Cookin again
- Thread starter Dannyalcatraz
- Start date
For anyone making an attempt at @prabe 's pan sauce above (which I would encourage), a short word about cream. I would suggest, if you're going with full 35% cream, that you use cooking cream rather than whipping cream. For those who don't know, cooking cream has an additional ingredient that helps prevent splitting under heat, which makes it the right choice for things like cream soups and pan sauces.
Most of the time when I make the pan sauce, I replace the heavy cream with half as much Mexican-style crema. It's more stable in the fridge, and it thickens more quickly. I also sometimes use apple butter or peanut butter to finish a pan sauce; I have a double-handful of spice rubs ready to go at a given time, and I generally try to make the spice rub and the pan sauce harmonize.
Went to the grocery today to pick up a few things for the Easter meal, etc...and got home to my entire 5lb bag of potatoes I bought 4-5 days ago has gone all sprouty!
AAAAARGH!
AAAAARGH!
I hate it when that happens. Soft and funky is worse, though. Decay in the center of an onion, which you find only when you cut it, is worse than that.
Yup, but sometimes things happen. Like the third last and second last were also borked. You hold your breath and cut into the last one, hands trembling slightly with trepidation. It falls in half only to reveal a brown stinking core and the abyss rears up to tear at your soul and you howl into the night at the absurdity of human existence.
"Making an effort" =/= "succeeding"
The real rage-inducer is when I need two onions for whatever I'm doing, and the first one was good, and THREE OTHER ONIONS ARE ROTTEN AT THE CORE LEAVING ME WITH HALF MY ONIONS PREPPED.
Ahem.
Not that I'm speaking from experience or anything.
One thing I do to avoid that onion issue is I often prep a bunch of them and freeze them. I’ve got at least a pound of plain yellows rolled up in a cylindrical “chub” in my freezer right now,
I do the same for other onions, garlic, and things like parsley, peppers and celery, too. Often, I’ll take a few hours and do a whole bunch of veg chopping to get it out of the way all at once.
Not only does it minimize your losses to spoilage, it also cuts the amount of cleaning you have to do, AND it can cut your meal prep time immensely,
I do the same for other onions, garlic, and things like parsley, peppers and celery, too. Often, I’ll take a few hours and do a whole bunch of veg chopping to get it out of the way all at once.
Not only does it minimize your losses to spoilage, it also cuts the amount of cleaning you have to do, AND it can cut your meal prep time immensely,
