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Cold Infused Cardamom Whipped Cream

 

Course: Dessert

Cold Infused Cardamom Whipped Cream

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 day 10 minutes
Yield: 6
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  • 1 cup heavy cream
  • 7 pods black cardamom
  • 1 tablespoon granulated sugar
  • small pinch kosher salt

Specialized Hardware

Heavy mallet
Fine-mesh sieve
2 large mixing bowls
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 day 10 minutes
Yield: 6

Procedure

  • Pour the cream into a pint-size jar with a tight-fitting lid.
  • Lay the cardamom pods on a flat surface and cover with a clean kitchen towel. Gently pound with a heavy mallet to crack the pods open then add to the jar of cream. Tightly affix the lid and shake to combine. Refrigerate for 24 hours.
  • Remove the cream from the fridge and strain through a fine mesh sieve into a large mixing bowl situated over a large bowl of ice. Whisk by hand until the cream forms stiff peaks, about 5 minutes. This can also be done in with an electric hand mixer if you do not wish to do it by hand.
  • Serve with our Chocolate Pudding.

Chocolate Pudding

 

Course: Sweets
Keyword: Chocolate, Chocolate Pudding, Desserts, Gluten-Free, Make-Ahead

Chocolate Pudding

ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Instant Chocolate Pudding Mix

  • 2 cups Dutch-processed cocoa powder
  • 1 cup cornstarch
  • 3 cups confectioners' sugar
  • 1 cup instant non-fat dry milk
  • 1 1/4 teaspoons fine salt

Chocolate Pudding

  • 1 3/4 cups Instant Chocolate Pudding Mix (above)
  • 2 cups milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Specialized Hardware

Double boiler or medium-size pot and a heat-proof bowl that will fit snugly over it
Digital thermometer
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 4 servings

Procedure

Instant Chocolate Pudding Mix

  • Place the cocoa, cornstarch, sugar, dry milk, and salt in a large container with a tight fitting lid. Secure the lid and shake well to thoroughly combine.

Chocolate Pudding

  • Measure out 1 3/4 cups (200 grams) of the dry pudding mix and place in a medium-large heat-proof bowl. Add the milk and heavy cream and whisk to combine.
  • Fill a medium pot with 1 1/2-inches of water and place over medium-high heat. Bring the water to a boil then reduce the heat low enough to maintain a firm simmer. Place the heat-proof bowl with the pudding mixture on top of the pot and cook, whisking constantly, until the pudding thickens and the temperature reaches 170℉ on a digital thermometer, 18-20 minutes. Kill the heat and whisk in the vanilla.
  • Remove the bowl from the pot and pour into individual ramekins, distributing evenly. Place a piece of plastic wrap directly on the surface of each of the puddings to prevent a skin from forming on the tops. Cool on the counter for about an hour before refrigerating at least 4 hours before serving.
Note: I recommend serving this with our Cardamom Whipped Cream.

Vinegar Coleslaw

 

Course: Side Dish

Vinegar Coleslaw

ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 45 minutes
Yield: 8 -10
Photo by Lynne Calamia
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Dressing

  • 1/4 cup light or high temperature olive oil
  • 1 teaspoon whole celery seed
  • 1/2 teaspoon whole cumin seed, lightly crushed
  • 1/2 teaspoon red pepper flakes, lightly crushed
  • 1/4 cup apple cider vinegar
  • 1/4 cup rice wine vinegar
  • 3 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt (Diamond Crystal brand)
  • 1/4 teaspoon freshly ground black pepper

Slaw

  • 3 pound cabbage
  • 3 medium carrots
  • 1 yellow onion
  • 1/2 cup granulated sugar
  • 1/3 cup kosher salt (Diamond Crystal brand)

Specialized Hardware

Box grater
mandoline (optional)
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 45 minutes
Yield: 8 -10

