So I am working on this aspect of my culinary skills right now to be able to cook everyday food which is obviously a whole other cuisine on its own, especially in today's world i think it has become one where the everyday food has to be a healthy one which will work to balance out the damages done by the the yummy dishes which has to be practiced to ingest once in a while and not make it a regular food. I know to cook and do everyday dishes but being regular at it is difficult to me, to make time to process the veggies especially and stand in front of the stove until it is done, goes no one even myself likes a charred or compromised food.
Also while i was researching on the freezing of veggies/food, i learnt that when the veggies reach your home they are already aged - thing about it - they were grown in a farm miles away, they were harvested and no one knows how many days it was put aside before it got onto a road trip, and no one knows how many days it spent on the road, then it spends few more days in the vegetable supermarket near our house after which you and I happen to pick it up, we bring it home call it fresh veggies/fruits (Are they really fresh?), well we without using our brains say what our elders said... On top of this we don't use up these veggies on the same day, nor do we buy veggies for everyday in small quantities, with the way our lives have changed in this new era atleast we mostly buy in bulk, eventually some veggies do go waste coz of the number of days we take to use them up - the aging gets the best of us and speeds through resulting in rotting of a few veggies/fruits before we could use them up. I hope you got a new perspective on the so called fresh veggies we have been using this far. (I know a few have been fortunate to have a farm close by to get fresh produce for real in which case you are really lucky but so is not the case with most of us who reach out to supermarkets for veggies/fruits).
If then you ask me how is freezing a solution, here is how it is - so while aging is efficiently happening in our fresh produce especially where the temperature is hot and humid, even the fridge will only extend the shelf life of veggies by a couple of days not more. Your money goes to a waste anyways. It is a bit of work in processing the veggies to freeze 'em up but definitely worth it. Right, so when veggies are kept out or when cut (Not only when you chop but I mean here any kind of damage to its natural covering), the aging enzymes are produced with time which lead them to destruction faster. So buy fresh veggies, process them and freeze them appropriately and guess what these enzymes which lead to the rotting of fresh produce do not get created and the aging activity of the same is brought to a standstill as enzymes are created at a particular temperature which never falls in the minus category as inside the freezer. You can use fresh frozen produce for upto 6 months - all it takes is a day of work for the processing.
It is definitely a solution to the age we live in where all in the household are working and cooking at home is felt to be an extra work, resulting in people sorting to eating out mostly. God knows how much hygiene is maintained at places where we eat? what kind of fats are used there? how the veggies etc were cleaned? how clean the staff themselves are? who knows how they have processed/cut veggies etc in their kitchen with all the juices/dirt of their bare hands induced into what we get to put into our mouths or have they cleaned their hands or used a glove to do the same (I so doubt this though... using gloves thinggy coz people are plain lazy and dont care about others... sad but true...)?
Anyways i fully recommend home food at all times... with diligent planning and execution im sure this is a definite possibility! And freezing is one method you can add to this list for sure!!!
I have for now frozen only carrots and beans many more will join the list in the days to come...


