Page 10 - Whats The Vibe By Chef Bruja

Tips yo will need…

Cooking for two people…. I regularly cook for two people. You will see many of these recipes saying

four servings, six servings, etc.; Now, before I begin, I want to tell you many dishes you cannot make just for two people. Not

that you can’t, but it just won’t make any sense. For example, Baked Mac and Cheese is not a two servings kind of meal! Now

you can bring it down to 4 servings but ultimately, it isn’t ideal. It almost feels like you aren’t getting the most out of your

meal, you feel me?

I always recommend that it is always good to have extra food for leftovers, but if you aren’t that kind of person, this is your

best route! If you want to make for two people, I always tell people to cut your recipe in half. So if your recipe is four servings

and for this recipe, it requires a pound of meat and one can of beans or two eggs, make half a pound, and use half a can of

beans, and use one egg.

Defrosting packs of meat/fish….If you have already defrosted an entire pack of meat or fish

that you do not plan on cooking all of it, do NOT place it back in the freezer. Clean and season your meat/fish as you would

reg- ularly and put this in a sealed tight bowl for the best use. A ziplock bag is okay; make sure it is sealed tight. This will be

good for two days max before it does not taste good. If placed back in the freezer or fridge, not cleaned or in season, this can

cause you to become sick, or the meat/fish can create frostbite, which is not something you want to eat.

Storing your food the best….

For your food, portioned food storage containers are great. This helps when you have a meal with multiple

sides or sauces, which are many of these recipes. Mason jars are your best-case scenario, or seal tight jars for

storing your condiments.

Cleaning your meat / fish…. NEVER wash any of your meat/fish with hot water. This will cook

your meat/fish, and you don’t want to do that. Coldwater with equal parts of white vinegar will clean your meat/fish. Thor-

oughly rub your meats/fish with your hands. You can rub it with lemons or limes as well till your water comes out primarily

clear. Then ALWAYS pat dry. This prevents your meat/fish from tasting like vinegar or lemons, which you do not want.

To keep in mind…. For these recipes, not everything will be the same. A pound of meat where I am from

may not be the same amount or look like yours. Or the same vegetables you buy won’t look or be the same. I ask that you

mindfully go into these recipes to make your best judgment on what will work best for your meal or situation. If you feel like

you don’t like as many onions as I suggested, that’s okay! Please do not use it all! This is for you to have a stepping stone into

your kitchen. Know what you like and make it as so. My taste buds aren’t yours. Once you get into the kitchen and start

cooking, you will get the hang of what works best for you! ALWAYS taste as you go, and always watch over your food when

you are get- ting familiar in the kitchen. For example, gas stoves and electric stoves cook differently. A high temperature is

different from a gas stove; lower your temperature if you find that your stove is cooking something too fast or burning it

more quickly.

What works for me won’t always work for you, but I will try to guide you the best I can. For any recipe, questions contact me

at

info@chefbruja.com

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