Read e-book online Frozen Assets: Cook for a Day, Eat for a Month (2nd Edition) PDF

By Deborah Taylor-Hough

ISBN-10: 1402249160

ISBN-13: 9781402249167

The best-selling freezer-based cookbook, with greater than 22,000 copies sold.

This leap forward cookbook can provide a application for readers to cook dinner per week or month's worthy of nutrients in exactly sooner or later by utilizing effortless and reasonable recipes to create a personalized meal plan. Deborah Taylor-Hough, who stored $24,000 on her family's overall grocery invoice in the course of a five-year interval, bargains up kid-tested and family-approved recipes in Frozen resources, plus bulk-cooking information for singles, purchasing lists, recipes for two-week and 30-day meal plans, and a ten-day plan to get rid of cooking over the holidays.

Cooking for the freezer lets you plan forward, buy goods in bulk, decrease on waste, and prevent these all-too-frequent journeys to the drive-thru. The hands-down authority on once-a-month cooking, Frozen resources supplies a step by step plan to simplify and revolutionize how you cook dinner.

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Read or Download Frozen Assets: Cook for a Day, Eat for a Month (2nd Edition) PDF

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Additional resources for Frozen Assets: Cook for a Day, Eat for a Month (2nd Edition)

Example text

Meat for Charcuterie Many cuts are suitable for charcuterie, and the best way to work out which cut to use it to ask yourself if the cut could be served simply roasted. Charcuterie developed as a way of making use of the less prime cuts, everything but the squeak! Pork Pork is the most versatile meat when it comes to making pies, pâtés and sausages. For even if you want to make game pie or venison sausages, the addition of fatty pork, most often from the belly, improves both the flavour and texture.

No farmer wants to celebrate the safe delivery of a calf by shooting it moments later for its simple failing of being the wrong gender. They have a soft texture and delicate flavour, and are an essential part of any cold meat selection. Lambs’ tongues are most usually cooked and served hot, but can be prepared in the same fashion as beef tongue. Minced lamb and mutton make good tasty sausages. Lamb’s liver has a mild flavour and is excellent for pâtés. Pork fat is most commonly used. When it comes to making a terrine or pie, I fill the dish or crust with half the farce and then lay in the fillets, topping with the remaining farce.

Minced lamb and mutton make good tasty sausages. Lamb’s liver has a mild flavour and is excellent for pâtés. Pork fat is most commonly used. When it comes to making a terrine or pie, I fill the dish or crust with half the farce and then lay in the fillets, topping with the remaining farce. When cooked and sliced you have lovely pale strips of deliciously moist meat in the centre of the dish. If I am given several mallards or other wild ducks, I often cut the breasts off to pan-fry, then make confit of the legs using the recipe on Rillettes de Canard.

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Frozen Assets: Cook for a Day, Eat for a Month (2nd Edition) by Deborah Taylor-Hough


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