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Old 08-26-2011, 12:02 PM   #21
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I'm sorry, but this puck system just won't do for me. I've tried defrosting them, using my sharpest steak knife, everything I could think of, but can't seem to carve off enough to satisfy me.

My guess is that it's because they use vulcanized rubber. I try to stay away from processed foods as much as possible, so I'm looking for un-vulcanized pucks, so far without success.


Hockey puck - Wikipedia, the free encyclopedia
You had me going there!! I was trying to think of a solution to your problem until I read the second sentence....nice one
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Old 08-27-2011, 06:58 PM   #22
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I didn't know guac could be frozen! I love it, but DH doesn't so I rarely make it because I can't eat it all before it goes bad. Do you just make up a recipe of guac, put it in ice cube trays and freeze? When you thaw, do you thaw in the fridge?
Yep, make guac, spoon into ice trays, freeze. Once frozen, empty ice cube into qt or gallon ziplock bag. To thaw, I usually get in a hurry and microwave 1-2 cubes for a single serving. 30-60 seconds and they are roughly room temperature. You could probably nuke on defrost setting for a little more even heating, or thaw in fridge.
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Old 08-28-2011, 06:53 AM   #23
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Interesting idea. We have frozen leftovers a lot, and a lot of Tupperware as a result. I was about to buy more, smaller Tupperware type containers, I had not thought of the puck approach. I'll have to try that, thanks. Clever approach...
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Old 08-28-2011, 08:34 AM   #24
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You can make breakfast pucks too. Put a little cooked bulk sausage and onion in each cup then top with scrambled eggs, cheese or whatever you like. Bake until solid then freeze, put in a bag when frozen. Nuke for hot breakfast, low carb.
Interesting idea. I'll have to try this.

Another convenience idea: my mom cooks bacon a pound at a time and then just puts what she doesn't need to use right then in a zip loc bag and then microwaves it briefly as she needs it to heat it up. That way the mess of cooking bacon is less frequent and it is readily available for breakfast sandwiches, BLTs, etc.
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Old 08-28-2011, 10:29 AM   #25
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I really like this idea. We have 4 of us (2 teenagers still at home) and we all eat independently. I tend to not want to take the time to do major cooking and so tend to buy frozen food or packaged food that can be eaten in single servings (the already cooked 1/2 cups of Rice that minute does, already cooked diced chicken, etc.) but I like this idea.

A few years ago I decided to do cooking where you do an entire meal and freeze it -- a Cook once a month method. It was great and I liked the meals. The problem was that what I like and what my daughter likes and what my son likes are very different so this didn't last.

I really like the puck idea where you can individualize it (I don't eat beef example but everyone else does).

Would love ideas of what kinds of foods are amenable to this.

Also, once you've cooked the puck and frozen them how long do they last?
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Old 08-28-2011, 11:17 AM   #26
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hardy har har, there, Brau!
I swear, I need to have one of you just come to my house and do all this for me. I have become the laziest of cooks. I could totally do this pre-cooking business and freeze stuff to have later, but never do it.
Keep talking, maybe it will penetrate to my lazy core eventually!

Thee and me Sarah. Why, back in the single days a one pan and one or two utensils sufficed for all cooking and dining - figured the frequent trips to the stove kept everything germ free, or killed off enough of the germ population anyway. These effete and civilized days we still make up mass quantities of brown rice and the covered pan goes in the frig with scoops pulled from it over the ensuing days. Having the forethought to actually mess up extra cooking gear and take things in and out and replace in the freezer would call for more planning than goes on here-abouts. We'd end up with freezer burned unpackaged foody bits and a missing muffin tin.
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Old 08-28-2011, 12:36 PM   #27
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my mom cooks bacon a pound at a time and then just puts what she doesn't need to use right then in a zip loc bag and then microwaves it briefly as she needs it to heat it up.
I've been doing this for many years. You can never have too much bacon around.
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Old 08-28-2011, 01:02 PM   #28
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Katsmeow, you can do almost anything as a puck. Mashed potatoes, meatloaf (cook directly in the muffin tin, let cool then freeze. Pop out frozen individual meat loaves, put in freeze bags and you're done). Mac and cheese...basically anything that you'd put in Tupperware can be frozen as an individual puck.
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Old 08-28-2011, 01:14 PM   #29
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Great idea Lisa, I never would have thought of muffin tins. I'm definitely going to try this.
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Old 08-28-2011, 01:16 PM   #30
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Muffin modular cooking is an interesting idea. As Katsmeow, I have tried something similar to once a month cooking method (in my case, I cook more than what we eat that day and freeze the rest - some still in the raw form, some already cooked.), but it does take some work when we eat in some of the things I do, unlike the modular cooking you mention here.

One book I would like to recommend here is Cook & Freeze - 150 Delicious Dishes to Server Now and Later by Dana Jacobi.
http://http://www.amazon.com/Cook-Fr...4554319&sr=1-1

I have tried several recipes so far from this book and all of them (except for one, which was just OK) was very very good (which is IMO, rather rare, having so many recipes you like coming from just one cookbook.) She uses cream cheese instead of cream (probably because cream tends to separate when recooked/reheated from frozen state) and also uses rice flour where it calls for some thickness in sauces (probably because cornstarch base sauce tends to disintegrate when frozen/recooked?)