Procedure

  • Place the oil, celery seed, cumin seed, and red pepper flakes in a small pan and place over medium-low heat. Cook until fragrant, about 2 minutes. Remove from heat and cool for 10 minutes.
  • Combine the spiced oil with the apple cider vinegar, rice wine vinegar, sugar, Dijon, salt, and pepper in a glass jar. Lid up, shake well, and set aside for 1 hour.
  • Finely shred the cabbage with a knife or mandoline and pace it in the bowl of a salad spinner. Grate the carrots through the large holed of a box grater and add to the cabbage. Thinly slice the onion (can also do on mandoline) and add to the cabbage and carrots. Sprinkle the vegetables with the sugar and salt, toss well, and leave at room temperature for 10-15 minutes, until veggies start to soften.
  • Transfer the cabbage mix to a large bowl and toss with the dressing. Refrigerate for at least 2 hours before serving.

Pernod Compound Butter

 

Pernod Compound Butter

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 7 ounces
Photo by Lynne Calamia
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  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 cup good quality unsalted butter, softened
  • 2 tablespoons Pernod
  • 2 teaspoons freshly squeezed lemon juice
  • 10 dashes Tabasco hot sauce
  • 3 tablespoons minced parsley

Specialized Hardware

stand mixer with paddle attachment
Parchment paper
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 7 ounces

Procedure

  • Combine the shallot, garlic, and salt in a small bowl. Set aside for 10 minutes.
  • Add the butter to the bowl of a stand mixer with the paddle attachment. Mix on medium speed until smooth and lightened in color, 5 minutes.
  • Scrape down the sides of the bowl with a silicone spatula then add the shallot/garlic mixture, the Pernod, lemon juice, hot sauce, and parsley. Mix for another 2 minutes until thoroughly combined.
  • Place a 16x12-inch sheet of parchment paper in front of you on the counter, portrait style (with the short side facing you). Mound the butter in the middle of the paper and then fold the far edge of the paper over the butter towards you. Place the edge of a sheet pan or cookie sheet on top of the paper right where it meets the bottom half so that the butter is trapped. Then, pressing gently down push the pan slowly away from you so that the butter is forced into a long cylinder. When that cylinder is about two inches shorter than the paper is wide, stop pressing and roll up the paper, crimping the ends to hold the butter.

Beef sliders with Griddled Onions

 

Course: Mains
Keyword: Beef, Game Day, Grill, Meat, Summer

Beef Sliders with Griddled Onions

ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings
This burger procedure looks to capture the discreet-bourgeoisie charm of the White Castle/Krystal-style burger: small greasy, and irresistible. Since the bread/meat ratio is critical, pick your buns, then put the patties to fit. And remember, they've got to be square. Because, well...because.
Note: The onions have been added to the base procedure, and unlike the buns in the show, these are simply heated on the griddle rather than warmed in the oven. Why waste all that heat?
This recipe first appeared in Season 7 of Good Eats.
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  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/4 teaspoons kosher salt, divided
  • 2 small onions, finely chopped to yield about 2 cups
  • 1 pound ground chuck
  • 2 tablespoons yellow mustard, plus extra for topping
  • 8 (3-inch) buns or rolls, split in half
  • 1/4 cup finely chopped dill pickles, ice cold
  • 8 slices American cheese

Specialized Hardware

Electric griddle
Pizza wheel
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings

