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Not wishing to put anyone off their Sunday roast – Martyn with respect to the glorious 12th and game – the most flavoursome has been hung for so long it is near the cusp of being maggot heaven, I agree even sight of a freezer would be an anathema.
Indeed LPPS Brakes are very much alive, along with many other companies, such as 3663, Palmer & Harvey, which are foodservice companies which provide goods fresh and frozen and ambient to the catering trade. As I said earlier, when you go to a pub or most restuarants you will be eating frozen food, some supplied by such companies.
As Rich mentions there are different ways of freezing and the process in the UK is very advanced.
Fair point RichHI1 What is Fresh?
Many high end gourmet restaurants use the Sous-Vide cooking method – vacuumed, very long (up to 72 hours) cooking in a low temperature water bath.
http://en.wikipedia.org/wiki/Sous-vide
The results are apparently much improved flavour and texture when compared with usual cooking from fresh methods. Due to the extended cooking times, sous vide needs to be prepared well in advance. The vacuum preserves for far longer under refrigeration however deep freezing can also be necessary to avoid excessive waste.
Heston B (3 Michelin Stars) and twice voted world’s best chef uses this process.