Much followup to do but I'm wanting to get rid of stack of notes on my desk!
PRE-COOK
If I'm only doing the pre-cooking of food components (onion, garlic, bacon, chicken, etc.), can I used dried vegetables (onion, garlic, carrot, celery, bell pepper, mushrooms*, etc.) WITHOUT any soaking or cooking, as long as I ADD water or other fluid to the dish?
HERBS & SPICES
Considering that reheated frozen food doesn't taste as good as the first cook, what can be done to improve the flavour?
Can I (and is it effective to)
- double the dried herbs
- double the spices in dry rubs
- reduce the offensive spices (e.g. allspice)
- use more volume of flavourings, e.g. mustard, worcestershire sauce, soy sauce, Maggi, More Than Gourmet demi glace
I want to thank everyone for their support. I'm going to be convalescent for a couple months at least; my operation is very soon, so I don't have time to do m/any more trial runs. It will be disastrous if everything tastes awful; I don't want to rely on drab takeout pizza, or chicken pies from the grocery. 😒
Edited to add:
* Notwithstanding that @weinoo says I have to soak the mushrooms so I can get the dirt out.
