I do not cook rice often now. However, I stil use the same technique. Cook Kokuho red rice ( now it is available at Costco , cheaper than from Asian store.) in my electric jap. rice cooker, usually 6 cups at at time, then after it cools down, wrap whatever is not used in individual portion in stretch tight, refrigerate it and when needed, just pop it in microwave for 1-1.5 minute. It comes out as though it had been freshly cooked.
Kokuho red rice is a gourmet Japanese medium grain rice. We love its tender, moist texture and slightly sweet afternote. It is slightly sticky. The is what we use for serving rice with most food , esp stir fry etc. However, since it is slightly sticky, I do not use this for fried rice.
I concur with the freezer endorsements and suggest something that helps me. I bought three deep, wire grid baskets meant as office organizers. Side by side, they fill most of my freezer space. Meats for one, produce another, and containers of leftovers, sorbet, and miscellaneous ingredients like parmesan rinds in the other. This helps me assess what I have on hand, and access it without avalanches.
Ha! I do exactly the same. I usually do something with tofu, peanut sauces, usually eat lots and lots of veggies. My husband eats basically anything I make but I know these aren’t favorites.
I do this too. And now trying it in these reusable silicone ones my mom gave me at Christmas. I have also found it helpful to be able to chip off a portion when I am scrounging around for a side in my toddlers lunch!
Argh!
I did a BOGO pork loin. Two, 3.5 pound loins with a 1/19/2019 use by. We are a family of two.
I cut it up, dry brined some, smoked some, reverse seared (Kenji of Seriouseats) some, but haven’t eaten much.
This was good. INTO 9 FULL MEALS & SAVE A TON OF MONEY
I prefer a fatty shoulder thing, but husband doesn’t like “fatty meat”.
I’m sure you’ve all given me much help already.
Just whining.
“I’m curious why you cooked it all rather than freezing most of it.”
Me too!
When I’m cooking for one i make impractical decisions. Most times I KNOW it’s not likely I’ll use most meals I freeze.
I suspect when I am cooking for one, i imagine even a bite makes experimenting worth it, but I always make more than a bite. I might freeze it, but don’t use it. Then the next time I cook for one, I want to experiment again!
Responding to several of your posts in a single place.
It’s taken me a while to STOP myself from buying things just because there a good deal - meat or vegetable.
If I do the math on what is eventually discarded, it’s not such a great deal for me after all. And more importantly, food wastage breaks my heart. Not that it never happens, but it happens more when I give in to the bulk/discounted deals.
One check I use (in addition to “how many meals is this really and do I want to eat this that many times”) is to check my (physical or mental) list of what’s already in the fridge or freezer - I’ve put down many a package once I’ve reminded myself there’s a lot still waiting to be eaten.
That said, even a “normal” size package of meat is several meals for a single eater, and dividing it up before cooking lets me vary the preparation and experimentation over time without palate fatigue and with less wastage.
Regarding rice or any carb - if you have a regular carb eater at home, it’s far more cost effective to make once or twice a week and reheat a portion on a plate. Depending on what else is happening in the kitchen, I make it in the microwave, on the stovetop, in the oven, or in a PC.
I know this is a bit old but since no comments and I have plenty of experience for cooking for only myself.
Portion out meats. Since I’m small I eat 3oz of fish a meal. most people are typically around 6oz.
When you come home from the store take the time to portion meats into ziplocks, or food saver bags
By smaller amounts of fresh veggies and fruits. Keep canned items and back up staples for the pantry.
Start writing down your habits. how many times do you cook a fresh meal a week. Do you go out once a week, do you eat leftovers one night, or perhaps, order delivery?
Something like cook 4 dinners a week, 2 days of left overs and 1 day for eating out or delivery.
Pasta or casserole dishes like lasagna can be made and half can be frozen for a another time.
make dinners with like ingredients but that have the variety you crave.
Hope you’ve found some great and yummy ways to deal with this so you arent bored eating the same things or throwing food out.
Cooking for 2 and I’ve always had a hard time making 2 servings. Got gifted a few new (fissler) pots which I love and there a couple that are pretty small. That is how I’m trying to pare down my yields, using small pans to control amounts.
