Freeze your meats pre-cooked.
Generally I wait til there’s a sale or special of some sort, then I bring it home, season with just salt and pepper and cook it right away in a few different ways - broil, fry, grilled - and chop into strips. Put them in freezer bags, label them, and throw them into the freezer as flat as possible.
When you get home from work, just defrost one in the microwave with some sauce inside the bag and add it to whatever you happen to be cooking. Teriyaki chicken can be had in 20 minutes, with quick-cooking rice; add some ham and cheese and you’ve got what I call "open-face chicken cordon bleu."
July 25th, 2006 at 3:29 am
Teriyaki open-faced chicken cordon bleu?
;^Þ
July 25th, 2006 at 5:59 am
Hey I like reading your blog! I’m a ‘homemaker’ wannabe too hahaha I love being creative though esp with jewellery and greeting cards. After i get married, I’ll start scrapbooking and doing all the things a homemaker can possibly do hahaha just have to find a home first.
July 25th, 2006 at 10:00 am
Gerry/ Notice the semicolon.
Technically, it’s a whole different sentence.
(Hey, I’m not a native speaker either.)
July 25th, 2006 at 12:12 pm
I thought you were being cruel to your critics.
Is that like half-a-colon?
July 26th, 2006 at 5:35 am
love your ideals dont you find the meat dries out?
July 26th, 2006 at 7:46 am
Laurie/ only if you overcook it when you reheat. The microwave does a good job on “defrost” setting - hot enough to melt the ice, but not hot enough to steam cook.
If you cook everything else first, then turn off the heat and throw the meat in, that would work too. Just make sure it’s not hot enough to re-cook.
July 27th, 2006 at 6:46 am
There is freezer burn as well, my dear.
Freezing implies someone does a professional Sally-like job of getting all that pesky air out whilst sealing that future meal.
You are probably neurologically incapable of even getting freezer burn on purpose.
July 27th, 2006 at 7:44 am
Hence the words “as flat as possible.”
I don’t think I’ve ever gotten freezer burn on cooked meat. Frozen raw meat, however, is another story.
You guys ever tried those double freezer bags? The ones with the inner film and outer film? I use those for steaks and such, but I just take my chances with chicken.
July 27th, 2006 at 2:03 pm
That’s my little Homemaking Queen!
Meat does not last that long in my house. Oink
July 30th, 2006 at 3:02 am
That was quick and convenient! Thanks for the tips sister. I’ll share this information to my friends on webdate_dot_com because they’re also busy working too.
August 26th, 2006 at 12:41 am
wEll, dId u bUy thE inGreDienTs iN tHe mOrnIng oR aFterNooN? anD wHerE DiD u bUy thE tEriYakI? iTz haRd tO fiNd heRe iN ouR plAcE!
August 28th, 2006 at 8:52 pm
i like that bake asian pork ribs,but, do you really need to put sesame oil on it? coz the pork itself becomes oily while cooking.
by the way the teriyaki marinade can be available in the supermarket.
September 14th, 2006 at 7:48 pm
leo september 15, 10:55