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George, that sounds wonderful. Explain the "slurry" to me please?
I usually make a slurry of cornstarch and water to thicken the natural juices/sauce. So, being lazy and trying to save an additional bowl to have to wash, I throw in straight corn starch into my marinade. There is enough liquid from the soy and other sauces to replace the need for water. It should be enough to thicken the sauce. If it's too thick, just throw in some more liquid to thin it out. Oops, I also tossed chopped fresh ginger and garlic in the marinade too.
I do this technique also for marinades that I make when I freeze family packs of meat. I am too lazy to thaw chicken and then think of what I can make with it later. I hate plain chicken parts staring at me and daring to make something yummy and creative out of it. Besides, when I pull something (yes it's something as I am lazy [get the idea - lazy] and I don't label the freezer bag). So when it thaws and I toss it in the oven - it's a surprise!!!
I had never heard it referred to as "slurry"! Thanks! It really is a great idea. So, when you freeze large portions of say........chicken.........you go ahead and mix up a marinade to put in with it, and then freeze it? Great idea! But you don't label it??? LOL Lmbo! You really live on the edge, dontcha??? It really is an interesting idea - sort of like peeling all the labels off the cans in the pantry?? LOL
I do this technique also for marinades that I make when I freeze family packs of meat. I am too lazy to thaw chicken and then think of what I can make with it later. I hate plain chicken parts staring at me and daring to make something yummy and creative out of it. Besides, when I pull something (yes it's something as I am lazy [get the idea - lazy] and I don't label the freezer bag). So when it thaws and I toss it in the oven - it's a surprise!!!
I do that sometimes with teri aki when I am freezing chicken and beef....also have frozen carne asada....
Oh man did I get scared seeing the Admins message.
Thank you Cyn for starting this up again, I tried 2x to dm you today and it froze, have no idea where they went, also elston, I don't know whether he got his reply either.
Kielbasy and sauerkraut were very good, pumpernickle bread and butter and without skipping a beat I made another lousy mac and cheese, I have never been able to make a decent one, ever. I need help and now I have to soak this messy corningware.
Lacey, your smile is all the way down here, rehearsal dinner tomorrow, George has the van and is picking me up early tomorrow so that we can get everyone else. Don't worry I know where we are going, just look for all of us to show up, 6:00 pm right?
Have wonderful dinners and a great night everyone. Glad we are back. kelsie
Steak, potato cakes, peas & carrots and rolls here tonight. My mom is in charge of dinner and she cooks old school. I'm already dreading the amount of time I'm going to have to spend on the treadmill to work off the potato cakes, but they are so worth it.
Steak, potato cakes, peas & carrots and rolls here tonight. My mom is in charge of dinner and she cooks old school. I'm already dreading the amount of time I'm going to have to spend on the treadmill to work off the potato cakes, but they are so worth it.
Come on down. I bought 24 boxes of cook and serve filling...As for the fried chicken I got extra lucky. All dark meat. No dry breasts to contend with. I can assure you that there is one less chicken debating about crossing the road tomorrow.
Lacey, your smile is all the way down here, rehearsal dinner tomorrow, George has the van and is picking me up early tomorrow so that we can get everyone else. Don't worry I know where we are going, just look for all of us to show up, 6:00 pm right?
I called shotgun, remember????? LOL
Quote:
Originally Posted by MooksterL1
I'm already dreading the amount of time I'm going to have to spend on the treadmill to work off the potato cakes, but they are so worth it.
Potato cakes sound good! How does she make them? I am envisioning leftover mashed potatoes and then add an egg and fry - but I bet that's not it!
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