Procedure

  • Combine the garlic powder, pepper, and 1/4 teaspoon of the salt in a small bowl. Set aside.
  • Combine the onions and the remaining 2 teaspoons salt in a bowl and set aside until you can see liquid pooling in the bottom of the bowl, 15-20 minutes. Drain in a fine mesh sieve set over a medium bowl, pressing on the onions to remove additional liquid. You'll need the onions and the juice.
  • Place the ground beef in the middle of a 12x16-inch sheet of parchment. Cover the meat and the entire piece of parchment with plastic wrap. Roll out the meat with a rolling pin (the plastic is between the meat and pin) until it forms an even, 2-3 millimeter thick rectangle completely covering the parchment paper.
  • Carefully peel off the plastic wrap and evenly spread the mustard over the meat, then season with the garlic powder mixture. Pick up the edge of the parchment and fold the meat in half, widthwise. Press the meat together to seal the two layers and square off the edges as best as you can. At this point, the meat should be about 1/4-inch thick. Slide onto a sheet pan and refrigerate for 10 minutes.
  • When the meat has had time to firm up in the refrigerator, fold back the top layer of parchment and use the pizza cutter to portion the meat into 8 (3x4-inch) rectangles. Use a spatula to gently separate the patties.
  • Set your electric griddle to 350℉.
  • Spread the onions out on the griddle in an even 12x8-inch rectangle. Put the patties on top of the onions, resisting the urge to press them with your spatula. Pour over about 1 tablespoon of the reserved onion juice to create steam, then top each patty with a slice of cheese and the bottom half of a bun. Cover the griddle with foil (but do not seal) and let the burgers steam until cooked through and no longer pink, 3-5 minutes.
  • While the burgers steam, add the pickles and more mustard (as desired)to each bun top. Using a large spatula, pick up a burger-and-bottom-bun stack and place it on the top half of a bun. Repeat with the remaining burger stacks and bun tops until there's nothing left to build. Flip the burgers right-side up and consume in mass quantities.

Orange Thyme Syrup

 

Orange Thyme Syrup

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 1 pint
Photo by Lynne Calamia
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  • 1 cup sugar
  • 1 cup filtered water
  • 2 tablespoons + 1 teaspoon Grand Marnier, divided
  • 1 large sprig thyme
  • 3 dashes orange bitters
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 1 pint

Procedure

  • Bring the sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes.
  • Add 2 tablespoons of the Grand Marnier and simmer for 5 minutes. Remove from the heat and add the thyme and bitters.
  • Cool to room temperature, remove the thyme sprig, then add the remaining teaspoon of Grand Marnier. Pour into an airtight container and refrigerate for up to 1 month.
Serve with French Toast Croque Monsieur.

French Toast Croque Monsieur

 

Course: Breakfast

French Toast Croque Monsieur

ACTIVE TIME: 20 minutes
TOTAL TIME: 12 hours 25 minutes
Yield: 2 -4 people
Photo by Lynne Calamia
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  • 4 slices challah bread, 3/4-inch thick
  • 1 cup half and half
  • 3 large eggs
  • 1/4 teaspoon kosher salt
  • 2 tablespoons honey, warmed in the microwave for 15 seconds
  • 4 ounces Black Forest ham, julienned
  • 4 ounces gruyere cheese, shredded
  • 3 cups cornflakes cereal, crushed with your hands
  • 2-3 tablespoons unsalted butter
  • Orange Thyme Syrup, for serving

Specialized Hardware

small sheet pan fitted with wire rack
12-inch saute pan
oven with broiler setting
ACTIVE TIME: 20 minutes
TOTAL TIME: 12 hours 25 minutes
Yield: 2 -4 people

Procedure

  • The night before you'd like to serve, dry out the challah and make the custard.
  • For the challah, lay the slices on a small sheet pan fitted with a wire rack, cover loosely with a clean tea towel and leave at room temperature overnight to dry out.
  • For the custard: Whisk the half and half, eggs, honey, and salt in a medium size bowl. Pour into an airtight container and refrigerate until ready to cook.
  • When ready to cook, situate your oven rack to the second highest position and crank the broiler setting to high. Combine the ham and cheese in a medium bowl and stash nearby your cooktop.
  • Pour the custard mixture into a shallow vessel (a pie plate works well). Retrieve your drying challah and dip each slice in the custard mixture for 30 seconds per side, laying them back on the wire rack as you go. Allow them to rest there for a few minutes.
  • Pour the crushed cornflakes into another shallow vessel. Place a soaked slice of challah into the cornflakes, pressing lightly to allow the cornflakes to adhere. Flip the slice over and coat the other side then return the fully coated slice back to the wire rack to rest while you repeat the process with remaining slices.
  • Heat a 12-inch saute pan over medium-low heat for 1 minute. Add 2 tablespoons of the butter and swirl the pan to melt. Once the butter has melted and the foaming has subsided, add all the slices of French toast to the pan and cook for 2 minutes or until the bottoms of the bread are golden brown. If the pan looks dry, add a little bit more butter. Flip the slices over and kill the heat.
  • Evenly cover the cooked side of the toast (now facing up) with the ham and cheese mixture and place under the broiler for 2 minutes, until bubbling and melted.
  • Serve immediately on plates topped with a generous drizzle of Orange Thyme Syrup.

