Despite the advantages of frozen food, a lot of people remain skeptical about frozen food and tend to avoid it. That might have to do something with the following frozen food myths that have been debunked for quite a while now.

Frozen Food Contains Additives

Frozen food doesn’t actually need any additives to remain preserved. The freezing process plays the role of preservatives as low temperatures prevent microorganisms and bacteria from developing.

Frozen Food Isn’t Nutritious

Freezing doesn’t lower the nutritional value of the food. As a matter of fact, it actually helps preserve a lot of nutrients that would otherwise be lost if the food was stored any other way.

Frozen Food Comes with a High Sodium Level

There is a belief that frozen food has high levels of sodium in it. However, that is rarely the case. Sodium is mainly used as a preservative, and as we previously mentioned, frozen food doesn’t need added preservatives.

Frozen Food Isn’t Healthy

This myth was somewhat true back in the days when frozen food was highly processed. However, that is rarely the case anymore. Customers are nowadays looking for healthy food options, and frozen food brands are adapting to the trend, offering healthier and unprocessed products.

The post Top 4 Frozen Food Myths You Should Stop Believing In appeared first on Cooking 4 All.

Its History

It appears that people first started growing broccoli in Ancient Rome. It took quite a while for people outside of Italy to become acquainted with this lovely vegetable, and broccoli was still considered to be exotic in most countries even in the 18^th century. It only became common and affordable in the mid-1900s.

Where Does It Grow?

Broccoli only grows in cold areas, as it is unable to grow in hot climates. The ideal time to grow it is in the spring or fall.

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A post shared by TIFFANY || faith farm home (@growingdawnblog)

Nutrients

There are SO many valuable nutrients you can get from broccoli, it’s pretty incredible! That’s why it’s considered to be a superfood. Broccoli is high in Vitamins C and K, iron, potassium, protein, and fiber. The variety of nutrients it contains makes it beneficial to heart health, balancing blood sugar levels, and much more.

View this post on Instagram

A post shared by VEGAN BOOK (@vegan_best)

The post What Do You Really Know About Broccoli? appeared first on Cooking 4 All.

View this post on Instagram

A post shared by alyssa’s food styling (@alyssafoodstylist)

The obvious reason is that the overflow of products can prevent the freezer door from closing properly, which will cause some of the food to start thawing, especially whatever is closest to the door. But even if the door is shut all the way through, a packed freezer can be a problem.

If the air can’t circulate properly inside the freezer, the air-cooled by the freezer’s coils won’t find its way to the thermostat. The thermostat will then register a higher temperature than it should, and it will “tell” the coils to keep working. Some parts of the freezer will remain too warm, which could eventually cause your food to spoil. Moreover, the cooling motor is getting overworked, which harms the freezer itself in the long run.

It may be time to check what’s at the bottom of the freezer and make some space so that you can truly enjoy your frozen products later.

The post This Is Why You Shouldn’t Overfill Your Freezer appeared first on Cooking 4 All.

Knowing the Difference

It’s easy to confuse the two because they’re both members of the allium family and look very similar to each other. Shallots essentially look like smaller, more elongated onions and have papery skin that should be removed.

However, there is a slight difference in flavor: shallots have a more delicate and sweet flavor with a hint of sharpness, while onions have more intense heat. This is why they work so well in raw applications, such as in salads and vinaigrettes, when you want to avoid an overpowering onion flavor. Shallots are also great for slow-roasted or braised dishes, where their sweetness can enhance the flavor without watering it down.

According to Bon Apetit, you can substitute shallots in nearly any recipe that calls for onions as long as you use the same volume. If stored properly in a cool, dark place (avoid the fridge!), shallots can last weeks.

View this post on Instagram

A post shared by Lucy Hutchings (@shegrowsveg)

The post What Makes a Shallot Different From an Onion? appeared first on Cooking 4 All.

Frosting

Frosting is most identifiable by its thick and fluffy consistency. It is opaque in color and holds its shape when spread, lending itself perfectly for decorating cakes and cupcakes. Another trait that sets it apart from icing is that it’s always whipped, and unlike icing, its main ingredient is fat, such as butter or cream.

