【Costco Haul & Cooking】Honey Mustard Chicken｜Scallop Dinner｜Freezer Storage Tips

【Costco Haul & Cooking】Honey Mustard Chicken｜Scallop Dinner｜Freezer Storage Tips

Hi there
I’m heading to Costco today This is part of my plan to reduce how often I go grocery shopping It’s been quite a long time since my last visit About 10 years ago,
I used to go every two weeks I was a bit of a Costco lover ❤️ Back home Here’s my haul now that my Costco obsession has returned (´罒`) Danish Chocolate Cornet
¥1,398 Rotisserie Chicken
¥899 Sea Asparagus
¥1,098 Mugen Kazuchee
¥1,548 Sashimi Scallops
¥2,592 Italian Tiramisu
¥1,498 Ground Beef
¥3,209 US Misuji Steak
¥2,992 Apple Smoked Bacon
¥1,425 Apollo
¥1,998 Takenoko no Sato
¥1,598 Classico Pasta Sauce
¥1,958 Chicken Nuggets
¥899 OxiClean
¥2,398 The total came to ¥28,506 Giant Apollo chocolate The other day,
I bought a small box at the supermarket for ¥200 😭 Apollo has quietly become a luxury chocolate over the years I did a quick comparison Costco felt more like a 40% discount With this many,
I hope I get a rare star-shaped one ^ ^ Giant Takenoko no Sato These have also become a bit of a luxury chocolate recently At the supermarket, one pack is around ¥250 At Costco, it feels roughly like a 30% discount Since they’re individually wrapped,
it helps prevent overeating Chocolate cornet — my first time buying these I’ll freeze them individually They kind of look like Japanese chocolate cornet pastries The chocolate has a light crisp texture and tastes lovely Kazuchii — one of my favorites It’s a smoked herring roe and cheese snack The texture is delicate and quite addictive I’ll be freezing them in small portions They’re so delicious that I may have more than I planned I’m curious how long they’ll last this time This bacon is smoked with applewood chips I used to keep this stocked at home So I’m happy to have it again Since it’s a good size, I sliced it long I also cut some into half-size pieces It has a gentle sweetness,
almost like apple juice is the hidden flavor I feel like we’ll eat it quickly this time So while I’m motivated, I decided to cut it now I’ll store it using Press’n Seal Small pieces are convenient for soups or stir-fries I leave a little air in the bag before freezing Once it’s frozen and separated,
I remove the air and seal it I love rotisserie chicken I’ll break it down for freezing The thigh pieces come off easily by hand For the wings, I cut through the joint They also come off by hand There’s a bone in the center, so I cut slightly beside it This part is the breast meat There’s tenderloin here, so I separate it This piece is the tenderloin I shred the remaining meat by han Oh, there’s another drumette I simmer the bones on low heat to make broth The portion I’ll eat soon goes back into the bag The rest will be wrapped and stored I’ve never made rotisserie chicken myself And I’m not sure I could make it this well So I’m grateful I can buy it at such an affordable price Once it boils, I skim the foam
Then I simmer it gently for 2–3 hours Frosted blueberries 🥹 Since my freezer is getting full, I’ll turn them into jam Beef chuck flap steak I cut the beef chuck into larger pieces for stew I dice some finely for fried rice For the steak portion, I pat it dry and freeze it as is The small pieces are wrapped with Press’n Seal before storing I wanted to make it without sugar I added monk fruit sweetener and agave syrup Ground beef with 85% lean Ground beef can be pricey at the supermarket So I’m happy I could get this for ¥165 per 100g I was a little worried about the brown color in the center But it seems that area just hasn’t been exposed to oxygen When it’s exposed to air, the meat turns red again If the outside is dark or it smells sour, it may be spoiled I turned off the heat and added lemon juice This tiramisu was in the freezer I’ll have a little taste (´ω`) It’s still a bit soft, so it’s hard to cut I know I should wait until it sets But I wanted to do it while I’m feeling motivated I warmed the knife as I cut My kids usually come home hungry So having this ready makes me feel better And the blueberry jam that kept appearing is finally done 7:00 p.m. This chicken broth has been simmering for 3 hours It turned into a rich white chicken soup I added sliced green onions and an egg I seasoned it simply with salt and pepper Fresh scallops The meat is big and very plump Tonight’s dinner will be a scallop feast I slice some thinly along the grain for carpaccio For sushi, I slice halfway through to make a butterfly cut I place them on blanched sea asparagus I season them with salt, pepper, lemon juice, and olive oil Making giant scallop sushi They’re about 4 times the usual size 😂 I finished them with my favorite seared mayo I air-fried the chicken at 180°C for about 5 minutes Scallop and chicken set meal is ready Fresh scallop sashimi Giant seared mayo
scallop sushi Chicken leg Scallop and sea asparagus
carpaccio The sushi was the most popular ^^ Another day Time for the cocco captain to shine Fill water up to the line 600W for 7½ minutes in the microwave,
