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I usually saute w/ olive oil and garlic, but I'd like to add something to it..chopped fresh tomato maybe?
How do you prepare yours?
Started by 28387 on
, 13 posts
by 7 people.
Answer Snippets (Read the full thread at weightwatchers):
Sometimes I cook the onion in a bit.
Serve.
Add spinach.
Cook shallots until soft and stir until cheese is melted.
Spray nonstick pan with cooking spray.
Light cream cheeese
Wilt the spinach.
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Just wondering, what is the bag made of? Isn't heating it up to high temperatures with your food in it the same as drinking water from a bottle that's been sitting in the sun all day?
Started by sakura_girl on
, 4 posts
by 4 people.
Answer Snippets (Read the full thread at marksdailyapple):
With my large family, it would just add....
I don't have an answer for your question, but I wanted to chime in and say that I was thinking of buying a sous vide, but the need to continually buy the bags, which aren't cheap, was a deal killer for me.
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Can any one tell me why roasting bags are called roasting bags,they don't roast your food. Also why do people say roasted turkey when they cooked it with a lid and a lot of water,(braising). Learning cooking terms,so any help welcomed.
Started by pj on
, 13 posts
by 5 people.
Answer Snippets (Read the full thread at cookingforengineers):
If you cook poultry in a special type of high temperature safe plastic bag, then you get say, we cook a turkey in the oven when inside an oven bag? Since we're trying to get the end result a technical description....
Discovery.
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Ask your Facebook Friends
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Yes, I'm a SAHM and no, I don't cook every night. I cook homemade meals 4-5 nights a week and the others are leftover nights or frozen pizza.
Started by MissJamie12 on
, 11 posts
by 7 people.
Answer Snippets (Read the full thread at cafemom):
But honestly I hate cooking so much and I will try to make enough for leftovers the next day if I can :) I cook mostly 6 days a week and left overs 1 day not I work out of the home.....
The rest of the week I cook..
Out once a week..
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A couple we know never cooks at home, always eats out or takeout. i'm not sure if both are terrible cooks or just don't believe in cooking at home. we eat out maybe once a week, so hard for me to understand.
Started by miserly on
, 31 posts
by 3 people.
Answer Snippets (Read the full thread at fatwallet):
They have 3....
Now that I'm as possible.
She would almost never cook and I was too tired from working most of the time.
Or i just at home.
On an easy rotation, I will cook, but coming home at 7:30pm at night does not permit cooking.
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We want to have a cooking evening without using the cooker, so any suggestions on sweets, or anything else.
thanks
Started by pollard33 on
, 7 posts
by 5 people.
Answer Snippets (Read the full thread at guiders):
The guides have done://guidinguk.freeservers.com/armpit-fudge.html
icecream in a bag:
http://www.youtube.com/watch?v.
There's an ice cream in a bag recipe in the history heroes pack, and is very easy.
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I cook a LOT when I want to eat healthily and I'm sure most of you can relate. I'm usually very busy with work so squeezing in a couple hours a day of cooking time is difficult. I have an idea to cook in bulk on my off-days and store stuff in the freezer...
Started by Oceanborn on
, 29 posts
by 11 people.
Answer Snippets (Read the full thread at lowcarbfriends):
Away freezer-burned food, other than the occasional bag of frozen shrimp, which notoriously freezer open the bag, take out what you need as they stay separate, then reseal the bag for more freezer time, then bagged, you can....
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Do you have tried and true recipes using steel cut oats?
I bought a big bag of Bob's Red Mill Steel Cut Oats several months ago, thinking I would be eating super-healthy breakfasts of long-cooked oatmeal. In reality, this is a time-consuming daily habit...
Answer Snippets (Read the full thread at metafilter):
:) To circumvent the cooking-....
For air, and overnight (or the course of a day) your oats will cook themselves and, upon opening of liquid (either water or skim milk or part water/part milk)
cook at 50% power for 9 minutes
(putter.
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Updated: removed link to SA mart
A lot of the information is taken from the last thread
What is sous-vide
According to wikipedia:
Quote: : Sous-vide ( /suːˈviːd/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags...
Answer Snippets (Read the full thread at somethingawful):
Remove from puddle and reserve ....
Vacuuum and cook at 135 for at least 90 minutes, up to a day for all it really matters.
This works sides.
Then vacuum, cook in a puddle machine.
It on an extremely hot pan, especially focusing on the fat .
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Hi
I've been trying to cook high protein food, with little fat. Only thing is, it's easy to overcook.
Look into this hot water cooking, under vacum seal stuff. I'm playing with it, and so far, it provides very tender meat, and, major margin for error....
Started by Santilli on
, 16 posts
by 7 people.
Answer Snippets (Read the full thread at storageforum):
Place in sous-vide bags....
Pull it out, season it, put it in a plastic bag, and cook for a couple hours have the extreme variation you get when you try and cook something rare, and end up with the tips well.
In the oven broiled.
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