Time saving, or not?
 

The recent thread on scrambling a dozen eggs for future use got me thinking.
We've all seen the subject of making a batch of this or that to save time
later on. But does it really? Or is it just that there's a perception of
time saved? And most important, does the little time saved take away from
the quality?

Garlic oil is the one that comes to mind. It takes a little more than 5
minutes to chop the garlic, add to the pan with oil and sweat the garlic.
Ok, just pouring it out of a jar would be faster, but is it better?
Probably not. The flaws in scrambling a dozen eggs for later use were well
pointed out.

What other stuff do you know of that people make in batches that really
don't save that much time, but give the appearance that they do?

Jack Clock

What other stuff do you know of that people make in batches that really
don't save that much time, but give the appearance that they do?


When I cook bacon, I cook the whole pound at one time then I have bacon cooked
for the week. I don't know if this method saves a lot of time but it is easy to
pop into the microwave for breakfast for a 30 second reheat cycle. It also
saves on the cleanup. Jan

What other stuff do you know of that people make in batches that really
don't save that much time, but give the appearance that they do?


When I cook bacon, I cook the whole pound at one time then I have bacon cooked
for the week. I don't know if this method saves a lot of time but it is easy to
pop into the microwave for breakfast for a 30 second reheat cycle. It also
saves on the cleanup. Jan

"Jack Schidt®" > wrote:

>The recent thread on scrambling a dozen eggs for future use got me thinking.
>We've all seen the subject of making a batch of this or that to save time
>later on. But does it really? Or is it just that there's a perception of
>time saved? And most important, does the little time saved take away from
>the quality?
>
>Garlic oil is the one that comes to mind. It takes a little more than 5
>minutes to chop the garlic, add to the pan with oil and sweat the garlic.
>Ok, just pouring it out of a jar would be faster, but is it better?
>Probably not. The flaws in scrambling a dozen eggs for later use were well
>pointed out.
>
>What other stuff do you know of that people make in batches that really
>don't save that much time, but give the appearance that they do?
>
>Jack Clock
>

Making up dry mixes for things like cookies. How long does it take to
get the flour, sugar, etc. It's the butter, eggs, milk kinds of
things that I will be short of. And most of the time is in the mixing
and cooking.
--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

"Jack Schidt®" > wrote:

>The recent thread on scrambling a dozen eggs for future use got me thinking.
>We've all seen the subject of making a batch of this or that to save time
>later on. But does it really? Or is it just that there's a perception of
>time saved? And most important, does the little time saved take away from
>the quality?
>
>Garlic oil is the one that comes to mind. It takes a little more than 5
>minutes to chop the garlic, add to the pan with oil and sweat the garlic.
>Ok, just pouring it out of a jar would be faster, but is it better?
>Probably not. The flaws in scrambling a dozen eggs for later use were well
>pointed out.
>
>What other stuff do you know of that people make in batches that really
>don't save that much time, but give the appearance that they do?
>
>Jack Clock
>

Making up dry mixes for things like cookies. How long does it take to
get the flour, sugar, etc. It's the butter, eggs, milk kinds of
things that I will be short of. And most of the time is in the mixing
and cooking.
--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

(JANIC412) says:
>
>When I cook bacon, I cook the whole pound at one time then I have bacon
>cooked
>for the week. I don't know if this method saves a lot of time but it is easy
>to
>pop into the microwave for breakfast for a 30 second reheat cycle. It also
>saves on the cleanup. Jan

Sheesh, why not prepare the sunnysides and toast for the week, and butter the
toast too why doncha.

Just as simple to slap a few rashers bacon into the nuker for a 2 minute *cook*
cycle as needed (what if ya don't want to eat bacon every day), and no clean up
from the initial cooking. And reheated bacon isn't nearly as good (taste and
texture-wise) as freshly cooked.

It's bad enough that restaurants precook bacon. In fact many buy it already
precooked (canned) so why would anyone want to have generic precooked bacon at
home In the US military canned precooked bacon is known as petrified bacon,
quite edible when that's all there is but not anyone's "rather-have". And for
those buying expensive premium bacon precooking it is a sin.

