Guest
>"With my wife of nearly 55 years in poor health..."
Sorry to hear that.
However I think the best cooks are Men. From what I've seen, usually Men are much better at cooking meat. With fire. In fact charcoal. I'll use propane for some things, brats, sausage, chicken, all that. But when it comes to steaks, it is charcoal.
I could throw you a recipe for chicken paprikash that is beyond world class.. It takes four hours to make with just one chicken, and more of them do not add much more time. It onlt adds prep time because after the frying in butter with imported paprika all over it, it is only boiled for 50 minutes. Any more then it tends to fall apart. And you have to debone it. the ffrying adds time unles you use ten frying pans, andthe deboning adds the most time. The thing is though, you are making one hell of a mess, so make alot.
What you do is to NOT put the sour cream in the portion you intend to freeze for later. It makes the reheating go much better. oyu cna just nuke it and add new sourcream. If the sourcream is in it you gotta use a pan at low heat for a long time to get it to reheat right. That might cook it moe, which you do not want.
Another thing is stroganoff. I make it the right way with rare filet mignon..
And then, my fasmily has a kickass spaghetti sauce, but I have to get special permission to reveal the recipe until a couple of more people die.
Sorry to hear that.
However I think the best cooks are Men. From what I've seen, usually Men are much better at cooking meat. With fire. In fact charcoal. I'll use propane for some things, brats, sausage, chicken, all that. But when it comes to steaks, it is charcoal.
I could throw you a recipe for chicken paprikash that is beyond world class.. It takes four hours to make with just one chicken, and more of them do not add much more time. It onlt adds prep time because after the frying in butter with imported paprika all over it, it is only boiled for 50 minutes. Any more then it tends to fall apart. And you have to debone it. the ffrying adds time unles you use ten frying pans, andthe deboning adds the most time. The thing is though, you are making one hell of a mess, so make alot.
What you do is to NOT put the sour cream in the portion you intend to freeze for later. It makes the reheating go much better. oyu cna just nuke it and add new sourcream. If the sourcream is in it you gotta use a pan at low heat for a long time to get it to reheat right. That might cook it moe, which you do not want.
Another thing is stroganoff. I make it the right way with rare filet mignon..
And then, my fasmily has a kickass spaghetti sauce, but I have to get special permission to reveal the recipe until a couple of more people die.