fruits and vegetables. They last longer than fresh ones and can be added sparingly to meals. According to chefs, the most important frozen vegetable is peas. Marco Canora, founder of Brodo and chef and founder of Hearth in New York City, also recommends trying frozen shelled edamame.
animal proteins. Frozen shrimp is a delicious and easy-to-store protein in the freezer, according to Mary Payne Moran, chef and culinary instructor at The Silver Lake Kitchen. They thaw quickly and can also be cut into portions.
Pastry Basics. Pastry chef Tanya Ngangan notes that if you don’t have much time, puff pastry will help you decorate your dessert or snack.
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Source: Ferra
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