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Another thing I do is cook and freeze various meats ahead of time. For example I will cook up 4# of hamburger and portion it out into baggies. When I want to make tacos... most of the work is done. All I need to do is add the spices and heat through! Chicken and pork are also cooked with basic seasoning and portioned out in my freezer. |
You know, that seems like such a good idea, but I hate defrosting stuff. Am I just being totally irrational? It seems like it would be hard to make sure the meat was actually thawed, but not cooked around the edges, etc. |
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oh - and for thawed but not cooked around the edges.....the meat is ALREADY cooked - so no worries there ;) |
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I add the meat to things like chili, goulash,soups, pasta sauce, casseroles, quick cook curries, to add protein to a vegetable dish, for a quick fried rice, a stir fry, even to fix up a frozen pizza sometimes I will add some chicken or beef crumbles to the top before popping it into the oven. The possibilities are endless ~and quick. It takes a little forethought and work to actually prep the meat after buying it but if I can prep on a Saturday morning instead of cooking it from scratch at 6:30 on Tuesday night....I feel like I came out ahead :thumbup: |
Making some Chicken Fried Rice tonight, Wanna join me...:) |
I made some last week!! My green onion root ends are now in water happily producing more green tops for my next meal :D |
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Another "think ahead" hint. I have frozen chicken and pork in my favorite marinades ... that way they get all that flavor as they are thawing!!! Take the meat out in the morning to thaw in the frig and when I get home it is ready to grill. I may have to finish thaw in the microwave. |
Oooh, that is a good idea. |
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I do that as well. The meat gets the benefit of the marinade both while reaching the frozen stage AND while thawing in the refrigerator! |
I also have a perpetual "Veggie Bag" in my freezer. I put any leftover veggies,potatoes or meat pieces that I may have that would otherwise not be eaten in there....whether I have a few tablespoons or a cup! The next time I make soup or a casserole or pot pie, I have a nice array of veggies and/or potatoes to add to the dish for "free" |
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1 Attachment(s) Hey guys, I thought I'd show off what y'all inspired me to do this evening. :) 1. I cooked a bunch of barley in my pressure cooker. 2. I brined scallops in vanilla salt (which I made), cooked them sous vide, and then seared them. 3. I sauteed some spinich in the oil left over from the scallops, along with some of the barley. I was so proud of myself, I took a picture. I'm not sure it's quite as pretty to people who didn't cook it as it is to me. ;) Attachment 338688 The spinich & barley tasted fine. The scallops were heavenly, even though I'd had them in my fridge for 3 days AND they'd been frozen previously. They of course were from a recipe. I'd never know how to prepare them otherwise. |
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