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1 thing you might want to remember however is that when cooking for you, if you prepare foods that are freezable. It can save additional time (and ultimately money) should you cook the full 2-4 portions that most recipes call for and freeze the leftovers in single serving pieces for a subsequent point in time. This leaves one with a freezer full of foods for all many nights when the thought of cooking just seems beyond your abilities. This also leaves one with doing the work once and appreciating the fruits of your efforts many times over. This is a great position to be in if you ask me.
We’re discovering more and more recipes and cookbooks that have been designed around the idea of cooking for you. No matter what situation placed you at the place of cooking for one, there’s absolutely not any reason that you shouldn’t appreciate great food that’s exciting and pleasant simply because you’re dining alone. There is no harm in enjoying a fabulous meal with a glass of wine and great music if you are cooking for just one or one hundred.
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If you have just a couple campers and are searching for some very easy camp cooking, try out the easy and fast technique of tin could cooking. All you will need is a fresh tin can – a one gallon size may works nicely. Your source of warmth can be a little campfire, or if wood burning is illegal, a small buddy burner will work well, which may be seen at sporting good stores or online. Place your meal in the tin could and simply warm the contents of your can over a fire. You’ll have a hot meal ready in seconds. This technique works great for sauces, beans and poultry.
A more time-consuming pub cooking technique which also produces tasty food is pit cooking. It’s also a wonderful camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating rocks and coals which are buried in the ground. As the stones cool off, their emitted heat cooks the food. To pit cookfirst dig a hole that is roughly three times larger than your own cookware. Line the pit with rocks and build a fire in the center. Once the fire has burnt rapidly for approximately an hourpush the hot coals and stone into the middle. Twist your wrapped meals covered skillets in addition to the rocks and coals and place on top. After a number of hours, you’ll have some delicious camp food to relish.
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The ingredients needed to cook Japanese Kakitama Soup:
- Use 1 tbsp Cut Wakame Seaweed(Dried)
- Take 1 piece Egg
- You need 2 tsp Japanese Soup Stock
- Use 1/2 tsp Salt
- Use 1 tsp Soy sauce
- Get 800 ml Water
Instructions to make Japanese Kakitama Soup:
- Put Wakame Seaweed and Water in a pot and heat. When it starts to boil, add Japanese Soup Stoc, salt and Soy sauce.
- Quickly stir in the beaten egg.
- Japanese Soup stock SG 5~8/pck at FairPrice, Coldstrage, Dondon DONKI etc
Often enjoyed in Japan between meals or as an entree, this simple soup only takes about five minutes to make and requires just a few basic ingredients. Keep this recipe around for when you need a warming and savoury protein boost. Make sure to bring the stock to a rolling boil when adding the egg otherwise the soup will get cloudy. Adding the starch before the egg will also keep it from clouding, making the kakitama-jiru clear and presentable. The thick soup will help to keep the dish warm so you should definitely try it out on cold days.
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