What are the best practices you’ve learned to save time or make a meal better.

  • Overzeetop@lemmy.world
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    1 year ago

    First off, mise en place - French for ‘put in place.’ Prepare your ingredients ahead of time, it can help remove a loot of stress.

    Corollary: as you empty a dirty dish, put it directly into the dishwasher or give it a quick wash and dry while the ingredients sweat/simmer/cook. Nothing is quite as nice as having the kitchen nearly cleaned up as you plate your meals. (my wife taught me this - it only took me 25 years to learn!)