Today I have the promised continuation of the topic of preparing semi-finished products. There were a lot of questions under the previous video about freezing, so I answered some of them here. Link to the previous video about freezing - • Big Freeze: SEMI-FINISHED PRODUCTS on M... 1. Bags. There were a lot of questions about reusing zip-lock bags. I buy good thick bags - after use I wash them and continue to use them. The manufacturer is visible on many bags. I take biodegradable bags without a fastener, their shelf life is a couple of years. They are sold in many stores, in the most ordinary chain supermarkets. 2. Containers. I buy in ordinary hardware stores. I always pay attention to whether they can be frozen and whether they are recyclable. By the way, perhaps in your city there is a place for recycling plastic, but you do not know about it - it makes sense to find out, and if possible, do not throw away the plastic, but hand it in for recycling. The same applies to bags with fasteners. 3. How many of us are there, how we eat all this in a month and how much we weigh. Perhaps I will shock someone now - there are four of us: me, my husband and two children - a primary school student and a preschooler. And none of us is overweight at all)) I will say more - these preparations are not enough for the whole month, if we mean exactly 30 days. For example, on weekends we have Sunday dinners, when I cook something special, on Saturdays sometimes guests come, and on weekends there is simply more time for cooking than on weekdays. You can make a simple (and very approximate) calculation: Average meat norms per day: 200 g for an adult man + 130 for a woman + 150 for a child actively involved in sports + 100 for a three-year-old = 580. For a month, this is almost 17.5 kg. Here, minus the bones and skin from chicken and fish (although fish is a separate norm), about 11 kg. 4. Why cook frozen food if you can cook fresh every day? Yes, you can. But it’s more convenient for me. After work, there are only a few hours left, and I want to spend them with my loved ones. Shopping + preparing meat + cooking will take much more time than just putting a homemade semi-finished product in the oven or frying pan. I think there’s no point in discussing the difference between homemade and store-bought semi-finished products, and everyone understands this. In addition, the most gentle and safe storage method is freezing. 5. It’s very expensive, and ordinary people can’t get that much money. I’ve given an approximate cost of basic products. I’ll round it up to 5,000 – butter, flour, spices, etc. – that’s the amount for a month for a family of 4. 1,250 for each. I can’t decide for everyone whether that’s a lot or a little, but I think it’s more economical to buy food this way. I think it’s obvious that buying a whole chicken and cutting it up is cheaper than buying the same amount of food separately. MAIN PRODUCTS: Domestic chicken - 6 pcs (~8.5 kg) - 1700 rub. Turkey - 800 g - 300 rub. Pork - 2 kg - 700 rub. Beef - 900 g - 400 rub. Pink salmon ~ 1 kg - 270 rub. Pollock - 1.1 kg - 180 rub. Cottage cheese - 2 kg - 500 rub. Mushrooms - 250 g Cheese - 100 g Eggs - 1 dessert 1. SAUSAGES Chicken meat (12 thigh fillets + 3 breast fillets) - 1.7 kg Garlic - 2 z. Salt - 25 g Broth - 150 ml Fat from broth - 50 g 2. DRUMS Chicken drumsticks - 6 pcs. Garlic - 3 z. Mustard – 1-2 tsp Salt 3. MARINADE WINGS Wings (elbow part) – 12 pcs Salt, pepper Honey – 1 tsp Red wine – 40 g Soy sauce – 20 g 4. REVERSE WINGS Wings (shoulder part) – 12 pcs Salt Breadcrumbs Salt for breading Smoked paprika – 2 tsp 5. ROLL WITH MUSHROOM Chicken fillet – 4 pcs (~ 1 kg) Salt, pepper Dried garlic – 1 tsp Champignons – 250 g Onion – 1 pc Cheese – 100 g 6. CHICKEN STICKS Chicken fillet – 12 pcs Breadcrumbs Salt for breading Greens (dill + parsley) 7. HOMEMADE BOILED "SAUSAGE" Boiled chicken meat ~ 500 gr. Broth – 200 ml Spices to taste Gelatin – 15 gr Salt, pepper Garlic – 1 z. Beetroot juice – 3 tbsp. 8. CUTLETS Chicken fillet – 5 pcs (1.2 kg) Pork – 1 kg Bread – 200-250 gr Garlic – 3 z. Salt – 10 gr. Pepper Ice from broth Breadcrumbs 9. DUMPLINGS Dough: Flour – 1 kg Yolks – 3 pcs. Egg – 1 pc. Vegetable oil – 40 gr. Salt – 1 tsp. Boiling water – 400 ml. Filling: Minced meat ((pork 1 kg + beef 0.9 kg) – 700 g in bags) – 1.2 kg Salt – 10 g Pepper Garlic – 2 z. Broth – 200 ml Onion – 200 g or to taste 10. FISH CUTLETS Pink salmon fillet – 600 g Pollock fillet – 800 g Onion – 2 pcs Water – 50 g Salt, pepper Egg white – 2 pcs Breadcrumbs 11. SYRNIKI Cottage cheese – 2 kg Eggs – 2 pcs Yolks – 2 pcs Salt – ½ tsp Sugar – 200 g Flour – 200 g 12. HOMEMADE NOODLES Eggs – 4 pcs Vegetable oil – 20 g Salt – 1 tsp Flour – 400 gr.