My mom use to do all that home prep. She made me sit there and chop, clean, pickle whatever we can do to save money. I am almost 50 and till this day I thank God she taught me all that. Time to pass it to my children, home made everything is the best!!!!!!
Great skills to pass on to children. I had very few, and I mean few, cooking skills coming into adulthood and it enabled me to not learn or try learning until recently at age 30.
Chef tips: you can also freeze the garlic. Ideally in a thin slab so when you want crushed garlic you can just snap it off. Also when I’m prepping pasta I undercook by about half the suggested time, so if you microwave it it should come out well cooked instead of soggy and mushy.
Thanks, i did it with 5 kg garlic. Chopped it and put it in a Ziploc bags thinly, made a square line, frozen.. can i do it with onion and taste the same like fresh?
when i first moved out, i lived close to some markets where i could get huge amounts of garlic and ginger for very cheap; every few months id spend an entire day just peeling ginger and garlic to freeze for later. it was the most flavourful time of my cooking life 😂 and i only got sick once in almost 12 months !
I love this idea thank you. Puertorican here: we make sofrito for almost all our dishes. Garlic (30 cloves) Green peppers (3 large) Cilantro (2 packages fresh) Culantro (1 package fresh) 3 large onions peeled and chopped in large chunks Sweet chili peppers ( 20 because they’re small) Red pimento ( 1 can added with the water it already brings) Water in small portions just to blend in blender. Peel garlic and onions and remove seeds and stems from peppers. Blend on high in blender. Freezes for months. Keep one container in fridge and add 1 to 2 heaping tablespoons to all your dishes. Thank me later. 😂
Culantro and cilantro are both herbs in the Apiaceae plant family, but they have several differences: Culantro has long, tough, serrated leaves that grow in rosettes, while cilantro has thin, scallop-shaped leaves that grow on long stems. The taste is different from cilantro, too. You can find pictures online. What stores carry it? Let me know when you find out😊
Chef trick: With the pasta, only cook it about 2/3 of the way done, immediately drain, then drop it in an ice bath to stop it cooking. Leave it there for 15-20 seconds, then drain again, mix in a bit of oil, give it a stir, then portion it out into either sandwich bags (for individual portions) or containers (for family portions). When you're ready to eat, get a pot of water boiling while you heat up/make your sauce. When the sauce/sides are ready, toss the pasta into water at a rolling boil for about 1 minute. Drain, mix with sauce, enjoy perfectly cooked fresh, hot pasta. Source: I'm a retired chef NOTE: This may require a bit of experimentation with the initial cooking time. I suggest trying small batches just to make sure it's not over/under cooked when you actually make the final dish. Bit once you get the timing down, you'll never go back to doing it the old way. EDIT: WOW! Thanks for all the Likes and all the Thanks! Who'd have thought just sharing a couple of old restaurant tricks would make people so happy. 😁 EDIT THE SECOND: Some people in the thread have pointed out that, rather than reheating the par-cooked pasta in boiling water, you could just throw it right in the sauce and let it heat/finish that way. I went ahead and tried it with both jarred sauce (Ragu Simply Roasted Garlic...yes, I'm a bit of a Basic Bitch when it comes to jarred sauce, but the Simply line has the minimal ingredients needed (and NO High Fructose Corn Syrup), and had very decent flavor, though I admit I jazz it up with extra garlic and a bit of fresh basil), as well as some of my homemade sauce (I make a couple gallons of red sauce every couple months and freeze it in family sized portions (about 2 cups). Thaw it overnight in the fridge, then reheat it low and slow. Both worked excellently, though I had to add about a tablespoon of chicken stock to the homemade sauce, because it got a touch too thick.
Chef trick, the Second: Crush your garlic (or process to a paste...this might require a touch of oil...personally I prefer crushing it). Put about a cup and a half in a 1 quart ziploc. Smooth it flat, into a sheet about 1/4 inch thick (squeeze out as much air as you can). Lie flat in the freezer so that it freezes in a sheet. When you want to use it, snap off a piece about the size of a quarter, that's about a clove of garlic. We go every Fall to a local garlic festival. We buy about 12-15 lbs of fresh garlic of different varieties...yes, there are different kinds of garlic; some spicy, some mild, some peppery, some tangy, etc. Anyway, I then do the above, and end up with about 2 ziplocs per pound of garlic. That lasts us (three adults sharing a house) about a year, and I have fresh garlic whenever I want it. EDIT: A suggestion from down the thread: Once you flatten out your garlic paste in the ziploc, use the back of a knife, or a bench cutter, to lightly press lines in the garlic. Make a grid of one inch squares, then freeze. This makes it easier to snap off, and helps with portion control/consistency. Also, remember to eat lots of garlic. It keeps the Elves and Vampires away. 🤣
Pasted that's been cooked and refrigerated is better for type 2 diabetics as well. It turns it into a resistance starch and causes a smaller spike in blood sugar, same with potatoes. I also chop hecka' garlic and freeze flat in a baggie and use the back of my knife to score it into squares I can just break off when needed.
Just a warning: garlic in olive oil should never be kept in room temperature because it has a high risk of development of BOTULISM (one of the deadliest bacterii) Even refrigerated, it's never a good idea to keep garlic in olive oil for too long
@@infini.tesimothe oil doesn’t preserve it. Mostly just for texture/flavor There’s nothing stopping you from just keeping the garlic by itself in the fridge/freezer
I managed a kitchen a taught my cooks to make garlic "ice cubes". Chop in food processor then fill up ice cube trays with them. Top with olive oil to seal in the freshness. I even wrote the recipes for the meals, "2 cubes frozen garlic". They freaking loved how efficient it was. You can also freeze fresh basil leaves and mint. Save your inventory.
I freeze all kinds of herbs in oil in ziploc bags in the freezer. I dont have ice cube trays, and the baggies allow me to make thin layers. That way, I can easily break off the amounts I need.
@usaneebeilles9510 either way! It's easier if you chop them up first. But if you don't have the time/energy, you can just freeze them whole and break/cut them later.
Being a doctor I wouldn't recommend keeping the pasta in the fridge for a week. There is a bacteria named bacillus cereus which mainly grows in pasta and rice, if it is kept for too long. It can cause vomiting and/ or diarrhoea and incidentally death. Our (Dutch) guidelines recommend to cool quickly, re-heat thoroughly and not keep it in the fridge for more than two days.
I was waiting for this comment. My mom heard on the news a while back that a university student had made pasta for the week and even by storing it in the fridge, it still developed bacteria which made him extremely sick and killed him.
I make big batches of a pasta meal with gnocchi instead of more traditional pastas. I've been doing it for years now without incident and sometimes it can take up to a week for me to eat it all with multiple heating and cooling cycles. Am I safe because gnocchi is made mostly out of potato or have I just gotten lucky and should stop? It's nice to just throw the pot on the stove to reheat but I don't want to risk being violently ill and/or death.
Thank you I'm in the process of decluttering and organizing my life from personal items and furniture to the refrigerator I need to start meal prepping n preparing. Thank you for inspiring me
I love how you took your blooper and made it yours. Nobody is perfect. And sometimes the food misses our mouth. But if it's that good, we always have a 5 second rule in our home kitchen. Bravo
Mirepoix is a flavor base of diced vegetables that are cooked slowly in fat to deepen and sweeten the flavors of a dish. The vegetables are typically onions, carrots, and celery, and the traditional ratio is 1 part celery, 2 parts onions, and 1 part carrots.
I freeze everything Leeks Spring Onions Mushroom Potatoes Onions Garlic Ginger tomatoes And the list goes on Makes cooking faster Sundays is prep day. Seasonal veggies And fruits too Bought those standing freezers from Costco and has helped us save money, time and spoilage.
