[Sca-cooks] kitchen tips

[Antonia Calvo]

Elaine Koogler wrote:

>--Have pre-cooks, doing as much as you can ahead of time.  You may need to
>experiment to figure out what can be prepared ahead of time and what can't.
>This decreases the amount of work and tension the day of the event.
>  
>
Yes, yes, yes!

I know everyone isn't a fan of this method, but I like to completely 
prep and freeze some things ahead and I've also been known to partially 
prep and freeze.  For example, blancmange is a doddle to make if you 
have pre-made almond milk and frozen cooked, shredded chicken. 


-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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