I really try to use the most nutrient products I can, but at times, flavor is of the utmost.
When buying fresh, there are times ya’ get great broccoli, and times it’s a might touch bitter.
Yet, the frozen brands are very consistant.
When I make ‘Beef & Broccoli’, I always use fresh, coz the beef & gravy can over power the broccoli if its a tad bitter. But when I make my ‘Broccoli & Crawfish Soup’, I always use frozen.
Commercial frozen brands are the fortitude of consistancy. They buy the production of entire farms, and reject anything not of the taste they seek. Although fresh can be sweeter that frozen can ever be, it varies, and can at times, ruin a dish.
Most other veggies, I always choose fresh over frozen, but not so with broccoli…
Interesting tip, and quite true that fresh broccoli can be a little bitter.
I’ve not tried the frozen stuff - the only frozen veg I use are peas, but it’s worth bearing in mind for the future.
Frozen has more nutritional value than fresh i.e. several days, as is most of what you buy at the grocery store. It’s less of fresh was resumed today or perhaps even yesterday.
Yes, I’ve also heard that frozen IS better, in some cases, than fresh. However, when it comes to broccoli & cauliflower, I never substitute frozen for fresh as the taste & consistency isn’t there. Some frozen veggies work for me but those 2 don’t, even in soup. But, that’s my opinion. Sure would be easier if they did.