@@grazisx potatoes can last an entire year in a dark and well ventilated place. We plant our own potatoes and we always have enough to plant again the next year. Hope this helps 😊
The great thing about cooking pasta, even potatoes, rice, or any starchy food is that after it is in the refrigerator for 24 hours it has half the carb count! Enjoy without the guilt ❤
you can also put these in freezer bags, squeeze all the air out and lay them flat so they stack nicely in the freezer. Put em on a tray to keep their shape, then tuck them away ^^
@@zashinunes8191 put them on a plate or in a bowl on the bottom shelf the day before you want to use them. If you’re defrosting stock etc, make sure you place it in a container large enough or you have condensation ( a puddle ) in your fridge. Hope this helps.
@@zashinunes8191 I set sealed containers in a warm (NOT HOT) water bath until they're thawed. Put a little water in the sink or in a bowl and put the container in it. You might have to change the water out once or twice and you'll have to be patient but it'll thaw them.
These are all so helpful. I've recently had surgery. I'm recovering but have a ways to go. There's a tv show I watch of a husband and wife that does home remodeling. The wife and her friends get together when one of the friends is pregnant and make a bunch of casseroles that they put in the freezer. So that after the friend has given birth they have several meals made in the freezer that only need to be heated. Since I will be having another surgery I've been thinking of what I can do to have things prepared in the freezer that'll help me out? You don't know how helpful this short video was for me. I'm watching this holding back tears. One of the things I've been wanting is spaghetti. So knowing I can make that and possibly refrigerate or freeze that has me in tears. I don't even care that this comment is long. But if you read this: Thank you!!!! You are officially my handsome, latino nephew, with pretty hair who doesn't do part twos. Now if you decide to do a series on meals that you can make ahead of time to have prepped. That'll also be helpful. But if not this has given me so many ideas.😊❤
That's exactly what I did for myself with my last 2 pregnancies. Soups, lasagna, enchiladas, pulled pork, pancakes, and breakfast burritos, to name a few of what I froze. Best of luck with your surgery
Before my hand surgery i bought foil containers w foil and paper lids (paper lids are for refrigerator, foil for oven. I also bought disposables with lids on amazon. I made a list of comfort foods that I like. I spent one day cooking. Put all my meals in freezer. I put my pancakes in bags. I put my bread in wax paper in a sealed container that i could open and close with one hand or hand and elbow. One morning was filling bowls or bags with cereals and snacks. The afternoon was making sure i could reach and get what i needed with one hand. I am VERY GLAD I PREPARED myself, my home and my foods. I put my milk, water and juices into qt containers. I hand all disposables and not many dishes. I made small bags of ice cubes that i just twisted to close them. Good Luck with your upcoming surgery. 👍
Thanks Jose , I’ve been using a bunch of your tips and tricks. I always have garlic go bad because I don’t feel like taking the time to mince it but with your homemade minced garlic it’s a life saver ! I have some of your homemade syrup in the fridge right now and eager to learn more keep ‘em coming
Never thought about doing it this way. but i’ve been buying carrots in bulk for a few years now, braking them down into medallions, chunks, grated and diced cubes and freezing them in ziploc baggies. I use medallions and chunks for baked or sautéed dishes. diced for stews and stir fries. grated for stuff I don’t want to have a lot of texture (like pasta sauce or meatloaf).
I’m new to cooking you have helped make it less intimidating. My favorite videos are these tips and tricks to save time and money . Keep them coming thank you
Great tips! Only thing I’d say is to be careful with garlic, if it isn’t preserved properly it can be a breeding ground for the microbe that causes botulism. Heating it above 120C (250F) will minimise the risks. Aside from that though I love these tips!
Legit. Feels like Listeria is running rampant with certain brands every time I open my emails 💀 Once nearly ALL of my local Walmarts frozen vegetables were recalled.
Every kitchen I’ve worked in has done the pasta thing! It’s time consuming and heats up an already hot kitchen. You just warm up the pasta with whatever dish/sauce they want and boom. Bacon also precooked in oven for quick use. Stays fresh and you can have levels of crunch in the pile. I like this channel
@@luciealie thta it's the way .. what is that precooked pasta omg . Will be all mush and overcooked for sure . Also can't be re-heat either became even worse .
How do you store the garlic when it’s in oil like that? Is that not how you can get sick from garlic??? Love the convenience, a bit terrified of botulism.
No. It can get contaminated but it depends on how you store it. When in doubt, store it in the fridge. You could even freeze it in cubes as portions if you like. Otherwise, you should keep it in a dark, dry place. Botulism does not grow easily, and it takes a lot of botulism to actually hurt you seriously. Most recorded hospital visits in Europe at least because of botulism are the result of people eating poisonous forest mushrooms or eating copious amounts of mayonnaise that had been sitting in the sun for hours and became spoiled. Just use common sense and learn from other cultures.
Wash the garlic cloves first, using soap. I use a soap made especially for washing vegetables that i get at the health food store. One could also use Dr Bronners castile soap. The botulism organisms comes from dirt on the garlic, hence the need for washing. You could also soak them in vinegar for 15 minutes, which also helps keep botulism in check. A little turmeric in the oil would also do some good; turmeric is why people in the tropics don't die en masse of food poisoning.
@@power-of-overdrive Absolutely false: It doesn’t take a large amount of botulinum toxin to cause serious harm. The botulinum toxin is one of the most potent toxins known, and even small amounts can lead to severe illness or death. A tiny dose can affect the nervous system, leading to paralysis. Also wrong mushrooms do not cause botulism, those poisonings are from the toxins in the mushrooms. Also the most common causes are not from mushrooms, they are from improper canning of vegetables. Your comment is nearly entirely false, and where its not false it is misleading you should take it down and stop spreading false information that could seriously injure a person if they were to listen to you.
@@mothsandwichyes, since the garlic is still full of water. A better strategy is to freeze it as a sheet in a ziploc bag, then you break pieces off as you go
🤣 "Aww, el🧑🏻🍳Cook having a Harlequin Romance moment, with his pasta."💕 😂🤣 La musica, close up and bedroom eyes, 👀 had me laughing and so cute.😆 The 🧅onion, celery and 🥕 is a great idea especially, for making chicken soup. Pasta is my favorite as well. Thank you more tips please, like quick small meals, I'm disabled and it's hard to be on my feet for too long, 😣my back and hips flare-up.
your style of video is so cool! i love how you pack quality information in such short timing! thank you for sharing and motivating to keep optimising my cooking process so i can eat at home more!!
This is really smart!! I so dislike chopping onions, celery and carrots but have to do it for so many dishes! I’ve never thought to do it in a large batch all at once AND FREEZE!! 🤦🏼♀️🤦🏼♀️🤦🏼♀️ And I’m 66 years old, mother of 4, grandma of 10 and have made whole foods all my life!! Geez! Thanks for sharing!! Never too old to learn a great shortcut! 🥰😘
I'm 70 and I'm always looking to save a buck today Lidl's had 3 lb onions for $1.69 nice fresh and hard.i bought 2 extra I have a chopper a bowl Chopper big one so what I'll do is I'll chop a whole bunch of those onions and put them in freezer bags and put them in the freezer so when onions go back up to three or four dollars a bag I just hit my freezer for a couple of Cups hope this helps I do the same with many vegetables😊❤
A year ago I saw an italian video where they just roughly chopped the carrot, onion and celery into quarters and threw them in the food processor for like three seconds. I haven't chopped a mirepoix since. Seems to taste better too, I guess because it evenly disperses everything throughout the meal.
would you mind naming a few of your favorite dishes you use them for? I'm new to cooking and just getting an idea of what to cook is so difficult to me.
