Quote:
Originally Posted by cashy
lingonberry is a traditional side for schnitzel as the sweetness and light acidity completeness it really well, plus adds some "juiciness".
just put it on the side next time so it doesn't soak up the breading
Thanks, going back to the recipe I notice only a small amount was supposed to be on top for presentation, your explanation makes total sense.
Quote:
Originally Posted by Coasterbrad
What are your thoughts on Blue Apron? I don't really cook but am considering getting into it with the help of Blue Apron or something similar.
I really like it. My wife & I get 3 meals per week for 2, it works out to $10 per person, per meal. Some benefits:
- If cooking for 1 or 2 people, it's nice because you get exactly the right amount of each ingredient included (e.g. a single lemon, 2 tablespoons of sugar). You would normally need to buy a lot more of each ingredient than is necessary, particularly items which can go bad.
- For a novice cook, you are forced to prepare pretty much everything from scratch, learning how to chop/mince/etc. a range of items, create sauces, and cook food you normally would not.
- It has prevented me and my wife from cooking the same 5-7 dishes which was our normal rotation. In the past few weeks we've cooked chicken, pork, beef/steak, salmon, cod, tuna, some of these in multiple ways.
- What could be seen as good or bad (I view it both ways depending on the day), the average serving is 500-700 calories. It's great for healthy eating, though there are definitely days when I wish I had a little bit more. Each meal is typically an entree and one side dish.
- It has an app which has videos on how to handle various tasks when preparing a recipe (e.g. I watched videos on how to properly peel carrots and different methods to cut potatoes by size in the past few weeks)
The drawbacks:
- It can take a while to prepare. They say 30-60 minute depending on the dish, nothing as taken me less than 45 at this point and I've had others take 80-90 minutes. I'm getting better, you learn to not always go in the order they provide (instructions are kind of like Ikea, 6 boxes with pics and written direction). The first couple times I ended up with a finished side dish before the protein was even in the pan.
- It's mostly stove top. There have been a handful of oven-based recipes, but almost everything else is in a pot or pan on top of the stove.
- Everything comes frozen. Not the worst, though you have to remember to thaw well in advance of preparation
In the end, I assume I'll be using it for at least 3-6 months before I decide to venture away with the tools & knowledge I've picked up.