Renowned French culinary master Jacques Pépin prefers using certain canned items over fresh ingredients for a more efficient cooking experience. He specifically advocates for using canned clams, as they are less likely to become rubbery when cooked compared to fresh clams. Pépin also frequently relies on canned produce like beans and tomatoes to quickly and easily prepare meals, particularly soups. Canned goods have improved in quality and now offer BPA-free and reduced-sodium options, making them a healthier and convenient choice. Using canned goods reduces cooking time and encourages the consumption of more vegetables.
