If you are teaching a group of people that already cook from scratch most of the time, I don't know that you need to cook a dish from scratch in front of them during the class. They know how to brown ground beef and layer casserole ingredients, right? I would spend the time explaining a Ground Beef Plan or Potato Plan or Chicken Plan (if that is how you do OAMC). Tell them about suitable baking dishes and how to get the most mileage out of them. Talk about the need for freezer weight zip bags and wraps when freezing. Explain very well what foods don't freeze well and why.
Here are my tips:
1) flash freeze any foods or recipes that can be flash frozen: berries, chicken pieces, hamburgers, biscuits, separate portions of a baked casserole, muffins, blanched chopped vegetables
2) for best protection from freezer burn, always double wrap: if wrapped in foil, put in a freeze zip bag (not a lightweight sandwich zip bag), if frozen in small freezer bags, put those bags all containing the same food into a larger zip bag
3) always label what is in the bag: food item, number of pieces or portions, date frozen, date to use by (except for raw meats, I almost always keep foods frozen for only 3 months) - I used to use masking tape for labeling, but sometimes it falls off of bags of frozen foods, so now I write the info on a small slip of paper and put it in the bag after the food has been flash frozen
4) making an oven full of Roasted Sticky Chickens is a wonderful way to prep for your Chicken Plan:
A high heat roasted chicken is indeed delicious, but here is a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house!
Roasted Sticky Chicken
Recipe By :Sharon Worster Personal Chef's Network
Serving Size : 6 Preparation Time :5:00
3 pounds whole chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 large onion -- quartered - optional
Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious!
Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions.
Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown and the skin becomes crispy and delicious!
Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!
For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ paper towels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout.
Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.
To use in chicken dishes: let the chickens rest at room temperature until you can safely handle them. Then shred or chop the chicken meat to use in your freezer plan dishes. I always make sure to pack some chopped meat in small containers to add to low mein, stir fry, fried rice and chicken salad.
Good luck with your classes!
Teresa
Tupperware(R) Online Catalog
Same great products - online convenience!
http://my2.tupperware.com/tup-html/D/debihough-product.html
-------------------------------------------
Official "Frozen Assets" Home Page
http://frozenassets.wordpress.com/
-------------------------------------------
**** snip (remove) Yahoo footers below when replying*****
-------------------------------------------
No comments:
Post a Comment