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newchef

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  1. Wow, that is so awesome! Thank you.
  2. Thanks so much for your reply! Your suggestion of making the cheese "to order" while I'm cooking seems the best option instead of making a whole batch and freezing it into individual serving portions. Do you have a ratio for the amount of citrate to add to the water and cheese? Say, for example, I had 35g of monterey jack that I wanted to make into a sauce, I'd like to know how much water and citrate to use to make a sauce. Thanks!
  3. So I've now found myself at the water's edge of Modernist Cuisine. Specifically, using sodium citrate for emulsifying all kinds of cheeses. What I'm after is making an emulsified Parmesan sauce as well as another emulsified cheese sauce (most likely using Cheddar or Colby) that I can freeze and use later. I'm a single guy and am no stranger of tweaking recipes for freezing but I haven't done it for modernist stuff yet. I'd love to make a big batch of cheese sauce, freeze it into ice cubes for up to 3 months or so, and then take a few cubes out to thaw on a weeknight and toss with pasta, dr
  4. OK, the consensus seems to be that I can freeze the sauce, although I should heat it up and stir it first to un-break the sauce before throwing it in the oven. FWIW, some freezer-friendly recipes I’ve seen have heavy cream as an ingredient, so that helps our case as well. Thanks everyone!
  5. I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly. Basically I process the following ingredients in a food processor to make the cream sauce. I plan on freezing the sauce in ice-cube trays for individual servings. The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven. Thanks! INGREDIENTS: -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable bro
  6. Hi! I just made this recipe from Marcella Hazan's "Essentials of Italian Cooking" (pg. 153) and it was amazing. However, I realized something odd: when the sauce was done, there were still largely chopped bits of celery and carrot in the sauce. I didn't really know if those should stay IN the sauce (although they were tender, it would be odd to have them in there, wouldn't it?) or if I should strain them out. I tried straining them out and it didn't turn out so well What I ended up with was a decent amount of sauce and a bunch of saucy pieces of veggies left over (see pic), no
  7. Hello,I'm eyeing a rice recipe for a make-ahead side that I'll cook, vacuum seal (Foodsaver) and then freeze. Do people do such things? Does the freezing ruin the texture of the cooked rice? I'm thinking of refrigerating the finished product for an hour or two and then breaking up the rice as much as possible before freezing so the rice doesn't clump together into one block when freezing.This may not be necessary, though, if the reheating process loosens up the rice again.Ideally I'd like to create my own version of those "microwave in bag" rice/veggie medleys that Birds' Eye and Green Giant o
  8. Thanks lindag! By "small opening" do you mean a small hole (like from an icepick or something) or just leaving the zipper open a little?
  9. Thanks to you guys, I took the plunge and bought the Foodsaver FM-2435 ECR and played around with it over the weekend. Can definitely see the potential. So far it's been (mostly) great. It excels at medium/large solid foods (frozen cubes of sauce, big hunks of frozen ziti, chicken breast, and hazelnuts). However, it has not worked well at all for fine/powdery foods, like ground paprika, cayenne and chili flakes. The bags don't really "seal" these items well -- if I upturn the bags, I can see the powder fall to the top of the bag -- doesn't seem vacuum sealed to me. This is a p
  10. Wow, thanks to everyone for their advice. So helpful! I think I'll take the plunge and order the Foodsaver.
  11. Hello! I'm a single home cook who's giving the weight loss thing a go (yeah, yeah). Losing weight while cooking appealing meals for one is a formidable challenge. Then it hit me: wouldn't it be fantastic if I could stock my freezer with vacuum-packed meals that I make on Sundays to eat on weeknights? Good question. I'm completely new to vacuum sealing and only have a general idea of what you can and can't vacuum and then freeze (dairy and fresh herbs seem to be the main ones that don't work very well). Certainly, I'll be sealing/freezing a lot of stock, casseroles and pasta sau
  12. Thanks for the help everyone! I may just get the 3" pans if they allow me to do more down the line.
  13. OK, so this is my very first time baking a cake (!) and I have a recipe that calls for two 6" cake pans. I'm going to purchase two Magic Line cake pans, but this company offers a 6 x 2" model and a 6 x 3" model. Is one better than the other, or does the depth not matter too much? Thanks for answering my rookie question!
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