Burnt-toast
Assistant Cook
Hiya. I live in up in the mountains in New Zealand now, but was born in London at the start of World War 2....so I've had a few meals! None of them cooked by me ! Until about a month ago, when I've started to 'create' a few disasters for myself.
I have absolutely everything to learn about cooking. It's something new for me. A new discipline that I've never had time for until recently retiring from the world of Radio, Films and TV, where there's never even time to eat, let alone cook !
My repertoire at the moment is limited to Cottage and Shepherd's Pies, a few basic casserole's, some obvious fry-ups, and several different Curries.
The one thing I have learned so far about cooking, [ as with many other things] is that if you ask 10 different people the same question, you'll get 10 different answers. Which does, of course, add some [unintended] variety to the dishes. Mine anyway !!
So I Googled 'Cooking Forums'....and here I am. First question to Register ...enter your Date Of Birth. Which at my age was not a good start ! But I carried on, as I need the answers !
My first topic [ and I expect I'll be told I'm in the wrong Forum, but I'll ask it anyway] is concerning STORAGE.
Storage after Cooking, that is to say.
You see, I have found that the most economical way both to buy and to cook seems to be the bigger the better. But there's [usually] only one of me, and as most of the Recipes I've come across finish with "Serves 5, or 6 or even 10 " then I either have to proportionally adjust everything, or split it up into storable meals for the future. Which I think I prefer to do.
But everyone I ask about it gives me a different answer ! And are quite stringent about it too. But I can't obey everyone, as they're all different. So I need a concensus of opinion, and I'll go with majorities. [ Sorry. No politics !]
For example, if I cook a large Chicken Curry [ Large Curry, that is, not Chicken]....and serve up one portion for myself, and divide the rest into 5 more, put them into foil dishes, and cling-film them, how many can go into the Fridge, and how many into the freezer ?
And when the ones in the Fridge have to be re-heated [How? Oven ? Microwave?] how long can they be kept in the fridge before hitting the dog's bowl ?
Similarly, how long can the remaining portions be kept in the Freezer ? And how should THEY be re-heated ? Is it really necessary to Defrost or can you just oven or Microwave for longer ?
Rice is easy and quick anyway, so that can always be freshly done, so it's just the main dishes that I'm asking about.
Well...that's my first question. And I've probably gone on too long anyway, so I'll stop now.... and go and make some dinner !
Cheers.
I have absolutely everything to learn about cooking. It's something new for me. A new discipline that I've never had time for until recently retiring from the world of Radio, Films and TV, where there's never even time to eat, let alone cook !
My repertoire at the moment is limited to Cottage and Shepherd's Pies, a few basic casserole's, some obvious fry-ups, and several different Curries.
The one thing I have learned so far about cooking, [ as with many other things] is that if you ask 10 different people the same question, you'll get 10 different answers. Which does, of course, add some [unintended] variety to the dishes. Mine anyway !!
So I Googled 'Cooking Forums'....and here I am. First question to Register ...enter your Date Of Birth. Which at my age was not a good start ! But I carried on, as I need the answers !
My first topic [ and I expect I'll be told I'm in the wrong Forum, but I'll ask it anyway] is concerning STORAGE.
Storage after Cooking, that is to say.
You see, I have found that the most economical way both to buy and to cook seems to be the bigger the better. But there's [usually] only one of me, and as most of the Recipes I've come across finish with "Serves 5, or 6 or even 10 " then I either have to proportionally adjust everything, or split it up into storable meals for the future. Which I think I prefer to do.
But everyone I ask about it gives me a different answer ! And are quite stringent about it too. But I can't obey everyone, as they're all different. So I need a concensus of opinion, and I'll go with majorities. [ Sorry. No politics !]
For example, if I cook a large Chicken Curry [ Large Curry, that is, not Chicken]....and serve up one portion for myself, and divide the rest into 5 more, put them into foil dishes, and cling-film them, how many can go into the Fridge, and how many into the freezer ?
And when the ones in the Fridge have to be re-heated [How? Oven ? Microwave?] how long can they be kept in the fridge before hitting the dog's bowl ?
Similarly, how long can the remaining portions be kept in the Freezer ? And how should THEY be re-heated ? Is it really necessary to Defrost or can you just oven or Microwave for longer ?
Rice is easy and quick anyway, so that can always be freshly done, so it's just the main dishes that I'm asking about.
Well...that's my first question. And I've probably gone on too long anyway, so I'll stop now.... and go and make some dinner !
Cheers.
