Quote:
Originally Posted by Thremp
There is no nutritional difference. But to argue that you aren't lowering the quality is absurd. If you freeze a veggie and turn it into soggy mush, is that okay?
Be honest with yourself when you make suggestions. Also, GLHF trying to buy frozen higher quality meats. Suggestions like "Eat a lot of chicken thighs" are also lol as many people consider thighs a rather worthless piece of meat. Like a hangar steak or a flank steak. Sure with skillful preparation anyone can makes these delicious, but acting like using higher quality ingredients wouldn't improve the quality of dining is ****ing ******ed.
The real issue is that people are acting like frozen meat isn't a downgrade in quality when it certainly is. Next up: "A car is a means of transportation: Honda Fit = DBS"
Let's say you take two identical cuts of steak. You cook one today and eat it, and you vacuum-seal and freeze the other and eat it a week later.
Sure, the fresh cut will be marginally better. But assuming that you're starting with a good cut in the first place, the difference isn't really very noticeable. This also assumes that the person cooking the meat knows how to thaw it properly.
I eat high-quality frozen pork, salmon and beef pretty frequently.