• Roggebrood@feddit.nl
    8·
    4 months ago

    Oh wow, feeling very conscious about my simple lunch meal prepping now haha. How well does a farinata keep during the week?

    • yum_burnt_toast@reddthat.comOP
      2·
      4 months ago

      i have not prepped farinata ahead of time like this, but from what i hear it is decent. if it turns out awful i will let you know

    • yum_burnt_toast@reddthat.comOP
      2·
      4 months ago

      thank you! its is essentially the same batter as socca, but this week i went for an italian theme so i poured it thick and called it farinata. it is usually described as chickpea pancake or flatbread. you have to let the batter sit for a few hours for the chickpea flour to hydrate, and it oddly pours out quite thin, but 30-40 minutes in the oven have it coming out solid enough to slice.

    • yum_burnt_toast@reddthat.comOP
      2·
      4 months ago

      thanks! i work four ten-hour days, and i make enough for my wife to eat for lunch as well, so i always plan for 8 servings. sometimes i come up short, but close enough where at the worst case i can buy a piece of bread to make it filling.

        • yum_burnt_toast@reddthat.comOP
          2·
          4 months ago

          so this was all done at the same time as that nights dinner (tofu cauliflower curry) and two prepped weeknight dinners (red lentil curry) for two adults and a pre-schooler, all of which took about 4 hours with breaks to eat dinner, wash a few dishes, help with a mini tantrum, read a bedtime story, and use the bathroom, so maybe 1.5-ish hours just for the lunches (not including the 3 hours hydration time for the farinata batter).

    • yum_burnt_toast@reddthat.comOP
      2·
      4 months ago

      i do like radicchio normally, but any strong food can usually be softened by soaking it in water for a bit, which is also how i take the bite out of red onion for people who like it less pungent.