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Tanning salons don't want you to know this one trick
(lemmy.world)
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this post was submitted on 31 May 2025
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If it actually is about the same I 100% recommend frozen over canned. Same applications (stews etc) because they're also mushy when thawed, but they're fresher, so they aren't as gray and sad, aren't as salty, have more of a taste and more vitamins survive. Only cans I buy are legumes and tomatoes.
Yeah I primarily buy frozen for that purpose and observe better texture from it, but I've got more cupboard space than fridge space, so keeping some cans for when I'm out of everything else has been good