Life School

This lesson is 913 words, a 3 min 39 sec reading time. It is the fourth lesson of Lunch 2.0.

📍 Introduction: 

Leftovers present the ultimate opportunity for an efficient and tasty lunch. Much of the work is already complete, meaning all you must do is spruce things up. With a little know-how on reheating and a couple of go-to dishes, you can create endless possibilities with what you have on hand. 

There’s an old saying, “every food has a purpose and a re-purpose.” Working with leftovers is one of the ultimate ways to lean into this philosophy. Both challenging and rewarding, sprucing up leftovers will stretch your prowess as a scrappy home chef. Go ahead, and get creative! 

🧂 Ingredients: 

* Leftovers 

* Additions 

✅ Instructions: 

* Select leftovers to spruce up

* Reheat (optional) 

* Add base/toppings/sauce/other

* Enjoy! 

📝 Notes Tips & Tricks:

Storage

* Most leftovers will be fine in the fridge for ~5-7 days. 

* Some items degrade over time (e.g., seafood, anything crispy, fried, or fluffy)

* Some items improve (e.g., stews, braised meat, chili, curries, sauces, vinaigrettes, soups, chicken thighs, moist cakes) 

* If an item makes for great leftovers, cook extra (e.g., roasted vegetables, rice/grains, roasted chicken) 

* Regularly check your fridge to (1) discard expired items (2) make a plan with ingredients close to expiration (3) identify candidates for freezing (e.g., things you don’t want to use up just yet).

* Give your leftovers priority placement in the fridge. Use clear containers so they don’t get lost. Check for both every time you cook.

* Masking tape and a sharpie make it easy to label things. If you have roommates consider a color coding system (e.g., blue for “eat” and red for “don’t eat”).

Restaurant Takeout: 

* Restaurant takeout makes for great leftovers. Order extra portions for later to amortize the delivery & service fees. 

* Restaurants have an advantage with heavily stocked pantries & skilled labor. They are uniquely able to tackle more challenging tasks (e.g., dishes that require many unique ingredients or multiple steps over long periods of times). 

* Examples of high-leverage takeout items: housemade salad dressing, dips, sauces, soups, grains, slow-cooked or braised meats, meatballs, dumplings, curry, pasta sauce, bread (e.g., pita, garlic), desserts (e.g., cake). 

* Many takeout items are worth ordering specifically to freeze. (Freezer Stocking Reference Guide) 

* Leftover sauce can be frozen for later or used as a marinade (e.g., tikka masala, teriyaki, pesto). 

* When ordering, ask yourself what you’re in the mood for tonight, but also what can be helpful or enticing tomorrow. 

To continue reading please subscribe.

Reheating: 

* Microwaves can alter food texture (e.g., making it rubbery, chewy). Oven and stove typically maintain texture, although they take longer. 

* When reheating in a microwave, stir and rotate every ~30-60 seconds. 

* For items that seem dry (e.g., meat, pasta, rice, veggies), add some moisture (e.g., water, broth, oil, butter, sauce). 

* To avoid soggy leftovers, try toasting or broiling in the oven.

* Food safety tip: when in doubt, reheat items to 165°F.

Sprucing: 

* FIFO (First In First Out): Whenever possible, use up items with the earliest expiration dates. 

* Consider your second time eating a dish to be a redemption round for less successful dishes. Adjust spices and seasoning, or add textural elements to get it right. 

* Overripe fruit makes for great smoothies. Or freeze for later use in jam, baked goods (e.g., banana bread), or oatmeal. 

* Cooked veggies (e.g., boiled, roasted) make an excellent base for puréed soup. 

* Popular additions to leftovers: cheese, toasted nuts, grains, herbs, condiments (e.g., soy sauce, hot sauce, mayo), pickled red onions, slaw, chips. (Salad Toppings Reference Guide)

📓 Reheating Leftovers Reference Guide

* Pizza: Crisp in oven or toaster oven at 350°F for ~10 min.

* Steak: Warm in 275° oven for 20-30 minutes to an internal temp of 110, then sear in a hot skillet to re-crisp the exterior. Or sauté. Do not overheat, or it will get tough & dry.

* Roasted chicken: Wrap in foil and reheat at 325 until warmed through, or chop up and reheat in a saute pan with a little bit of olive oil, water, or stock.

* Salmon: Warm in the oven at 200 for 20 min.

* Roasted vegetables: Microwave (check every 30-60 seconds) or sauté for ~5 min.

