This is the only thing I have actually ever used mine for and it was still worth the money. Everything else I would cook in it ends up in a slower cooker or a pressure cooker.
I'm not super experienced with making pickles. Would you want to reheat the brine before adding back into the jar to better help it penetrate the pickles?
Yay! Great detailed post, this is great timing am new to this. I just made for first time chickpeas and pinto bean snacks yesterday and today was realizing I can’t eat so many beans throughout one day, haha. I’ve done sliced carrots too, so delicious. Looking for healthy food munchies. Air frying is so awesome.
I ate way too many roasted chickpeas the first time I did it too. They’re so good. Another good thing in the corn department is to buy a can of hominy. It kind of tastes like the corn nuts snack you can buy at the store. So good
It depends on their thickening properties mostly. I'd guess aquafaba would help at least a bit but hummus... I dunno it has fat and protein so maybe super smoothly run hummus would work? No idea. Remember that guar gum is used as a powder so it's kinda different from the others and is used as a thickener elsewhere as well.
Something like corn starch would work too but in my experience it ruins the smoothness adding gritty flour-like texture.
Every Wednesday. That’s when sales flyers come out for Aldi (website) and Food Lion (app). I make a list of all the produce going on sale. I keep a spreadsheet full of recipes organized by produce ingredient, and pick out recipes for the week based on sales and anything in my freezer that needs using.
I also have certain weekly rules. I plan 4 dinners and 3 breakfasts. In all these meals, only 2 can have meat, at least 2 must use legumes, at least one must have spinach, and at least one must have fatty fish (tuna or salmon, doesn’t count as meat). I aim for an anti-inflammatory diet, so I try to include that type of ingredient in each meal. It’s challenging, but fun to plan and has greatly increased my family’s nutrition.
I use Evernote on my phone to plan meals. I keep a list there of all foods in my freezer (meats, produce, breads, whole meals) and the date they were put in. Excel on my laptop to store and organize recipes. And the Anytime app to keep grocery lists for all the stores I visit.
My wife and I have been planning 2-3 dinners per week and we double the recipe for them so we can just heat up leftovers for dinner or lunches the next day. It’s been a good compromise between the ‘make everything on Sunday’ style prepping and making something new every night. We still have flexibility in what we each each day, but we also only need to cook half as often.
We try (keyword try, doesn’t always work out) to pick recipes with overlapping ingredients so there’s asittle waste as possible.
Google shopping list is what we use to keep track of things since it has Google Home / Google Assistant integration and can connect to both of our accounts so everything is in-sync.
Fucking shoyu ramen, from scratch with all the trimmings. It’s practically a two day affair, between the broth, the onsen tamago, the noodles and the pork belly. Worth every minute spent making it, and almost worth the excessive sodium intake.
I try to grocery shop once a week and pickup whatever looks good or fresh that I can use in a variety of meals throughout the week. My goal is to buy a small amount of higher quality things that I can use in 2-3 meals.
Lately though I’ve just been going to the store when I want to make something and it’s much more stressful that way. I need to get back into doing more planning.
Taste as you go and taste everything! Understanding how the components of your meal taste is a great way to make yummy things. It also helps you learn how ingredients manifest in the end result and will help you expand your cooking versatility
pay attention. stay with what you are cooking as you are cooking it. don’t let yourself become distracted. taste as you go. take notes. use unsalted butter. know your equipment and its pros/cons. shop at different stores for the best ingredients. fresh herbs are waaay better if you can swing it.
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