Ahahahahaha the fact that he could’ve edited out him missing his mouth COMPLETELYY but didnt, maann… CONTENT FOR YOUR MONEY 👀😂 We appreciate you Jose! 🤌🏼🫶🏼
Thank you! What do you do with the vegetables that you chopped up in the beginning? How do I use those? Thank you so much for your videos! Very helpful.
Yeah I feel you. I have fibromyalgia, and if I let the pain stop me from meal prepping, I fall into a cycle of eating junk or eating very little food at all. Hang in there, every day is a gift
🎆 ~ Trippy ~ 😢 ❤ 🫡 I've got some ideas to maybe help you, in case i can offer you some new info: 🫑 On a good day, when you feel like you're able to, wash & paper towel-dry several (4-8) colored sweet bells: green, red, orange, & yellow. *(Pretty food ALWAYS makes me happy!)* If you're tuckered-out, cut off the tops, de-seed, & toss 'em into a gallon freezer bag, close, & fridge 'em overnight. Next day orrrrr two days later, hopefully, you'll have replenished your energy to dice them all (if you start to get tuckered-out, then freezer-bag-up your diced bells; & then cut the remaining bells into thin strips & freezer-bag-up those). Flatten out the bagged bells into a single layer & squeeze out the air & freeze flat. Anytime you're gonna make ANYthing, grab a frozen handful & toss 'em into whatever food you're suddenly in the mood for (I'm a very moody eater & can never make up my mind what i want - 'til i suddenly want it lol). Sauté 'em frozen in EVOO, if desired, or toss 'em in your food raw - you're the boss. Toss 'em frozen into: Jarred spaghetti sauce, scrambled eggs, hotdish, tacos, pizza, you get the idea.😏 I do the same thing with diced yellow onions & diced purple onions. Also, when i brown two pounds of ground beef & two diced onions ANNND when I roast two whole chickens, I briefly cool 'em, then store 'em covered in fridge 'til next day; then i tear off many wax paper squares about 12" big, then put a handful-sized portion of meat/poultry onto the paper in the middle of each square, fold up tightly & as flat as possible, then toss the packets into a gallon-sized freezer bag & freeze 'em flat. Samo-samo procedure for whatever meal you want: like, for chili, put canned beans (two dark red kidney & one black) & fill all three empty cans half-way with purified water to rinse the cans & empty 'em into the kettle), & a large can of tomatoes into a big kettle (also rinse the can into the kettle), add 1-3 Tbsp chili powder, ½ Tbsp sea salt, a handful (or three!) of frozen bells, & a frozen packet (or two or three) of sautéd ground beef with onions. Bring to a boil, stir, reduce heat to simmer & partially cover for 30 minutes, stirring occasionally. Remove cover & cook it down a little, if too runny - should be kinda nice & thick. Your choice to eat it every day for 4 days, &/or freeze some to eat on some truly lazy day in the future. I like this chili differently for three days (freezing the rest the very next day when it's cooled): 1st day=with soda crackers, 2nd day=with thick-sliced rustic Italian bread, & 3rd day=with tortilla chips (plus, I re-heat that last chili with shredded cheddar cheese melted on top & once it's ready to eat, sprinkle with cilantro & diced avocado) ... three variations prevents boredom for me. lol That's just one example - you get the idea.😏 🥬🥦 Oh!!! I also like to cook up a whole bunch (or two or three bunches) of de-stemmed collard leaves (excellent liver detoxifiers!) ripped or chopped into kinda big-bite-sized pieces for 8-12 min. in salted water; spoon 'em out into a glass storage bowl & cover, then cook broccoli flowerets & coin-sliced stems in that same now-healthy water for around 5 min., spoon those into another glass storage bowl & cover. Fridge when cool enuff. Next day, fill two gallon freezer bags with the veggies, flatten, squeeze out the air, & freeze flat. These are grrreat when I make canned soups or whatever=it's EZ to break off a frozen handful & toss it in whatever to thaw & warm up!!! I also add 1 Tbsp raw quinoa into canned veggie soup for protein on meatless days. Oh yeah, when your collards/broccoli broth is cool enuff, put it in fridge in a glass bowl, covered. Next day, put it into a kettle & boil up ½-bag of wide egg noodles (or whatever pasta), add some of your pre-cooked frozen veggies & either quinoa or a frozen packet of roasted, shredded chicken. You get the idea. Can you tell I LUVVV mass-prepping foods?!? 🤣🤣🤣 - Simply so I can satisfy my moody & impulsive appetite lol. Luvvv dipping into the freezer for whatever I want/need at a moment's notice. 🥬 Oooh!!! *This would be EZ for you to do & extremely healthy:* I also DEHYDRATE de-stemmed COLLARD LEAVES - whole or halved. I wash 1-3 bunches in a kitchen plastic dishpan/tub/thing in cold water & rinse in another, then a final rinse-off under cold tap water, then put 'em in a linen towel-lined roasting pan. Pat dry as many as you need to in order to fill your dehydrator screens (mine has five ... I bought my dehydrator in December 1992 & it's still going strong=best investment I've ever made!). Wrap the remaining raw collards in the towel & put 'em into a big storage bag, squeeze the air out, & put it into the fridge, 'til you can dehydrate 'em. *Collards only take about 3½-4 hours to dry!!!* Drop 'em into a giant-TWO-gallon plastic storage bag, close bag, squeeze out all air, & crunch 'em to however big or little you want 'em. (Dried parsley flakes-sized are a nice size.) When your batch(es) are all done, then freeze that bag inside of a freezer bag for at least three days. Then, store that bag in your fridge. I have a small jelly jar I dip into that bag to fill, & then I keep that lidded jar on the inside of the fridge door with a ½ teaspoon spoon in it (forever & always). I always add a spoonful to scrambled eggs, potato salad, coleslaw, smoothies, cream cheese, mashed potatoes, grilled cheese - almost everything I eat or cook gets dried collards lol - NOT kidding. Luvvv collards: Super-high in Vit. A & C & calcium & antioxidants &&&!❤❤❤❤❤ Hope some of my ideas help you. On your truly waaayyyyy exhausted days, nothing's better than spirulina powder stirred into a bowl of Greek yogurt & some mixed nuts (salted or raw) on the side in a tiny bowl or mixed in. *The most important thing is to eat healthy, whether one is sick or recuperating or well.* :) Sprinkling ✝️ Blessings ~ 💖
Great tips! I prep an onion mix of yellow, white and red onions to max out the nutrients & for thier special medicinal properties: Yellow for its sulphur (remedys asthma & lung diseases, skin & hair issues); white for extra manganese (osteoporosis & bone building/strengthening); red for antioxidants, anthocyans, quercetin, (vision support, diabetes, cancer & heart disease prevention). 🙏❤
I really think I found this channel at the right time. I definitely am entering a more cook at home lifestyle and you give me quite a bit of confidence to start prepping more and cooking dishes with a better efficiency through the week. Thank you my friend. I hope you see this and it makes ya smile 😁
❤ great tip! I buy the Frozen bags of mirepoix but that's a great idea, what I do with garlic is something I saw on UA-cam where you chop up all the garlic put it in a big baggie, flatten it out and then with a chopstick make indents for one serving sizes and then freeze it like that flat it's fantastic
Dear Jose, I dearly appreciate your efforts as I found your channel through this simple yet effective masterpiece. I really feel the kick of music, knew what was gonna happen. That could have literally been me- ;D
I’m Italian with over 30 years experience in the restaurant industry. Most pasta sauces would take about 10-15 minutes to make. That’s about the same time that pasta takes to cook. The idea is that you get your sauce ready while the pasta is cooking and then marry the two. Pretty simple and quick. If you must pre cook pasta, then you should cool it down immediately after draining it under running cold tap water. If you don’t do this, the pasta will continue to cook and become “gluggy” and hard to digest. Please don’t overcook your pasta. Italians eat pasta “al dente” because it’s easier to digest that way. Grazie and Ciao 😊🇮🇹
Being a single person, I like to make batches of some foods, such as spaghetti. Take a 1lb box of pasta (I use elbows), one 24oz jar of sauce (I use plain meat or traditional), one small can of chopped mushrooms, one small cooking onion chopped. Cook the pasta (10 minutes), meanwhile gently heat the sauce and throw the mushrooms and onion in with some sage and garlic salt. Drain the pasta when done, mix in the sauce that has everything else already mixed in and you're done. Use nonstick pots and you can even take 60-90 seconds to rinse everything except for the pot that's storing the resulting food. Total time: ~15 minutes Total cost: ~$8 Provides 3-4 meals for the single person. Keep it in the fridge, you can either microwave it, or use a little butter and fry it in the skillet to reheat it later.