* Rice: Microwave (covered) with a little added water for ~1-2 min.

* Soup: Bring to a simmer in a small pot. Or, microwave with a small saucer/plate underneath for easier handling.  

* Sandwich: Separate components, heat separately, & reassemble. Or make a panini & heat in a pan. 

📓 Sprucing Up Leftovers Reference Guide

* Grain Bowl: Use leftover grains (e.g., rice, quinoa) as a base to top with chopped/heated leftovers. Add missing flavor & texture elements (e.g., sliced avocado, boiled egg). 

* Fried Rice: Use up leftover rice (1+ days ideal so rice is drier). Scramble an egg, chop & set aside. Sauté diced onion (scallion, garlic, ginger), then leftover diced up vegetables/protein, then rice. Add sauce (soy sauce, sesame oil, sriracha) & egg at the last minute. 

* Salad: Use up leftover dressing on fresh greens. Chop & add leftover grains, veggies, greens, or diced up proteins (Salad Toppings Reference Guide).

* Sandwich: Toast bread in a pan or toaster oven. Add condiments, leftovers. Choose additions/toppings that round out flavor & texture elements.

* Soup: Can use up nearly any leftover (e.g., vegetables, grains, meat)

* Hash: Cube and sauté leftover potatoes (and/or other veggies and meat) with diced onion until golden and crispy. Top with herbs, ketchup, a fried egg, or grated cheese. 

* Omelet/Frittata: Chop & heat up leftovers. Set aside. Make an omelet or frittata egg base. Add leftovers & desired additions (e.g., cheese, veggies).

* Pasta dish: Chop & heat up leftovers (e.g., sauté roasted vegetables). Add to cooked pasta. Add sauce (optional).  

* Baked Potato: Bake a potato & add toppings.  

* Nosh Plate: Add sides (e.g., cheese, olives, slaw, pickles, other leftovers, bread, veggies).

* Burrito/Quesadilla: Heat up leftovers & tortilla. Add guac/sour cream/beans/cheese.

* Smoothies: Great for using up leftover fruit & veg.

* Stir Fry: Sauté leftover meat & veggies. Add a soy-based sauce.

* Quiche: Ideal for using up leftover veggies & cheese. Can be crustless if no pie dough on hand.

🎓 Further Study

* Salad Toppings Reference Guide [Life School]

* Sandwich Reference Guide [Life School]

* Freezer Stocking Reference Guide [Life School]

* 10 Creative Ways to Use Leftovers

———

📚 Want more? Check out the Table of Contents or Collections.

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 413 words, a 1 min 39 sec reading time. It is part of the Fall Collection.

📍 Introduction

Sometimes referred to as nature’s gluten-free pasta, spaghetti squash serves as a practical & tasty base for many meals. It has a texture reminiscent of noodles yet carries the nutritional value of a hearty root vegetable (42 calories & 10% of your daily fiber requirement per cup). Beloved by kids, vegetarians, and health nuts alike, this fall favorite may be one of the ultimate healthy crowd-pleasers. 

Roasted spaghetti squash costs about $1.50/lb, requires only ~10 minutes of active work, and stores for almost a week, making it exceptionally high leverage. With that said, the squash is relatively bland, so you’ll want to make sure to spruce it up with a delicious topping or sauce. There are some ideas listed below. Best of luck! 

🧂 Ingredients 

* Spaghetti squash 

* Olive oil

* Salt & pepper 

⏲ Instructions

* Preheat oven to 400°F 

* Slice squash lengthwise & scoop out seeds

* Brush or wipe with olive oil & salt/pepper to taste 

* Roast face-down for ~30-40 min, or until tender. 

* Let cool a bit. Scrape & fluff insides with a fork. 

* Top or mix & enjoy! 

📓 Toppings Reference Guide: 

* Vegetables: sautéed greens, tomato sauce, roasted vegetables 

* Protein: bolognese, sautéed ground beef/pork, poached egg, nuts, chickpeas 

* Creamy: cheese (e.g., parmesan, feta, gruyère), pesto, toasted pine nuts, cream/béchamel sauce

* Herbs: oregano, lemon zest, basil, parsley

* Spices: paprika, onion powder, curry, garlic powder, turmeric, garam masala

🗂 Recipe Box:

* 86 Spaghetti Squash Recipes [Country Living]

* Garlic, Parsley & Breadcrumbs [NY Times]

* Baked with Cheese [NY Times]

* Lemon & Pesto [Love & Lemons) 

* Chickpeas, Kale & Pinenuts [Love & Lemons) 

* Korean Pork Spaghetti Squash Bowl

📝 Notes, Tips & Tricks

* The squash is ready when the interior is tender or the exterior skin has slightly collapsed. 

