Activity for matthewsnyderâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #290479 |
This is probably obvious, but cutting holes or gashes into meat also affects how quickly it marinates. Muscle fibers go in one direction and it's easy for marinate to enter through them, so any cuts that expose open fibers will accelerate it. (more) |
— | 11 months ago |
| Edit | Post #290141 |
Post edited: |
— | about 1 year ago |
| Edit | Post #290142 | Initial revision | — | about 1 year ago |
| Answer | — |
A: What cooked foods are easy to freeze? Thick stews and "mushy" foods seem like they tend to do pretty well. I've had good luck with chilies and soups (both vegetable and pasta). These can all be dumped in a bowl and microwaved for a few minutes. It's true that ice crystals form in the meal and degrade it, but this mostly affects textur... (more) |
— | about 1 year ago |
| Edit | Post #290141 | Initial revision | — | about 1 year ago |
| Question | — |
What cooked foods are easy to freeze? What are some foods that can be cooked, then frozen, and then thawed or reheated for a quick meal? I'm not necessarily looking for specific recipes, but ideas about general food types. (more) |
— | about 1 year ago |
| Edit | Post #290140 | Initial revision | — | about 1 year ago |
| Question | — |
What can you make with chickpeas and ground beef? What are some good, easy to make recipes based on chickpeas and ground beef? It would be great if it was something easily made in bulk, and not too difficult to freeze. (more) |
— | about 1 year ago |
| Edit | Post #288705 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288705 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288705 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288705 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288705 | Initial revision | — | over 1 year ago |
| Question | — |
Why does food taste much better on a grill with indirect heat, than an electric oven? I have a pellet grill which can be used to cook with indirect heat. There is a big metal plate that covers the flame completely. Basically the food cooks with hot air coming up around the sides of the plate and filling the grill barrel, and perhaps with radiant heat coming from the heated metal plate... (more) |
— | over 1 year ago |