I’m going to do this with the onions, celery and carrots! What a great idea. My husband has a heart condition so he is on a very low salt diet. I cook all his food from scratch. Your suggestions will save me a lot of time. And pasta is my favorite starch too. I go through withdrawal if I don’t have it at least once a week!
Refrigerate your minced garlic for up to 7 days! (Under 40F). Just a reminder! Also busy people tips more to COME!
Thank you Jose for the safety tip ❤
What's the little food processor called?
@@Matthew-gm4hilooks like the mini kitchen aid one
I love these
This is chicken noodle soup prep for me :D
I wish I could cut onions without crying profusely. It’s near painful. Any tips for that? 😅
That pasta smash got me
I wasn't prepared to laugh at all. Went straight from 0 to full snort
that got me choking on water as i was not expecting it
Lowkey the oil made it so slippery I don't think it got smashed 😂😂😂
@@Jose.elCook you didn't have to murder the little pasta 😂
@Joseelcook, thanks for your videos. Since winter is around the corner , how about some homemade soup ideas 😊.. Hola from TEXAS!!!
My mom use to do all that home prep. She made me sit there and chop, clean, pickle whatever we can do to save money. I am almost 50 and till this day I thank God she taught me all that. Time to pass it to my children, home made everything is the best!!!!!!
Great skills to pass on to children. I had very few, and I mean few, cooking skills coming into adulthood and it enabled me to not learn or try learning until recently at age 30.
Don’t thank ‘god’, thank your mom
@@robertorozco5631 I thank both 🤗
@@robertorozco5631Thank God.
@@robertorozco5631thank both
Chef tips: you can also freeze the garlic. Ideally in a thin slab so when you want crushed garlic you can just snap it off.
Also when I’m prepping pasta I undercook by about half the suggested time, so if you microwave it it should come out well cooked instead of soggy and mushy.
Thanks, i did it with 5 kg garlic. Chopped it and put it in a Ziploc bags thinly, made a square line, frozen.. can i do it with onion and taste the same like fresh?
If you are making stew or whatever, make double. Freeze one half. A home made ready meal.
@@lizeggar2421 thank you. Definitely will try.
And a heads up for anyone who needs gluten free pasta it really doesn’t keep well unfortunately
@@love.shonia
I’m 44, single with no kids and determined to learn how to cook!
Thanks for ur channel!
Get your passport, it's worth it.
@DTreatz at 44? Poor wife lol it isnt illegal to learn to cook nor be single
@@Hello0x0 assuming hes a dude ofc, overseas ladies will be grateful unlike here
Me too! 44. Single. No kids. I'm learning to cook.
@@raiiny_day42 We can do it!!
I always watch his video twice, once to appreciate his beauty twice to actually see the recipe
Exactly!
Diddo!❤
And then a third time to see all the little edits again 😂
He is quite beautiful
I do it the other way round whaaat
bro makes you feel hugs thru his youtube videos. dude be beautiful and calming
He does. His videos are so calming. I didn’t know you could freeze onions carrots and celery all together.
Things are tough. Batch cooking little tubs of food for homeless people is a thing now and this is golden.
I AGREE
BLESSINGS 😊
Yes!! I agree❤❤❤
😂 yeah
when i first moved out, i lived close to some markets where i could get huge amounts of garlic and ginger for very cheap; every few months id spend an entire day just peeling ginger and garlic to freeze for later. it was the most flavourful time of my cooking life 😂 and i only got sick once in almost 12 months !
I love ginger!
I was just telling my husband I wanna start including ginger in our diets! We've been sick all winter. Back to back.
You got sick from frozen garlic?
I'm pretty sure I could listen/watch you all day long. You're such a zen person to watch and listen to!!! You're awesome 🎉🎉
Until he innocently killed an exact pasta noodle right infront of millions of people without remorse or after thought, that was traumatic
I love this idea thank you. Puertorican here: we make sofrito for almost all our dishes.
Garlic (30 cloves)
Green peppers (3 large)
Cilantro (2 packages fresh)
Culantro (1 package fresh)
3 large onions peeled and chopped in large chunks
Sweet chili peppers ( 20 because they’re small)
Red pimento ( 1 can added with the water it already brings)
Water in small portions just to blend in blender.
Peel garlic and onions and remove seeds and stems from peppers.
Blend on high in blender.
Freezes for months.
Keep one container in fridge and add 1 to 2 heaping tablespoons to all your dishes.
Thank me later. 😂
What’s culantro?
@@edwardshell1289I hadn’t heard of it before either, but I wanna try this 😋 dried spices just don’t taste as good as the fresh
Culantro and cilantro are both herbs in the Apiaceae plant family, but they have several differences:
Culantro has long, tough, serrated leaves that grow in rosettes, while cilantro has thin, scallop-shaped leaves that grow on long stems.
The taste is different from cilantro, too.
You can find pictures online. What stores carry it? Let me know when you find out😊
@ I live on an island and fortunately they grow in my yard and is sold in most supermarkets.
I also freeze the sofrito into cubes. I use silicone molds.
Chef trick: With the pasta, only cook it about 2/3 of the way done, immediately drain, then drop it in an ice bath to stop it cooking. Leave it there for 15-20 seconds, then drain again, mix in a bit of oil, give it a stir, then portion it out into either sandwich bags (for individual portions) or containers (for family portions).
When you're ready to eat, get a pot of water boiling while you heat up/make your sauce. When the sauce/sides are ready, toss the pasta into water at a rolling boil for about 1 minute. Drain, mix with sauce, enjoy perfectly cooked fresh, hot pasta.
Source: I'm a retired chef
NOTE: This may require a bit of experimentation with the initial cooking time. I suggest trying small batches just to make sure it's not over/under cooked when you actually make the final dish. Bit once you get the timing down, you'll never go back to doing it the old way.
EDIT: WOW! Thanks for all the Likes and all the Thanks! Who'd have thought just sharing a couple of old restaurant tricks would make people so happy. 😁
EDIT THE SECOND: Some people in the thread have pointed out that, rather than reheating the par-cooked pasta in boiling water, you could just throw it right in the sauce and let it heat/finish that way.
I went ahead and tried it with both jarred sauce (Ragu Simply Roasted Garlic...yes, I'm a bit of a Basic Bitch when it comes to jarred sauce, but the Simply line has the minimal ingredients needed (and NO High Fructose Corn Syrup), and had very decent flavor, though I admit I jazz it up with extra garlic and a bit of fresh basil), as well as some of my homemade sauce (I make a couple gallons of red sauce every couple months and freeze it in family sized portions (about 2 cups). Thaw it overnight in the fridge, then reheat it low and slow.