* While often available year-round, peak season is early fall through winter. 

* When purchasing, look for squashes that are firm, smooth & yellow.  

* For creamier squash roast ~1 hour. For al denté strands, roast 30-40 min. 

* The seeds are delicious when roasted. To make, clean them, toss in olive oil & salt, and roast for about 15 minutes (alongside the squash). Add spices (e.g., turmeric, paprika, cinnamon) to dress them up. 

* Uncooked, uncut spaghetti squash lasts for up to 3 months. Store in a cool, dry place. Once cut & cooked, it lasts ~ 5 days. 

* To freeze cooked squash, portion the noodles and save in small, airtight zip bags or Tupperware. 

🎓 Further Study

* Fall Collection [Life School]

* 7 Methods for Cooking Spaghetti Squash [The Kitchn]

———

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

📫 Liked this lesson? Subscribe to receive 1-2x new lessons per week. 👇

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 600 words, a 2 min 24 sec reading time. It is the third lesson of Lunch 2.0.

📍 Introduction: 

Defined as a light meal consisting of two pieces of bread and filling between them, the sandwich is the ultimate canvas for the creative home chef. Beloved in almost every country in the world, there are countless sandwich recipes out there.

The easiest way to make a sandwich, however, is to use up whatever you have in the fridge. Go ahead and trust yourself. It’s pretty hard to mess up a sandwich! 

🧂 Ingredients: 

* Bread (e.g., roll, sliced) 

* Condiments (e.g., mustard, mayo)

* Fillings (see reference guide) 

✅ Instructions: 

* Lightly toast bread (optional) 

* Spread on condiments & creamy dressings 

* Add toppings, slice & enjoy! 

📓 Fillings Reference Guide

* Protein: roasted/grilled chicken, tuna or egg salad, deli meat, meatballs, bacon, smoked fish, leftover braised meat (e.g., brisket, pulled pork), grilled steak, tofu, fried/poached egg

* Creamy: butter, mayonnaise, sliced avocado, tahini, hummus, pesto, cheese, harissa

* Crunchy: summer slaw, pickled onion, cucumber, chips/fries, pickles, lettuce (e.g., shredded iceberg lettuce, arugula), thin-sliced/shaved vegetables (e.g., carrot, radish) 

* Tangy/sweet: mustard, salad dressing, relish, bbq sauce, caramelized onions, tomato

* Aromatics: dill, basil, cilantro, horseradish, jalapeño, pepperoncini

* Vegetables: boiled, roasted, or grilled vegetables (e.g., eggplant, squash, peppers), sprouts, lettuce

📝 Notes Tips & Tricks

Ingredients: 

* A sandwich is a great way to use up leftovers (e.g., roasted turkey breast, olives, cheese). 

* To elevate leftovers (e.g., short ribs, roast chicken), shred/chop them up, and crisp in a pan with olive oil, salt, and pepper.

* Any bread you are using should ideally be tasty enough to eat on its own. 

* If bread is too thick, it can overwhelm other flavors. For larger rolls or bagels, you can scoop out the insides a bit. 

* Some condiments are higher leverage than others. Pesto is creamy, spicy, nutty, and earthy - all at once! Slaw is crunchy, sweet, tangy, and creamy. Pickles & pickled red onions add crunch, tang, and sweetness.

Process: 

* Oily spreads (e.g., peanut butter, butter, mayo) serve as barriers against watery fillings (e.g., lettuce, tomato). To avoid soggy bread, slick them on first.  

* For consistent flavor, spread condiments to the edge. 

* To “griddle,” a sandwich brush soft or melted butter directly on the bread (not in the pan). This will help avoid burning/smoking as the butter under the bread is cooler. 

* For more flavorful mayo, whisk in some flavor (e.g., hot sauce, herbs, minced garlic, lemon juice) 

* When slicing meats, cheeses, & veggies, thinner is better. A mandoline can help.

* Temperature contrast makes a sandwich more exciting (e.g., heated brisket with chilled coleslaw).

* For more flavorful greens, dress them with a dash of lemon/olive oil/salt before adding. 

* Composition takes things up a notch. Drape sliced meats & vegetables for a dramatic flair. Cut along the diagonal for a sleek look. Stack items in a loose pyramid to avoid overflow & spillage.

