| ▲ | sersi a day ago | |||||||
> 1 egg, you get exactly one chance to use an egg that's reasonably sized relative to the other ingredients. I've always had the habit of weighing the eggs I use and adjusting the rest of the recipe for baking. Some recipes also includes weight of eggs in grams for exactly that reason. (Tip for converting, if it's a European recipe assume 45g per egg), if it's US assume 60g per egg. > The cost savings has been incredible, at the expense of a lot of discipline and planning It's also at the cost of taste. A lot of food don't taste as good after being frozen (especially in a home freezer) | ||||||||
| ▲ | 0xffff2 a day ago | parent | next [-] | |||||||
> (Tip for converting, if it's a European recipe assume 45g per egg), if it's US assume 60g per egg. How did you arrive at those numbers? I (an American) have always understood one "standard large egg" to be 50g. | ||||||||
| ▲ | bob1029 a day ago | parent | prev [-] | |||||||
> A lot of food don't taste as good after being frozen (especially in a home freezer) How you reheat the food makes a huge difference. Freezer => microwave is noob tier. What you want is something like: freezer => thaw 24-48h in fridge => stir fry for 5 minutes. Make some fresh pasta each time. Start preheating the oven right before your 1130 meeting starts. This stuff doesn't take that long. Adding a bit of extra ceremony on the backside can make a huge difference in the final result. | ||||||||
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