When time and energy are luxuries, prepping meals in large batches ahead of time is a lifesaver
I must admit that the first time I saw the term ‘freezer cooking’ in writing, I went “Huh?” How can you cook in a freezer? I even wondered if it was a cheeky spin on good old freezer burns. There had to be some trick to it because food cannot be cooked in the freezer for very obvious reasons.
The terms ‘freezer cooking’ or ‘freezer meal’ have the same effect as putting food in a Ziploc bag in the kitchen sink, pouring water on it and calling it ‘sous vide’ (a method of treating food by partial cooking followed by vacuum-sealing and chilling). So what on earth is ‘freezer cooking?’ The phrase, it turns out, refers to prepped meals that have been parcelled and frozen, either ready for later cooking or already cooked and
portioned for reheating. Continue reading
This article was published in my column for the Khaleej Times, wknd magazine on November 1, 2013.
Three generations in the kitchen, learning the language of love
A few weeks ago, my life changed. I had a baby. There
is a new man in my life, who gives it brand new meaning. I am a mother. And like every new mother after months of expectancy, I feel a series of emotions flood my body daily. It has taken my son to shed new light on how I value my own mother, especially the way she communicates with me through food.
There is something incredibly ironic about this post. We Chef and Steward are writing about and photographing porridge. Don’t get us wrong, we love porridge. Well, I the The Steward do. The Chef claims he had way too much as a child. I remember sitting over a few bowls myself, squishing around the same mouthful for minutes to the soundtrack lecture of “starving children in Africa.” But this porridge promises only good memories.
Porridge is the stuff on breakfast tables set by loving caring mothers all across the Caribbean. While others have plain porridges, trust the bright, lively and colourful Caribbean folks to put their own spin to it and as my artist friend Abdulla Qureshi would say, “joujed it up” quite a bit. Continue reading