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i dont know, but in co-op you can get the exact same pizza except its frozen for about 50p less
freezer one lasts till the end of time.
it's because fresh stuff needs to be made and delivered and sold much faster, whereas frozen stuff once frozen can be stored and distributed whenever. None of that rushing around in refrigerated vans in time to get it on the shelves. And often also frozen stuff is made out of cheaper ingredients. Because freezing is not good for quality.
not that I'm a frozen food know-it-all
frozen food know it all
and not needing to make up for stuff that is lost when it cant be eaten quite as much.
and i think the ingredients are more or less the same, i cant really tell much difference between the two types.
but yes, ta.
A show on the open university studied the quantity of vitamins in frozen and 'fresh' veg and found the frozen to be higher. Much 'fresh' veg in supermarkets get to the store already 3-4 days old from picked date whereas frozen is freezed rapidly on or near site so preserving the goodness. The word is that the fresh stuff has to be sourced from the local area.
like the texture of food is affected once it has been frozen, might have more vitamins and stuff but I dont care about that if it tastes funny
Your man Birdseye invented/deployed the flash freezing process to produce small ice crystals in food so preventing it damaging flavour or construction. Poor, cheap, slow freezing is the problem.
frozen pizza < fresh pizza
not that I actually like pizza
I've come to the opinion that both home pizza options pale in comparison to making it yourself or just caving and buying it at a restaurant.
as domestic ovens only reach about half the temperature that you need to make pizza properly.
You're not far off a proper pizza if you use one of them. You can cook one in about six minutes.
but you can make a pizza that's infinately better than any frozen/fresh one at home with a baking tray and Nigel Slater's pizza dough recipe.
Only problem is that you can't use water or any liquids on them so they turn into a crusty old mess.
turns into a crusty old mess?
You have all your old cheese crusted onto it but as it's so hot it incinerates the fuck out of it. You can scrape it off and I don't think there is any fear of bacteria but it does ruin your pristine stone.
It's probably because the stone isn't sealed so is still pourous. And sealing stone involves PVA/glue which wouldn't mix with pizza.
Jamie Oliver recommends a big slab of granite/marble or something.
It's his dough recipe that I use although I've lost it.
A good basic pizza recipe
500ml plain, strong flour
1 sachet of dried yeast or
10g fresh yeast
350ml warm water
Put the flour in a large mixing bowl, pour in the dried yeast, the salt and then the water. If you are using fresh yeast, then dissolve the crumbled yeast in a little of the warm water before adding it to the flour. Mix to a soft, pliable dough. I use my hands for this, getting very sticky at first, then less so as the ingredients come together. Turn the dough on to a floured board or work surface and knead firmly, but not violently, for a good 7 or 8 minutes.
When the dough feels elastic and 'alive', put it back into the bowl, cover it loosely with a clean cloth and leave in a warm place for an hour or so.
The dough will rise to about twice its original size and smell faintly yeasty. When you touch it, it will feel springy and light. Get the oven really hot, to a good 240°C/gas mark 8.
Turn the dough out and cut or tear it into four equal pieces. Roll each piece out to give a pizza base about 20-24cm across. Push the centre of each pizza base down with your fist so that the middle is lower than the outer edge. Cover with one of the toppings below and bake for about 10-12 minutes until the pizza is lightly crisp on the bottom. Makes 4 medium-sized pizzas.
And you can read the whole article here
may give it a go this weekend.
of turning middle class.
I wasn't really talking about vitamin content so much as how closely it resembles "the real thing".
this frozen muck just don't cut it. The real thing naturally wins but does require a good deal more effort at the end of a shitty day.
but has anyone said that bread shouldn't be frozen yet?
check me out!
you shouldnt be freezing bread mangs what the hell?
brown/unrefined rice cost more than white refined rice, because of the market and selling and capitalism, not cos of work done/cost
do you think there'd be a rice riot?
You see I've always found you to be the acceptable face of the right wing.
(scale in one thing) or motor car manufacture (automation) Not when NOT doing very expensive things to rice.
All you have to do is to store them slightly seperately, as for packaging them differently with different wrappers, that is just BAU for marts and retail outlets (look at some identical products just wrapped differently to be sold at different prices) different/novel/new wrappings is just absorbed into general overheads from the looks of things, i imagine that it is only rarely and in particularly complex packaging that this is factored into the final price directly (which is what happens in this country (where the packaging occurs ans and rice segregation might actually cost something different.
No I dodnt believe it is economies of scale, i believe it is marketing. Now many products are palleticised and kept seperate. there are many many more product ranges, segregation of these ranges is no longer going to cause brown rice to suffer from the economy of scale factor. All rice was once unrefined, unrefined is not substantially bulkier or different in nature from refined.