* A serrated knife is most deft in slicing through a hefty sandwich. 

* To shake things up, go open-faced. This works particularly well with dense, whole-grain bread, which can support the toppings. 

Other/Misc: 

* To wrap without plastic, you can employ a reusable zip bag, cloth napkin, or wax paper. 

* Consider adding a little something on the side (e.g., potato chips, pickle, dried fruit, sparkling citrus soda) 

* Don’t get into a sandwich rut. If you try one new bread, filling, or condiment weekly, your repertoire will grow significantly. 

* The best sandwich is the one YOU like best. Follow your instincts & go for it! 

🎓 Further Study

* A Totally Obsessive A-to-Z Guide to Making Sandwiches [Bon Appetite]

* How To Build Better Vegetarian Sandwiches [Bon Appetite]

* How to Wrap a Sandwich with Wax Paper 🎬 [YouTube]

* The Best Re-Useable Sandwich Bags [Real Simple] 

———

📚 Want more? Check out Collections.

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 433 words, a 1 min 43 sec reading time. It is the second lesson of Lunch 2.0.

📍 Introduction: 

The ultimate comfort food, a tuna salad sandwich is both practical and delicious. Packed with protein and ~$2/serving, this lightning-fast meal is exceptionally high leverage. 

As tuna is shelf-stable, it’s helpful to have a few cans on hand for those lunches or dinners when you don’t have much in the fridge. Given its neutral flavors, it can serve as a canvas for a wide range of unique combinations. Go ahead and get creative! 

🧂Ingredients: 

*See reference guide below for inspiration

* Tuna 

* Base (e.g., bread, lettuce wrap) 

* Additions (e.g., crunchy, creamy, salty) 

* Toppings (e.g., tangy, aromatic)

✅ Instructions: 

* Gather all ingredients.

* Combine all tuna salad elements slowly (e.g., 1 tsp at a time). Taste regularly.  

* If using bread, toast in a pan & add butter towards the end. (Optional)

* Assemble sandwich. 

📝 Notes Tips & Tricks

* Tuna salad makes for a great snack (e.g., with crackers), lunch (as a sandwich), or dinner (e.g., decadent tuna melt on gourmet bread with a side of soup.) 

* Chop everything as finely as possible to encourage the melding of flavors.  

* Water-packed tuna is lower in calories but higher in omega 3s than tuna packed in oil. To use, drain the water.

* Oil-packed tuna has more flavor and is higher in caloric value. 

* Mayonnaise quality has a significant impact on flavor. Use the highest quality you can find (or make some). 

* No-salt canned is best. If you can’t find it, rinse the tuna out for a few minutes to reduce the sodium. 

* Try to seek out sustainably-caught, dolphin-free tuna.

📓 Reference Guide

🗂 Example Recipe: Sicilian-Style Tuna Sandwich

Tuna salad:

* Tuna  

* Dill (or dill weed)

* Lemon juice  

* Salt & pepper 

* Olive oil (or mayo) 

Base & Additions:

* Bread

* Butter

* Arugula

* B&B pickles

🎓 Further Study

* How to Boil an Egg [Life School]

* Pickled Red Onion [Life School]

* Green Goddess Tuna Salad Sandwich [Bon Appetite]

* How to Make Mayonnaise [YouTube] 

* Mayonnaise [NY Times]

———

📚 Want more? Check out the Table of Contents or Collections.

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 466 words, a 1 min 51 sec reading time. It is the first lesson of Lunch 2.0. 

📍 Introduction: 

Avocado toast is a practical yet decadent open-faced sandwich. It's healthy, suitable for many meals (e.g., breakfast, lunch, snack), and lightning-fast to prepare (5-10 min). Moreover, it's economical (~$2/serving) and can repurpose leftover, over-ripe avocados. 

Vegetarians, kids, and picky eaters alike love to make this toast and dress it up to their fancy. Go ahead and get creative! 🎨

🧂 Ingredients: 

* Bread  

* Avocado

* Toppings (see reference guide below) 

✅ Instructions: 

How to slice an avocado: 

* Slice avocado lengthwise & around with a large knife. Use a cutting board. 

* Twist avocado halves in opposite directions to separate & expose the pit.

* Hold a towel or potholder in your non-dominant hand & place the avocado inside. (Optional)

* Whack the pit with your knife to lodge it in.

* Twist the pit free & remove (with thumb or against trash bin).

* Slice into ½ inch slices (protect your hand again or switch to a butter knife).

