One thing I marvel at is when you buy fresh spinach to saute. The container it comes in is huge and it looks like so much, but then it's maybe enough for 2 ppl BC of the way it cooks down.
I can't even imagine how much space fresh spinach takes up in restaurant walk ins where they cook it for say 200-250 dishes in a service.
That's one of the things that is just not the same frozen. Whereas, I think certain veggies are better frozen.
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