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Thursday, November 29, 2012

Show Your Stuff #52 - Preparation, Cooking Tips, and Leftovers, What to do?

It is time again for another edition of Show Your Stuff . This week I have an article about preparation, cooking tips, and left overs








Preparation, Cooking Tips, and Leftovers, What to do?

              If your like around 85% of all people who made thanksgiving dinner or will be cooking for the holidays here are some preparation tips, cooking tips, and leftover tips:
1) Preparation:
    - Plan a menu 2 weeks in advance and make shopping list. If other people offer to bring something, know what they are bringing so you can plan accordingly.
    - Shop accordingly, If you have no freezer space buy your turkey or ham 2 - 3 days ahead and place in refrigerator to thaw. fresh produce should be bought the day before.
    - prepare all dishes in advance if possible. (i.e. Green bean casserole, pies)
    - Know the timing of all dishes that need to cook, make a timetable for all items so you know if you have enough burners or oven space and everything is hot and fresh out of the oven.
    - Make sure you have enough pots, pans, and serving utensils before you need them
    - If you are cooking a turkey have a meat thermometer handy. DO NOT rely on the pop up timer!

2) Cooking
    - If you have any food prep to do, do it first.
    - Have all recipes needed handy and available.
    - give yourself plenty of time, don't rush!
    - Have your cooking timetable ready.
    - Focus ( don't be distracted by TV or phone). Pay attention to details.
    - Clean as you go. It will make it a lot easier clean up at the end.
    - Use timers. It will make it easier to multitask.
    - Never serve or store whip cream in a metal container. This will break down the whip cream.
    - Never use aluminum foil on high acidity items ( i.e. Spaghetti sauce) the acid will break the foil down and you will have silver flakes in your food.

3) Leftovers
    - Store and take care of leftovers as soon as possible. You only have 6 total hours in the food danger zone 40 - 140 degrees. This includes prep time, serving time, and counter time.
    - Do Not use foil to freeze. Wrap in plastic wrap then store in a plastic container.
    - Make actual meal plates if you plan on using them as additional meals.
    NEXT TIME MENU IDEAS FOR LEFTOVERS!

Now it is time to show off your stuff!

 

3 comments:

  1. Thank you Julie for the party and for the tips!
    Have a wonderful weekend

    ReplyDelete
  2. Thank you Julie for inviting me! :)

    ReplyDelete
  3. Thanks for hosting and sharing these tips. Have a good week.

    ReplyDelete

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