Hehe, you remind of my ex wife who used to say everytime she had a headache "I
owe ya one"... after nine years worth of "I-owe-you-one" her accounting book
still said "one (1)"... at the end never even collected that one. Some things
ya just can't save up.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"JANIC412" > wrote in message
...
> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?
>
>
> When I cook bacon, I cook the whole pound at one time then I have bacon
cooked
> for the week. I don't know if this method saves a lot of time but it is
easy to
> pop into the microwave for breakfast for a 30 second reheat cycle. It also
> saves on the cleanup. Jan

We wrap a few slices in paper towels and then nuke it whenever we want
bacon. Comes out crispy and the paper absorbs the grease and contains any
spattering.

On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:

>(JANIC412) says:
>>
>>When I cook bacon, I cook the whole pound at one time then I have bacon
>>cooked
>>for the week. I don't know if this method saves a lot of time but it is easy
>>to
>>pop into the microwave for breakfast for a 30 second reheat cycle. It also
>>saves on the cleanup. Jan
>
>Sheesh, why not prepare the sunnysides and toast for the week, and butter the
>toast too why doncha.
>
>Just as simple to slap a few rashers bacon into the nuker for a 2 minute *cook*
>cycle as needed (what if ya don't want to eat bacon every day), and no clean up
>from the initial cooking. And reheated bacon isn't nearly as good (taste and
>texture-wise) as freshly cooked.
>
>It's bad enough that restaurants precook bacon. In fact many buy it already
>precooked (canned) so why would anyone want to have generic precooked bacon at
>home In the US military canned precooked bacon is known as petrified bacon,
>quite edible when that's all there is but not anyone's "rather-have". And for
>those buying expensive premium bacon precooking it is a sin.
>
>Hehe, you remind of my ex wife who used to say everytime she had a headache "I
>owe ya one"... after nine years worth of "I-owe-you-one" her accounting book
>still said "one (1)"... at the end never even collected that one. Some things
>ya just can't save up.
>

I do the same thing. I precook a pound of bacon at one time and keep
it in the fridge, then nuke what I need when I want it. It'll usually
take me a couple of weeks to go through the pound of bacon.

The reason I do this is the cooked bacon will last a lot longer in the
fridge than the uncooked bacon does. If I left a pound (or the remants
of a pound) of uncooked bacon in the fridge for two weeks, it'd be
moldy by the end of those two weeks. This doesn't happenwith the
cooked bacon.

Therefore, I precook all my bacon to keep it from spoiling.

I freeze the uncooked bacon. Now, I know someone is going to say why
don't I take the uncooked bacon, separate it into individual servings
and freeze it that way, then take it out when I need it. I don't do
that for several reasons - one, it would take nearly as long to
separate out and package the individual slices as it would to cook
them, and two, it takes quite a while to thaw frozen bacon.

So, at least in the case of bacon, precooking a whole pound (or more)
at one time is far more efficient (at least for me) than any other
way.

Cathy

One time on Usenet, "Jack Schidt®" > said:

> The recent thread on scrambling a dozen eggs for future use got me thinking.
> We've all seen the subject of making a batch of this or that to save time
> later on. But does it really? Or is it just that there's a perception of
> time saved? And most important, does the little time saved take away from
> the quality?
>
> Garlic oil is the one that comes to mind. It takes a little more than 5
> minutes to chop the garlic, add to the pan with oil and sweat the garlic.
> Ok, just pouring it out of a jar would be faster, but is it better?
> Probably not.

But is it worse? I stink at knifework, and admit that I fall back
on prechopped garlic on occasion.

>The flaws in scrambling a dozen eggs for later use were well
> pointed out.

Yeah, that one is just silly. It doesn't take any major skill to
scramble an egg.

> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?
>
> Jack Clock

Can't think of any, but I do remember when I was 6-7 years old
that I tried to save time by making a pitcher of whiskey and cokes
for my mother, rather than mixing each one seperately. From her
reaction, I don't think it worked out well...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

"Jack Schidt®" > wrote in message
om...
> The recent thread on scrambling a dozen eggs for future use got me
thinking.
> We've all seen the subject of making a batch of this or that to save time
> later on. But does it really? Or is it just that there's a perception of
> time saved? And most important, does the little time saved take away from
> the quality?
>
> Garlic oil is the one that comes to mind. It takes a little more than 5
> minutes to chop the garlic, add to the pan with oil and sweat the garlic.
> Ok, just pouring it out of a jar would be faster, but is it better?
> Probably not.

