If you are still dreaming about an outdoor kitchen like I am, then you know how hot it gets in the kitchen when cooking or baking in the Summer... especially in Phoenix! My remedy is the freezer. I will make huge batches early in the morning or at night and then freeze what I don't need right away (basically whatever my husband can't eat in a week and he is a bottomless pit).
Do NOT freeze potato dishes! It will not work out well. However, you can freeze a lasagna, for example, in a pyrex dish before you bake it, then thaw overnight before baking. Make sure your baking dish is freezer friendly - cast iron and stoneware are absolutely NOT freezer friendly. Freeze your sauces in a plastic container and you will have no problems. I mainly freeze bread and tomato sauce dishes, then pull them out when friends stop by or take them on road trips to the beach or camping. Bread will thaw in no time and all you need for a tomato sauce dish is to cook some rice or pasta. Viola! That way you spend your time with friends, family and maybe a few glasses of wine instead of prepping the food. Plus you don't look like an overheated disaster when your AC loses the fight with the flames from the hot stove. So get out your pans and that underused cast iron pot and go for it!
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JocelynAspiring chef, shameless party thrower, notorious wanderer & loving life Archives
December 2015
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