Here are a few things to keep in mind.
Cooking in a vacation rental seems like a wonderful idea.
If you’ve had your share of vacation cooking disasters, don’t despair.
After 10 years of trying, I finally got it right on our recent ski trip.
Braises and stews are your friends.They can be made before vacation and reheated with no hassle.
Ingredients that lose moisture during cooking are best made ahead.They’ll be smaller and easier to transport.
They are also the kinds that require chopping, stirring and attention (e.g.
mirepoix for soups, caramelized onions, braised meats, roasted vegetables, etc).
They are much more compact when dry.
Bring one large teflon pan with a lid.
Teflon pans work great for cooking eggs, frying veggies, and reheating stews.
I gave up on steak with a red wine reduction while on vacation.
Instead I go for braised short ribs-even in a kitchen with nothing but a microwave, dinner is served.
But a pinch of salt and a splash of lemon juice will wake them up.
I did both on site.
Packing Food on a Skiing Vacation| Beyond Salmon
Photo byCarly Lesser & Art Drauglis.
