Can I Freeze It?: How to Use the Most Versatile Appliance in by Susie Theodorou

By Susie Theodorou

What kitchen equipment is a hectic domestic cook′s maximum friend?

think it or no longer, it′s the freezer. Freezers heavily simplify meal preparation--you can plan forward, retailer time, and store economically, but nonetheless serve clean, flavorful suppers. Freezers are nice for these darkish wintry weather months in case you are looking to have dinner at the desk fifteen mins once you get domestic from work--think lasagna, stews, and soups--and also they are worthwhile for enjoyable pals whilst time is short.

In am i able to Freeze it? veteran nutrients author and stylist Susie Theodorou explains the information, methods, and ideas of freezing meals, from packing containers and wrappers (foil or Tupperware?) to the easiest equipment for preserving moisture and style to what constituents and dishes can and can′t be frozen. She offers a wealth of recipes, in addition to colour images, for complete and partial dishes. a few are thoroughly preassembled (for instance, bird in a marinade), frozen, and cooked later. Others mix frozen materials with clean ones--pair a pastry from the freezer with berries from a farm stand, or defrost a sauce and use it to best fish immediately from the market.

The recipes contain every little thing from meat and fish to pizza and greens, plus cakes. Many dishes will be served methods. for instance, arrange vintage Bolognese sauce and serve a few of it for dinner over pasta. Freeze the remainder and use it later to make meat and potato pie. additionally, there's a bankruptcy on cooking for a crowd during which Susie stocks her top recipes for exciting huge teams of friends and family. Serve lamb ragu ravioli with rosemary brown butter, Mexican chickpea stew with eco-friendly salsa, or hearty lasagna--your visitors won't ever comprehend you ready many of the meal prematurely, making dinner events a breeze! And ensure that you do retailer room for decadent truffles, together with houses favorites resembling Chocolate bite Cookies in addition to showstoppers like Layered Coconut Cake.

With am i able to Freeze It? flavorful, healthy, sizzling nutrition are prepared in mins, with out turning to takeout. It′s the final word consultant to saving money and time within the kitchen.

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Line two cookie sheets with parchment paper. Fit a pastry bag with a medium-round tip (I use a #10 tip) and place the bag in a sturdy drinking glass to stabilize it while you fill it. Fill the bag halfway with the meringue. Twist the top and gently press down on the meringue to expel any air bubbles. You are now going to pipe mushroom caps and stems. Be sure to pipe equal quantities of each. To pipe the caps, using a spiral motion, GLUTEN-FREE BAKING FOR THE HOLIDAYS 62 squeeze out round mounds of meringue in a row down a prepared sheet.

You want to start by making two cookies at a time because folding the baked cookies needs to happen quickly. After you get the hang of it, you can move up to baking four cookies at a time. Bake until the cookies are browned at the edges, 10 to 12 minutes. ) Working quickly, carefully lift a cookie from the sheet with a spatula, place it bottom up on the plate, put a fortune in the middle, and fold the cookie in half. Then pick up the cookie by the pointy ends with your thumbs and CONTINUED / 45 COOKIES Butter for greasing (optional) 1 egg white ¼ cup/50 g granulated sugar 1 Tbsp neutral-flavored oil such as rice bran or canola 2 Tbsp water, at room temperature ½ tsp pure vanilla extract ½ tsp grated orange zest ¼ cup/35 g Jeanne’s Gluten-Free All-Purpose Flour (page 17) Pinch of salt GLUTEN-FREE BAKING FOR THE HOLIDAYS 46 forefingers and press the middle of the folded edge on the rim of the mug, bringing the ends downward so they touch either side of the mug to create a U shape.

Add the cream of tartar, salt, and vanilla and continue to beat until the egg whites hold soft peaks, about 3 minutes. Reduce the speed to low and gradually sprinkle in the sugar so that it does not sink to the bottom. Increase the speed to high and whip until the mixture forms stiff, shiny peaks, about 10 minutes. Preheat the oven to 225°F/110°C/gas ¼. Position a rack in the upper third of the oven and another rack in the lower third. Line two cookie sheets with parchment paper. Fit a pastry bag with a medium-round tip (I use a #10 tip) and place the bag in a sturdy drinking glass to stabilize it while you fill it.

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