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Everyday Cheapskate: With Many Thanks to Clarence

Mary Hunt on

I thought it would be just loads of fun to focus our attention today on frequently asked questions about frozen foods. But first, a little history.

Although the practice of preserving food by freezing can be traced back to 1626, it wasn't exactly practical. Frozen foods looked bad, tasted worse and were more apt than not to make people deathly ill. Thank goodness for Clarence Birdseye, who in 1926 invented and developed a freezing process that not only preserved food safely but also preserved its taste and appearance.

Are fresh vegetables more nutritious than frozen?

The International Food Information Council tells us that the nutritional value of frozen vegetables is virtually identical to fresh produce. In fact, frozen has better nutritional value than fresh, if that "fresh" produce has been sitting in the refrigerator for a long time.

Do fresh fruits and vegetables taste better than frozen?

Frozen foods can pass any taste test. A properly made entree stored at 0 F tastes exactly like one freshly cooked. The recipe used to make these items are developed by some of the best chefs in the world. After they prepare them, they freeze them so that they maintain their freshness and flavor.


Do frozen vegetables contain additives or preservatives?

The folks at Birds Eye, Clarence's frozen food company, do not use any artificial preservatives. Instead, they flash freeze produce. This process locks in flavor, preserves texture and nutrition and ensures a long freezer shelf life.

Once thawed, can food be refrozen?

It is not recommended because refreezing a product makes it more susceptible to freezer burn.


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