I made preserved lemons. A couple of cuts, some salt and some juice. the recipe says to put in a jar, but I tried that and it was going to take too much salt to cover everything, so I put them in a zip bag. I put them in the bottom of the fridge, and in a month, I plan to look like a genius.
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I made the basic tomato sauce. I looked at the recipe for this, and was like, well, yeah, tomato sauce. Yawn. It isn't a lot of ingredients, and I was expecting really basic tomato sauce. But when it was done, it was really good. Like, stunningly. I suspect it was partly because I started with San Marzano tomatoes, and partly because it reduced a good bit, but I can't wait to use that stuff.
I made brown chicken stock. Actually, there was a little acquisition drama here. I asked the guy at Whole Foods if they had any chicken backs, because I didn't want to buy too much chicken to basically boil away. He said they did, and they were 69 cents a pound. The drama: I FOUND SOMETHING IN THE WHOLE FOODS MEAT DEPARTMENT THAT COST LESS THAN $1 PER POUND!!!!!!!!!! It felt like magic.
I used the backs and some drumsticks, as well as the herbs and aromatics. Then when it was done, I picked the meat off the bones and made chicken salad with it. It felt like it was free at that point. And it was good chicken salad.
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Oh, and when it came time to freeze the stock and the tomato sauce, I learned something: The silicone cupcake pans that I bought way too many of a couple of years ago hold exactly one-half cup. So now I have them perfectly portioned in the freezer. And I am keeping December open so I can go collect my Nobel prize.
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2 comments:
it's like an urban legend.
much better than using ice cube trays to freeze stock.
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