What did you do to prep today?

[packyderms_wife]

bought onions at Sam's had been waiting for the price to come down all summer it hit $17.86+/- for a 50# bag several weeks back and missed my opportunity and the price shot back up to $18.86! Will start processing them in various formats this coming week. Will make up some batter and then dip slices in the batter and freeze them on a cookie sheet and bag them after they are good and frozen. Will make french onion soup. Will chop some and freeze, will dehydrate others. Some I'll bake with roasts and the like.

The clerk at Sam's a young gal wanted to know what we'd do with all of those onions and OC chirped... eat them of course! I told her that they'd probably all be gone by January, and if I do any late season canning, of soups etc., which I tend to do a lot of in the winter, then they will disappear fast. I use one large onion for 4 quarts of ham and bean soup, and I'd say at least one for 4 quarts of chili.

K-

[Summerthyme]

PW... have you tried freezing them in batter before? I'm guessing you'd be a lot happier with the results if you deep fry them until they're pale gold before freezing... it's how I do french fries...

Summerthyme

[packyderms_wife]

PW... have you tried freezing them in batter before? I'm guessing you'd be a lot happier with the results if you deep fry them until they're pale gold before freezing... it's how I do french fries...

Summerthyme

Aside from the color what else should I look for so that I don't over cook them?

K-

[packyderms_wife]

PW... have you tried freezing them in batter before? I'm guessing you'd be a lot happier with the results if you deep fry them until they're pale gold before freezing... it's how I do french fries...

Summerthyme

Oh and when you do your french fries do you par boil the potatoes BEFORE you par fry them?

K-

[Summerthyme]

On the french fries... nope, I just do them raw. Color is the best indicator... you want them about 3/4 of the way to "done". Then you can either deep fry them or simply put them in a hot oven (400-450°) for as long as it takes to get them a nice, toasty golden brown and hot all the way through...

Summerthyme

[packyderms_wife]

On the french fries... nope, I just do them raw. Color is the best indicator... you want them about 3/4 of the way to "done". Then you can either deep fry them or simply put them in a hot oven (400-450°) for as long as it takes to get them a nice, toasty golden brown and hot all the way through...

Summerthyme

Excellent do you have a favorite batter recipe you can share... probably should move this to the kitchen. I want to do mushrooms as well.

K-

[liteluvr]

Reverse prepped.....
in other words, used a quart of chicken and a couple quarts of chicken stock to cook up a big ol pot of chicken and sausage gumbo.
I chalked it up to 'quality testing'..............

[MichiganPatriot]

Reverse prepped.....
in other words, used a quart of chicken and a couple quarts of chicken stock to cook up a big ol pot of chicken and sausage gumbo.
I chalked it up to 'quality testing'..............

That sounds good! You could look at that as prepping... you're prepping your body by putting something good and nutritious into it!