More cooking experiments
I’ve tried a few new things lately — including a lemon mousse/custard dessert — but I’ve found myself using one particular method quite frequently because a) it’s easy and b) the results have been very good. I’m talking about pouch cooking, which I learned by watching Good Eats episode The Pouch Principle.
The best thing about this episode is that Alton Brown came up with a formula for pouch cooking that makes it very easy to come up with many different gustatory creations by simply combining ingredients from the different categories in the formula. Using a little imagination, it’s easy to come up with additional ingredients. For meats I’ve used the standard mahi mahi, tuna steak, and chicken so far. For liquid I tried some good non-forumla ingredients including some leftover basil vinaigrette dressing on chicken, and tonight I tried some Trader Joe’s Soyaki sauce (which was also used to marinade the chicken overnight) with excellent results. I’ve also bought sun-dried tomato vinaigrette dressing for a future experiment.
Yes, I’ve been eating pretty well lately.
September 9th, 2005 at 7:15 am
Ooh! I just watched “The Pouch Principle” myself! I am SO pro any cooking where there are few to no dishes afterwards. I think your success may have inspired me to give it a try.
September 9th, 2005 at 9:30 am
I think I’m going to be doing this pretty often, actually. The only bad part (read: time-consuming) is preparing any produce you buy, but if you prepare enough for a couple meals you just put the extra stuff in the fridge and then everything’s all set to go the next day. I’m also starting to buy more meat than I can use in one (or two) servings and freezing the rest for later use. Hmm, just thinking out loud now, but maybe I can start keeping a stock of frozen veggies, too. Getting pretty close to an instant mix’n'match dinner. :)