Meal Planning Basics

Speaker: Hi I am Ray Whitaker (Ph) and I am here to speak about meal planning basics. Especially if you are a guy, you have to know exactly what you are doing because guys can be forgetful and be a little scattered. Planning is the key. So obviously you have to start with ingredients, you have to be organized. So when you go to the store to get your ingredients, make sure you get generic brands if at all possible. In that way, you will save yourself about 10 or 15 bucks which is always a good thing. Okay, you have got your ingredients, you get back to the house, keep them in the bag before you do anything else, clean the kitchen because you want to start off with a nice clean kitchen. You have everything organized; you get your pots out, you get your spoons, you get your measuring cups and you are ready and just for the sake of example, I am going to tell you about my Spaghetti sauce and how I do that.

You have got your sauces and your purees together and your garlic and your onions and everything you need whatever it is. You could look at any of the recipe that you want, get ideas from different recipes to make your ultimate Spaghetti sauce. Mine was from my mother's, I am just going with that. So you put them on a pot, you are going to go in any particular order and the key just to making a good sauce or just about anything, it's all about time. Now when you look at a recipe, a lot of them will say, put it in for 350 degrees for an hour. For my sauce in particular, I keep it on a low heat for about four hours because you don't want to burn the sauce because when you burn the sauce, all your work is for not. So it's all about that, you cook, it's patience. When it's ready, you have to taste it along the way because you are the cook and it is your recipe and once it's done, you can eat it and that's it.


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