* Scoop out slices with a large spoon. 

How to Slice an Avocado [YouTube link]

Making avocado toast: 

* Toast bread.

* Add a base layer of flavor. (Optional)

* Slice avocado & spread across toast.

* Add toppings. (Optional)

📝 Notes Tips & Tricks

On avocados: 

* A large avocado can make ~ four pieces of toast; a small one makes ~two. 

* Avocados ripen after they have been harvested, not on the tree.  

* To accelerate ripening, place avocados in a paper bag with an apple or banana at room temp for 2-3 days. (The fruit releases gasses which speeds up ripening).

* To halt ripening, place avocados in the fridge. Do this after ripening to extend shelf life. 

* To save half for later, keep the pit in & wrap with plastic wrap. To minimize oxygen contact, press the wrap right up against the flesh. Use within a day or two. If the surface turns brown, it should still taste fine. You can cut away brown spots. For extra protection against browning, brush with some olive oil or lemon juice.

* If the avocado is mushy when squeezed, moldy inside, or has a rancid/sour smell, throw it away.  

* "Avocado hand" is an injury that occurs when someone tries to remove the pit dangerously and ends up cutting themselves. Be careful! 

* If the avocado is too ripe for slicing, make a flavored mash. You can flavor it with your favorite seasonings (see reference guide below) 

On making the toast: 

* When considering toppings, add variety in terms of flavor, color, & texture.

* Thin toast must be crispy enough to hold toppings.

* Thick toast can support heavier toppings.

* Toaster-oven hack: drizzle with olive oil & rub with garlic before heating for extra flavor.

* A ready-made seed mix (e.g., everything bagel mix, custom blend) can add a crunchy, salty, nuttiness. Learn how to make one here.

📓 Reference Guide:

*Save to camera roll for future reference.

🎓 Further Study

* Danger! 'Avocado hand' is on the rise [The Guardian]

* 13 Avocado Toast Recipes

* Park Tavern’s Avocado Toast (Recipe)

👩‍🍳 Guest chef for this lesson: April Word

——————————————————

📚 Want more Life School? Check out the Table of Contents or Collections.

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

✏️ Got feedback? Did we miss something? Fill out this form or add a comment below.  

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 342 words, a 1 min 22 sec reading time. Want to learn more? Check out our Table of Contents.

📍 Introduction: 

Smoothies are fast, easy to make, and highly nutritious (depending on what you put in them 😉). Filled with frozen fruit, they are seriously refreshing - and serve as a convenient vessel for delivering supplements, superfoods, or anything else you’re trying to incorporate into your diet (helllooo, kale). 

Whether blended for breakfast, lunch, or a post-workout snack, smoothies give you a break from your typical meal prep routine. You don’t need any fancy gear, everything goes into one container, and the combinations are limitless. Get creative and bring a straw! 🎨

⚙️ Gear 

* Blender (🛒: $$, $$$) 

* Straw - optional (🛒: $)

🍓 Ingredient Inspiration:   

*For a printable version, check out the Smoothies Reference Guide.* 

* Fruit: banana, berries, mango, pineapple, peach, kiwi

* Liquid/Dairy: milk, nut milk (e.g., almond, cashew, macadamia), juice (e.g., orange, apple), coconut water  

* Vegetables/herbs: spinach, beets, carrots, kale, sweet potato, pumpkin, basil, mint, ginger 

* Sweetness: honey, agave, banana, dates, chocolate  

* Supplements: protein powder (example #1 & 2), fiber (example), collagen (example) 

* Superfoods: Acai, cacao, bee pollen, chia/flax/hemp seeds, matcha, turmeric, goji berries, spirulina 

* Misc: peanut/almond butter, silken tofu, avocado, dried coconut

✅ Instructions 

* Add liquid (~1 cup/serving) 

* Add frozen fruit (~1 cup/serving) 

* Add veggies/additions 

* Blend, serve, enjoy! 

📝 Notes, Tips & Tricks: 

* Add liquid first to avoid straining the blade and motor. Relatedly, chop or break up large pieces of fruit before freezing (e.g., banana) 

* If the mixture is too thick and the motor is struggling, add some water.

* If you have fruit on the brink of becoming too ripe, chop and freeze in a zip bag for future smoothies. 

* To make a smoothie bowl, reduce liquid, add toppings, and bring a spoon.

* Ice makes smoothies frosty but dilutes flavor; use strategically. 

