Fresh vs. Canned

Discussion in 'Food & Cooking' started by foodgal, Oct 24, 2014.

  1. foodgal

    foodgal

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    Is there any situation in which you think canned ingredients are just as good as fresh ones, or better?

    As an example, I personally think pumpkin is always better fresh.  I can add my own sugar and have the comfort of knowing where it comes from. 

    Some people like the ease of not having to puree your own pumpkin, though.  So would you sacrifice flavor for ease of use, money, etc.?
     
  2. chicagoterry

    chicagoterry

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    Tomatoes in winter. Would rather used canned plum tomatoes than tasteless winter tomatoes any day of the week.
     
  3. wlong

    wlong

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    I think that would be more of a personal taste between canned and fresh.  Is fresh better, sure, better health wise anyway.
     
  4. zoebakes

    zoebakes

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    I've never tried making cherry pie with real cherries but I love the way the canned stuff tastes.  I'm not really sure how I would go about doing it, anyway. Cook the cherries in a pot first?

    Speaking of pumpkin, it surprises me how many people don't puree when sugar pumpkins are out.  It's a lot cheaper than canned.  And it's not that hard.  Even I can do it.  I thought this video would be helpful to anyone who doesnt know how to

     
  5. french fries

    french fries

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    There's also the health concern that comes with the lining used in cans... most people are aware of BPA and avoid it in plastic containers, but aren't aware that many of the can linings contain BPA... http://www.breastcancerfund.org/reduce-your-risk/tips/avoid-bpa.html

    I think tomatoes is the only ingredient that can taste better in a can... otherwise I still use cans here and there for convenience, but prefer fresh when I have the time to cook. 
     
  6. mtullius

    mtullius

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    Anything I grew and canned myself is probably better than what I can buy in the winter.

    I like a lot of the canned thai curry pastes, sauces, and pickled and fermented condiments  from the mideast and asian import grocers. I don't know how to make most of them or have access to some of the ingredients.

    In Spain and Portugal there are luxury lines of canned seafood. They say some are superior to fresh. Apparently they age and develop more depths of flavor. Anyone here tried any?
     
  7. thatchairlady

    thatchairlady

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    Totally agree on tomatoes.  No, they're NOT like road-side stand summer ones, but NOTHING I've ever bought in supermarket ended up being worth anything.

    I'm firmly convinced that people who "hate" certain veggies may have only ever had them CANNED??  If the only mushrooms, peas, spinach, asparagus (and lots more) you've ever had came from a can you DO NOT have any idea what they REALLY taste like.  Only canned veggies I can think of that remotely resembles fresh (flavor & texture) are beets, imo.
     
  8. genemachine

    genemachine

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    Having just made a borscht with fresh beets, oven roasted then simmered, I can only say NOPE! Fresh beets are a completely different thing to me than the canned stuff. Interesting how the tastes differ.
     
  9. michaelga

    michaelga

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    Tomatoes, mushrooms and corn are often better canned than what I can get fresh in the wintertime.

    Most beans are adequate, when trying to save time, however dry is better.

    Beets sometimes as long as not marinated, same with roasted red peppers, mini-corn on cob, water chestnuts and bamboo shoots.

    Peas, carrots, potatoes, spinach and green beans = never, better to use frozen.
     
    Last edited: Oct 25, 2014
  10. genemachine

    genemachine

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     Corn is way better frozen.
     
  11. michaelga

    michaelga

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    Agreed,   

    I was just trying to compare Fresh to Canned though... although I did have to sneak frozen in with the green peas part.   I have no idea how anyone could use canned green peas... blah.
     
  12. genemachine

    genemachine

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    Now I am reliving the horror of canned peas as a side dish... "eat your vegetables, son!" *bleagh*