Coffee Liqueur Whipped Cream

Course: Dessert

Coffee Liqueur Whipped Cream

ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 4 cups
Photo by Lynne Calamia
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  • 1 cup heavy whipping cream
  • 1 tablespoon plus 2 teaspoons confectioner's sugar
  • 1 tablespoon coffee liqueur
  • 1 or 2 drops vanilla extract
  • 1/4 teaspoon instant espresso powder

Specialized Hardware

Stand mixer with whisk attachment or a balloon style whisk and a very good arm
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 4 cups

Procedure

  • Stash the mixer's bowl and the whisk attachment in your freezer for 10-15 minutes.
  • When the bowl and whisk are good and cold, reassemble your stand mixer. Add half of the sugar and the whipping cream to the bowl and whisk until thick and frothy, about 2 minutes. Add the rest of the sugar, the coffee liqueur, vanilla, and espresso powder. Continue whipping just until the cream reaches medium peaks.
  • Store any unused portion in and airtight container for up to 10 hours. When ready to use, re-whisk for 10-15 seconds (a hand whisk is fine for this). Serve with my Pumpkin Spice Latte Sweet Potato Pie, or honestly, everything else in the house with the possible exception of spaghetti and meatballs.

The Really Final Turkey, with Gravy: RELOADED

 

Course: Main Course

The Really Final Turkey, with Gravy: RELOADED

ACTIVE TIME: 30 minutes
TOTAL TIME: 2 days 15 hours
Yield: 10 12 servings
I know, it seems I never do completely settle on a roast turkey recipe. Well, this is a version of our original brined bird adjusted for a frozen bird that you actually thaw in brine, which means a faster T-Day turnaround without the need for a lot of refrigerator space. All you need is a standard 5-gallon water cooler (construction-site style). And, we've made a few adjustments to the gravy software. Is this really the final, probably not, but it'll do 'til next year."
Photo by Lynne Calamia
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  • 1 14-16 pound Frozen turkey
  • 6 quarts hot water
  • 285 grams kosher salt (2 cups) plus more for gravy
  • 220 grams dark brown or turbinado sugar (1 1/4 cups)
  • 2,268 grams ice (5 pounds)
  • 400 grams carrots (about 4 medium), cut into 1/4-1/2 inch thick half-moons
  • 225 grams leeks (1 medium), cleaned and cut into 1/4-1/2 inch thick half-moons
  • 113 grams cremini mushrooms (4 ounces), halved
  • 14 grams fresh rosemary (about 6 sprigs)
  • neutral oil (safflower, sunflower, peanut) for the turkey
  • 1 cup white wine (or you can substitute with chicken or turkey stock)
  • 1 quart unsalted chicken or turkey stock
  • 56 grams unsalted butter (4 tablespoons)
  • 45 grams all-purpose flour (5 tablespoons)
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons apple cider vinegar
  • 1-2 drops soy sauce
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

Specialized Hardware

Sport sideline style beverage cooler (5 gallon range)
a large wad of bubble wrap
2 rimmed half sheet pans with wire racks
butcher's twine
Probe style digital thermometer with alarm
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 days 15 hours
Yield: 10 12 servings