* Some high-end blenders can be found refurbished at a lower cost (example) 

* If you are using spinach/kale as a base and want the smoothie to be bright green, avoid adding red/purple fruits (e.g., berries) or it will turn brown.

* Protein powders, collagen & fiber add heft but can make the texture a bit grainy. Use in moderation.

📓 Reference Guide

🎓 Further Study 

* So Many Smoothies, So Little Time [NYTimes]

* The Best Blender for 2020 [Wirecutter]

* The Best Protein Powders [NYMag]

* Smoothie Ingredients: The Ultimate List

——————————————————

🙋‍♀️ Got feedback? Fill out this form. (This helps make us better 😀)

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 458 words, a 1 min 49 sec reading time. It is lesson ten of How to Hack Your Freezer.

📍 Introduction: 

Homemade ice cream is both practical & divine. It stays good for weeks, takes under 30 minutes of active work, and allows you to get your creative juices flowing. A vanilla base is like a painter's canvas - ripe for flavor experimentation. 👨‍🎨

Additionally, by making ice cream at home, you can skip the preservatives & softeners, which can taste a bit gummy. Believe it or not, a splash of liquor does the trick naturally. Because alcohol doesn't freeze, it acts as a natural softener. This trick will save you from two sub-par softening techniques - microwaving, which often leads to melting & subsequent freezer burn, and, well, waiting. 

This method uses a simple freezer bowl machine (~$60) and a classic custard recipe. For alternatives, see the "Further Study" section.👇

⚙️ Unique Gear (all are optional) : 

* Whisk 

* Mesh sieve 

* Digital thermometer (🛒: $)

* Ice cream maker (🛒: $, $$, $$$)

* Container/Storage(🛒: $, $$, $$$)

🧂 Ingredients: 

* 2 cups heavy cream  

* 1 cup milk

* 2/3 c. sugar

* Six egg yolks  

* Kosher salt (pinch)  

* 3/4 tsp vanilla (optional) 

* 2 tbsp Vodka (optional) 

✅ Instructions 

* Whisk all ingredients (except liquor) in a pot 

* Bring to medium heat.

* Stir regularly to avoid clumping 

* Turn off heat when the mixture reaches 170°F or coats spoon

* Strain & cool to room temp. Then cover and chill 4 hours or overnight. 

* Add booze (optional) 

* Churn until soft-serve consistency 

* Enjoy or freeze for later! 

📝 Notes, Tips & Tricks:

* If you don't have a thermometer: Run your finger across the wooden spoon. If the line stays without dripping or running, it's done.

* Be careful not to overheat, or the egg yolks will cook & coagulate. Nobody wants to chew their ice cream. 

* Add flavorings, toppings, & liquor after chilling & before churning. Alternatively, infuse the custard with flavors as it cooks.  

* For flavor & add-ins inspiration, check out the Ice Cream Reference Guide (Premium 🔒).  

* If using a freezer bowl, make sure it chills 12+ hours before use   

* Feel free to adjust the ingredient ratios. For lighter ice cream decrease the cream & yolks, and increase the milk. To subdue sweetness, reduce sugar or replace with other sweeteners (e.g., honey, agave, maple syrup). 

* To prevent freezer burn, cover ice cream with plastic wrap.  

* If in a rush, cool the mixture on an ice pack. Alternatively, use the freezer to cool, but stir every ~5 minutes to prevent clumping. 

* Save the egg whites for egg-white omelets or meringues. You can also freeze them for later use. (Learn more here).

📓 Ice Cream Flavors Reference Guide

🎓 Further Study 

* Ice Cream Basics 🎬 [NYTimes]

* Best Ice Cream Maker of 2020 [Wirecutter]

* 49 Best Ice Cream Recipes [Epicurious]

* Make Ice Cream, in a Mason Jar [NYTimes]

* No-Churn Vanilla Ice Cream [Martha Stewart]

——————————————————

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

📚 Want to learn more? Check out other lessons in the Table of Contents.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 423 words, a 1 min 41 sec reading time. It is the ninth lesson of How to Hack Your Freezer.

📍 Introduction: 

Whether you are heading out on vacation, or simply want to minimize trips to the grocery store, a little knowledge about freezing dairy & egg products can go a long way. 

While virtually all milk products can freeze safely, most lose their creamy texture in the process. Eggs fare similarly. The following notes & tips will help you determine what to freeze, why it’s worthwhile, and how to make the most of things after the thaw. 

