Question
ingrid ortega
I struggle with ingredient management; it's difficult at home. You make a recipe and there are always extra ingredients, but then you put another recipe with this, but the cycle repeats. Tips?
Answer
I see, so what you're saying is that you have two assignments that have two different sets of ingredients, and then you have ingredients left over. And so, um, what I like to do is, um, either get a small container or a freezer bag, label it and keep it in the freezer or the refrigerator until you're going to use it again. And don't forget to always, um, date it. So, um, you, if you keep it in the freezer, you have about three to four months to be able to use it again or just get inventive in your own kitchen and say, oh, I'm going to make this tonight. Or What would happen if I added this to my pasta sauce or whatever. So I do remember as a student, um, that that was a difficult thing. And what I used to do is I would go through a unit and then I would see which recipes were sort of like cousins that share that shared, uh, the majority of ingredients. And then I would make those recipes back to back. So they may have been a little bit out of sequence, but I still stayed in the unit and I got to make all of the recipes that I needed. So that might be something else for you to, um, to think about. But yeah, that, that is a, a real thing that does, um, that does happen.