I thought people used garlic oil for things like salad dressing, or for
drizzling over a dish just before serving. In either case you wouldn't heat
it up first.

"Jack Schidt®" > wrote in message
om...
> The recent thread on scrambling a dozen eggs for future use got me
thinking.
> We've all seen the subject of making a batch of this or that to save time
> later on. But does it really? Or is it just that there's a perception of
> time saved? And most important, does the little time saved take away from
> the quality?
>
> Garlic oil is the one that comes to mind. It takes a little more than 5
> minutes to chop the garlic, add to the pan with oil and sweat the garlic.
> Ok, just pouring it out of a jar would be faster, but is it better?
> Probably not. The flaws in scrambling a dozen eggs for later use were
well
> pointed out.
>
> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?
>
> Jack Clock
>
>

"Jack Schidt®" > wrote in message
om...

> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?

Not so much that people do themselves, but I'm never understood the purpose
of Bisquick, pancake mix, cake mix, etc. I mean, mixing the dry ingredients
is not the hard part of those recipes.

"Jack Schidt®" > wrote in message
om...

> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?

Not so much that people do themselves, but I'm never understood the purpose
of Bisquick, pancake mix, cake mix, etc. I mean, mixing the dry ingredients
is not the hard part of those recipes.

"Jack Schidt®" > wrote in message
om...

> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?

Not so much that people do themselves, but I'm never understood the purpose
of Bisquick, pancake mix, cake mix, etc. I mean, mixing the dry ingredients
is not the hard part of those recipes.

"cathy" > wrote in message
...
> On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:
>
> >(JANIC412) says:
> >>
> >>When I cook bacon, I cook the whole pound at one time then I have bacon
> >>cooked
> >>for the week. I don't know if this method saves a lot of time but it is
easy
> >>to
> >>pop into the microwave for breakfast for a 30 second reheat cycle. It
also
> >>saves on the cleanup. Jan
> >
> >Sheesh, why not prepare the sunnysides and toast for the week, and butter
the
> >toast too why doncha.
> >
> >Just as simple to slap a few rashers bacon into the nuker for a 2 minute
*cook*
> >cycle as needed (what if ya don't want to eat bacon every day), and no
clean up
> >from the initial cooking. And reheated bacon isn't nearly as good (taste
and
> >texture-wise) as freshly cooked.
> >
> >It's bad enough that restaurants precook bacon. In fact many buy it
already
> >precooked (canned) so why would anyone want to have generic precooked
bacon at
> >home In the US military canned precooked bacon is known as petrified
bacon,
> >quite edible when that's all there is but not anyone's "rather-have".
And for
> >those buying expensive premium bacon precooking it is a sin.
> >
> >Hehe, you remind of my ex wife who used to say everytime she had a
headache "I
> >owe ya one"... after nine years worth of "I-owe-you-one" her accounting
book
> >still said "one (1)"... at the end never even collected that one. Some
things
> >ya just can't save up.
> >
>
> I do the same thing. I precook a pound of bacon at one time and keep
> it in the fridge, then nuke what I need when I want it. It'll usually
> take me a couple of weeks to go through the pound of bacon.
>
> The reason I do this is the cooked bacon will last a lot longer in the
> fridge than the uncooked bacon does. If I left a pound (or the remants
> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> moldy by the end of those two weeks.

Damn, you need to turn down the temperature on your refrigerator!