Procedure

  • Brining the frozen bird: Dissolve the brown sugar or turbinado sugar and the salt in 6 quarts of hot water, as in just hot from the tap. When the solids are dissolved follow with 5 pounds of ice and stir until it's almost melted, then gently lower the turkey into the cooler, breast-end down. Take a wad of bubble wrap and stuff it down on top of the bird, then close the lid of the cooler. The bubble wrap will help keep the bird fully submerged. Set the cooler in a cool place for 48 to 60 hours (2.5 days).
  • When you're ready to roast, heat the oven to 500 F and adjust the oven racks so that the turkey will fit on the rack on the second lowest level in the oven. Spread the carrots, leek, mushrooms, and rosemary in a single layer on a half sheet pan and top with an oven-safe wire cooling rack.
  • Take the turkey out of the brine and remove the neck and bag of guts. Rinse the turkey inside and out with cold water. Discard the brine and pat the bird as dry as you can with paper towels. Place the bird on the wire rack above the veg-rosemary mixture. Cut a piece of butcher's twine, about 5 feet long and truss the turkey. (See note)
  • Pre-form an aluminum shield (aka a turkey triangle) by folding a large sheet of heavy duty aluminum foil to form a triangle. Place over the turkey breast so that the point is toward the legs. Press on the sides of the foil to form it to the breast and hold its shape. Remove and set aside next to the oven for now. Brush the turkey lightly with oil. Slide the oven rack out, place the turkey on it, then pour 1 cup of wine or stock into the pan of vegetables. Carefully slide the rack in and close the door.
  • Roast in the oven for 30 minutes. (If you have an exhaust fan, turn it on. If you don't, open a window; there will be some smoke.) Carefully remove the turkey from the oven and, working quickly, insert a probe thermometer into the thickest part of the breast, avoiding any bones. If the breast skin is already very dark, top with the turkey triangle, If it is golden brown, don't add the turkey triangle, but keep an eye on the skin and add it if it is getting too dark.
  • Return the turkey to the oven and reduce the oven temperature to 350 F. Set an alarm on the probe to go off at 155 F. A 14-pound turkey should take an additional 1 1/2 to 2 hours, but the temperature of the meat is more important than the time it takes to get there, so keep an eye on the thermometer.
  • When the alarm goes off, transfer the turkey to a second cooling rack on a second half sheet pan and leave the bird to rest for 45 minutes before transferring to a cutting board for carving.
  • Meanwhile make the gravy: Remove the wire rack from the roasting pan and put the rack in the sink. Transfer the vegetables and any juices to a 4-quart saucepan. Add the quart of stock to the saucepan, place over medium-high heat, and bring to a simmer. Reduce the heat to medium-low and hold the simmer until the broth is flavorful, about 10 minutes.
  • Strain the broth through a fine-mesh sieve set over a large heatproof measuring cup or bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Remove most of the fat using a ladle or fat separator. Measure out 4 cups of the fortified broth, saving any remainder for another use. Wipe out the saucepan.
  • Add the butter to the now empty saucepan and return to medium heat to melt. Once the butter has melted, briskly whisk in the flour, followed by the thyme. Continue whisking until the flour and fat (the "roux") lighten in color and foam, about 1 minute. Then, still whisking, slowly pour in the 4 cups fortified broth. Bring to a simmer, then reduce the heat to medium-low and continue to cook, whisking frequently, until thickened, about 7 minutes. Remove from the heat and stir in the vinegar, soy sauce, and pepper. Taste and season with additional pepper and/or salt. Serve with the turkey.
Note:
I have gone over to trussing because I've found that a uniform poultry package (so to speak) cooks more evenly than one that's all kind of spread out with wings and legs akimbo. You may truss however you like of course but we've snuck a little video in here to demonstrate how we do it.

