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What do the Cleavers (Leave It To Beaver), Brady’s (Brady Bunch) and Arnaz (I Love Lucy) families have in common?
When dinner was served it was usually homemade meatloaf.
Today a lot has changed, prepared meals; quick pastas (whole-wheat) and take-out are common practice.
Why? Not enough hours in the day!
It’s all about the preparation. Filling your freezer with ready to go homemade items will make a quick fix for “what are we doing for dinner”?
Preparation such as:
-Mixing ground meat with your favorite seasonings and making them into patties
-Make a large soup and divide them into smaller containers
-Prepare sauces in the same fashion as above
-Prepare pizza dough and freeze into portions
-Buy bulk cheese, shred and freeze
What about desserts?
-Make batches of cookie dough and freeze
-Bake a cake, slice to make layers and freeze the layers, perfect for company by adding a quick frosting.
Breakfast quick pick, make a bulk muffin mix, portion, and again put into the freezer.
Before going to sleep pull a batch out and put into the fridge. Before you start your morning routine bake off.
Voila! Instant fresh homemade muffins, perfect for the road or for the kids to take to school-otherwise they’ll miss the bus!
Let’s start from the beginning. In order to cook we require a form of heat. Today, we have many choices, either for economical purposes or practical purposes.
Let’s describe the pros and cons between Gas and induction.
Induction PRO
-Safety – the surface is cool, the pan is the conductor of heat
-Electrical, no need for propane line
-Cooler kitchen, heat is only applied when the pan is on the burner
-Energy saver-instant heat
CON
-Price-the initial cost is still high, with time it will come down.
-The only way it will work is with magnetic materials such as stainless steel or cast iron. If you don’t have them its an investment.
-For safety reasons utensils and rings will not induce, therefore a small pot may not pick up the current.
-You may have to upgrade your electricity
-If the power goes out so does cooking.
Gas PRO
-Real heat-your flame is visible
-Price for gas is still cheaper than electricity
-Has always been chef’s choice for even cooking
-More versatile in cooking, able to blacken peppers as an example
-Can be used with any cooking utensil
CON
-Require a fuel line, installation is expensive
-Safety, Fire is fire!
-Cost is expensive if you have a pilot that’s always on.
-The non-visible hazardous bi-products
-Heats up the kitchen
Truth is you need to check them both out for yourself. Weigh all the factors and think for the future. I’ve used both and still believe that a gas burner feels right. Remember when you lift your utensil on an induction burner the magnetic current breaks. Try tossing vegetables or making anything that requires flipping. Food for thought.
We have discussed the mandolin as being my favorite tool for the kitchen. My favorite electronic gadget has to be the food processor. With the many attachments and quick clean up its the only all in one machine that should take counter space (aside from the espresso machine).
Capable of mulching, shredding, chopping, mixing and slicing, they whip and knead dough too. So you can make fabulous pizza crust, fresh tomato sauce, slice vegetables and shred the cheese all in one unit and most are dishwasher safe!
I love making thick puree soups; potato pudding cookie batter and ice cream finished with real whip cream and a cherry (don’t process the cherry…it already is)
This is one item that you don’t want to skimp on! Pay for a good machine, this is an investment and you will continue to reap rewards! Remember the recipe book that comes with each unit, even if you use it just for ideas. Inquire about attachments; they come in handy for your special dish.
Stupid tip: Never wear a tie while using a food processor!
With the final VP-elect in place, (wow did that choice come from left field) Alaska Gov. Sarah Palin, the stage is now set for who will occupy the kitchen in the White House.
You knew it had to be about food, right?
Here’s a list of fav’s of some ex and soon to be ex presidents:
George W. Bush: Tex-Mex, enchiladas and chili
Bill Clinton: Hamburgers, chicken enchiladas, sweet potatoes.
George Bush: Broiled steak, baked potatoes
Jimmy Carter: Pork Chops and Cornbread
Gerald Ford: Spare ribs, sauerkraut, and spaghetti
Richard Nixon: Beef Wellington, salad
Lyndon Baines Johnson: Pedernales River Chili, beef filet mignon, spinach
John F. Kennedy: Beef stroganoff
Harry S. Truman: Meatloaf with tomato sauce, tuna-noodle casserole
Franklin D. Roosevelt: Boiled salmon, egg sauce
Let’s not forget about President Reagan’s Jelly Bean addiction.