"cathy" > wrote in message
...
> On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:
>
> >(JANIC412) says:
> >>
> >>When I cook bacon, I cook the whole pound at one time then I have bacon
> >>cooked
> >>for the week. I don't know if this method saves a lot of time but it is
easy
> >>to
> >>pop into the microwave for breakfast for a 30 second reheat cycle. It
also
> >>saves on the cleanup. Jan
> >
> >Sheesh, why not prepare the sunnysides and toast for the week, and butter
the
> >toast too why doncha.
> >
> >Just as simple to slap a few rashers bacon into the nuker for a 2 minute
*cook*
> >cycle as needed (what if ya don't want to eat bacon every day), and no
clean up
> >from the initial cooking. And reheated bacon isn't nearly as good (taste
and
> >texture-wise) as freshly cooked.
> >
> >It's bad enough that restaurants precook bacon. In fact many buy it
already
> >precooked (canned) so why would anyone want to have generic precooked
bacon at
> >home In the US military canned precooked bacon is known as petrified
bacon,
> >quite edible when that's all there is but not anyone's "rather-have".
And for
> >those buying expensive premium bacon precooking it is a sin.
> >
> >Hehe, you remind of my ex wife who used to say everytime she had a
headache "I
> >owe ya one"... after nine years worth of "I-owe-you-one" her accounting
book
> >still said "one (1)"... at the end never even collected that one. Some
things
> >ya just can't save up.
> >
>
> I do the same thing. I precook a pound of bacon at one time and keep
> it in the fridge, then nuke what I need when I want it. It'll usually
> take me a couple of weeks to go through the pound of bacon.
>
> The reason I do this is the cooked bacon will last a lot longer in the
> fridge than the uncooked bacon does. If I left a pound (or the remants
> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> moldy by the end of those two weeks.

Damn, you need to turn down the temperature on your refrigerator!

"cathy" > wrote in message
...
> On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:
>
> >(JANIC412) says:
> >>
> >>When I cook bacon, I cook the whole pound at one time then I have bacon
> >>cooked
> >>for the week. I don't know if this method saves a lot of time but it is
easy
> >>to
> >>pop into the microwave for breakfast for a 30 second reheat cycle. It
also
> >>saves on the cleanup. Jan
> >
> >Sheesh, why not prepare the sunnysides and toast for the week, and butter
the
> >toast too why doncha.
> >
> >Just as simple to slap a few rashers bacon into the nuker for a 2 minute
*cook*
> >cycle as needed (what if ya don't want to eat bacon every day), and no
clean up
> >from the initial cooking. And reheated bacon isn't nearly as good (taste
and
> >texture-wise) as freshly cooked.
> >
> >It's bad enough that restaurants precook bacon. In fact many buy it
already
> >precooked (canned) so why would anyone want to have generic precooked
bacon at
> >home In the US military canned precooked bacon is known as petrified
bacon,
> >quite edible when that's all there is but not anyone's "rather-have".
And for
> >those buying expensive premium bacon precooking it is a sin.
> >
> >Hehe, you remind of my ex wife who used to say everytime she had a
headache "I
> >owe ya one"... after nine years worth of "I-owe-you-one" her accounting
book
> >still said "one (1)"... at the end never even collected that one. Some
things
> >ya just can't save up.
> >
>
> I do the same thing. I precook a pound of bacon at one time and keep
> it in the fridge, then nuke what I need when I want it. It'll usually
> take me a couple of weeks to go through the pound of bacon.
>
> The reason I do this is the cooked bacon will last a lot longer in the
> fridge than the uncooked bacon does. If I left a pound (or the remants
> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> moldy by the end of those two weeks.

Damn, you need to turn down the temperature on your refrigerator!

"JANIC412" > wrote in message
...
> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?
>
>
> When I cook bacon, I cook the whole pound at one time then I have bacon
cooked
> for the week. I don't know if this method saves a lot of time but it is
easy to
> pop into the microwave for breakfast for a 30 second reheat cycle. It also
> saves on the cleanup.

It also facilitates things like BLT's, bacon bits on a salad, even pasta
carbonara.

"JANIC412" > wrote in message
...
> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?
>
>
> When I cook bacon, I cook the whole pound at one time then I have bacon
cooked
> for the week. I don't know if this method saves a lot of time but it is
easy to
> pop into the microwave for breakfast for a 30 second reheat cycle. It also
> saves on the cleanup.

It also facilitates things like BLT's, bacon bits on a salad, even pasta
carbonara.

