. With no drop in quality, this is one of the best frozen foods to always keep on hand for quick and easy dinners. “For meal prep, thaw chicken breasts, marinate and grill for fast meals that taste good. With basic pantry or freezer items, you can do tacos, salads or even dice it and add to risotto. There are so many different ways to make a meal.”

As a culinary professional who’s also the mother of two teenage boys, allow me to share a universal truth: all children prefer frozen chicken nuggets to homemade, which is why most restaurants buy them as such. It doesn’t matter how much work you put into making them from scratch or if you use any secret ingredients. This is not what kids (or most adults) want – which is finely ground chicken moulded into nugget shapes, dipped in batter and deep-fried till golden. And even if you do make outstanding chicken nuggets at home, your kids most certainly will not appreciate them … and they’ll probably complain that they’re “not the same” as their favourite. So just do what the chefs do: buy them frozen, save yourself the headache and have a peaceful meal.

Here’s why Japanese children are the healthiest in the world.

If you’ve ever cooked fresh spinach before, you know just how much it shrinks. To end up with one cup of cooked spinach, you’ll need about 10 cups of fresh leaves! So unless you absolutely need to use it raw, like in a salad, it makes a lot more sense to buy spinach that’s already been cooked down so you can use it immediately. Frozen cooked spinach tastes as good as if you’d done it yourself, which is why chefs reach for it over and over again. Plus, even with their restaurants’ big walk-in refrigerators, they still have only so much space for spinach storage.

Everyone loves being greeted at a restaurant with warm, freshly baked bread. But here’s an insider secret: most restaurants – even the ones that claim they bake their bread in-house every day – aren’t actually making their bread from scratch. Instead, they get loaves, rolls and breadsticks that have been partially cooked and rapidly frozen for long-term storage. When it’s time to make ‘fresh’ bread, they put it into a hot oven to bake the rest of the way. By going with frozen over fresh, you’ll never end up with a stale slice of bread.

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Source: RD.com