41 minutes ago, TdeV said:Another note from my desk:
SAUCES
What are good sauces for dishes that will be frozen?
Methinks that more variety could be introduced by using noticeably different sauces in the same batch.
Suggestions welcome.
Tomato - based (like spaghetti sauce, with or without meat and veg)
Herb based - basil pesto, for instance
Cheese sauce (might need to investigate how to do this without sauce breaking on reheat)
Butter and garlic
Soy sauce based...out of my wheelhouse but someone here can help
Hollandaise (don't know if it would break)
There's a peanut sauce, like you'd find in mafe, that I think would freeze well.
Lemon and butter
I'm freewheeling here, but I can imagine all those things over rice or noodles, with or without meat and veg, that would take the dish in very different but delicious directions.
