Saving on Groceries

Colbyt · Post by **Colbyt** » Mon May 11, 2020 1:08 pm

I have enjoyed many a mystery meal. Nowadays I can't recall later so I always try to label the vac pac before I fill it cause it is real hard to write on the damp oddly shaped package after filling.

LMD · Post by **LMD** » Mon May 11, 2020 1:52 pm

I normally do all the required markings on the vac pacs, but this was a treat from our guests at Christmas, so I didn't know if it was a roast, or filets. Never got around to asking before it went into the freezer. I will say, that those filets I cooked up yesterday were spectacular. I've got one left over with some home made fries we made and some carrots. So, it looks like a nice roast beef sandwich for lunch today!

Colbyt · Post by **Colbyt** » Mon May 11, 2020 2:14 pm

I also was very pleased with the way ours turned out. The reverse sear method worked very well.

LMD · Post by **LMD** » Mon May 11, 2020 3:52 pm

Colbyt wrote: Mon May 11, 2020 2:14 pmThe reverse sear method worked very well.

Sorry to ask if you've already posted this somewhere, but can you repeat what this method is?

Colbyt · Post by **Colbyt** » Mon May 11, 2020 7:34 pm

Okay. I did not use their suggestions for the herb blend. I only used garlic in it as I want it for the steak fries as well as the meat.

1. Liberally season steaks on both sides with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
2. Meanwhile, make garlic herb compound butter: place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.
3. Preheat the oven to 250º F. Place the pan with steaks in the oven and insert an internal meat thermometer with probe. For medium rare, cook until the internal temperature reaches 120º Fahrenheit, about 25-30 minutes. Larger or thicker steaks will take longer; I highly recommend using an internal meat thermometer with probe here. To cook filet mignon steaks to a different warmth, like medium or medium well, see note.
4. Remove from oven when internal temperature reaches 120º F. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry.
5. Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter, about 1 tablespoon per steak, on top of the filet. Cook another 45 seconds, then flip a couple times until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink. Remove from skillet and serve with more garlic herb compound butter.

source: https://40aprons.com/best-filet-mignon- ... iner-18877

The process is very similar to cooking prime rib with no grey meat around the edges. Only for the roast you keep it down to about 200 and it cooks for hours.

Accrete · Post by **Accrete** » Mon May 25, 2020 7:56 pm

Some ideas of pantry items you can DIY: 10 Surprising Ingredients You Can Make To Save A Trip To The Store

Colbyt · Post by **Colbyt** » Tue May 26, 2020 12:11 pm

Most of those I knew. Some I do. So I have to say nice article

I got excited about the the SOS mix until I saw that the cost was about 70 cents a can. I buy the chicken and mushroom for 49 cents a can and they are easier to store. I may go back and try to break that recipe down 1/9th size for a rainy day though milk, bouillon, salt, pepper and corn starch or flour has gotten close enough in the past.

Accrete · Post by **Accrete** » Tue May 26, 2020 3:11 pm

Here's another one. If you have been busy baking and have left over egg whites or yolks: 16 Eggcellent Uses for Leftover Egg Whites and Yolks to Prevent Waste

Accrete · Post by **Accrete** » Wed Jun 17, 2020 6:41 pm

Here's another list of ideas to save on groceries: 21 Tips for Eating Healthy On A Budget

Accrete · Post by **Accrete** » Tue Aug 25, 2020 2:39 am

With fall approaching in the Northern Hemisphere there are lots of things you could get and preserve for use over the winter. Growing your own of course would have been best (maybe next year

) but if you can get to a local farmer's stand or farmer's market instead of going to the grocery store you could get fresher produce.

You’ve managed to grow an amazing harvest of vegetables in your garden, but now what? There are tons of ways to preserve vegetables, herbs, and fruit from your garden. I’m going to walk you through some of the most common methods, tips for making them work, and then leave you with some incredible recipes that will help you pick which will fit your needs.

3 Simple Ways to Preserve Garden Produce With 20 Recipes

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