Repeat after us: the freezer is your friend.
Not as much as I'd like, to be honest, but that's probably because I'm working on a new cookbook. If I wasn't, I'd probably try something once a week.In general, I end up working on the weekends, which is a bad habit. I tend to do most of my recipe testing on the weekends because my husband is usually home and I have someone else to eat and give feedback, or I can have friends over if I'm making a large batch of something.
The other thing I play with a lot is heat. I think that's a very Indian thing to do. I'll add a little bit of chile to dishes. Cheese also—if a dish involves cheese, I'll probably cut back. Like, mac and cheese? I'm not a big fan because I didn't grow up with it. I find it too rich. My husband loves it because he grew up eating mac and cheese. I can have a little of it, but I find it very heavy. But only becauseI didn't grow up with it—it's nothing else.
EL: Or, it’s all about being efficient! With that chicken, do you freeze it when it's already cooked, or the meat is still raw?EL: Whoa. So it's raw chicken, in the yogurt marinade, and then you freeze it in batches? And then you thaw it overnight in the fridge?Right, and that also lets it marinate a little bit. Because once it's in the freezer, there's no flavor getting into the tissues.
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