Cooking Forward:  Cook Once, Eat Two, Three, Four or More Times!

Today I want to introduce you to one of my favorite “semi-make ahead” cooking techniques that we will be exploring in detail in many upcoming recipes here at Cheri On  Ice.  I call it “Cooking Forward” and it’s the ultimate culinary multi-tasking technique that will help you make the most out of your time in the kitchen.

Here’s how it works:  you make more food than what you need, then turn the leftovers (I prefer to call it “Forward Food”) into a completely new dish.  Sometimes you can turn the Forward Food into 3, 4, or more different dishes.  Some recipes can even go to a third level– meaning the new recipe you made from the first cooking forward recipe can be further transformed into yet a different tasty dish.

Restaurants and caterers use the Cooking Forward technique all the time.  Professionals can’t afford to waste anything.  Likewise tonight’s leftovers are apt to be transformed into tomorrow’s lunch special.   The principle works for home cooks too.

Whenever possible, I will include instruction for freezing and reheating Cooking Forward recipes, which gives you even greater time savings and flexibility.

When preparing dinner, why settle for making just one meal when you can get a head start on the following night’s supper and/or prepare and store meals for future lunches and dinners at the same time?  With Cooking Forward combined with Cooking for the Freezer, you can!

Tomorrow’s post, Cooking Forward (and Freezer Friendly) Carnitas, will show you how it’s done.  The slow cooked Mexican style pork can be turned into tacos, burritos, enchiladas, or sandwiches (among other things).   You can also freeze the cooked meat in broth for future meals.  But wait, there’s more!  Turn the cooking liquid into either a hearty Mexican Style Posole (Pork and Hominy Stew pictured below), or a Spicy South American Style Black bean Soup, both of which also freeze beautifully.

So go  out and pick up a pork shoulder or Boston Butt and some onions and dried chiles and come back tomorrow.  We’ll be Cooking Forward!