and the boiled eggs are done It’s a recommended cooking gadget This is the layered no-water keema curry I made yesterday I layered finely chopped vegetables and frozen ground meat Then simmered it for about 30 minutes Once I added the curry roux, it was done Super easy keema curry ^ ^ I cut the boiled eggs with a thread And I’ll chop some parsley for color Today’s lunch is in a heat-retaining bowl-style bento container I warm the container with boiling water before using it I used to use a three-tier bento box,
and that’s when I came up with this trick After packing the food,
I microwave it for about one minute It helps the container retain heat even better With this method, the soup stayed surprisingly hot But since I was using a Thermos,
I think it helped a lot too (´ω`) # Piping hot keema curry bento If I make the boiled eggs the day before All I have to do in the morning is assemble it ^^ Now that the weather is getting colder, I think this heat-retaining bento bowl will be very useful I’m making high-hydration luxe stick bread I sift 300g of bread flour and 200g of cake flour into a container It’s the same luxe stick bread as last week But since many people asked for the recipe, I’ll make it a little more carefully this time Sugar 10g I add 5g of salt, keeping it separate from the sugar I place 1g of dry yeast on top of the sugar Then I mix everything well I pour in 400ml of water all at once I mix until all the flour absorbs the moisture Using a bowl makes this step easier, So I recommend making the dough in a bowl But if you’re like me and prefer less cleanup,
a container works too (*´ω`*) Once there’s no dry flour left, it’s ready I place the lid on
and keep it in the refrigerator for a cold fermentation After 12 hours The surface has become much smoother I pull the dough toward the center Then flip it over And let it rest in the refrigerator overnight The next day Yummm… a little faux chai tea latte The dough after a nice 12-hour sleep I dust cooking paper with flour (cake flour) Then place the dough on top I fold the top and bottom inward, about one-third each Then pinch the seam closed I repeat the same folding for the left and right sides Since the dough is sticky with high hydration Adding flour to my hands makes it much easier to work with (´罒`) I sprinkle plenty of flour on top Then flip the dough over And dust the surface generously as well The size is up to preference, but I cut mine into four pieces To prevent sticking, I dust the cut surfaces with flour I make a shallow score on each piece Since I don’t have a scoring blade, I just used a knife Proof for 20 minutes at 35°C While it proofs, I take care of dishes and other chores〜 After 20 minutes It has risen a little I start preheating the oven to 220°C If the surface looks damp and the flour has disappeared, I dust a little more, avoiding the score line I spray the inside of the oven with water
And bake for 15 minutes Preparing the fillings and sauce I chose honey mustard for the sauce It’s made with whole-grain mustard,
Dijon mustard, mayonnaise, and honey Since I ran out of whole-grain mustard,
I mixed in Dijon instead The balance of heat and sweetness turned out really nice And it paired perfectly with the chicken Since I reheated it in the air fryer,
the skin is crispy and the inside is juicy I don’t usually peel them in advance,
This time, it’s a little special service so they’re ready to eat They’re fresh out of the oven I think last week’s batch turned out better A heart shape I didn’t expect 💓 🥹💔 Being able to eat fresh warm bread
is one of the best parts of baking (´ω`) Since it’s a high-hydration dough,
the inside is chewy and so delicious. I have plans this afternoon,
but I still hadn’t finished getting ready. I wanted the bread to cool quickly,
so I cut it while fighting the heat 😂 I used all the dough at once, But it keeps in the fridge for up to 4 days, So you can bake a little at a time Plenty of sauce Crispy chicken nuggets warmed in the toaster with a mandarin orange on the side # Honey mustard chicken sandwich bento I used Mami Uchida’s recipe as a reference for this rustic bread Maintenance time for Captain Cocco He looks even more handsome now！ My daughter used the leftover Bonbon Drop stickers To decorate her Tamagotchi Thank you so much for watching until the end
Have a lovely week ahead (´ω`)❤️ [I’d be happy if you subscribed, if you’d like ]
See you soon… (*´∇｀*)

Vlog Menu

・Costco shopping
・Haul & freezer storage
・Scallop dinner feast
・Keema curry bento
・Luxe rustic bread
・Honey mustard chicken bento

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◻️ Basic High-Hydration Dough

▫️Ingredients
・Bread flour … 300g
・Cake flour … 200g
・Raw cane sugar (or regular sugar) … 10g
・Salt … 5g
・Instant dry yeast … 1g
・Water … 400g (80% hydration based on flour weight)

▫️Tips
By adding a high amount of water and letting it ferment slowly in the refrigerator, you can create flavorful dough with just a few simple ingredients.

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