Episode-2205- Modern Homesteading as Modern Survival Living — 5 Comments

  1. Any veggies that I like to saute to cook don’t necessarily need to be blanched.  I’ll saute them in olive oil or bacon fat until they are hot but still very crisp then quickly freeze on a cookie sheet.  Once frozen, place in zip lock bags.  When I want to cook.  Just take what you want from the bag and add to a hot saute pan, saute until hot and tender.  Easier than blanching.

    • Um, that is an interesting idea and a great way to do things. That said it is still blanching, blanching is a par cooking, generally water is used because it is neutral. You are doing the same thing just with a fat instead of water.

  2. Sounds like a nice way to pre-prep some food. I’ll have to give it a shot if I get the garden producing at the new homestead. Going to have to try it with “house rayu, hot sesame oil”. My Korean mother in law gave me some to try & a few drops is more than enough for the whole meal

  3. Hey Jack, I live in southern Maine and most of our sunfish and some bass have “worms” in the meat. Would you think it would be ok to eat fish that are wormy if cooked? Thanks.

    • My response is basically no they do not have worms in the meat. Have you ever seen these “worms” with your own eyes?