Is this too much butter???? Will it freeze well?
10 years ago
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10 years agolast modified: 10 years ago- 10 years ago
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Soups that freeze well
Comments (4)Oh wow, just noticed you are making all of these yourself? They all would benefit from a few things waiting until the heat and serve time...a half hour before party time. (keeps cooking during the party even on a simmer) Cheese, cream/milk, coconut milk, herbs, etc. Basically anything that is added last in the recipe that says "add last and bring to temp and serve". Canned corn is kinda dead tasting and usually full of sugar. Frozen, added morning-of, would be better. Puree half of it for creamed corn. Side bowls of fresh herbs, limes, cilantro, grated cheese, croutons, toasted slices of baguettes, tortilla chips...even if it is already in the soup, folks like to customize their bowl, :) (tortilla added to the soup gives a nice flavor and breaks down in the broth and really good, but adding half later is nice for the texture) Almost all soups freeze just fine as leftovers cooked all the way as a recipe even with a pasta or rice...but do taste like a leftover. Holding off an ingredient or two will give it some freshness, like the chopped kale or fresh chopped tomatoes. When i thaw leftover soups, i always dig in the fridge and look for something fresh to add, like a fresh frozen salsa, pesto, shelled edamame... You are on the right tract by holding off what makes sense. Keeping the list and menu planned and organized for what goes into where and when can be tricky. (imagine what a restaurant chef goes through all day, every day! yikes) -don't mean to be anti-canned goods, but most of those recipes passed around are coming from the big manufacturers of processed foods, so the same flavors can be made with much fresher ingredients without the chemicals and fake flavors....See MoreMeals that freeze well
Comments (9)Wishing your friend a speedy recovery. You are so good to do this. How about lasagna, soups, stews? You can make and freeze Salisbury Steak, chicken stews. Cooked pastas can be reheated for a minute in boiling water and drained. My top shelf in the freezer is full of "ready mades" for those nights I don't want to cook. Right now, I have veggie and lentil soups, beef rouladen, pot roast, Italian beef and jus, chicken piccata, pasta sauce, a penne and sauce casserole with mozzarella. If you or someone else has a Foodsaver, seal and freeze. The bags can be heated in boiling water, emptied and dinner is ready. Make veggie or mashed potato bags for easy heating. And if their are kids or adults that are kids still, don't forget a dessert. Puddings, rice pudding and brownies go over well. Be sure to add heating instructions too. The 'cook" may not have a great deal of experience....See Morewhen is too much too much
Comments (17)Clarification: I meant that most American recipes use too little of the spices called for--really like the authors are being stingy--not that they need to call for more spices. H B, I'm glad to give you a laugh, but I've actually been there when making small, low heat sauces. :) Re combos of many flavors, I do like a lot of them, like the Italian spaghetti sauce I grew up making, Indian and Mexican food, etc. Mr. Rao talks about how his mom removed "everything unnecessary") from each sauce. That leaves a clean, fresh, simple flavor and makes it possible to distinguish one cooked down tomato sauce from the next, however, for depth and richness, my own is the best with all its components making a harmonious whole. Both answers are "right"--it just depends on what you want it to taste like in the end and they're all good. Re meat: I was taught that good meat (the opposite of the half rotten medieval stuff Linda mentioned that needs exotic spices to cover the stank) doesn't need any spices at all. Broiled or grilled naked with a little finishing salt is all. I also like meats with good sauces, because I like sauces, but it doesn't require it, and if the sauce is hiding the flavor of the meat it's too much. Chicken needs more to be entertaining, but flavorwise, it can be fine on its own as well....See MoreWell, I won’t do that again (brown butter story)
Comments (8)Melting butter is easier. Put it in a Pyrex custard cup (up to 5 tbsp) and do 20 seconds on high. Let it sit. Do another 20 sec. Let it sit. If it hasn't melted completely in its own heat, zap it again for 10 sec. until its melted. I'm too old school to want to MW brown butter, but desperation calls, right? I learned to make it in a little enamelled butter pot on the disk above the pilot, then, post pilots, on low. It's much easier in a 1 qt pot on induction (the butter pot is too small for induction--or maybe it would work on "full surface"). I just can't wrap my head around the MW, though it sounds like it worked well enough for the beans. Thanks for the laugh at your tag line. I have been warned!...See More- 10 years ago
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10 years ago- 10 years agolast modified: 10 years ago
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10 years ago
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