Both worked excellently, though I had to add about a tablespoon of chicken stock to the homemade sauce, because it got a touch too thick.
Chef trick, the Second: Crush your garlic (or process to a paste...this might require a touch of oil...personally I prefer crushing it). Put about a cup and a half in a 1 quart ziploc. Smooth it flat, into a sheet about 1/4 inch thick (squeeze out as much air as you can). Lie flat in the freezer so that it freezes in a sheet.
When you want to use it, snap off a piece about the size of a quarter, that's about a clove of garlic.
We go every Fall to a local garlic festival. We buy about 12-15 lbs of fresh garlic of different varieties...yes, there are different kinds of garlic; some spicy, some mild, some peppery, some tangy, etc. Anyway, I then do the above, and end up with about 2 ziplocs per pound of garlic. That lasts us (three adults sharing a house) about a year, and I have fresh garlic whenever I want it.
EDIT: A suggestion from down the thread: Once you flatten out your garlic paste in the ziploc, use the back of a knife, or a bench cutter, to lightly press lines in the garlic. Make a grid of one inch squares, then freeze. This makes it easier to snap off, and helps with portion control/consistency.
Also, remember to eat lots of garlic. It keeps the Elves and Vampires away. 🤣
Excellent tips-thank you!! (Trying to imagine 15 lbs. of garlic)
Thanks ❤
@@arklyttetriple like
We need a channel from you too then ❤
Pasted that's been cooked and refrigerated is better for type 2 diabetics as well. It turns it into a resistance starch and causes a smaller spike in blood sugar, same with potatoes. I also chop hecka' garlic and freeze flat in a baggie and use the back of my knife to score it into squares I can just break off when needed.
It does?
@@amandagorske2141 Can confirm. Starches change chemically when cooled and maintain that structure even when re-heated.
Awesome tip!
Just a warning: garlic in olive oil should never be kept in room temperature because it has a high risk of development of BOTULISM (one of the deadliest bacterii) Even refrigerated, it's never a good idea to keep garlic in olive oil for too long
Wow thanks for the tip.
What's an alternative we can use for preservation?
Oop. I used to use it all the time as a remedy for my kids….😅
@@infini.tesimothe oil doesn’t preserve it. Mostly just for texture/flavor
There’s nothing stopping you from just keeping the garlic by itself in the fridge/freezer
It will change the flavor, but botulism cannot develop in acid, so vinegar would preserve it. @@infini.tesimo
I managed a kitchen a taught my cooks to make garlic "ice cubes". Chop in food processor then fill up ice cube trays with them. Top with olive oil to seal in the freshness. I even wrote the recipes for the meals, "2 cubes frozen garlic". They freaking loved how efficient it was. You can also freeze fresh basil leaves and mint. Save your inventory.
Wow. That's smart. I would love a few of your 2 cube garlic recipes ♡
I freeze all kinds of herbs in oil in ziploc bags in the freezer. I dont have ice cube trays, and the baggies allow me to make thin layers. That way, I can easily break off the amounts I need.
Awesome idea!
Do herbs needed to chop up? Thank you in advance. @Aelffwynn Have a nice day.
@usaneebeilles9510 either way! It's easier if you chop them up first. But if you don't have the time/energy, you can just freeze them whole and break/cut them later.
That noodle fell back in the bowl 😂😂
Violated that shit
Smh bro i legit just tried to eat some pasta man
@@Jose.elCook I’m just messing, Love your content ✌🏻❤️🇺🇸🇺🇸🇺🇸
😂😂😂😂
n o o d l e
As someone who is stress sensitive, meal planning and prepping is so helpful!
Those noodles making a U-turn had me laughing way too loud. 😂
Debussy starts playing, man I can’t shit had me weak 😅
What's so funny about it?
@@manuelruen Are you an alien or an autistic?
😂😂😂😂😂
Hearing you call pasta shells noodles made me die a little inside
I love his voice!! So soothing!
Hes so sexy 😫😫😫
Thanks so much ❤ a guy who is handsome, can cook and knows how to save a buck!! My hero😊
I think he and Ms. Pam are my favs. Never let me forget her 😊
The last scene!!!!! I’m crying!! 😂😂😂😂😂😂😂😂😂😂😂😂😂
Being a doctor I wouldn't recommend keeping the pasta in the fridge for a week. There is a bacteria named bacillus cereus which mainly grows in pasta and rice, if it is kept for too long. It can cause vomiting and/ or diarrhoea and incidentally death. Our (Dutch) guidelines recommend to cool quickly, re-heat thoroughly and not keep it in the fridge for more than two days.
I was waiting for this comment. My mom heard on the news a while back that a university student had made pasta for the week and even by storing it in the fridge, it still developed bacteria which made him extremely sick and killed him.
My Italian guidelines (having tastebuds) agree.
I make big batches of a pasta meal with gnocchi instead of more traditional pastas. I've been doing it for years now without incident and sometimes it can take up to a week for me to eat it all with multiple heating and cooling cycles. Am I safe because gnocchi is made mostly out of potato or have I just gotten lucky and should stop? It's nice to just throw the pot on the stove to reheat but I don't want to risk being violently ill and/or death.
@@FlameAroma-d4h I heard the student kept the pasta on the counter
@@thecoolroundBetter freeze it. There is flour and moisture, it could develop bacteria
Nice touch using Claire de Lune as the music.
Was just thinking the same !
PARRY
💯% agreed!!!
@@jordanchilton4455+RICOSHOT
My favorite piano song & I never get tired of hearing it!
Thank you I'm in the process of decluttering and organizing my life from personal items and furniture to the refrigerator I need to start meal prepping n preparing. Thank you for inspiring me
I love how you took your blooper and made it yours. Nobody is perfect. And sometimes the food misses our mouth. But if it's that good, we always have a 5 second rule in our home kitchen. Bravo
In our house, the 5 second rule is now the 10 seconds due to inflation 😂
It's spelled Mirepoix, for anyone like me who didn't know what it was and had to look it up after hearing him say the word.
thank you!
Mirepoix is a flavor base of diced vegetables that are cooked slowly in fat to deepen and sweeten the flavors of a dish. The vegetables are typically onions, carrots, and celery, and the traditional ratio is 1 part celery, 2 parts onions, and 1 part carrots.
Sofrito is what I know it as!
@@gemlouise1260
You put carrots and celery in your sofrito??
@@calmlife8 this is the comment I came here for-thank you!
I freeze everything
Leeks
Spring Onions
Mushroom
Potatoes
Onions
Garlic
Ginger
tomatoes
And the list goes on
Makes cooking faster
Sundays is prep day.
Seasonal veggies
And fruits too
Bought those standing freezers from Costco and has helped us save money, time and spoilage.
How do you do w potatoes?
bodies
@@grazisx potatoes can last an entire year in a dark and well ventilated place. We plant our own potatoes and we always have enough to plant again the next year. Hope this helps 😊
@@grazisxi cut them and soak them in salt water for 20 mins.
Dry them well and freeze them.
Only pushed them for as far as a month.
Cooks faster too.
@@ladywhite79do you cook them from frozen or do you thaw them first? Can you do it with sweet potatoes
Thank you! I been cooking for decades had no idea pasta could be cooked and stored so easily! These are real time and money savers!
