Looks great! Weird that Kashmiri chilli was so hard to find, it’s in every Asian grocery here (UK) and even in the international section in many British supermarkets.
Well, Britain does have closer ties to India than the US does, but I was a little surprised that my favorite spice store didn’t have it either. ¯\(ツ)/¯
Everything freezes fine, just a matter of how it’s packaged and how long it’s frozen. Only thing you’re sacrificing is quality of texture and flavor over long extended periods—if frozen properly, food is safe to eat indefinitely (whether previously frozen and then thawed food is enjoyable to eat is another story).
Freeze the meats in small quantities that are easily consumable within a couple of days. Absolutely do not freeze and then thaw and refreeze larger chunks of anything—if something previously frozen is thawed and is past its sell-by date, it’s usually safe to eat for only a day or so.
Also if you’re running into the issue of having too much bulk meat—stop acquiring more bulk meat. Influencers love to sell the idea of DIY bulk food prep but most of the time that doesn’t make sense for people, for a multitude of reasons.
Yeah, when I talk about freezing chunks of meet to thaw and slice later, I’d be cutting into 1-2lb chunks to slice as needed, not trying to thaw and refreeze a whole 5+lb log of meat.
And it’s really the quality I’m worried about, I understand it from a food safety standpoint, I’m just trying to figure out the best ways to freeze which things, don’t want to take a pack of meat out of the freezer and have it be tasteless mush or dried out or whatever.
Also the savings doing this are pretty nuts, in some cases I’m getting the whole thing for the price of just a couple pounds if I got it from the deli counter. I think I got a 6lb pastrami for about the price of what maybe 2lbs at the grocery store would have cost me, cheaper per lb than some of the cheaper lunch meats, so sadly even if I end up throwing half of it away (which is what I’m try to and so far successfully avoiding) I’m still saving money.
Lasagna is pretty universally agreed to be better as a leftover. Non-pasta soups are usually better too. I have a sausage, potatoes and pepper hash I make that is mostly a excuse to have it with a fried egg as breakfast in the morning
Are all your ingredients at the same temperature? I find this greatly improves the chances of an emulsion taking hold. Easiest is to go for room temperature by placing your ingredients together on the kitchen counter and leaving them there for an hour or so
Hey! I know this stuff! My brother lived in Groningen for a couple of years and I had it when I visited. My girlfriend who doesn’t like mustard even liked it. We liked it so much that we’ve occasionally made it ourselves. I prefer it with onions more than the leeks.
I read an article once that suggested that rancidity is something you learn to pick up on and that the inclusion of certain preservatives such as hydrogenated oils in US foods means a lot of us have lost the ability to detect rancidity vs people in other countries that don’t use these preservatives and food has a shorter shelf life. It took me a very long time to recognize what rancidity smells like, but now that I do, I can smell it in a large variety of items. I’ve smelled it in dry cereal, corn chips, nuts, oils, etc. sometimes it’s stronger and more obvious and other times it’s faint. It can have a slightly different smell depending on what’s rancid, but that base smell always seems to be the same. Here’s my suggestion, and it may sound weird… Go to a Mexican grocer or local Mexican restaurant and get some tortilla chips that they fry in house. Put them in a paper bag and leave them somewhere and forget about them for a few months. When you open the bag again, you will get the strongest whiff of rancidity you’ve ever experienced. Hopefully you’ll know after that, what to lookout for. I don’t know what it is about fresh tortilla chips, but damn they get rancid in the worst way 🤮
I think I just used cold water, so that might be an issue. I also didn’t cover the dough while it rested so I’m sure it dried out a bit. Thanks for the tip.
So. I tend to not use store bought sauces, can’t give advice on that.
But, if you haven’t considered it, you can reduce your overall work load by making sauces in bulk, and then freezing them. I got myself some giant icecube-molds to freeze into 1/2 cup blocks, and then transfer them to sealed vacuum bags.
Simply thaw and reheat for use. This also works quite well for stocks, or anything that takes hours of simmering.
I actually make it myself but a jar of Nam Prik Pao Thai chili paste always for me, kicks noodle stir frying to another level. The best brand I’ve found is Mae Pranom (popular in Thailand) but often a brand Kasma’s Thai Chili Paste is available in the States.
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