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I like the concept for freezer cooking, but I haven't found a good freezer cookbook yet. The recipes I tried from this book were HORRIBLE:

Sausage with Cheese Tortellini Soup. It tasted bad and looked even worse. It looked like someone vomited in the bowl.

Chicken Cordon Bleu. The Bechamel sauce curdled, although I thought I was being very careful. I have only had a couple sauces curdle in my 30-some years of cooking. I have made other recipes for Chicken Cordon Bleu that are much, much better and healthier to boot.

Beef Pasta Bake. Talk about BLAH! This was a very weird-tasting recipe.

Tangy Chops with Honey Curry Sauce. We hated this broiled, but it wasn't too bad grilled. I wouldn't bother making this recipe again, but at least it was edible and I didn't waste my time and money on it. I can't say that for the other recipes I tried.

We are actually not picky eaters. I'm surprised we didn't like these recipes. Maybe freezer cooking just isn't for us and we need to stick with eating fresh food.
… (mere)
 
Markeret
itbgc | Aug 26, 2013 |
Don't Panic provides a good introduction to freezer cooking. It covers everything from how to prepare for shopping to how to store the finished product. The recipes, all pretty basic, covering everything from appetizers to brunch items to dessert and can all be easily doubled or tripled (instructions for doing so are part included with each recipe -- no guesswork). The equivalency chart makes a nice extra for those of us (me) who are known to come back from the grocery store having failed to purchase the one thing we really needed.

Sadly, this book does not come with pictures and the index is not very good. I don't buy and prefer not to use unillustrated cookbooks. While I know my dishes will never come out looking quite like those in the picture, it gives me a reasonable idea of what the dish ought to look like and, therefore, something to aim for. The index ... it is very brief and annoying. It has been arranged by chapters and, within each chapter, alphabetized by subject. Indexing by ingredients would have been much more understandable and useful for this reader.

But what does it all taste like? Not bad. I made four recipes in varying quantities and some were good enough to repeat while others were quite forgettable. With this kind of cooking I'm not certain how much I am supposed to care about taste as much as ease of preparation and reheating. Yes, everything was dead easy to prepare and reheat and there is great joy in that. Yet, if it doesn't taste good then why go to the trouble?

Recipes tried:
"Chicken ala King"
"Taco Soup"
"Chicken Cacciatore"
"Beef Stroganoff"
… (mere)
 
Markeret
lagardner | May 1, 2010 |

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