Fix, Freeze, Feast - Kati Neville [4]
BLACK PEPPER: Unless otherwise indicated, use any form you like—cracked, crushed, or ground.
CRUSHED RED PEPPER: In some stores, the container may say “red pepper flakes.”
SCALLIONS: In some stores, scallions are called green onions.
VEGETABLE COOKING SPRAY: The cooking directions in each relevant recipe indicate whether a baking dish is greased or ungreased. Please note that “greased” does not necessarily refer to the use of butter or oil but can also mean using a vegetable cooking spray.
3. GO SHOPPING!
You’ve made a detailed shopping list and it’s time to get out there and purchase your supplies. But before you go, clear ample space in your refrigerator for the perishable groceries you’ll be bringing home. Whether you find shopping a necessary evil or something to enjoy, there are several things you should take along, as listed below.
A COOLER FILLED WITH ICE IF THE WEATHER IS HOT: You don’t want to buy 20 pounds of meat only to have it spoil in the car because your errands took longer than expected or you got caught in traffic.
YOUR SHOPPING AND PREP LISTS: Double-check that you have your lists before you leave the house. You may want to secure them to a small clipboard for easy reference and to write on as you shop.
CLUB CARDS: Remember to take your warehouse membership card and your supermarket club cards, too. You’re not shopping for supermarket bargains now, but in the event that you encounter a sale, you’ll be glad you’re prepared so you can take advantage of the savings.
THIS BOOK! If a question arises or a last-minute decision needs to be made, you can refer to our instructions while shopping.
Food Safety: Take care that your packages of raw meat do not accidentally contaminate your other groceries. Most warehouse clubs and grocery stores make plastic bags available to pack your meat separately from the rest of your groceries. We recommend you use these bags. When stacking your purchases in the grocery cart, cooler, or refrigerator, place meat on the bottom so that if a leak occurs, the juice will not drip on other foods.
4. FIX AND FREEZE! SETTING UP YOUR KITCHEN
A clean and tidy kitchen is important for an organized and successful cooking session. Before you begin, empty the sink and dishwasher, clear the countertops, and have a large, empty trash can handy. If you’re planning to prepare several recipes at once, try to have some space cleared in your freezer so you don’t have to stop and shuffle things around to make room for your packages.
The shopping lists you made are a complete list of ingredients for the session. Set the nonperishables on the counter. It’s more efficient to do this ahead rather than locating one thing at a time during the session.
Have all your equipment handy. Keep in mind that when cooking recipes with large yields, the bowls, skillets, and pots need to be large enough to accommodate the ingredients. Get out the big stuff!
It’s not necessary to own every fancy, expensive gadget. If you don’t have everything you need in your own kitchen, ask a friend or family member to lend you equipment. As far as material goes, we prefer stainless steel to glass or plastic. Glass is heavy and breakable and plastic can be difficult to clean. The following is a list of items we suggest you have on hand:
• Extra measuring cups and spoons
• Large liquid measuring cup with a spout
• Large stainless steel bowls
• Very large stockpot (8-quart capacity or larger)
• Various sizes of sauté pans and saucepans
• Whisks, wooden mixing spoons, and nonstick spatulas
• Good-quality sharp knives, at least one per cook
• Basic first aid kit (Even the best cooks get an occasional burn or nick!)
• A variety of dishwasher-safe cutting boards to keep meat and produce separate
• Rimmed baking sheets
• Boxes, containers, or cans for holding your bags open and steady for easy filling (Refer to the packaging and freezing tips on page 15.)
• Splatter screen
• Small food chopper or a food processor (Mini food choppers can