📝 Notes, Tips & Tricks:

General: 

* What makes freezing dairy tricky is that its components (e.g., fat, water, dairy solids) freeze at different temperatures. This leads to separation and crystallization (e.g., grainy ice cream). 

* Sugar & salt help preserve flavor and texture - hence why ice cream and frozen yogurt store better than milk or yogurt alone. 

* Before going on a trip, transfer dairy items into freezer-safe containers (learn more here); you can always decide later if you need/want the item.

* Remember - freezing does not reset the expiration point. Don’t wait until something is close to expiration before freezing. 

* Thaw dairy & eggs in the refrigerator to reduce bacterial growth. Do not refreeze these items. 

Freezing Dairy:

*In loose descending order of “freeze-ability”

* Butter: wrap in foil or plastic; can be frozen for six months

* Ice Cream: lasts longer if airtight (e.g., with saran wrap under the lid); if partially melted, it’s particularly prone to freezer burn (think bigger, crunchier crystals); don’t store in the door (warmest part of the freezer) 

* Cheese: may become mealy or crumbly; best for use in cooked dishes; pre-grate block cheese for easier use later; lasts four months 

* Cream: freezes okay if whipped (e.g., ice cream, whipped cream), not recommended otherwise 

* Milk: okay to freeze but likely to separate & have an odd/grainy texture; make sure to leave room for expansion; stir or shake vigorously upon defrosting to restore texture; lasts one month 

* Sour cream, yogurt, buttermilk, cream cheese, cottage cheese: all may separate and lose their smooth texture; can still be used in cooking; worth trying if going on a trip; aim for < three months storage  

Freezing Eggs: 

* Egg Whites: freeze very well in containers or ice cube trays 

* Mixed Eggs: can be frozen in small containers or ice cube trays; blend thoroughly, minimize bubbles and add a little salt to improve texture  

* Whole Eggs: Do not freeze. Will crack if left in the shell. 

🎓 Further Study: 

* Gear for Freezing [Life School]

* Freezer Stocking Reference Guide [Life School]

* Freezing Dairy Products, Eggs & Other Foods [North Dakota State]

* How to Freeze Dairy Products [Once a Month Meals]

——————————————————

🙋‍♀️ Got feedback? Fill out this form. (This helps make us better 😄)

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

📚 Want to learn more? Check out other lessons in the Table of Contents.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 551 words, a 2 min 12 sec reading time. It is the eighth lesson of How to Hack Your Freezer.

📍 Introduction

A small stock of frozen meat, poultry & fish can come in seriously handy. Lasting a few months in the freezer (as opposed to a few days in the fridge), these items put your precious space to work. By freezing, you can capture unique purchasing opportunities (e.g., farmer’s markets, butcher shop visits, sales), and ensure you have proteins at the ready when you need them most (e.g., mid-week dinners).

With that said, these products need a little TLC to maintain their texture & flavor. Stored & defrosted properly, the items will taste as good as new. Mishandled, however, and the ingredients can develop freezer burn, become mushy, or lose flavor. 😬Given the relatively high cost of these ingredients, we believe it’s worth investing in some upfront knowledge.

📝 Notes, Tips & Tricks: 

Buying

* Pre-portioned packages make for faster defrosting (& eliminate your need to repackage) 

* If possible, purchase pre-frozen cuts. 

* Tougher/more economical cuts (e.g., pork shoulder, brisket) last longer than more tender ones. 

Packing & Freezing

* Freeze meat and fish immediately upon returning from the store to prevent any unnecessary degradation in flavor or taste. 

* Freezing does not reset the expiration date. If something is a day away from going bad, it will still be in that state upon defrosting.

* Freeze meat in relevant portions (e.g., 2-4 servings each) 

* Stride ahead by freezing thinner or pre-portioned items. 

* To avoid freezer burn, double wrap. Learn more here.

* Ground meat: create a deep indentation in the center to expand the surface area and speed up defrost

* Roast chicken: remove meat from bone & tear into bite-sized pieces for economical storage & fast defrost. Bite-sized pieces sauté quickly & deliciously. 

Defrosting

* Defrost delicate proteins (e.g., tender meat, fish) within a few weeks. They lose texture over time (e.g., become mushy). 

* Defrosting in the fridge is safest. Don’t rush this & plan ahead whenever possible. It takes ~24 hours for larger items (e.g., whole chicken). ~12 hours for smaller ones (e.g., chicken breast).  

* For a faster thaw, submerge in cold water. Change water every 20 min —plan for 1-2 hours. 

