First I had to throw away the frozen food, now the flour...
8 years ago
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- 8 years ago
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Do I thaw frozen lasagna first or not?
Comments (8)I thaw it....in fact I am thawing 2 in the refrig right now....been there since yesterday noon, will be cooked tomorrow. I always add a dribble or 2 of chicken broth to any casserole which has spent time in the freezer. I heat it covered, remove the cover....add a bit of broth after 20 minutes of so, continut in the oven for another 10 to 15 minutes then add cheese on top....and uncover for the final1 5 to 20 minutes. Linda C...See MoreHomemade Frozen Food ...
Comments (11)Anything that could be made ahead and frozen could also be (and in most cases would be better) made the night before and refrigerated, to be warmed up before serving. And even for those foods that don't suffer from being frozen, most will be better if you defrost them slowly rather than cooking them frozen. It's a lot easier to cook (or teach someone to cook) after dinner, when not hungry and under time pressure. Cooking skills take training and practice. It's hard for inexperienced cooks to connect between cooking techniques and results. Even if they were standing next to you while you cooked, it doesn't mean that they were paying attention. Even when an inexperienced cook can manage one or two things at a time doesn't mean that he can do several. My DH used to hate to cook because he thought he had to get several complicated dishes to the table at the same time. Once he realized that he should do no more than one dish that requires timing and learned how to assess which dishes can be kept warm, cooking became a lot easier for him. While I was waiting for the surgery (knee, so I was barely mobile before it and really needed help), I taught DH a bunch of techniques for fresh vegetables. I showed him how peeling and cutting up vegetables affects the outcome. By keeping cooking techniques simple -- either microwaving (with a sensor, so you just hit the fresh vegetable setting) or sauteing. That way he could see what it looked and smelled like when it was done, and that you don't need to grill to brown foods to enhance flavors. I showed him how to vary the seasonings. For example, for fresh broccoli, how just changing a small amount of oil from olive to sesame can make it taste different. The important thing, especially with men, is to focus on a result and then show them how to achieve it rather than give them a list of steps. While I was recuperating DH reached the point where he was experimenting with herbs! However, learning to cook creatively may lead the OP's DH to cook to his own taste. If all she wants is someone to follow orders, she is safer if he stays ignorant....See MoreHave you ever had to buy frozen lasagne?
Comments (17)Depending on where you live in the Midwest, you may not find Michael Angelo's, I've never even heard of it. I've never purchased or eaten frozen lasagna but my son in law likes the Stouffer's. He heats them up in the microwave for a lunch when he's at work or when he's working in the evening. He always has two, one is never enough, but he's a mechanic with his own garage, so his hours are sometimes long and the work is physically demanding. Also, the Midwest is full of something called Gordon Food Service, they're a warehouse type thing that you don't need to be a member to shop at. They provide food to schools, restaurants, etc. Elery says he's gotten lasagna there and it's "OK". You do have to buy large pans of it, though. Annie...See MoreMy first flour from the grain mill...
Comments (7)Ann T, I was shooting for a 100% whole wheat loaf, but I might have to cave in and add some higher protein flour to the mix. The recipe used was a recipe that was specifically designed for all whole wheat, home ground. I will try the "stretch and fold" method next time, although I've not had good luck with that technique so far. I'm not careful enough, I guess, and I'm impatient, so I've failed exactly twice, LOL, and gone back to just kneading bread. It didn't call for an overnight rise, just kneading and rising in the "regular" way, but mentioned 20 minutes of kneading, so it got kneaded well the first time around. It contains orange juice as an ingredient in the original recipe. When I mixed, kneaded and set it to rise, it just didn't rise at all. That's when I decided to let it sit overnight to see what happened. Well, what happened was exactly nothing at all, LOL, other than I got that fermented smell. As you can see from the picture, it was quite wet, but after adding the biga it was more hydrated, so that was a help, I think. I tried a "no-knead" recipe too, and used the Danish dough whisk I got from KA because it was difficult to stir and that dough was impossible, I couldn't save it. After two days of fiddling and racking my brain, it became chicken food. Grainlady, as the nice folks at Pleasant Hill Grain instructed, I ran the wheat through at about a "medium" grind first, then ground it on the finest setting for the second grind. I think I'm going to have to add an additional grinding, but some experimentation will tell me, I suppose. It has an OK texture, I was trying to keep it somewhat "grainy", but it wasn't. I also had some sites tell me that it helped to "age" the flour, and I thought "well, that's silly, the stuff is supposed to be most delicious and nutritious right out of the grinder". The final product, though, didn't taste much different to me than that made with commercially available whole wheat flour. (shrug) So, at this point I'd give the thing 3 stars, LOL. It's noisy and time consuming, the dough is difficult and the taste isn't really better than my usual whole wheat bread. It's my first try, though, maybe it'll get better. There's a whole bunch of stuff besides bread, like pancakes and waffles, hot cereal, we'll try the stuff as pizza dough. And then, it's on to corn, if I can find some that I don't have to buy 40 pounds at a time! If not, it'll have to wait until fall, when my Florian Red and Oaxacan Green dent corn is ready. Assuming it grows and the deer and raccoons don't eat it all... Annie...See More- 8 years ago
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