View this post on Instagram

A post shared by Tessa Arias | Handle the Heat® (@handletheheat)

Icing

Icing is thinner and glossier than frosting, and due to its consistency it “flows” more. It doesn’t hold its shape like frosting and is regularly used as a glaze or for detailed decorating. It is translucent and only hardens and becomes more opaque as it cools down. To make icing, all you need to do is mix together powdered sugar with a liquid. It could be water, cream, milk, liqueur, or even citrus juice. Whisk to make it smooth enough to coat the surface of a cookie or a pastry.

View this post on Instagram

A post shared by Tvořivé večery v Havířově (@alchitka)

The post Frosting and Icing: What’s the Difference? appeared first on Cooking 4 All.

Corn

You probably didn’t expect corn kernels to be defined as fruit, but that’s exactly what they are. It’s also a grain, and we were surprised to learn that some fruits can also be grains.

Cucumber

Cucumber is a fruit just like watermelon and cantaloupe are fruits. It may not be sweet, but it grows in a similar way and shares many properties with the latter two. Imagine telling someone that pickles are actually part of a fruit salad!

Tomato

You’ve probably seen this fun fact somewhere on the internet already, and yes, tomato is actually a fruit. That’s only according to the botanists, as everyone else will tell you that tomato is a vegetable and should be treated like one. Ultimately, it’s your decision what you call it.

The post Did You Know That These 3 Vegetables Are Actually Fruits? appeared first on Cooking 4 All.

Foraging Plants

One of the most important ways that honey’s flavor can be altered is by the type of vegetation that surrounds the bees that produce it. Certain flowers produce pollen that results in honey with sweeter notes, while others give it a more neutral taste.

Seasons of the Year

Did you know that the season in which your honey was collected can influence how it tastes? Honey’s taste is largely determined by plants, which bloom at different points throughout the year. For example, a fall honey will be richer and sweeter, while a summer honey will be lighter.

Raw vs. Regular

Raw honey has become more and more popular recently as an alternative to the “processed” version that is more commonly found in stores. While we all know the taste of regular honey, raw honey is funkier and has more complex flavors because no pollen or enzymes have been removed.

The post What Influences the Taste of Honey? appeared first on Cooking 4 All.

Natural Peanut Butter

Natural peanut butter is usually just ground-up peanuts with some salt. Since natural peanut butter doesn’t have hydrogenated oils or palm oils added like commercial peanut butter, the oils from the peanuts can separate from the solids. If you plan on keeping your peanut butter for over a month, or if you live in a hot climate, you should refrigerate it.

Nuts

Like natural peanut butter, the oils in nuts can turn sour when they are exposed to heat, so unless you plan on eating them within a month, put them in the freezer.

Oils

If you buy oil in bulk, consider put it in the fridge unless you plan on using them within a month or two. Heat, light, and air break down oil, so don’t keep your oil near your stove.

Whole-Wheat Flour

The wheat germ in whole-wheat flour can go bad quickly, and once it’s opened, make sure you put your whole-wheat flour in the fridge, or freezer it in an air-tight bag.

Butter

Many people leave butter out to make it spreadable, or they keep it in the butter compartment on the door of the fridge. Actually, the best place to store butter is towards the back of your fridge, because when you open and close the refrigerator door you are causing the temperature to rise.

The post 5 Foods You Didn’t Know Should Be Refrigerated appeared first on Cooking 4 All.

Some countries around the world are titans in the arena of honey production. Let’s take a look at the top three.

China

The world’s most populous and fourth-largest by size is the planet’s largest producer of honey by far. Annually producing 446,900 tons of the liquid, the flavors and characteristics of Chinese honey vary wildly depending on where it is made.

Turkey

114,113 tons of honey are produced annually by Turkey, the second-most of any nation on Earth. Anzer, one of the world’s most-prized honeys, originates from the Saricayir Valley in the northeast of the country and can sell for over $7,000 per kilogram.

Iran

You might not know that Iran is a huge player in the worldwide production of honey because only around 1,500 tons of its annual production of around 80,000 tons are exported. However, the apiary culture of this Middle-Eastern country is strong and produces tons of the sweet stuff.

The post These Countries Lead the World in Honey Production appeared first on Cooking 4 All.

