Precook Puns

Title^

I'm planning on making this Thai curry recipe this weekend, and want to use zucchini, carrot, and sweet potato as my veggies (with chicken as my protein). I was wondering if I need to boil or roast my potato before adding it to the dish or if it will cook just fine? Also, I wasn't sure how best to flair this, apologies if it's inaccurate.

Edit: I roasted the sweet potatoes and threw them in during the last 3 minutes, and it turned out fantastic! Thank you!!

So having days when i cant be bothered to cook is usually what leads to me to going "eh fuck it, i will order pizza". Even if i dont do that i end up eating frozen food with like 866,874% of my daily sodium.

Can anyone recommend any meals i can make in large batches and freeze for long periods of time?

Low cal, will last a long time in the fridge and easy to reheat are the main things i want.

So my typical meal is like... a 1/3 of a pound of baked chicken thighs/breast, and a slice of bread with broccoli, cauliflower, or green beans.

Or, egg roll in a bowl, so just scrambled eggs, cabbage, and beef/steak/sausage.

I like to marinate the meat before cooking, to get some flavor into it. Should I precook and pre-portion my meals, or should I just weigh the foods, marinate them all on a Sunday, and freeze them, and just defrost and cook?

Baking noob here. Cross-posted in r/Baking, too.

I have only made one apple pie, and I par-cooked(?) the apples on the stove with spices before adding them to the pie dish. It turned out well, but wondering if I would get the same result without that step for the pie I plan to make today for Christmas Eve.

Do you have a preference? Recipes you love?

Thanks!

Planning to make ceviche for cinco de Mayo. I’ve seen a few recipes where shrimp and scallops are parboiled prior to use in Ceviche. Is this necessary? If anything I was thinking shrimp might need to be cooked but scallops would be fine raw...

I got a new dab pen that didn't have a pre heat feature so I tried to do it myself manually by cooking the cart for a second before inhaling and holy shit the exhale is super thick with smoke and I get UBER blasted with what seems to be less oil used I don't see any red spots there is no discoloration of the oil no burnt taste or smell so if there is some reason I don't know if that I shouldn't do this let me know

If I swap cauliflower for chick peas in Alison Roman's recipe (below, from NY Time s Cooking), do I need to precook the cauliflower -- maybe steam for 5 minutes?

I would like to make it keto friendlier while keeping some of the crunch.

• ¼ cup olive oil, plus more for serving
• 4 garlic cloves, chopped
• 1 large yellow onion, chopped
• 1 (2-inch) piece ginger, finely chopped
• Kosher salt and black pepper
• 1 ½ teaspoons ground turmeric, plus more for serving
• 1 teaspoon red-pepper flakes, plus more for serving
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 (15-ounce) cans full-fat coconut milk
• 2 cups vegetable or chicken stock
• 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
• 1 cup mint leaves, for serving
• Yogurt, for serving (optional)
• Toasted pita, lavash or other flatbread, for serving (optional)

1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
6. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red

Planning our camping menu and wanted to avoid shredding potatoes on site. Was thinking of precooking or partially cooking and freezing my shredded potatoes to reheat/fry in the cast iron.

My buddy suggested maybe soaking/rinsing the shredded potato before we leave and it might keep raw longer.

It’s currently slotted for our 3rd morning (3 nights) breakfast

Thoughts?

So, anyone who has bought chicken nuggets, or some of those frozen chicken breasts, etc. have seen the frozen "pre-cooked" chicken.

I eat a lot of chicken this way, but I feel like I could do it cheaper and healthier if I instead started buying chicken meat from the butcher. I don't mind if I need to buy a pressure cooker or some other device in order to precook it. But I want to cook a bunch of it, and then have it ready later to be "recooked" in my toaster oven.

CDC has announced there is a listeria outbreak linked to precooked chicken. They are advising at risk individuals, which includes pregnant women, to do the following:

Reheat precooked chicken to an internal temperature of 165°F. Precooked chicken is often sold refrigerated or frozen.

Do not eat any cold dishes made with precooked chicken, such as deli chicken salad and salads with chicken sold at a salad bar, a deli counter, or the refrigerated section of a store. If you make cold dishes with precooked chicken at home, reheat the chicken first before using it in the cold dish.

The link to the CDC page on this can be found here.

the water was slightly yellow

also do you think I can make some curry cream sauce with powder milk?

I'm looking at a few different recipes for roasted brussels sprouts with bacon. Some say throw the raw bacon in the roasting pan with the sprouts. Some say par-cook it in a pan and add it partway through the bake. Some say fully cook it in the pan and just toss it together at the end. What do you guys think?

I've been doing some modest weightlifting over the past couple years and I cook chicken the same way: four or five large chicken breasts from Aldi, not frozen. I put down some olive oil and salt in a glass Pyrex baking dish, lay the chicken breasts on top of it, then add a little more oil and salt.

I use meat probe thermometer in the thickest part of the biggest breast and bake until 165. I let it sit for about 10 minutes, then slice it up... put it in the fridge or the freezer, but every time I go to eat some it is chewy.

However I see those grilled chicken strips for sale at Aldi in a frozen food section bag, they have grill marks on them, (whether they are authentic or not I do not know)

Those grilled strips are always leaps and bounds more tender than anything I can make. What am I doing wrong?

[EDIT: SOLVED! Thanks everyone.]

I want to try this recipe but with chicken breast.

http://allrecipes.co.uk/recipe/9169/slow-cooked-chicken-korma.aspx

Do I need to cook the chicken all the way first, or just sear the outer layer and then throw it in the slow cooker?

I love making soups. Generally, when onions are going into the pot, I lightly saute them first. However, several recipes I have read recently just throw the onions in raw and simmer them for quite a while.

Any thought or opinions on either of these methods?

I've only been a "griller" for a short time but when i'm grilling chicken (legs and thighs), i bake it at 350 for about 30 minutes and then stick it on the (gas) grill for 20 minutes (10 mins per side), at medium heat and the chicken is done!

Just curious if anyone else "precooks" before grilling...

I'm making this recipe: http://www.jamieoliver.com/recipes/butternut-squash-recipes/baked-squash/ on Saturday.

Half of the comments suggest pre cooking the rice, others (including the Jamie Oliver moderator) say it works with the rice added raw.

I don't know who to believe. Help!

Also, I only have brown basmati on hand and really don't want to buy regular basmati for 1/3 cup in one recipe which I know will complicate things further...

Thank you so much in advance!

PS my other idea was to soak but not actually cook the rice. Thoughts on that?

Making a big mince pie for a family roast tomorrow. I've precooked the base, and made the filling, my question is can I put filling and lid on now, and leave overnight.

Or should I cook it tonight and just reheat tomorrow? Or fridge filling base and uncooked lid and assemble tomorrow?

Using hot water crust pastry, btw

Baking noob here.

I have only made one apple pie, and I par-cooked(?) the apples on the stove with spices before adding them to the pie dish. It turned out well, but wondering if I would get the same result without that step for the pie I plan to make today for Christmas Eve.

Do you have a preference? Recipes you love?

Thanks!