Ask MetaFilter questions tagged with FoodPrep

Is planning ahead the enemy of the fresh?

pants — Tue, 25 Nov 2008 16:24:51 -0800

How far in advance is it ok to prep veggies for Thanksgiving? I'm hoping to get as much out of the way before the big day as possible. I'm making many side dishes from scratch and wondering if they will suffer if I prep veggies tonight.

For example, I'm making a cauliflower-brussels sprout gratin. Can I chop and blanch the veggies tonight? Or will they be too soggy by the time they're actually eaten on Thursday (and leftovers on Friday?)

Likewise, can I chop the celery and onions now for the (two) stuffings I'll be baking on Friday?

In general, I've found lots of advice on prepping things 1 day ahead of time. Is 2 days pushing it? Do I just need to accept that my Thanksgiving Eve will be a choppy choppy night (I have plenty of other tasks tomorrow already!)? Would it be too silly for me to chop now, and freeze, to be thawed Thursday AM?

Thanks and a happy holiday to all, particularly the other cooks this week!

Advice -- seeking new food processor.

dobbs — Wed, 07 Dec 2005 12:52:41 -0800

Food Processors... what can you tell me? So I took a cooking class and loved it. Then I tried to make some of the recipes at home and my 15 year old food processor couldn't cut it. I'm therefore in the market for a new one. What features should I look for? What brands should I avoid/look at? Good places to buy online?

Not sure if it makes a difference re: your advice, but just in case: I'm vegetarian and am also interested in trying a few raw dishes.

Any links / advice appreciated.

Make-Ahead Recipes

jfuller — Mon, 05 Jan 2004 09:02:22 -0800

What's your favorite recipe that can be prepared ahead of time in bulk and frozen? I'm a single parent with a 13 year old girl to cook for. I work a normal job, then spend evenings doing the Mr. Mom number, housecleaning, clothes-washing, car-repairing, homework-helping etc. etc. My time for even minimal cooking is practically nil and I order pizza or bring home Chinese much too often. Does anyone know something good that I could make several copies of on Saturday and then freeze for later? Some years back Consumer Reports did a review of frozen chicken/veggie pies, and included a recipe for their own homemade and freezable pie that beat all the commercial ones on taste, nutrition and price. That's the kind of thing I'm fishing for here. FYI, I'm a middling cook (my biscuits succeed, my puff pastry fails.) Thanks very much!