Despite the advantages of frozen food, a lot of people remain skeptical about frozen food and tend to avoid it. That might have to do something with the following frozen food myths that have been debunked for quite a while now.

Frozen Food Contains Additives

Frozen food doesn’t actually need any additives to remain preserved. The freezing process plays the role of preservatives as low temperatures prevent microorganisms and bacteria from developing.

Frozen Food Isn’t Nutritious

Freezing doesn’t lower the nutritional value of the food. As a matter of fact, it actually helps preserve a lot of nutrients that would otherwise be lost if the food was stored any other way.

Frozen Food Comes with a High Sodium Level

There is a belief that frozen food has high levels of sodium in it. However, that is rarely the case. Sodium is mainly used as a preservative, and as we previously mentioned, frozen food doesn’t need added preservatives.

Frozen Food Isn’t Healthy

This myth was somewhat true back in the days when frozen food was highly processed. However, that is rarely the case anymore. Customers are nowadays looking for healthy food options, and frozen food brands are adapting to the trend, offering healthier and unprocessed products.

The post Top 4 Frozen Food Myths You Should Stop Believing In appeared first on Cooking 4 All.

Its History

It appears that people first started growing broccoli in Ancient Rome. It took quite a while for people outside of Italy to become acquainted with this lovely vegetable, and broccoli was still considered to be exotic in most countries even in the 18^th century. It only became common and affordable in the mid-1900s.

Where Does It Grow?

Broccoli only grows in cold areas, as it is unable to grow in hot climates. The ideal time to grow it is in the spring or fall.

View this post on Instagram

A post shared by TIFFANY || faith farm home (@growingdawnblog)

Nutrients

There are SO many valuable nutrients you can get from broccoli, it’s pretty incredible! That’s why it’s considered to be a superfood. Broccoli is high in Vitamins C and K, iron, potassium, protein, and fiber. The variety of nutrients it contains makes it beneficial to heart health, balancing blood sugar levels, and much more.

View this post on Instagram

A post shared by VEGAN BOOK (@vegan_best)

The post What Do You Really Know About Broccoli? appeared first on Cooking 4 All.

View this post on Instagram

A post shared by alyssa’s food styling (@alyssafoodstylist)

The obvious reason is that the overflow of products can prevent the freezer door from closing properly, which will cause some of the food to start thawing, especially whatever is closest to the door. But even if the door is shut all the way through, a packed freezer can be a problem.

If the air can’t circulate properly inside the freezer, the air-cooled by the freezer’s coils won’t find its way to the thermostat. The thermostat will then register a higher temperature than it should, and it will “tell” the coils to keep working. Some parts of the freezer will remain too warm, which could eventually cause your food to spoil. Moreover, the cooling motor is getting overworked, which harms the freezer itself in the long run.

It may be time to check what’s at the bottom of the freezer and make some space so that you can truly enjoy your frozen products later.

The post This Is Why You Shouldn’t Overfill Your Freezer appeared first on Cooking 4 All.

Knowing the Difference

It’s easy to confuse the two because they’re both members of the allium family and look very similar to each other. Shallots essentially look like smaller, more elongated onions and have papery skin that should be removed.

However, there is a slight difference in flavor: shallots have a more delicate and sweet flavor with a hint of sharpness, while onions have more intense heat. This is why they work so well in raw applications, such as in salads and vinaigrettes, when you want to avoid an overpowering onion flavor. Shallots are also great for slow-roasted or braised dishes, where their sweetness can enhance the flavor without watering it down.

According to Bon Apetit, you can substitute shallots in nearly any recipe that calls for onions as long as you use the same volume. If stored properly in a cool, dark place (avoid the fridge!), shallots can last weeks.

View this post on Instagram

A post shared by Lucy Hutchings (@shegrowsveg)

The post What Makes a Shallot Different From an Onion? appeared first on Cooking 4 All.

Frosting

Frosting is most identifiable by its thick and fluffy consistency. It is opaque in color and holds its shape when spread, lending itself perfectly for decorating cakes and cupcakes. Another trait that sets it apart from icing is that it’s always whipped, and unlike icing, its main ingredient is fat, such as butter or cream.

