rollo Posted September 16, 2013 Share Posted September 16, 2013 i'd like to start saving time! so, if i cut vegetables ahead of time (which are usually, my staples: bell peppers of various colors, bok choy, carrots, celery), what's the best way to store 'em , so i can just grab 'em and toss 'em in a pan for my next meal? thanks Rollo- Link to comment Share on other sites More sharing options...
amberino21 Posted September 16, 2013 Share Posted September 16, 2013 I'd just store them in containers with lids. I just use normal plastic, but you can get Tupperware containers that would help the vegies stay fresh longer. Link to comment Share on other sites More sharing options...
Roz Griffiths Posted September 16, 2013 Share Posted September 16, 2013 You can also use the Well Fed technique & "steam saute" some veg too - stuff like greens, carrots, peppers - wash them & chuck into a pan still wet, put a lid on & shakey shakey shakey for a few minutes until tender but not totally cooked through. Then store in the fridge. Then they only need heating through when it's time to eat Link to comment Share on other sites More sharing options...
Delaine Ross Posted September 23, 2013 Share Posted September 23, 2013 If you want to get fancy: _mkwid_hD2rs0yD'>http://www1.macys.com/shop/product/pyrex-food-storage-containers-19-piece-bake-and-store-set-with-colored-lids?ID=713677&cm_mmc=Google_DMA_Home_Bed%26Bath_PLA-_-PLA+-+Generic+-+All+Home_PLA+-+All+Of+Home-_-29831861190__mkwid_hD2rs0yD|d{device}_29831861190|-|hD2rs0yD Link to comment Share on other sites More sharing options...
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