Care about the minced garlic oil's one. With the huge following you have and the risk of botulism associated, I would stand clear from giving such tips.
This is a great video! Super helpful an amazing how little we think about this stuff when you get mired in the affairs of this everyday life.
I had five children and because one of them went through chemo at the age of two (she's a beautiful mother of 3 now) I hated touching raw meat so many times during the week, so I turn to freezer cooking. I started off with 30 meals the first time and within five sessions or so worked my way up to 90 meals. It was so awesome cooking like that four times a year. I made about 12-16 different recipes and made a chart. The children would take turns picking the meal. And all the other days were filled in with try new recipes, having leftovers, getting pizza, etc. Since we were on a tight budget, Sunday nights were Malt-O-Meal nights. Anyway, this was so much easier once you get the hang of it in such a massive time saver for those 90 days out of the following 4 months, I highly encourage anyone to consider trying this method.
So for pasta, I'm agianst making it in large batches and keeping it in the fridge. I have found that even with a well mix of olive oil to keep it from sticking, it just doesn't work well afterwards. Freshly cooked pasta tends to be the best pick all the time. Last time I made a big batch of pasta I portioned it off and put a sauce on it before going in to the fridge. I found the taste and the pasta held better when it wasn't just alone with olive oil.
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Refrigerate your minced garlic for up to 7 days! (Under 40F). Just a reminder! Also busy people tips more to COME!
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👏👏👏👏 Thanks for the tip
I just did that
Do what kind of dishes are those veggie containers good for?
How long will garlic in olive oil survive in the fridge?
Well done, bro. Great work.
May I know what brand food processor you are using? It seems powerful!
Awesome tip!!!❤❤❤
3-4 days for pasta. its one of the biggest food poisoning foods we have.
HOW DID YOU COMPLETELY MISS YOUR MOUTH? 😹😹😹😹😹🤣🤣🤣🤣🤣
Thanks ❤❤❤❤❤
Does anyone know if there is a Mexicans with Gerd channel where we can commiserate about all of the yummy food that we can no longer eat?
Thank you for this !
more carrots!!!!!!!!!!!!!! 🥕
rice is my favorite starch, but I cook past with half the amount of water. and boil the water down. makes a sauce.
What kind of finger blender is that???
I have trouble finding time to make my 2 seconds coffee
Where did you get such a small food processor? I’m always annoyed at the idea of a giant one taking up space.
Starches are only good for 2 to 3 days in the fridge. Per serv safe.
Could you include a link on the containers you're using for the freezer?
I love this post!✨️
Electric chopper link
Chopped right
This dude edits be having me weak dude oh my goodness 😂
Care about the minced garlic oil's one. With the huge following you have and the risk of botulism associated, I would stand clear from giving such tips.
Rest in peace, little pasta
I hope you were saved by the 5-second rule!
What is that song at the end?
Add ghee ,garlic and Salt.
Ready to eat pasta.
Nothing is more time consuming than prepping ingredients
This is a great video! Super helpful an amazing how little we think about this stuff when you get mired in the affairs of this everyday life.
I had five children and because one of them went through chemo at the age of two (she's a beautiful mother of 3 now) I hated touching raw meat so many times during the week, so I turn to freezer cooking. I started off with 30 meals the first time and within five sessions or so worked my way up to 90 meals. It was so awesome cooking like that four times a year. I made about 12-16 different recipes and made a chart. The children would take turns picking the meal. And all the other days were filled in with try new recipes, having leftovers, getting pizza, etc. Since we were on a tight budget, Sunday nights were Malt-O-Meal nights. Anyway, this was so much easier once you get the hang of it in such a massive time saver for those 90 days out of the following 4 months, I highly encourage anyone to consider trying this method.
HAHHAHAHAHAHAHHA LEGEND
They go bad in the fridge even fast when they are pre cut.
Garlic sitting in oil is a botulism risk!
That lone pasta got violated 😂😅
So for pasta, I'm agianst making it in large batches and keeping it in the fridge. I have found that even with a well mix of olive oil to keep it from sticking, it just doesn't work well afterwards. Freshly cooked pasta tends to be the best pick all the time. Last time I made a big batch of pasta I portioned it off and put a sauce on it before going in to the fridge. I found the taste and the pasta held better when it wasn't just alone with olive oil.