|09-24-2011, 12:03 PM||#31 (permalink)|
Join Date: Mar 2010
Location: Fort Lauderdale, Florida
|09-25-2011, 01:59 PM||#32 (permalink)|
Join Date: Sep 2009
As a chef, I know it's easier and cost efficient to make it big supply rather than small supplies every time. Stock and store your excess for later.
I still have pine nut parmesan and spicy eggplant bacon, plus crackers, from my raw food binge. My cookies got murdered long time ago, I am a cookie monster.
Meal planning is also essential. You can plan to make a big thing once to last a week or a month. Like rice, first cooking is eaten right away. Then you have fried rice and dessert rice options, or simply reheat for a later day. Soup and slow cooker meals are best often the day after, plus they are easy to freeze and store ( usually lasting 3 months in the freezer.)
Advanced prep, or mise en plus as it is called, adds to convience of cooking. If time is an issue buy precut items, or do it all at the start of the week. Many of the foods we like are prepared then assembled together. But many things can be reused from dinners. Roasts and left over meats can be cut for cold cuts for sandwich insides. Vegetable scraps are saved for stock which is used almost in every cooked dish. Mushy fruit is frozen for smoothies or pie insides.
Also, check out good cafes/restaurants. Many offer prepared soups and other specialities which were made from scratch in a little fridge/freezer section. We sell frozen focciacia where I work (sourdough starter, yeast, flour, water, salt and either rosemary or real roasted pepper topping).
But chips, they are the most time consuming price of work I've done. You need a GOOD mandolin! I mean a professional grade not a $50 one. Otherwise you'll have semi chips. They never last the night when I BAKE them. (Though I am sure a fryer method would be quicker.) It takes a whole oven to do 1 side dish for 1 person. Beets trump potato when it comes to making them at home, they are soooooo good when made. For a corn type chip where it is a dough base/ cracker style type, I recommend a pasta maker to roll your dough super thin then baking or frying them. Dusting your flavors while still hot, if not in the dough itself. For something like a ranch dressing you would need powdered milk in your flavor dust. For most flavors look up the ingredients in the liquid form, and just get powdered dried versions.
Last edited by missbhaven; 09-25-2011 at 02:59 PM.
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