* Microwave in a pinch. Set power to low (see more guidance here). Check & rotate every ~30 seconds. 

* Do not thaw on the counter. It’s an open invitation for bacterial growth.

* When microwaving ground meat, scrape away thawed meat at the halfway point. 

* If defrosted via the fridge, an item may be refrozen. 

* Stride ahead by freezing pre-marinated items.

* Cook poultry to 160° (in the center) to protect against bacteria.

* To thaw faster, set fridge closer to 40°F than 35°F.

Fish & Seafood

* If you plan to freeze, try to buy pre-frozen (this avoids an unnecessary thaw which impacts texture). Commercial producers flash freeze and thus better preserve flavor and texture.  

* Fish keeps well for ~3-6 months, depending on how fresh it is upon freezing.  

* Defrosting fish takes ~4-12 hours in the fridge; 30 min in cool water.

* Shellfish should be cooked and removed from the shell before freezing (e.g., crab, mussels, clams); the exception is shrimp, which can be frozen raw in the shell. 

🎓 Further Study 

* Everything to Know About Freezing and Defrosting Meat [Eater]

* Safe Defrosting Methods [USDA]

* Freezer Savvy: The Best Way to Freeze (and Thaw!) Meat [The Kitchn]

* Tips and Methods on How to Freeze Fish [Spruce Eats]

* How to Freeze and Thaw Every Kind of Meat

——————————————————

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

📚 Check out more in the Table of Contents

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 420 words, a 1 min 40 sec reading time. It is the seventh lesson of How to Hack Your Freezer.

📍 Introduction

Pesto adds a creamy, complex, nutty, cheesy, salty goodness to almost anything it touches. One of the most versatile sauces, pesto can garnish pasta, sandwiches, tomato salads, roasted vegetables, and grain bowls. It also makes an excellent marinade for chicken and fish. 

Whether you buy it in the deli section or decide to make it yourself, once frozen, these cubes can elevate even the most rushed of weekday meals. 

⚙️ Gear: 

* Ice cube tray

* Blender or food processor (optional) 

* Mortar & pestle (optional) 

🧂 Ingredients: 

* 2-3 cups basil leaves (~ 2 bunches) 

*  ¾ cup olive oil 

* 1-2 garlic cloves 

* ¼ to 1/2 cup pine nuts 

* 1 cup finely grated parmesan/pecorino romano (a mixture is 👍) 

* Kosher salt (to taste) 

✅ Instructions: 

* Toast the nuts (learn how here) 

* Mince or pound garlic in mortar & pestle; combine/process/pound with nuts

* Rough-chop basil; then pulse with most of the olive oil 

* Add nuts, garlic & most of the cheese; blend

* Taste and adjust with remaining cheese, olive oil & salt 

* Save some for the fridge, freeze the rest into cubes

* To defrost, let sit at room temp for ~1 hour, or less if in small cubes. Alternatively, microwave in 15-second intervals. 

📝 Notes, Tips & Tricks: 

* Pesto lasts ~5 days in the fridge, ~6 months in the freezer.

* To extend fridge life a few days, cover with a thin layer of olive oil. This prevents oxidation. 

* For textural consistency, process the nuts and garlic separately from the basil (e.g., in a mortar & pestle, or the food processor in a separate batch) 

* Don't over-process the basil, or it will become watery — a rough chop & scraping down the sides will help keep things consistent. 

* Don't skimp on the nuts and cheese - they are what make the pesto creamy & rich.

* It's pretty hard to mess up pesto. So long as you taste & adjust, the ratios are flexible. Trust your intuition. 👨‍🎨

* With pasta, don't cook the pesto with it. It will turn brown. Add at the end instead.  

* When adding pesto to pasta, loosen it up with a few splashes of pasta water (save some before straining). 

* To free up your ice cube tray, transfer pesto cubes to a zip bag once frozen.

👆 Variations & Additions:

* Greens: broccoli rabe, kale, chard, arugula, spinach

* Herbs: parsley, cilantro, mint, marjoram

* Veggies: broccoli, cauliflower 

* Nuts: walnuts, hazelnuts, almonds, pistachios, macadamia, pecans 

* Cheese: pecorino romano, manchego, asiago 

🎓 Further Study 

* Freezer Cubes [Life School]

* Basil Pesto [NYTimes, Samin Nosrat]

* Danny Bowien's World Championship Pesto [Food52]

* Five Sauces for the Modern Cook [NYTimes]

——————————————————

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

📚 Check out more in the Table of Contents

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com