"JANIC412" > wrote in message
...
> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?
>
>
> When I cook bacon, I cook the whole pound at one time then I have bacon
cooked
> for the week. I don't know if this method saves a lot of time but it is
easy to
> pop into the microwave for breakfast for a 30 second reheat cycle. It also
> saves on the cleanup.

It also facilitates things like BLT's, bacon bits on a salad, even pasta
carbonara.

"Gal Called J.J." > wrote in message
...
> One time on Usenet, "Jack Schidt®" > said:
>
> > The recent thread on scrambling a dozen eggs for future use got me
thinking.
> > We've all seen the subject of making a batch of this or that to save
time
> > later on. But does it really? Or is it just that there's a perception
of
> > time saved? And most important, does the little time saved take away
from
> > the quality?
> >
> > Garlic oil is the one that comes to mind. It takes a little more than 5
> > minutes to chop the garlic, add to the pan with oil and sweat the
garlic.
> > Ok, just pouring it out of a jar would be faster, but is it better?
> > Probably not.
>
> But is it worse? I stink at knifework, and admit that I fall back
> on prechopped garlic on occasion.

Not to mention that it's hard to chop garlic without getting stinky fingers.

"Gal Called J.J." > wrote in message
...
> One time on Usenet, "Jack Schidt®" > said:
>
> > The recent thread on scrambling a dozen eggs for future use got me
thinking.
> > We've all seen the subject of making a batch of this or that to save
time
> > later on. But does it really? Or is it just that there's a perception
of
> > time saved? And most important, does the little time saved take away
from
> > the quality?
> >
> > Garlic oil is the one that comes to mind. It takes a little more than 5
> > minutes to chop the garlic, add to the pan with oil and sweat the
garlic.
> > Ok, just pouring it out of a jar would be faster, but is it better?
> > Probably not.
>
> But is it worse? I stink at knifework, and admit that I fall back
> on prechopped garlic on occasion.

Not to mention that it's hard to chop garlic without getting stinky fingers.

>The recent thread on scrambling a dozen eggs for future use got me thinking.
>We've all seen the subject of making a batch of this or that to save time
>later on. But does it really? Or is it just that there's a perception of
>time saved? And most important, does the little time saved take away from
>the quality?

I don't think it's a question of saving time but more of a case in managing
time. For example, someone who works long hours during the week may not have
time to fix a full dinner from scratch everyday, but they could use part of
their weekend to make up several ready to heat meals and then save them for
later in the week.

>The recent thread on scrambling a dozen eggs for future use got me thinking.
>We've all seen the subject of making a batch of this or that to save time
>later on. But does it really? Or is it just that there's a perception of
>time saved? And most important, does the little time saved take away from
>the quality?

I don't think it's a question of saving time but more of a case in managing
time. For example, someone who works long hours during the week may not have
time to fix a full dinner from scratch everyday, but they could use part of
their weekend to make up several ready to heat meals and then save them for
later in the week.

"Jess Askin" > wrote in message
...
>
> "Jack Schidt®" > wrote in message
> om...
>> The recent thread on scrambling a dozen eggs for future use got me
> thinking.
>> We've all seen the subject of making a batch of this or that to save time
>> later on. But does it really? Or is it just that there's a perception
>> of
>> time saved? And most important, does the little time saved take away
>> from
>> the quality?
>>
>> Garlic oil is the one that comes to mind. It takes a little more than 5
>> minutes to chop the garlic, add to the pan with oil and sweat the garlic.
>> Ok, just pouring it out of a jar would be faster, but is it better?
>> Probably not.
>
> I thought people used garlic oil for things like salad dressing, or for
> drizzling over a dish just before serving. In either case you wouldn't
> heat
> it up first.
>
>

Ya learn something new every day. Some of us use it for sauteeing too, or
to fry eggs in.

