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Post by Deleted on Dec 3, 2022 12:28:23 GMT -5
Please share any and all ideas about food prep, cooking, seasoning, gadgets, and any other ways to yum up your life!
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Post by Deleted on Dec 3, 2022 12:30:41 GMT -5
Food prep
I do a lot more food prep. For instance, when I buy a bag of carrots or celery, i wash, peel , trim the entire bag and put that back in the fridge. Makes it very handy then to grab those for a quick veggie tray or to add to dishes. And dice some up and put in the freezer for a quick mirepoix
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Date Joined: Mar 14, 2016 18:48:07 GMT -5
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Post by Springschick on Dec 3, 2022 12:33:54 GMT -5
Invest in a decent mandoline. Makes slicing so much better.
Keep your knives sharp.
Don't be afraid to try new spices. Going into a spice shop and finding new flavors is fun.
Set timers! So many things can go from done to burnt in the blink of an eye.
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Date Joined: Nov 15, 2022 19:45:02 GMT -5
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Post by Justbec on Dec 3, 2022 12:36:15 GMT -5
Save your chicken bones and scraps and freeze them for soup stocks. Same with beef bones. I have a bag for each that I add to whenever I cook chicken or beef. I also roast them off a bit in the oven when ready to make stock, gives it more flavor.
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Post by Deleted on Dec 3, 2022 12:38:21 GMT -5
Save parmesan cheese rinds. Actually, if you take the parm rind and dice it up and microwave it, it morphs into these delicious cheesy puffs. Really good! Or freeze the rinds and toss into soup
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Post by Deleted on Dec 3, 2022 12:39:44 GMT -5
I had a mandolin but found it a bit cumbersome. I just prefer hand slicing and dicing. I have a Santoku knife which is my favorite knife.
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Date Joined: Mar 14, 2016 18:48:07 GMT -5
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Post by Springschick on Dec 3, 2022 12:40:06 GMT -5
Save your chicken bones and scraps and freeze them for soup stocks. Same with beef bones. I have a bag for each that I add to whenever I cook chicken or beef. I also roast them off a bit in the oven when ready to make stock, gives it more flavor. You can also add some aromatic veggie scraps, like carrot peels and celery leaves and onion stubs to make that stock even better!
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Post by Deleted on Dec 3, 2022 12:41:32 GMT -5
I like to use fresh garlic. So recently just started peeling the bulbs and simply put already peeled bulbs in a jar to have handy as well.
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Date Joined: Mar 14, 2016 18:48:07 GMT -5
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Post by Springschick on Dec 3, 2022 12:41:34 GMT -5
I had a mandolin but found it a bit cumbersome. I just prefer hand slicing and dicing. I have a Santoku knife which is my favorite knife. I bought one from Pampered Chef that is so much easier than the one I used to have. It is a safety mandoline.
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Date Joined: Mar 14, 2016 18:48:07 GMT -5
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Post by Springschick on Dec 3, 2022 12:42:51 GMT -5
I like to use fresh garlic. So recently just started peeling the bulbs and simply put already peeled bulbs in a jar to have handy as well. And a good garlic press is a must!
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Post by Deleted on Dec 3, 2022 12:43:00 GMT -5
When making bread , cakes, or any flour related products, since you are portioning out anyway, prep some premeasured bags to have on hand. Makes it nice to grab a bag that already has premeasured dry ingredients. I label it and also write on what I need to add.
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Date Joined: Mar 14, 2016 18:48:07 GMT -5
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Post by Springschick on Dec 3, 2022 12:44:29 GMT -5
When making bread , cakes, or any flour related products, since you are portioning out anyway, prep some premeasured bags to have on hand. Makes it nice to grab a bag that already has premeasured dry ingredients. I label it and also write on what I need to add. That's a good idea. I may have to try that.
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Post by Deleted on Dec 3, 2022 12:45:01 GMT -5
Hand shredded cheese makes everything better. I don't like preshredded cheese. I love my box grater and always have some blocks of cheddar, parmesan, mozzarella or colby jack on hand. A quick bit of shredded cheese amps up the flavor. My family calls me the Cheese Nazi as I am obsessed with adding shredded cheese, lol
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Post by Deleted on Dec 3, 2022 12:46:28 GMT -5
When making bread , cakes, or any flour related products, since you are portioning out anyway, prep some premeasured bags to have on hand. Makes it nice to grab a bag that already has premeasured dry ingredients. I label it and also write on what I need to add. That's a good idea. I may have to try that. With the price of bread, I have been making more of my own. And now I make a large double loaf of bread in a my long bread pan. Then cool it and slice it down. I freeze half the loaf and it's easy now to pull out some bread and keep it on hand. And since I am planning that, going to keep my homemade ready mixes on hand.
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Date Joined: Nov 15, 2022 19:45:02 GMT -5
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Post by Justbec on Dec 3, 2022 12:47:29 GMT -5
Save your chicken bones and scraps and freeze them for soup stocks. Same with beef bones. I have a bag for each that I add to whenever I cook chicken or beef. I also roast them off a bit in the oven when ready to make stock, gives it more flavor. You can also add some aromatic veggie scraps, like carrot peels and celery leaves and onion stubs to make that stock even better! Yes I do that as well! My mother saved everything. The freezer was always full of little bits of stuff. Usually it ended up in a delicious soup.
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Date Joined: Mar 14, 2016 18:48:07 GMT -5
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Post by Springschick on Dec 3, 2022 12:48:09 GMT -5
Cook on the lowest effective heat. It may take a few minutes longer, but it also allows flavors to develop without burning.
(Still trying to teach this to my DIL)
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Date Joined: Nov 15, 2022 19:45:02 GMT -5
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Post by Justbec on Dec 3, 2022 12:49:13 GMT -5
When making bread , cakes, or any flour related products, since you are portioning out anyway, prep some premeasured bags to have on hand. Makes it nice to grab a bag that already has premeasured dry ingredients. I label it and also write on what I need to add. I buy mixes from 'The prepared Pantry'. They have tons of different bread mixes and stuff. Save so much time because all I have to add is butter and water for most of them. All the other stuff is in the package.
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Post by Deleted on Dec 3, 2022 12:49:29 GMT -5
Cook on the lowest effective heat. It may take a few minutes longer, but it also allows flavors to develop without burning. (Still trying to teach this o my DIL) That's a very good point. Takes discipline and patience for that. That's why it's harder to make a quick soup. Needs TIME
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Date Joined: Nov 15, 2022 19:45:02 GMT -5
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Post by Justbec on Dec 3, 2022 12:50:32 GMT -5
Chicken breast and thighs can be cooked frozen if you forgot to lay them out. I do it all the time. I lightly rub them with olive oil and seasonings of choice and cook at 350 for about an hour. They come out very moist and tender.
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Post by Deleted on Dec 3, 2022 12:52:50 GMT -5
I love these containers: Instead of trying to eat leftovers for days, which none of us really likes, I portion out another meal in the foil. Or put soup in the containers. The freezer really is your Friend. Even more than Google. lol
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