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Back to School Power Cooking: Hot!!

Apr 25, 2012
16
0
I have been filling up my August Calendar with Back To School Power Cooking Shows. I present the idea to hosts as I am calling them about getting their party booked on the calendar, and they are EXCITED to have something different, valuable, and practical to share with guests. I have also been talking to several Tastefully Simple folks about teaming up for some open houses, and plan to demo power cooking with them, and let the TS consultant provide the eats. I offer what PC offers on the web, but I have another power cooking night for raw ground beef:

Make a quadruple batch of hosts favorite meatloaf (that is pretty basic). Form one meatloaf for "cooking" that night. Set aside. Form another, line the bread stone with foil and plastic wrap, place second meatloaf in there to wrap and freeze. Once it is frozen, it can be taken out of the stone and left in the freezer.
With another portion of meat, I make meatballs with the large scoop, place them on a flat stone covered in parchment, until I have about 2 meals worth of meatballs (15-18 each)to freeze for either BBQ or sweet and sour sauces. These I freeze overnight, and in the morning, pull them off, pop them in a bread bag, then in a freezer zip bag. I use the bread bag because the meat is raw, and I want to protect my freezer bag for another use. Once raw meat touches it, it should not be used again.

With the remainder of the meat, I use the small scoop and make mini-meatballs. I roast them in the ridged baker, and freeze them in a quart size freezer bag. Then I have meatballs to go on spaghetti! Five meals out of one cooking night already prepped and ready to go!

I have the meatloaf mix done before guests arrive, then just demo the portioning out. I will use my own tools, unless the host has any of them, but before I leave, we will transfer all the meat to her tools, and I take mine home! Since this doesn't allow the guests to sample anything, I always suggest to the host that we have some sort of treat that we prep ahead as well. I do roast the meat while doing the demo, and just show them the final product, with all the fat fallen away. I will extend this theme through September as far as the Back to School idea goes. It is hot!!!
 

1PamperedMommy

Member
Gold Member
Dec 17, 2009
309
3
Thanks for the idea!! I have a bunch of calls to make now :)

Where can I find the meatloaf recipe?
 

1PamperedMommy

Member
Gold Member
Dec 17, 2009
309
3
Thought of a couple more questions :)

Roughly how long does this demo take?

Why not let the guests eat the first meatloaf?
 
Apr 25, 2012
16
0
  • Thread starter
  • #4
I just tell hosts to have the ingredients ready for their own favorite meatloaf. I sure can eat the first meatloaf. I would then make up the BBQ Rub into a sauce to dip in. The demo is not long, because most of it is done up ahead. I have the meatloafs finished and placed in pans. I have the mini's in the oven and ready to demo out while hot. I would say 15 minutes to review what was done and talk about the tools and benefits.
 

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