Recipe work plans?

[rubyslippers]

Sorry, had no idea what to call this...

Basically I was wondering if there are any dishes/tasks you do together to make things simpler?

For example the other day when I was making party food I made the vegan dips first and then without washing the bowl made the vegan sausage roll filling followed by (again without washing the bowl) the beef sausage roll filling.  I did this to save time and to minimise waste.

Also, are there two dishes that you cook at the same time to use up all of something (eg egg whites and egg yolks)?

Thank you
 

[judydawn]

Have to put our thinking caps on for this one rubyslippers.  Tend to just do things without taking notes but at the same time knowing we don't have to wash our bowl out between certain things. If I did more with egg whites (and I would like to have some success here one day!) I would probably make custard afterwards with the yolks.

[Chelsea (Thermie Groupie)]

You are right - planning out the order in which you do things can really save lot's of time and washing up with the TMX.  I do lot's of milling/soaking and blender batter bake-ups and I've learnt to do all of my milling before preparing any of the blender batters. 

The egg whites one is a bit tricky.  I just tend to throw them (or the yolks) into the next batter or custard that I make. 

[cookie1]

I've just had a look into one of my macaron books (who said I was fixated on these delicious little morsels?) and some of their suggestions for using up egg yolks are: a rich and creamy pudding which has yolks, sugar,whipping cream,milk, vanilla and liquer in. (I will post the recipe if anyone wants it, but it isn't converted yet.
                                                     -cookies, that only use yolks
                                                     -icecream
                                                     -creme brulee
                                                     - bavarian cream
                                                     - milk shakes

[achookwoman]

Egg yolks mixed with a little water to brush over bread dough.

[cathy79]

A few simple things that I do.

After making vege stock concentrate, I try to whip up a basic soup of some sort.  Last time I added a tin of corn kernels (drained) blended them up a little, a little bit of water and heated it up.  Was a delicious creamy corn soup for one.

Whenever I make homemade milo, I always leave some in to make a milkshake, or if the kids aren't around, make a hot chocolate.

There is discussion on here somewhere about freezing egg yolks or whites for later use.

[judydawn]

There is discussion on here somewhere about freezing egg yolks or whites for later use.

Here 'tis

http://www.forumthermomix.com/index.php?topic=209.0

[rubyslippers]

Thank you.  There are some great ideas there.  Any others?  Not just egg ones, buttermilk, sour cream etc - anything really that doesn't keep long.

 

[AmandaN]

Sour cream - sour cream pastry, beef stroganoff

Egg whites - friands (for a few), sorbet (for one)

Egg yolk - custard, cream brulee

Buttermilk - scones, bread, pizza dough, pancakes

Greek yoghurt is also another ingredient worth thinking about
- can use it in the sour cream pastry instead of sour cream
- can use it in pizza dough
-  mix with hummous and lemon juice for a yummy dressing for roasted Mediterranean vegies and couscous
- strain it to make labna (yoghurt cheese)

[judydawn]

When I make my own butter rubyslippers, I freeze the buttermilk until I have enough for a recipe.
Sour cream - nice as a topping for jacket potatoes, dips, dressings, cakes.

You will get lots of ideas if you google 'what to do with leftover ........'

[cookie1]

Thanks Judy, I had never thought of that.

[faffa_70]

Buttermilk - waffles, pancakes, bread, buttermilk syrup that is on here, and I also freeze it until it is needed. Especially when you buy 28l of cream to make butter lol

[Thermomixer]

There are probably lots of things that I do without thinking, but in the demos I know that some dips are followed by salads so that part of the dip becomes the dressing.  Will keep thinking.