YESSSS. I got some cambros for this purpose! Also great for holiday prep and large batches of dough, etc.
Philbill2
It’s called a deconstructed salad
ashtree35
Please post your list of ingredients!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
Xsch0es
Lovee that idea, btw. ;))
I make it with a lot of other food too (specially meats -like pre-spiced and molded hamburguers or nuggets-, a bunch of various Italian pastas like lasagna-macaroni, etc – I always have pre-made sauces and homemade pasta in general-). Since me and my hubby literally *hateeeess* eat the same food just “reheated”, nor repetitive.
Working like this on kitchen gives me more creativity and a bit of “taste peace” (not only bc I have a large collection of old cookboks ;p), but I also work with two meal planners, one for me and him and one for our kids (just the same, but with fancy childsh details and stickers on the paper -for their fun-).
I would love to read more about the other ingredients you usually prep. :))
Chappa-ai-302
We call it sous-cheffing. The salads just last longer when the ingredients are separated.
_Boob_Cheese_
Yummmy
RedHeadedStepDevil
I do this, too! As soon as I bring produce home, I do a vinegar bath, dry it and prep it. I have about seven containers of fruits and berries currently in my fridge, plus one with peel hard boiled eggs and a couple with cauliflower, broccoli and carrots. It makes it to easy to throw stuff on a plate when I don’t feel like thinking about what to eat for lunch.
imawife4life
I’m stealing this! I love this idea. It simple but makes a huge difference.
TomatoWitty4170
Yes !!! Works great for me too ESp w snacks when I portion everuthing out 🙂
AsparagusOverall8454
That’s what I do.
kobayashi_maru_fail
Agreed. You seem to know what you like, but for others:
A glasslock of caramelized onions (about 5 medium onions) goes miles towards pizza and pasta.
Come summer, half-dried tomatoes in olive oil do the same.
A large jar and a small amount of vinaigrette for quick shakey-shake is great.
EasilyDelighted
Cool, so you do mise en place~ That’s not a bad idea.
I’ve thought about doing this for salads. But my brain feels weird about it getting soggy when I bring it to work.
13 Comments
Nice idea, but what do you make out of all that
YESSSS. I got some cambros for this purpose! Also great for holiday prep and large batches of dough, etc.
It’s called a deconstructed salad
Please post your list of ingredients!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
Lovee that idea, btw. ;))
I make it with a lot of other food too (specially meats -like pre-spiced and molded hamburguers or nuggets-, a bunch of various Italian pastas like lasagna-macaroni, etc – I always have pre-made sauces and homemade pasta in general-). Since me and my hubby literally *hateeeess* eat the same food just “reheated”, nor repetitive.
Working like this on kitchen gives me more creativity and a bit of “taste peace” (not only bc I have a large collection of old cookboks ;p), but I also work with two meal planners, one for me and him and one for our kids (just the same, but with fancy childsh details and stickers on the paper -for their fun-).
I would love to read more about the other ingredients you usually prep. :))
We call it sous-cheffing. The salads just last longer when the ingredients are separated.
Yummmy
I do this, too! As soon as I bring produce home, I do a vinegar bath, dry it and prep it. I have about seven containers of fruits and berries currently in my fridge, plus one with peel hard boiled eggs and a couple with cauliflower, broccoli and carrots. It makes it to easy to throw stuff on a plate when I don’t feel like thinking about what to eat for lunch.
I’m stealing this! I love this idea. It simple but makes a huge difference.
Yes !!! Works great for me too ESp w snacks when I portion everuthing out 🙂
That’s what I do.
Agreed. You seem to know what you like, but for others:
A glasslock of caramelized onions (about 5 medium onions) goes miles towards pizza and pasta.
Come summer, half-dried tomatoes in olive oil do the same.
A large jar and a small amount of vinaigrette for quick shakey-shake is great.
Cool, so you do mise en place~
That’s not a bad idea.
I’ve thought about doing this for salads. But my brain feels weird about it getting soggy when I bring it to work.