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There's two practical choices to cooking with perishables that depend where you are and what your capacity to go shopping is. You either do a big shop and meal prep for 1week, up to 2-3 or more months, by cooking a shitload and freezing leftovers like homemade TV dinners. Or you shop every 2-3 days. Meal prepping is often looked down on by variety eaters but that's avoidable if you organize and do meal prep for a month, letting you alternate your home made TV dinners along with some staple meals. As alluded to by others you can also just ignore perishables, get big bins of rice and noodles, and a pantry of canned fruits and veggies and a chest freezer of more fruits, veggies (learn which fruits and veggyirs can well like tomatoes vs freeze well like broccoli) and proteins, and just make varyingly combined rice and noodles dishes. 100s of different meals made of foods that don't go bad for years, turning into 1000s if you consider fresh accents like splurging on some eggs for fried rice or carbonara.
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# ¿ Nov 10, 2023 17:03 |
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# ¿ May 16, 2024 12:05 |
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I haven't seen a beginners cooking technique book to recommend and I'm worried SEO has ruined the method that taught me around the turn of the decade 2010. But basically take an ingredient and a method and just Google it. "How do I cook broccoli in a frying pan." "How do I cook zucchini in the oven." Combine that learning with some priming from more organized recipes and you can look in your big chest freezer of things and be like "it's curry time."
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# ¿ Nov 10, 2023 17:17 |