chubbyalaskagriz
New member
..I often mix extra to freeze for later use as a stuffing for chicken breasts and bacon-wrapped crab-stuffed prawns.
Whenever making meatballs or meatloaf I often freeze a couple hand-fulls of the meat mixture to make the other a week or so later- even though the recipe for each is normally slightly different- just to benefit from the two-birds-w/-1-stone effort, I find it still works good when in a pinch for time.
When fine-dicing mirepiox and red/yellow/green/orange bell peppers for a pretty refined confetti rice pilaf I'll usually rough-chop then ends and scraps to freeze for later use in soup or Spanish rice.
I also often reserve some bechamel or alfredo for use later in a cream soup or added to eggs to super-fortify a custard for a quiche.
I think I get this habit from multi-tasking, pre-planning and leftover utilization in commercial kitchens- but scaled down a bit it even works well in a home kitchen- and even scaled down more it can work well for when just cooking for 1 or 2.
Do you all do anything similar at all- purposely doubling-up on one thing to hold in reserve for later when making another?
Whenever making meatballs or meatloaf I often freeze a couple hand-fulls of the meat mixture to make the other a week or so later- even though the recipe for each is normally slightly different- just to benefit from the two-birds-w/-1-stone effort, I find it still works good when in a pinch for time.
When fine-dicing mirepiox and red/yellow/green/orange bell peppers for a pretty refined confetti rice pilaf I'll usually rough-chop then ends and scraps to freeze for later use in soup or Spanish rice.
I also often reserve some bechamel or alfredo for use later in a cream soup or added to eggs to super-fortify a custard for a quiche.
I think I get this habit from multi-tasking, pre-planning and leftover utilization in commercial kitchens- but scaled down a bit it even works well in a home kitchen- and even scaled down more it can work well for when just cooking for 1 or 2.
Do you all do anything similar at all- purposely doubling-up on one thing to hold in reserve for later when making another?