It can last that long... it will be horrible after couple of days but still eatable
Storing cooked carbs like pasta or rice as he recommends is actually slightly dangerous due to mold
That one pasta got an execution, and that pain in your eyes was accurate when I miss a single pasta noodle and it also falls out😭
The pasta smash is perfect. Thank you for that good laugh 😂
😂 the pasta falling out of your hands jose omggg
Last 5 seconds editing 😗🤌
The great thing about cooking pasta, even potatoes, rice, or any starchy food is that after it is in the refrigerator for 24 hours it has half the carb count! Enjoy without the guilt ❤
Makes it a more resistant starch, I do this with my potatoes 😉
@@sheebathefunnyrescuedog692I had zero idea...
It doesn't reduce the carbs, it just changes the glycemic load.
The preperatory version of batch cooking...gotta love it.
you can also put these in freezer bags, squeeze all the air out and lay them flat so they stack nicely in the freezer. Put em on a tray to keep their shape, then tuck them away ^^
Freezing celery turns it to straight mush, vac sealing makes it even worse
I do this all the time and make stock and bone broth, freeze them flat in freezer bags and they store flat either laying down or upright.
And for when I plan to use it? .What do I do? How do I defrost safely without a microwave?
@@zashinunes8191 put them on a plate or in a bowl on the bottom shelf the day before you want to use them. If you’re defrosting stock etc, make sure you place it in a container large enough or you have condensation ( a puddle ) in your fridge. Hope this helps.
@@zashinunes8191 I set sealed containers in a warm (NOT HOT) water bath until they're thawed. Put a little water in the sink or in a bowl and put the container in it. You might have to change the water out once or twice and you'll have to be patient but it'll thaw them.
These are all so helpful. I've recently had surgery. I'm recovering but have a ways to go. There's a tv show I watch of a husband and wife that does home remodeling. The wife and her friends get together when one of the friends is pregnant and make a bunch of casseroles that they put in the freezer. So that after the friend has given birth they have several meals made in the freezer that only need to be heated. Since I will be having another surgery I've been thinking of what I can do to have things prepared in the freezer that'll help me out? You don't know how helpful this short video was for me. I'm watching this holding back tears. One of the things I've been wanting is spaghetti. So knowing I can make that and possibly refrigerate or freeze that has me in tears. I don't even care that this comment is long. But if you read this: Thank you!!!! You are officially my handsome, latino nephew, with pretty hair who doesn't do part twos. Now if you decide to do a series on meals that you can make ahead of time to have prepped. That'll also be helpful. But if not this has given me so many ideas.😊❤
❤❤❤
That's exactly what I did for myself with my last 2 pregnancies. Soups, lasagna, enchiladas, pulled pork, pancakes, and breakfast burritos, to name a few of what I froze.
Best of luck with your surgery
Before my hand surgery i bought foil containers w foil and paper lids (paper lids are for refrigerator, foil for oven. I also bought disposables with lids on amazon. I made a list of comfort foods that I like. I spent one day cooking. Put all my meals in freezer. I put my pancakes in bags. I put my bread in wax paper in a sealed container that i could open and close with one hand or hand and elbow. One morning was filling bowls or bags with cereals and snacks. The afternoon was making sure i could reach and get what i needed with one hand. I am VERY GLAD I PREPARED myself, my home and my foods. I put my milk, water and juices into qt containers. I hand all disposables and not many dishes. I made small bags of ice cubes that i just twisted to close them. Good Luck with your upcoming surgery. 👍
@CoffeeLuvah that was such a wise thing that you did. I commend you for having the forethought to do that.
💖💖💖
Your channel was literally right on time! Just thinking about groceries 😩...thank you. Subscribed for more tips🙏🏾
Thanks Jose , I’ve been using a bunch of your tips and tricks. I always have garlic go bad because I don’t feel like taking the time to mince it but with your homemade minced garlic it’s a life saver ! I have some of your homemade syrup in the fridge right now and eager to learn more keep ‘em coming
Never thought about doing it this way. but i’ve been buying carrots in bulk for a few years now, braking them down into medallions, chunks, grated and diced cubes and freezing them in ziploc baggies.
I use medallions and chunks for baked or sautéed dishes. diced for stews and stir fries. grated for stuff I don’t want to have a lot of texture (like pasta sauce or meatloaf).
I don't know why but that made me laugh out loud for the first time since my dog passed.
Thank you ❤
Condolences and best wishes fellow human
@@SadMegane I appreciate you ❤
Hope you're doing well fellow human
I'm very sorry. I had to put my puppy down last month and I'm still grieving over it, so I know how you feel. ❤
@@nightowlplant 3 weeks ago today. I just don't know what to do with myself
Thinking of you and thank you ❤
I’m new to cooking you have helped make it less intimidating. My favorite videos are these tips and tricks to save time and money . Keep them coming thank you
That one pasta: ‘I’m free, I’m free!’
Jose: ‘Yeah, in your dreams.’ (Boom) 😂
Great tips! Only thing I’d say is to be careful with garlic, if it isn’t preserved properly it can be a breeding ground for the microbe that causes botulism. Heating it above 120C (250F) will minimise the risks. Aside from that though I love these tips!
Shouldn’t keep pasta for that long either, at worst a person eating it can die. I guess that guy don’t care about his own life.
@@NaeniaNightingale almost every week I keep pasta in the refrigerator for 5-6 days and I'm alive and doing well
@@sophiechuvashova4294 hell, i keep pasta out on the table for 12 hours and reheat it. i aint dead yet.
@@cooltjh4 That's high risk for Bacillus cereus.
@@juanbrits3002 Damn, thanks for the warning. That’s pretty cereus!
these are great! Please keep those coming. Restaurant secrets for busy people and quick meals❤️
Brilliant tips I actually want to use. Thank you for sharing!
There's always a recall for store bought pre chopped produce. This is just better 💀💀💀
Legit. Feels like Listeria is running rampant with certain brands every time I open my emails 💀 Once nearly ALL of my local Walmarts frozen vegetables were recalled.
Wat
Yep! The less fiddled with, the better ( and in produce, safer!)
Pre-cut anything is so dangerous to buy.
McDonalds silvered onions are giving everyone e coli *right* *now*
More tips please, Jose! Muchisimas gracias.
You’re such a great teacher! I enjoy learning with you!
Your videos are some of the best, man!
Love this!!❤❤ we broke af out here man!! Appreciate the help and info.
❤❤❤ thank you , I'd put the Soffritto in bags and freeze them flat in bags you can store more rather than the round tubs
Every kitchen I’ve worked in has done the pasta thing! It’s time consuming and heats up an already hot kitchen. You just warm up the pasta with whatever dish/sauce they want and boom. Bacon also precooked in oven for quick use. Stays fresh and you can have levels of crunch in the pile. I like this channel
I worked in pizzeria and we cooked our pasta by order. If you using fresh pasta, it takes literally few minutes.
@@luciealie thta it's the way .. what is that precooked pasta omg . Will be all mush and overcooked for sure . Also can't be re-heat either became even worse .
@@azraelproxymo7089 don't cook all the way. Reheating will finish the cook.
@@MyChihuahua please noooooooooo ... pasta can't be recooked in any way or form T_T
Yes, and do double recipes on things that freeze well too, even french bread pizzas, chicken fried rice. ❤❤ thank YOU josé ❤❤
How do you store the garlic when it’s in oil like that? Is that not how you can get sick from garlic??? Love the convenience, a bit terrified of botulism.
Put the container in the refrigerator.
No. It can get contaminated but it depends on how you store it. When in doubt, store it in the fridge. You could even freeze it in cubes as portions if you like. Otherwise, you should keep it in a dark, dry place.
Botulism does not grow easily, and it takes a lot of botulism to actually hurt you seriously. Most recorded hospital visits in Europe at least because of botulism are the result of people eating poisonous forest mushrooms or eating copious amounts of mayonnaise that had been sitting in the sun for hours and became spoiled. Just use common sense and learn from other cultures.
