Overheard on the Home Cooking Board

Published on Thursday, December 8, 2011, by Caitlin McGrath / Edit Post

"I set down a nonstick skillet to cook some bacon for breakfast without noticing that there was apparently still some spice residue in the pan from the previous night's [Indian] dry curry dish (dark pan, you know). When I saw the red-orange color of the rendering bacon fat, I realized what was up. But we went ahead. Outcome: terrific bacon. We liked it better than the bacon straight up, and we get good bacon." – Bada Bing

"If you must freeze mac and cheese, do what I do when I freeze lasagne. Line your baking dish with cling film, then put your [unbaked] macaroni and cheese mixture in, wrap it completely in the cling film, then freeze it. When it's frozen, lift the entire thing out of the baking dish and keep it in the freezer until you need it. When you want to serve it, remove it from the freezer, unwrap it, and put it in the baking dish to be baked." – Jay F

"When onions are on sale, I buy a big bag and spend several hours taking them to various steps of preparation: Slice [them] and freeze some in a baggie, [then] put the rest into a sauté pan with oil and start cooking them on medium-low heat. Remove, bag, and freeze some at various stages, from just-sweated to golden to caramelized. The oil means it is easy to pry off what you need from the frozen mass with the aid of a fork." – greygarious

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