Hi Amy,
I have watched a few of your videos, which have encouraged me to go back to cooking. I have the exact opposite problem you have – it’s only me now since my Mom’s passing. However watching your videos has encouraged me to cook what I would normally and make single meals.
Now way way back in the beginning of time, ha ha, I worked at in the kitchen at the Church campground, and the cooks had many frugal ways around “saving” foods, for example: singed the last roast – pull it apart and smother it in BBQ sauce, this was long before pulled pork/beef became a thing.
So two questions 1) Have you ever thrown out a “frostbitten” roast? Did you know you can recover a frostbitten piece of meat by thawing it in milk? The enzymes of the milk break down the tough meat and pull out the frosty yuck, you throw out the milk but $4 of milk versus a $36 roast is a no brainer! Nobody seems to know this trick and the lady that taught it to me died years ago. Every one I have asked about this thinks its crazy until they try it. It works!
2) your video of Sept 13,2018 – yes I know but I only just came across it, did you know that you can substitute finely grated carrot for the same amount of sugar? Carrot sweetens and levels the acidic value of the tomatoes. My grandmother taught me that. Not specifically for spaghetti sauce but it was a tomato sauce for something {this was the 70’s and spaghetti was NOT considered a proper meal in her household – meat and potatoes!} Well thanks for the hop down memory lane, it’s been fun.
Yours truly, Colleen Bright
You have wonderful information!! I didn’t know that about roast..I just usually cook it in the slow cooker and it doesn’t taste bad…but the milk trick is super great and I did not know that about carrots…I will definitely be trying that thank you. Have a wonderful day!
Hi Amy,
I have watched a few of your videos, which have encouraged me to go back to cooking. I have the exact opposite problem you have – it’s only me now since my Mom’s passing. However watching your videos has encouraged me to cook what I would normally and make single meals.
Now way way back in the beginning of time, ha ha, I worked at in the kitchen at the Church campground, and the cooks had many frugal ways around “saving” foods, for example: singed the last roast – pull it apart and smother it in BBQ sauce, this was long before pulled pork/beef became a thing.
So two questions 1) Have you ever thrown out a “frostbitten” roast? Did you know you can recover a frostbitten piece of meat by thawing it in milk? The enzymes of the milk break down the tough meat and pull out the frosty yuck, you throw out the milk but $4 of milk versus a $36 roast is a no brainer! Nobody seems to know this trick and the lady that taught it to me died years ago. Every one I have asked about this thinks its crazy until they try it. It works!
2) your video of Sept 13,2018 – yes I know but I only just came across it, did you know that you can substitute finely grated carrot for the same amount of sugar? Carrot sweetens and levels the acidic value of the tomatoes. My grandmother taught me that. Not specifically for spaghetti sauce but it was a tomato sauce for something {this was the 70’s and spaghetti was NOT considered a proper meal in her household – meat and potatoes!} Well thanks for the hop down memory lane, it’s been fun.
Yours truly, Colleen Bright
You have wonderful information!! I didn’t know that about roast..I just usually cook it in the slow cooker and it doesn’t taste bad…but the milk trick is super great and I did not know that about carrots…I will definitely be trying that thank you. Have a wonderful day!