Wash the garlic cloves first, using soap. I use a soap made especially for washing vegetables that i get at the health food store. One could also use Dr Bronners castile soap. The botulism organisms comes from dirt on the garlic, hence the need for washing. You could also soak them in vinegar for 15 minutes, which also helps keep botulism in check. A little turmeric in the oil would also do some good; turmeric is why people in the tropics don't die en masse of food poisoning.
@@power-of-overdrive Absolutely false: It doesn’t take a large amount of botulinum toxin to cause serious harm. The botulinum toxin is one of the most potent toxins known, and even small amounts can lead to severe illness or death. A tiny dose can affect the nervous system, leading to paralysis.
Also wrong mushrooms do not cause botulism, those poisonings are from the toxins in the mushrooms. Also the most common causes are not from mushrooms, they are from improper canning of vegetables.
Your comment is nearly entirely false, and where its not false it is misleading you should take it down and stop spreading false information that could seriously injure a person if they were to listen to you.
Don't try your luck with botulism guys... make garlic oil fresh for a dish or put in the time to learn how to make it right
Short, sweet, great ideas and oh so entertaining!
Bro not the botulism starter pack (olive oil and minced garlic 🪦)
can it grow fast enough before it's consumed if the jar is refrigerated though?
@@mothsandwichyes, since the garlic is still full of water. A better strategy is to freeze it as a sheet in a ziploc bag, then you break pieces off as you go
Not to mention loss of flavor.
I thought it lasted a week at least, same for garlic confit?
@@viva3401garlic confit is cooked, killing the bacteria if present
This is awesome! Thank you for sharing. Thank god for videos now 😅😊
Those pasta shells escaped for their fallen brother you smashed 😂
Keep it up man, you make genuine and amazing videos!
💖❤💖
🤣 "Aww, el🧑🏻🍳Cook having a Harlequin Romance moment, with his pasta."💕
😂🤣 La musica, close up and bedroom eyes, 👀 had me laughing and so cute.😆
The 🧅onion, celery and 🥕 is a great idea especially, for making chicken soup.
Pasta is my favorite as well. Thank you more tips please, like quick small meals, I'm disabled and it's hard to be on my feet for too long, 😣my back and hips flare-up.
You are really GOOD with your KITCHEN TIPS.
Keep up the HARDWORK🌿🌎
your style of video is so cool! i love how you pack quality information in such short timing! thank you for sharing and motivating to keep
optimising my cooking process so
i can eat at home more!!
Great tips! I will definitely be using to save time prepping during the week. Thank you! 💕
This is really smart!! I so dislike chopping onions, celery and carrots but have to do it for so many dishes! I’ve never thought to do it in a large batch all at once AND FREEZE!! 🤦🏼♀️🤦🏼♀️🤦🏼♀️
And I’m 66 years old, mother of 4, grandma of 10 and have made whole foods all my life!! Geez!
Thanks for sharing!!
Never too old to learn a great shortcut! 🥰😘
I'm 70 and I'm always looking to save a buck today Lidl's had 3 lb onions for $1.69 nice fresh and hard.i bought 2 extra I have a chopper a bowl Chopper big one so what I'll do is I'll chop a whole bunch of those onions and put them in freezer bags and put them in the freezer so when onions go back up to three or four dollars a bag I just hit my freezer for a couple of Cups hope this helps I do the same with many vegetables😊❤
A year ago I saw an italian video where they just roughly chopped the carrot, onion and celery into quarters and threw them in the food processor for like three seconds. I haven't chopped a mirepoix since. Seems to taste better too, I guess because it evenly disperses everything throughout the meal.
would you mind naming a few of your favorite dishes you use them for? I'm new to cooking and just getting an idea of what to cook is so difficult to me.
@@NinjaRafter I feel like clesning the food processor is more of a hassle than just chopping the stuff
Your humility is an inspiration. Thank you.
LOVEIT! Thank you & GOD Bless you❤
El Cook, have you done videos about kitchen knives? Would love to see your thoughts.
Ahahahahaha the fact that he could’ve edited out him missing his mouth COMPLETELYY but didnt, maann… CONTENT FOR YOUR MONEY 👀😂
We appreciate you Jose! 🤌🏼🫶🏼
Love your stuff man! Good edits too!
Ok Jose. You got some skills in the cocina!!! Following… 👨🏼🍳
Thank you! What do you do with the vegetables that you chopped up in the beginning? How do I use those? Thank you so much for your videos! Very helpful.
Those are a standard base to saute for many soups and sauces. Look up recipes that have mirepoix!
Thank you for reminding me to food prep. As someone with a chronic illness, it’s very important I do this in order to ensure I eat well.
Yeah I feel you. I have fibromyalgia, and if I let the pain stop me from meal prepping, I fall into a cycle of eating junk or eating very little food at all. Hang in there, every day is a gift
🎆 ~ Trippy ~ 😢 ❤ 🫡
I've got some ideas to maybe help you, in case i can offer you some new info:
🫑 On a good day, when you feel like you're able to, wash & paper towel-dry several (4-8) colored sweet bells: green, red, orange, & yellow. *(Pretty food ALWAYS makes me happy!)* If you're tuckered-out, cut off the tops, de-seed, & toss 'em into a gallon freezer bag, close, & fridge 'em overnight.
Next day orrrrr two days later, hopefully, you'll have replenished your energy to dice them all (if you start to get tuckered-out, then freezer-bag-up your diced bells; & then cut the remaining bells into thin strips & freezer-bag-up those). Flatten out the bagged bells into a single layer & squeeze out the air & freeze flat.
Anytime you're gonna make ANYthing, grab a frozen handful & toss 'em into whatever food you're suddenly in the mood for (I'm a very moody eater & can never make up my mind what i want - 'til i suddenly want it lol). Sauté 'em frozen in EVOO, if desired, or toss 'em in your food raw - you're the boss.
Toss 'em frozen into: Jarred spaghetti sauce, scrambled eggs, hotdish, tacos, pizza, you get the idea.😏
I do the same thing with diced yellow onions & diced purple onions. Also, when i brown two pounds of ground beef & two diced onions ANNND when I roast two whole chickens, I briefly cool 'em, then store 'em covered in fridge 'til next day; then i tear off many wax paper squares about 12" big, then put a handful-sized portion of meat/poultry onto the paper in the middle of each square, fold up tightly & as flat as possible, then toss the packets into a gallon-sized freezer bag & freeze 'em flat.
Samo-samo procedure for whatever meal you want: like, for chili, put canned beans (two dark red kidney & one black) & fill all three empty cans half-way with purified water to rinse the cans & empty 'em into the kettle), & a large can of tomatoes into a big kettle (also rinse the can into the kettle), add 1-3 Tbsp chili powder, ½ Tbsp sea salt, a handful (or three!) of frozen bells, & a frozen packet (or two or three) of sautéd ground beef with onions. Bring to a boil, stir, reduce heat to simmer & partially cover for 30 minutes, stirring occasionally. Remove cover & cook it down a little, if too runny - should be kinda nice & thick. Your choice to eat it every day for 4 days, &/or freeze some to eat on some truly lazy day in the future. I like this chili differently for three days (freezing the rest the very next day when it's cooled): 1st day=with soda crackers, 2nd day=with thick-sliced rustic Italian bread, & 3rd day=with tortilla chips (plus, I re-heat that last chili with shredded cheddar cheese melted on top & once it's ready to eat, sprinkle with cilantro & diced avocado) ... three variations prevents boredom for me. lol
That's just one example - you get the idea.😏
🥬🥦 Oh!!! I also like to cook up a whole bunch (or two or three bunches) of de-stemmed collard leaves (excellent liver detoxifiers!) ripped or chopped into kinda big-bite-sized pieces for 8-12 min. in salted water; spoon 'em out into a glass storage bowl & cover, then cook broccoli flowerets & coin-sliced stems in that same now-healthy water for around 5 min., spoon those into another glass storage bowl & cover. Fridge when cool enuff. Next day, fill two gallon freezer bags with the veggies, flatten, squeeze out the air, & freeze flat. These are grrreat when I make canned soups or whatever=it's EZ to break off a frozen handful & toss it in whatever to thaw & warm up!!! I also add 1 Tbsp raw quinoa into canned veggie soup for protein on meatless days. Oh yeah, when your collards/broccoli broth is cool enuff, put it in fridge in a glass bowl, covered. Next day, put it into a kettle & boil up ½-bag of wide egg noodles (or whatever pasta), add some of your pre-cooked frozen veggies & either quinoa or a frozen packet of roasted, shredded chicken. You get the idea. Can you tell I LUVVV mass-prepping foods?!? 🤣🤣🤣 - Simply so I can satisfy my moody & impulsive appetite lol. Luvvv dipping into the freezer for whatever I want/need at a moment's notice.
