When ready discard liquid and mix ricotta cheese with 1 egg and some Romano or parmesan to tighten it up and mozzarella for texture.
Edited by Dagger - 9/12/15 at 9:52am
Don't let @IceMan know you have been deforesting.
First the prices went up then the package weights got smaller.
Something has to give and it won't be pretty.
Forgot to add..... have noticed a few of my go to's have added cheap fillers.
Knocked them off my pantry par...
What are they thinking?
I was just at my little market (I live in the middle of nowhere and have few choices) a 15oz tub was $3.99 and a 32oz tub was$5.99
You surely can get better prices in a bigger metro area than I can.
No foodsaver, or ricotta, but I have what any self respecting cook has in their freezer - shrimp shells, leek greens and pork goo. Also beef goo, chicken goo, etc. "Goo" is that gelatinous super flavor that's left after separating the fat from roasting, or braising liquids. That stuff is like gold.
I use my Foodsaver nearly every day.
I'm single and don't like to cook for one, so I freeze individual portions, place in individual plastic bags (not zip), freeze, and place them together in ONE large Foodsaver bag. I remove one as needed and then reseal the Foodsaver bag.
Freezing individual portions first keeps portions from crushing together when they are subjected to a vacuum.
I make pancakes, cooked hamburger patties, home cooked roast beef deli slices, etc. I also buy frozen vegetables in large bags, place individual portions in the small bags, and place them in a Foodsaver outer bag.
This way I can reuse Foodsaver bags (expensive!) because it is used as an outer packaging.
The Foodsaver is indispensable for sous vide, too.
I follow a low carb, clean diet so nearly everything that I eat is made from scratch.
Today I am vacuum packing all the hog parts that I butchered from the 4-H auction.
I use my Foodsaver and find that since I am faster then the machine at making the sealed bags from the roll,
I must constantly go through a cycle where I have to let the machine cool down for 45 minutes, before I can again resume sealing.
There is an overheat detector that will not allow you to use the machine until it cools down.
It's a bummer, but I still love the machine.