How to Freeze and Reheat Rice Wheat’s KISS (Keep It Simple Sweetie) takes almost as long to type this it does to “get it done”
may continue affliiate links to “show” items mention in this entry.
Using Electric Pressure Cooker (mine is the Ninja Foodi OP400) Prepare rice in multiples of 1 cup uncooked per EPC directions When done, Fluff vigorously Set Aside 1.5 cooked for “tonight” Since I cook “Pot-In-Pot” move remainder to counter to cool as soon as room temp, portion into flip flap sandwich bags Stack on a flat try and move to fridge to cool overnight Next day, place bags in a larger zip bag (The Greenie In Me reuses gallon freezer zip locks for each flavor – basmati, jasmine, etc)
Defrost as needed, heat in covered dish in micro wave. Why you ask covered? Because it keeps it from drying out and IF it was cooled properly will not get mushy/over cooked in texture.
OR break it up, and lay out on sheet pan to prep for “fried rice” which works best if the rice has been dried a pit.
For those who prefer more complicated “recipes” How to Freeze and Reheat Rice https://www.simplyrecipes.com/how_to_freeze_and_reheat_rice/
TIPLET: Question: My machine shows size choices of 500g i 750g i 1000g how do I know which size to choose fro recipes choices of 1 lb, 1.5 lb, and 2 lb.
RULE OF THUMB: keep in mind that the amount of flour that best suits a particular size is a range, Use the machine size selection closest tot he amount suggested in your recipe of choice. I.E. 750 grams is approximately 1.65 lbs.
Ultimate Bread Machine Cookbook for Beginners, The Brooks, Stewart (Kindle copyright 2004) https://amzn.to/3NNnIAZ Convert not necessary – All recipes contain Imperial & Metric
The Image Below SHOULD NOT BE USED FOR DELAYED START I don’t do Delayed Start – Use at your own risk but it “works for me
Order to “Load Pan” First In = Bottom of Pan 1. Liquids 2. oils 3. (Yeast controls) Salt, Sugar 4. Flours 5. Vital Wheat Glutne 6. Yeast/Leaveners (Baking Powder,
NOTES: Sourdough. IF you are using “wet” sourdough, Sub 1 cup of Sourdough for 1 cup of flour AND REDUCE other Liquid (Milk/Water/Juice) by 25 % BE SURE TO MONITOR HYDRATION during 1st 10 minutes of starting machine.
7: Additives. Read Recipe instructions a time or three until you are sure what it is asking you to do. USUALLY the Additives beep is After the first Rise/Ferment and just as the second Stir occurs. NOTE: I also have chosen NOT to use the automatic thing for additives. I am fussy and it seems that EITHER it fails, OR, it dumps the ingredients, but as “ugly clup” so my preferences is to be hands on and roll in the additives after removing the paddle – time chart math may be required.
Misc to be explained, how to “time” when you need to come back to the kitchen to add things.
Butter Tarts: This Gooey Dessert Has Captured the Heart of Canadians
Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. By Molly Allen Serious Eats Updated September 18, 2024
Notes: An excellent choice for Holiday Dessert or Sunday Snacks. Butter Tarts freeze well and so can be made ahead and then just defrosted “on the day”
Variation: Dust the crust with Pecan Flour before filling and add chopped Pecans to the filling.
Ingredients: pie crust your own or store bought white vinegar unsalted butter dark brown sugar large eggs vanilla extract kosher salt Variation: Pecan Flour Chopped Pecan Pieces
Ingredients List: Amazon are affilates – Atlantic Spice is not. (respecting copyright mean referring to full recipe on All Recipes) Links are for the brands I prefer. olive oil ground beef onion, diced garlic, minced bay leaves paprika Italian seasoning kosher salt ground black pepper cayenne pepper chicken broth marinara sauce diced tomatoes water soy sauce SubMaggie’s check locally for better pricing) plus Olde Thompson Umani Blend elbow macaroni Italian parsley fresh Cheddar cheese (or Sour Cream)
