I didn't get to work on my chocolate "mouce" or my pasta, so I'll do those things Monday night. My spaghetti sauce was touch-and-go for a while, but in the end, once I added fresh basil and my homemade sausage (plus a bit more fresh garlic), it all worked out. I hope my charges won't mind stringy bits of julienned/chiffonaded basil in their sauce; I suppose I could strain out the meat and mushrooms and purée the sauce... we'll see. I bagged the sauce up (about a gallon of it, which is way too much for four people) and stuck it in the freezer, so if I do purée it, it'll have to be Thursday night after the sauce has had a chance to thaw. Oh, yeah: I also made the meatballs (80 g each before cooking, so each meatball is almost as big as a slider patty and about half the size of a lamb testicle); they had a chance to cool down, then I bagged them up and stuck them in the freezer, too.
About thawing: with a gallon of spaghetti sauce, I didn't want to put the whole thing into a single gigantic Ziploc bag: that would take way too long to thaw. Instead, I bagged the sauce up in sandwich-sized Ziplocs so that, when thawing time comes, I can set the bags out separately and let the higher surface-area-to-volume ratio do its work.
Despite my not having completed every item on my Sunday to-do list, I'm not stressed; I can make up for lost time Monday night. It's all good.
No comments:
Post a Comment
READ THIS BEFORE COMMENTING!
All comments are subject to approval before they are published, so they will not appear immediately. Comments should be civil, relevant, and substantive. Anonymous comments are not allowed and will be unceremoniously deleted. For more on my comments policy, please see this entry on my other blog.