Jack Pan

"Jess Askin" > wrote in message
...
>
> "Jack Schidt®" > wrote in message
> om...
>> The recent thread on scrambling a dozen eggs for future use got me
> thinking.
>> We've all seen the subject of making a batch of this or that to save time
>> later on. But does it really? Or is it just that there's a perception
>> of
>> time saved? And most important, does the little time saved take away
>> from
>> the quality?
>>
>> Garlic oil is the one that comes to mind. It takes a little more than 5
>> minutes to chop the garlic, add to the pan with oil and sweat the garlic.
>> Ok, just pouring it out of a jar would be faster, but is it better?
>> Probably not.
>
> I thought people used garlic oil for things like salad dressing, or for
> drizzling over a dish just before serving. In either case you wouldn't
> heat
> it up first.
>
>

Ya learn something new every day. Some of us use it for sauteeing too, or
to fry eggs in.

Jack Pan

On Wed, 13 Oct 2004 13:35:52 -0500, "Jess Askin"
> wrote:

>
>"cathy" > wrote in message
.. .
>> On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:
>>
>> >(JANIC412) says:
>> >>
>> >>When I cook bacon, I cook the whole pound at one time then I have bacon
>> >>cooked
>> >>for the week. I don't know if this method saves a lot of time but it is
>easy
>> >>to
>> >>pop into the microwave for breakfast for a 30 second reheat cycle. It
>also
>> >>saves on the cleanup. Jan
>> >
>> >Sheesh, why not prepare the sunnysides and toast for the week, and butter
>the
>> >toast too why doncha.
>> >
>> >Just as simple to slap a few rashers bacon into the nuker for a 2 minute
>*cook*
>> >cycle as needed (what if ya don't want to eat bacon every day), and no
>clean up
>> >from the initial cooking. And reheated bacon isn't nearly as good (taste
>and
>> >texture-wise) as freshly cooked.
>> >
>> >It's bad enough that restaurants precook bacon. In fact many buy it
>already
>> >precooked (canned) so why would anyone want to have generic precooked
>bacon at
>> >home In the US military canned precooked bacon is known as petrified
>bacon,
>> >quite edible when that's all there is but not anyone's "rather-have".
>And for
>> >those buying expensive premium bacon precooking it is a sin.
>> >
>> >Hehe, you remind of my ex wife who used to say everytime she had a
>headache "I
>> >owe ya one"... after nine years worth of "I-owe-you-one" her accounting
>book
>> >still said "one (1)"... at the end never even collected that one. Some
>things
>> >ya just can't save up.
>> >
>>
>> I do the same thing. I precook a pound of bacon at one time and keep
>> it in the fridge, then nuke what I need when I want it. It'll usually
>> take me a couple of weeks to go through the pound of bacon.
>>
>> The reason I do this is the cooked bacon will last a lot longer in the
>> fridge than the uncooked bacon does. If I left a pound (or the remants
>> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
>> moldy by the end of those two weeks.
>
>Damn, you need to turn down the temperature on your refrigerator!
>
It's not my fridge, it's new and it's on the second to coldest
setting. The same thing happens at my sister's home, and she has a new
fridge, too. And we live in very different climates. I promise, if you
leave an opened package of bacon in your fridge for two-three-four
weeks, it's going to start to smell and then turn moldy.

Cathy

On Wed, 13 Oct 2004 13:35:52 -0500, "Jess Askin"
> wrote:

>
>"cathy" > wrote in message
.. .
>> On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:
>>
>> >(JANIC412) says:
>> >>
>> >>When I cook bacon, I cook the whole pound at one time then I have bacon
>> >>cooked
>> >>for the week. I don't know if this method saves a lot of time but it is
>easy
>> >>to
>> >>pop into the microwave for breakfast for a 30 second reheat cycle. It
>also
>> >>saves on the cleanup. Jan
>> >
>> >Sheesh, why not prepare the sunnysides and toast for the week, and butter
>the
>> >toast too why doncha.
>> >
>> >Just as simple to slap a few rashers bacon into the nuker for a 2 minute
>*cook*
>> >cycle as needed (what if ya don't want to eat bacon every day), and no
>clean up
>> >from the initial cooking. And reheated bacon isn't nearly as good (taste
>and
>> >texture-wise) as freshly cooked.
>> >
>> >It's bad enough that restaurants precook bacon. In fact many buy it
>already
>> >precooked (canned) so why would anyone want to have generic precooked
>bacon at
>> >home In the US military canned precooked bacon is known as petrified
>bacon,
>> >quite edible when that's all there is but not anyone's "rather-have".
>And for
>> >those buying expensive premium bacon precooking it is a sin.
>> >
>> >Hehe, you remind of my ex wife who used to say everytime she had a
>headache "I
>> >owe ya one"... after nine years worth of "I-owe-you-one" her accounting
>book
>> >still said "one (1)"... at the end never even collected that one. Some
>things
>> >ya just can't save up.
>> >
>>
>> I do the same thing. I precook a pound of bacon at one time and keep
>> it in the fridge, then nuke what I need when I want it. It'll usually
>> take me a couple of weeks to go through the pound of bacon.
>>
>> The reason I do this is the cooked bacon will last a lot longer in the
>> fridge than the uncooked bacon does. If I left a pound (or the remants
>> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
>> moldy by the end of those two weeks.
>
>Damn, you need to turn down the temperature on your refrigerator!
>
It's not my fridge, it's new and it's on the second to coldest
setting. The same thing happens at my sister's home, and she has a new
fridge, too. And we live in very different climates. I promise, if you
leave an opened package of bacon in your fridge for two-three-four
weeks, it's going to start to smell and then turn moldy.