🥬 Oooh!!! *This would be EZ for you to do & extremely healthy:* I also DEHYDRATE de-stemmed COLLARD LEAVES - whole or halved. I wash 1-3 bunches in a kitchen plastic dishpan/tub/thing in cold water & rinse in another, then a final rinse-off under cold tap water, then put 'em in a linen towel-lined roasting pan. Pat dry as many as you need to in order to fill your dehydrator screens (mine has five ... I bought my dehydrator in December 1992 & it's still going strong=best investment I've ever made!). Wrap the remaining raw collards in the towel & put 'em into a big storage bag, squeeze the air out, & put it into the fridge, 'til you can dehydrate 'em. *Collards only take about 3½-4 hours to dry!!!* Drop 'em into a giant-TWO-gallon plastic storage bag, close bag, squeeze out all air, & crunch 'em to however big or little you want 'em. (Dried parsley flakes-sized are a nice size.) When your batch(es) are all done, then freeze that bag inside of a freezer bag for at least three days. Then, store that bag in your fridge. I have a small jelly jar I dip into that bag to fill, & then I keep that lidded jar on the inside of the fridge door with a ½ teaspoon spoon in it (forever & always). I always add a spoonful to scrambled eggs, potato salad, coleslaw, smoothies, cream cheese, mashed potatoes, grilled cheese - almost everything I eat or cook gets dried collards lol - NOT kidding. Luvvv collards: Super-high in Vit. A & C & calcium & antioxidants &&&!❤❤❤❤❤
Hope some of my ideas help you. On your truly waaayyyyy exhausted days, nothing's better than spirulina powder stirred into a bowl of Greek yogurt & some mixed nuts (salted or raw) on the side in a tiny bowl or mixed in. *The most important thing is to eat healthy, whether one is sick or recuperating or well.* :)
Sprinkling ✝️ Blessings ~ 💖
Great tips! I prep an onion mix of yellow, white and red onions to max out the nutrients & for thier special medicinal properties: Yellow for its sulphur (remedys asthma & lung diseases, skin & hair issues); white for extra manganese (osteoporosis & bone building/strengthening); red for antioxidants, anthocyans, quercetin, (vision support, diabetes, cancer & heart disease prevention).
🙏❤
A useful comment❤as an 18 yr old who didn't even know how to cook anything I will tell this to my mum ❤
Very stupid..... After you cut your onions, they Start loosing all vitamines and minerals. After two days, you have a stinky Mix of nothing.
I really think I found this channel at the right time. I definitely am entering a more cook at home lifestyle and you give me quite a bit of confidence to start prepping more and cooking dishes with a better efficiency through the week. Thank you my friend. I hope you see this and it makes ya smile 😁
Please do more meal prep videos! Maybe for mexican cuisines?
Me encanta el final José!
Claro de Luna, de Claude Debussy!
Excelente!😊😊😊
Me too-it was perfect there
❤ great tip! I buy the Frozen bags of mirepoix but that's a great idea, what I do with garlic is something I saw on UA-cam where you chop up all the garlic put it in a big baggie, flatten it out and then with a chopstick make indents for one serving sizes and then freeze it like that flat it's fantastic
Yesssss so glad I found your page Jose ❤
You're my hero!
If you wanna reheat any pasta, bring some water to a boil and throw that pasta in there for like 15 seconds and it will be exactly as new
Thank You. Good shit Brutha!!
😅😅😅 that’s what exactly my grandson does . Thank you for your tips ! ❤❤
Love ur ideas I am a teacher and my routine is very busy and your idea just made My day
PASTA!!!! My fave food. I love making pasta and adding sour cream with ranch seasoning plus chives and sautéed mushrooms. My version of pasta salad.
Those lil baby starches, lost, like tears in the rain 😢
Dear Jose, I dearly appreciate your efforts as I found your channel through this simple yet effective masterpiece. I really feel the kick of music, knew what was gonna happen. That could have literally been me- ;D
Not the one that escaped 😂
It's always that one noodle that just has to be extra 😂😂
I’m Italian with over 30 years experience in the restaurant industry. Most pasta sauces would take about 10-15 minutes to make.
That’s about the same time that pasta takes to cook.
The idea is that you get your sauce ready while the pasta is cooking and then marry the two. Pretty simple and quick. If you must pre cook pasta, then you should cool it down immediately after draining it under running cold tap water.
If you don’t do this, the pasta will continue to cook and become “gluggy” and hard to digest. Please don’t overcook your pasta. Italians eat pasta “al dente” because it’s easier to digest that way.
Grazie and Ciao 😊🇮🇹
Beautiful! Keep on cooking you are amazing. Happy new year to you.
Being a single person, I like to make batches of some foods, such as spaghetti. Take a 1lb box of pasta (I use elbows), one 24oz jar of sauce (I use plain meat or traditional), one small can of chopped mushrooms, one small cooking onion chopped. Cook the pasta (10 minutes), meanwhile gently heat the sauce and throw the mushrooms and onion in with some sage and garlic salt. Drain the pasta when done, mix in the sauce that has everything else already mixed in and you're done. Use nonstick pots and you can even take 60-90 seconds to rinse everything except for the pot that's storing the resulting food.
Total time: ~15 minutes
Total cost: ~$8
Provides 3-4 meals for the single person. Keep it in the fridge, you can either microwave it, or use a little butter and fry it in the skillet to reheat it later.
I see you are playing Russian roulette with your life, well that’s fine. Just don’t include others in the stupidity.
@@NaeniaNightingale .....???? How is making a pot of spaghetti russian roulette? That makes no sense.
B. Cereus has enter to chat*
I freeze my minced garlic in a plastic container and spoon out as needed. I love it, always have "fresh" garlic.
I’m going to do this with the onions, celery and carrots! What a great idea. My husband has a heart condition so he is on a very low salt diet. I cook all his food from scratch. Your suggestions will save me a lot of time. And pasta is my favorite starch too. I go through withdrawal if I don’t have it at least once a week!
Meal prep tips are my favorite content!
You're starting to be one of my favorites! Because we like the same food and saving me money! Awesome!
Very helpful! Thanks. I have trouble organizing myself. This definitely will help
Very nice and educative, thank you, super fantastic 💕♥️
You just spoke my love language 😍 you had me at garlic and olive oil.....🥰😍
Great tips! Thanks for sharing. 👍🏾
The end is hilarious. 😂 Nice touch.
Great tips and funny. I’m so glad I found your channel. ❤
Brilliant tips! Keep up the good work, Chef! New sub here!