View this post on Instagram

A post shared by Tessa Arias | Handle the Heat® (@handletheheat)

Icing

Icing is thinner and glossier than frosting, and due to its consistency it “flows” more. It doesn’t hold its shape like frosting and is regularly used as a glaze or for detailed decorating. It is translucent and only hardens and becomes more opaque as it cools down. To make icing, all you need to do is mix together powdered sugar with a liquid. It could be water, cream, milk, liqueur, or even citrus juice. Whisk to make it smooth enough to coat the surface of a cookie or a pastry.

View this post on Instagram

A post shared by Tvořivé večery v Havířově (@alchitka)

The post Frosting and Icing: What’s the Difference? appeared first on Cooking 4 All.

Corn

You probably didn’t expect corn kernels to be defined as fruit, but that’s exactly what they are. It’s also a grain, and we were surprised to learn that some fruits can also be grains.

Cucumber

Cucumber is a fruit just like watermelon and cantaloupe are fruits. It may not be sweet, but it grows in a similar way and shares many properties with the latter two. Imagine telling someone that pickles are actually part of a fruit salad!

Tomato

You’ve probably seen this fun fact somewhere on the internet already, and yes, tomato is actually a fruit. That’s only according to the botanists, as everyone else will tell you that tomato is a vegetable and should be treated like one. Ultimately, it’s your decision what you call it.

The post Did You Know That These 3 Vegetables Are Actually Fruits? appeared first on Cooking 4 All.

Foraging Plants

One of the most important ways that honey’s flavor can be altered is by the type of vegetation that surrounds the bees that produce it. Certain flowers produce pollen that results in honey with sweeter notes, while others give it a more neutral taste.

Seasons of the Year

Did you know that the season in which your honey was collected can influence how it tastes? Honey’s taste is largely determined by plants, which bloom at different points throughout the year. For example, a fall honey will be richer and sweeter, while a summer honey will be lighter.

Raw vs. Regular

Raw honey has become more and more popular recently as an alternative to the “processed” version that is more commonly found in stores. While we all know the taste of regular honey, raw honey is funkier and has more complex flavors because no pollen or enzymes have been removed.

The post What Influences the Taste of Honey? appeared first on Cooking 4 All.

Natural Peanut Butter

Natural peanut butter is usually just ground-up peanuts with some salt. Since natural peanut butter doesn’t have hydrogenated oils or palm oils added like commercial peanut butter, the oils from the peanuts can separate from the solids. If you plan on keeping your peanut butter for over a month, or if you live in a hot climate, you should refrigerate it.

Nuts

Like natural peanut butter, the oils in nuts can turn sour when they are exposed to heat, so unless you plan on eating them within a month, put them in the freezer.

Oils

If you buy oil in bulk, consider put it in the fridge unless you plan on using them within a month or two. Heat, light, and air break down oil, so don’t keep your oil near your stove.

Whole-Wheat Flour

The wheat germ in whole-wheat flour can go bad quickly, and once it’s opened, make sure you put your whole-wheat flour in the fridge, or freezer it in an air-tight bag.

Butter

Many people leave butter out to make it spreadable, or they keep it in the butter compartment on the door of the fridge. Actually, the best place to store butter is towards the back of your fridge, because when you open and close the refrigerator door you are causing the temperature to rise.

The post 5 Foods You Didn’t Know Should Be Refrigerated appeared first on Cooking 4 All.

Some countries around the world are titans in the arena of honey production. Let’s take a look at the top three.

China

The world’s most populous and fourth-largest by size is the planet’s largest producer of honey by far. Annually producing 446,900 tons of the liquid, the flavors and characteristics of Chinese honey vary wildly depending on where it is made.

Turkey

114,113 tons of honey are produced annually by Turkey, the second-most of any nation on Earth. Anzer, one of the world’s most-prized honeys, originates from the Saricayir Valley in the northeast of the country and can sell for over $7,000 per kilogram.

Iran

You might not know that Iran is a huge player in the worldwide production of honey because only around 1,500 tons of its annual production of around 80,000 tons are exported. However, the apiary culture of this Middle-Eastern country is strong and produces tons of the sweet stuff.

The post These Countries Lead the World in Honey Production appeared first on Cooking 4 All.