Cathy

On Wed, 13 Oct 2004 13:35:52 -0500, "Jess Askin"
> wrote:

>
>"cathy" > wrote in message
.. .
>> On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:
>>
>> >(JANIC412) says:
>> >>
>> >>When I cook bacon, I cook the whole pound at one time then I have bacon
>> >>cooked
>> >>for the week. I don't know if this method saves a lot of time but it is
>easy
>> >>to
>> >>pop into the microwave for breakfast for a 30 second reheat cycle. It
>also
>> >>saves on the cleanup. Jan
>> >
>> >Sheesh, why not prepare the sunnysides and toast for the week, and butter
>the
>> >toast too why doncha.
>> >
>> >Just as simple to slap a few rashers bacon into the nuker for a 2 minute
>*cook*
>> >cycle as needed (what if ya don't want to eat bacon every day), and no
>clean up
>> >from the initial cooking. And reheated bacon isn't nearly as good (taste
>and
>> >texture-wise) as freshly cooked.
>> >
>> >It's bad enough that restaurants precook bacon. In fact many buy it
>already
>> >precooked (canned) so why would anyone want to have generic precooked
>bacon at
>> >home In the US military canned precooked bacon is known as petrified
>bacon,
>> >quite edible when that's all there is but not anyone's "rather-have".
>And for
>> >those buying expensive premium bacon precooking it is a sin.
>> >
>> >Hehe, you remind of my ex wife who used to say everytime she had a
>headache "I
>> >owe ya one"... after nine years worth of "I-owe-you-one" her accounting
>book
>> >still said "one (1)"... at the end never even collected that one. Some
>things
>> >ya just can't save up.
>> >
>>
>> I do the same thing. I precook a pound of bacon at one time and keep
>> it in the fridge, then nuke what I need when I want it. It'll usually
>> take me a couple of weeks to go through the pound of bacon.
>>
>> The reason I do this is the cooked bacon will last a lot longer in the
>> fridge than the uncooked bacon does. If I left a pound (or the remants
>> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
>> moldy by the end of those two weeks.
>
>Damn, you need to turn down the temperature on your refrigerator!
>
It's not my fridge, it's new and it's on the second to coldest
setting. The same thing happens at my sister's home, and she has a new
fridge, too. And we live in very different climates. I promise, if you
leave an opened package of bacon in your fridge for two-three-four
weeks, it's going to start to smell and then turn moldy.

Cathy

"DJS0302" > wrote in message
...
> >The recent thread on scrambling a dozen eggs for future use got me
> >thinking.
>>We've all seen the subject of making a batch of this or that to save time
>>later on. But does it really? Or is it just that there's a perception of
>>time saved? And most important, does the little time saved take away from
>>the quality?
>
> I don't think it's a question of saving time but more of a case in
> managing
> time. For example, someone who works long hours during the week may not
> have
> time to fix a full dinner from scratch everyday, but they could use part
> of
> their weekend to make up several ready to heat meals and then save them
> for
> later in the week.

I agree with you. I meant more preparatory steps, not freezing full meals.

