In this posting, I am laying out those items I plan to do in the first week or so of the grand sous vide experiment. Madame and I went shopping for:
Chicken:
These dishes will all be frozen, and then brought out as dinners at various times this winter/spring. If I have to travel, then I want to make sure that Madame has tasty/nutritious items.
Subsequent postings will detail the experiments.
- Boneless, skinless chicken breasts
- Pork ribs
- Lamb chops
- Beef sirloin
- Leeks, peppers, celery
Chicken:
- mushrooms, onion, cream, rosemary, thyme, salt, pepper
- onion, fennel, indian spices, salt, pepper
- ginger, kaffir lime, coconut milk, lemon grass, salt, pepper
- cumin, coriander, star anise, cinnamon, clove, hot pepper sauce, salt, pepper
- tarragon, salt and pepper
- home made bbq sauce (ketchup, fish sauce, brown sugar, paprika, molasses, cumin ++)
- fish sauce, lime (juice and zest) shrimp paste, mirin, palm oil, szechuan peppers
- apple, calvados, cider vinegar
- mint, garlic, salt pepper, trace of grapeseed oil
- salt, pink pepper corns, trace of oil
- leeks, peppers, fennel, carrots, basil,
These dishes will all be frozen, and then brought out as dinners at various times this winter/spring. If I have to travel, then I want to make sure that Madame has tasty/nutritious items.
Subsequent postings will detail the experiments.
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