Holiday Standing Rib Roast and Yorkshire Pudding

 

Course: Mains
Keyword: Beef, Christmas, Entertaining, Holidays, Meats

Holiday Standing Rib Roast and Yorkshire Pudding

Man wearing apron cutting thick & juicy cuts of rib roast on a wood cutting board.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 day 4 hours 45 minutes
Yield: 6 to 10 servings
I still say that if I were to only cook one hunk of steer a year, this would be the hunk I'd cook. It's a Christmas-Day standard in our house and I'm always tinkering with it. In this version, we trade out the oil rub for beef fat or even tallow, which adds beefy flavor while providing a more stable substrate for salt and pepper.
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  • 1 (3- to 4-bone) standing rib roast, preferably from the loin end, with the fat cap in place, 7 to 10 pounds
  • 2 tablespoons jarred beef fat or tallow (store bought or previously saved from cooking) See note
  • 2 teaspoons per bone plus 1 1/2 teaspoons for the pudding kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 cups all-purpose flour
  • 2 cups whole milk, at room temperature
  • 4 large eggs, at room temperature

Specialized Hardware

6 feet Cheesecloth
digital probe thermometer
Food processor, blender, or immersion blender
12-inch Cast-iron skillet
Man wearing apron cutting thick & juicy cuts of rib roast on a wood cutting board.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 day 4 hours 45 minutes
Yield: 6 to 10 servings

Procedure

  • Roll out 6 feet of cheesecloth then cut it in half. Lay the roast at the end of piece one and roll it up. Then turn 90 degrees and roll up in the second piece for total coverage. Place the wrapped roast on a cooling rack set inside a quarter sheet pan (to take up minimum fridge space). I usually tie it to the rack so that it's standing on its side. Leave it for 4-5 days.
  • When you're ready to cook, remove the roast from the refrigerator, unwrap and discard the cheesecloth, then rub the roast with 2 tablespoons of the beef fat or tallow. (You can leave it on its rack/half sheet pan.) Salt the roast using 2 teaspoons per bone, then add the pepper. Leave uncovered at room temperature for 1 hour.
  • Grab a digital probe thermometer. For best probe placement, look for the ridge in the fat cap near the ribs, go about an inch to an inch and a half above it and insert the probe in horizontally at least three inches, the target being the center of the eye muscle. If you hit bone, withdraw, move up another inch and try again. Set the alarm for 118 degrees F and position the roast on the lower middle rack in a cold oven. Crank the heat to 250 F and roast until the meat hits its target temperature, about 3 hours for a 3-bone roast of up to 4 hours for a 4-bone roast. (Temp is more important than the time here, as times will vary depending on the exact weight and shape of the roast.)
  • When the thermometer alarm goes off, remove the roast from the oven, cover with foil, and let rest while preparing the pudding.
  • Place your skillet on the lower middle rack in the oven and increase the oven temperature to 400 F. Once the roast has rested for about 10 minutes, set the roast on a cutting board and drain any drippings from the sheet pan into a heatproof liquid measuring cup. Return the foil covered roast to the pan.
  • Measure out 2 tablespoons of the roast drippings and add to a food processor, blender, or place in a tall container if you are utilizing an immersion blender. Add the eggs, salt, milk, and flour and process until smooth, about 30 seconds.
  • Carefully slide out the rack holding the hot skillet. Add and additional 2 tablespoons of drippings to the skillet and swirl to coat the bottom of the pan. Pour the batter into the skillet, then return to the oven and bake until the pudding is puffed and golden brown, about 30 minutes.
  • Once the pudding has finished, remove it to a rack or trivet and cover loosely with foil. Crank the oven as high as it will go and return the roast to cook until the exterior is deeply browned, about 10 minutes.
    To serve, simply carve the roast and serve with the pudding. No need to rest the meat, as the interior will have rested before returning to the oven.
Note:
Tallow is a bit different from just rendered beef fat because it's made mostly from suet, which is fat around the kidneys which is harder and drier than other forms of beef fat. It's also refined before packaging. 
Rendered beef fat is really just drippings you collect and heat to remove water, strain and store in the fridge. 
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