I have so far tried:

all american pimento cheese dip
spanakopita with mixed greens and feta (I didn't do the phyllo dough part)
roasted rosemary almonds
sizzling hot wings
zucchini vichyssoise (creamy soup with cream cheese - excellent!)
mississippi pepper pot (tomato based soup with red/green peppers and chard)
turkish ground beef kebobs (I make it with beef)
pulled jerk pork with carolina BBQ sauce (the sauce is apple cider vinegar vinegar based)
frankie's meatballs
creamy twice-baked potatoes with parmesan
ricotta panckes (these were OK, but I am not much of pancake eaters anyway.)
butter pecan meltaways (cookies)

Her method is to use ziploc bags flat and stack them like books, but I think many recipes in this book would work very well with modular cooking also. The book tells you how to defrost, etc, but I don't see why you woudn't be able to just nuke it instead.

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Old 08-28-2011, 02:18 PM   #31
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Originally Posted by Sarah in SC View Post
hardy har har, there, Brau!
I swear, I need to have one of you just come to my house and do all this for me. I have become the laziest of cooks. I could totally do this pre-cooking business and freeze stuff to have later, but never do it.
Keep talking, maybe it will penetrate to my lazy core eventually!
Not likely. It never affects me, no matter how much sense I thik it may make.

Ha
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Old 08-28-2011, 02:22 PM   #32
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We used to freeze portions in zip lock bags as well but washing the bag for reuse was a hassle.

We're both on weight watchers so we measure everything in order to calculate points. When we discovered that a muffin cup is a 1/2 cup portion we switched to frozen pucks since it is easier to make a decision on what to eat if the portions are already known and calculated.

Since starting this thread you guys have given me some great ideas on what can be pre-cooked or prepared and turned into a puck!
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Old 08-30-2011, 11:57 AM   #33
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pulled jerk pork with carolina BBQ sauce (the sauce is apple cider vinegar vinegar based)
We also make huge amounts of eastern Carolina style bbq, and then freeze batches of it in ziplock bags. Our usual recipe is 2 pork shoulders or boston butts or picnic shoulders. Maybe 7-10 pounds each, so you start with 15-20 pounds of meat. Trim off excess fat and skin (if applicable to your cut of meat). Cut meat into 1-2 lb chunks and place in large turkey pan. Cover in red pepper flakes, cracked black pepper, brown sugar, salt, and apple cider vinegar. Put in oven for 6-8 hours until meat is falling apart. During cooking, flip meat hunks over every 1-2 hrs. Remove from oven and pull meat apart. Season with more of the aforementioned spices and seasonings. Maybe add a little Liquid Smoke. Yields about 10-14 lbs of bbq.

I think the high fat content keeps the meat moist when you thaw it out.

The downside is that I can never order eastern style bbq at a restaurant because our home cooked is so so good!
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Old 08-30-2011, 12:15 PM   #34
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The downside is that I can never order eastern style bbq at a restaurant because our home cooked is so so good!
We have the exact same problem with BBQ. There is no good BBQ in Vegas that isn't hoity toity and costs <$40 per plate, so I make my own...although ours is Texas BBQ...we won't debate which is better

I have a Big Green Egg so when I fire it up, it is filled to the brim with pork shoulder, ribs and brisket. Once it's all cooked and portioned out in either pucks or zip locks, we have BBQ available for months!

And the best part is we only buy the meat on sale, so a plate of lip-smacking BBQ is usually <$1.00 per plate.
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Old 08-30-2011, 12:28 PM   #35
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...although ours is Texas BBQ...we won't debate which is better
That's because there *is* no debate. One thing we will miss a lot if we flee Texas weather is Texas BBQ. DW has mandated that if we leave TX, I will have to learn to do proper Texas BBQ myself.
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Old 08-30-2011, 12:44 PM   #36
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That's because there *is* no debate. One thing we will miss a lot if we flee Texas weather is Texas BBQ. DW has mandated that if we leave TX, I will have to learn to do proper Texas BBQ myself.
Agree wholeheartedly with your assessment of which is best The key to any good BBQ is to cook it low and slow and use a good rub. For example, brisket is cooked at 225 degrees and depending on the size of the hunk o' meat can cook for 24 hours or longer! If done right, it will melt in your mouth.....mmmm....I think BBQ is in order for lunch!

I've been cooking BBQ since I was little bitty, so no issues there...now if I could just figure out how to make good TexMex we might be able to stay in this god-forsaken land of no good Texas-style food!
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Old 08-30-2011, 02:31 PM   #37
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As long as that brisket is made out of pork shoulders and smothered in vinegar and pepper based sauce, I don't care what you call it!
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Old 08-30-2011, 02:38 PM   #38
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Great idea! I'm going to think about doing this for my boys. Sometimes I don't have time to cook and we have what we call, "on your own nights". DW and I will usually whip something up, but the boys tend to eat Top Ramen or Cup O Noodles. They know what to cook and we have ingredients to make sandwiches, omelets, soup, etc., etc. This might be a good way to get them to have something more nutritious and a little more variety.
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Old 08-30-2011, 03:34 PM   #39
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As long as that brisket is made out of pork shoulders and smothered in vinegar and pepper based sauce, I don't care what you call it!
Ditto that. We don't play about BBQ.
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Old 08-30-2011, 04:55 PM   #40
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Ditto that. We don't play about BBQ.
Hey now, are we gonna have to have a BBQ Throw-Down, Bobby Flay style?

There's a whole lotta Texuns on this site who would disagree on your definition of BBQ
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