Cookaholics Bulletin Board

I reheat per a suggestion from Sarah Moulton. I rice them into a ziploc, and reheat in the microwave in the sealed bag. Then dump into a pot and add butter and milk/cream.

Now that is a great idea that doesn't dirty another pot! I am trying it.

Turns out she doesn't like potatoes. I think I'm going to try steaming, just to be different. And I'm going to make them ahead. If it works for Amy (the same Amy as of old?) it works for me.

How far ahead can you make them?



How? That ultra concentrated version was a religious experience. I was ready to give up butter!

Jean,

Do you freeze them just cooked and riced, or do you make them completely with the butter and dairy, and then freeze? Inquiring minds and all. (Plus, if I knew I'd make a giant batch with the food grinder attachment and stash in dinner sized portions).

I freeze them when they are completely done. They get scary loose when reheating over a low heat, then firm up and usually need a bit more dairy.

Dan- Amy is the same one from before, you can't go wrong following her advice.

Jean,

The rice-into-a-bag tip worked very well for me. Thanks for sharing!

--Lisa

Glad to hear Lisa! Sara Moulton mentioned this on one of her shows but I couldn't find a book reference to this. I was glad to have caught that episode. I miss her show.

I steamed, and I liked it. It was a busy kitchen and there wasn't any chance of them getting neglected and waterlogged. I think this is my technique going forward.

I didn't like the CI recipe; too much milk. I should have stopped when it looked right to me. I added all the milk they called for and it was too loose for my taste.