I love cooking, and I cook every day for me and my wife (home office since 2008 helps there), and I love hearing about new things. I have the book “The Science of Cooking” which was fascinating.
I love cooking, and I cook every day for me and my wife (home office since 2008 helps there), and I love hearing about new things. I have the book “The Science of Cooking” which was fascinating.
Prep ingredients before you cook, and clean as you go. Makes the whole process more focused and more enjoyable. And if you clean as you go, after meal clean up is a breeze.
I’d like to offer a counter point to mise en place. If you are experienced enough, you probably know when the recipe has downtime, and what ingredients are needed when. I prepare what I need until the next time when the cooking becomes passive.
Cleaning as I go would be great, but our two person household electricity usage is already at 4 person household levels, and hot water is electric… so I do that after eating all at once.
Another upside to this is that it ensures you stay focused and don’t wander off and forget that you were cooking when there’s downtime. That’s assuming this is a problem you’re prone to.