What are the best practices you’ve learned to save time or make a meal better.

  • mockingben@sh.itjust.works
    1·
    1 year ago

    Alternately, a mandolin, slow cooker, and an ice cube tray are amazing.

    Mando up a 5lb bag of onions, toss in the slow cooker, & 6 hours later you have the most delectable flavors.

    I usually take half the onions and make French onion soup, and the rest into the ice box. They thaw perfect in the fridge, or a sauté pan.