Hi Chef and Stellas
Time to start thinking about Xmas - that means cooking as much as possible ahead without comprimising on taste, as well as planning execution
So, I have tried Chef's amazing sprouts with honey anchovy aioli dish, so my first question is
1) After I've blanched the sprouts in iced water, how long can I keep them fresh for, and what is the best way of doing so?
Next questions is similar for roast potatoes / root vegetables;
2) Is it best to parboil, then coat in fat, then refrigerate / freeze? Or to parboil and refrigerate / freeze, then coat in fat prior to final cooking? Does freezing give them more crunch when cooked due to carbohydrate structure? Any other ideas?
3) Ham - presumably I can braise it, cool and refrigerate, then give it a final cook in the oven to finish. Any other ways to cook in advance / retherm?
Turkey and gravy - no problem thanks to November's posts - thanks again Chef!
I'm sure I'll think of more, but this is to get the ball rolling......