Jack Prep-H

"DJS0302" > wrote in message
...
> >The recent thread on scrambling a dozen eggs for future use got me
> >thinking.
>>We've all seen the subject of making a batch of this or that to save time
>>later on. But does it really? Or is it just that there's a perception of
>>time saved? And most important, does the little time saved take away from
>>the quality?
>
> I don't think it's a question of saving time but more of a case in
> managing
> time. For example, someone who works long hours during the week may not
> have
> time to fix a full dinner from scratch everyday, but they could use part
> of
> their weekend to make up several ready to heat meals and then save them
> for
> later in the week.

I agree with you. I meant more preparatory steps, not freezing full meals.

Jack Prep-H

"DJS0302" > wrote in message
...
> >The recent thread on scrambling a dozen eggs for future use got me
> >thinking.
>>We've all seen the subject of making a batch of this or that to save time
>>later on. But does it really? Or is it just that there's a perception of
>>time saved? And most important, does the little time saved take away from
>>the quality?
>
> I don't think it's a question of saving time but more of a case in
> managing
> time. For example, someone who works long hours during the week may not
> have
> time to fix a full dinner from scratch everyday, but they could use part
> of
> their weekend to make up several ready to heat meals and then save them
> for
> later in the week.

I agree with you. I meant more preparatory steps, not freezing full meals.

Jack Prep-H

cathy wrote:


> The reason I do this is the cooked bacon will last a lot longer in the
> fridge than the uncooked bacon does. If I left a pound (or the remants
> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> moldy by the end of those two weeks.
> Cathy

You might need to check how you're storing that
bacon. I've kept uncooked bacon quite a long time
and have never seen it "mold"
Goomba

cathy wrote:


> The reason I do this is the cooked bacon will last a lot longer in the
> fridge than the uncooked bacon does. If I left a pound (or the remants
> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> moldy by the end of those two weeks.
> Cathy

You might need to check how you're storing that
bacon. I've kept uncooked bacon quite a long time
and have never seen it "mold"
Goomba

On Wed, 13 Oct 2004 20:17:17 GMT, "Jack Schidt®"
> wrote:

>I agree with you. I meant more preparatory steps, not freezing full meals.

Sometimes doing these preparatory steps ahead of time don't save much
in terms of time, but they do save in terms of sanity. Just not
having to deal with the extra steps and cleanup in the morning or
after work can be a big relief and allow you to concentrate on other
things.

Tara

On Wed, 13 Oct 2004 20:17:17 GMT, "Jack Schidt®"
> wrote:

>I agree with you. I meant more preparatory steps, not freezing full meals.

Sometimes doing these preparatory steps ahead of time don't save much
in terms of time, but they do save in terms of sanity. Just not
having to deal with the extra steps and cleanup in the morning or
after work can be a big relief and allow you to concentrate on other
things.

Tara

"Jess Askin" > wrote in message
...
>
>
> Not to mention that it's hard to chop garlic without getting stinky
fingers.

Just rub your fingers on the nearest piece of stainless steel and they will
stink no longer. Works for me anyhow.

Charlie

"Jess Askin" > wrote in message
...
>
>
> Not to mention that it's hard to chop garlic without getting stinky
fingers.

Just rub your fingers on the nearest piece of stainless steel and they will
stink no longer. Works for me anyhow.

Charlie

"Jess Askin" > wrote in message
...
>
>
> Not to mention that it's hard to chop garlic without getting stinky
fingers.

Just rub your fingers on the nearest piece of stainless steel and they will
stink no longer. Works for me anyhow.

Charlie

In article >,
Goomba38 > wrote:

> cathy wrote:
>
>
> > The reason I do this is the cooked bacon will last a lot longer in the
> > fridge than the uncooked bacon does. If I left a pound (or the remants
> > of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> > moldy by the end of those two weeks.
> > Cathy
>
> You might need to check how you're storing that
> bacon. I've kept uncooked bacon quite a long time
> and have never seen it "mold"
> Goomba
>

Ick.
I freeze bacon in individual servings.......
Even at 40 degrees in the Hobart, it'll get sour after about a week.

K.

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