Well, on Wednesday evening, I made pastitsio on my current radiant smoothtop to try to gauge just how much pot jockeying I do for certain recipes. For this dish, I need 3 saucepans and a saute pan. At some points in the process, I am using 3 hobs simultaneously. Also, onions are sweated & ground meat is browned (on MED/MED-HI)& then the contents are put on a low simmer while I make the Bechamel component. I would prefer to not have to reach over a simmering saute pan to whisk the Bechamel on a small back hob. I tried very hard to keep a mental record of what I was doing so I could transfer that time-motion set to the hob layout of induction cooktops I've considered. I also imagined doing it for a full or double size recipe which would require bigger pans. Then, I pondered on it over two night's sleep. In the end, I don't think an induction cooktop is right for me and the type of cooking I do and aspire to, at this time. I felt like I was twisting myself in a pretzel to try to make induction work when I want an indoor grill and have to worry about a backup generator. However, I want to offer my sincere thanks to all of you who took the time to post on this thread in order to help me out. Jo Ann

I wonder if you might be able to concoct a gravy that would supply some of the nutrition that she is not getting from her diet of instant mashed potatoes and whatever else. For example, protein powder (like what bodybuilders use - for her muscles), flaxseed (heart), gelatin (joints), maybe even pulverized multivitamins or iron supplements. I've never tried this, but the idea just popped up. For that matter, does she like smoothies, either fruity or chocolatey ones? Those could also be frozen, instructions to thaw (not reheat), stir, and enjoy. I've never tried that either, but it should work, considering smoothies are often made with frozen fruit anyway. Somehow doubt she is consuming many berries or bananas, on her own. Sorry, I can't say if normal flour-based gravy freezes well. I seldom make it. Almost all of my sauces and gravies are thickened with gelatin, cream, corn starch, or simply reduction.

Hi Ellen, here it is! I hope your friend likes it, I'm making mine right this minute (I don't use the giblets, I think they're ick). Make-Ahead Turkey Gravy Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

I'd like your salad! I like Nekotish's answer. That said, I have tried it a couple of times with mayonnaise salads, as well as things with yoghurt. I'm pretty sure the yoghurt mixed with acid (lemon juice) will break, possibly crystalize, and go gummy, at the best. And the grapes, if whole, might burst, and either way may or may not freeze well. Something I have done with great success is turn a similar kind of salad into a quiche filling, and then frozen the quiche. The dressing gets lost in the custard, structurally. That's with the yolks and at least half cream, and whole milk. The fat is part of the magic. You could try with evaporated nonfat milk instead. It does usually freeze well in quiche, but it can still shed some water. At least use whole eggs, if you do it. You don't need a crust, btw, unless you want to take it out of the dish after its frozen (and do use parchment to help get it out of you do. You could also turn it into soup. Blend some to make a base, add a little stock. The yoghurt might still break, but it should even out when you heat it. Or combine both ideas, and make it into a pot pie, for which the gravy would be what hides the issues. I'm still not sure about the grapes, but people do freeze them. I'd just go for it, unless you have a number of people for a chicken salad campfire dinner. :)