What was the quickest recipe you can make on that stove? Aren’t you fucked no matter what if your burner takes that long to heat?
Rice takes like 15-20 minutes to cook, probably longer on your stove not using a rice cooker, potatoes take longer because you boil them from cold water so it’s heavily stove dependent, I’m not sure what cheap starch makes sense for your stove tbh.
Pasta/noodle is still probably the best option if you have an electric kettle, that tip should be on every recipe where you throw something in boiling water. It really does save time, especially in Europe where the kettles should be faster because higher voltage.
But most recipe books are bad and seem like they’re by a person who just copied it from somewhere else and never cooked it, and chatgpt is going to make this worse.
Cooking should probably be taught in school, but I was still specifically perplexed by your pasta tirade because that should be the quickest starch to make other than asian-style rice noodles or ramen, which idk if those are common in Europe, and still require boiling water quickly.
What was the quickest recipe you can make on that stove? Aren’t you fucked no matter what if your burner takes that long to heat?
Incredibly large amounts of food for multiple days, because the cast iron plates did hold the heat insanely well. Use the time while they heat up for misé en place, cook once for like 2 hours and eat that for 4 days or so.
Quick starch if need be was usually Gnocchi via boiled water by the kettle
I’m not sure what cheap starch makes sense for your stove tbh.
Again, former stove.
but I was still specifically perplexed by your pasta tirade because that should be the quickest starch to make other than asian-style rice noodles or ramen, which idk if those are common in Europe, and still require boiling water quickly.
Ramen is common, rice noodles not so much. OTOH you can get cheap cooked lentils in a can here, that’s been helpful back then.
What was the quickest recipe you can make on that stove? Aren’t you fucked no matter what if your burner takes that long to heat?
Rice takes like 15-20 minutes to cook, probably longer on your stove not using a rice cooker, potatoes take longer because you boil them from cold water so it’s heavily stove dependent, I’m not sure what cheap starch makes sense for your stove tbh.
Pasta/noodle is still probably the best option if you have an electric kettle, that tip should be on every recipe where you throw something in boiling water. It really does save time, especially in Europe where the kettles should be faster because higher voltage.
But most recipe books are bad and seem like they’re by a person who just copied it from somewhere else and never cooked it, and chatgpt is going to make this worse.
Cooking should probably be taught in school, but I was still specifically perplexed by your pasta tirade because that should be the quickest starch to make other than asian-style rice noodles or ramen, which idk if those are common in Europe, and still require boiling water quickly.
Incredibly large amounts of food for multiple days, because the cast iron plates did hold the heat insanely well. Use the time while they heat up for misé en place, cook once for like 2 hours and eat that for 4 days or so.
Quick starch if need be was usually Gnocchi via boiled water by the kettle
Again, former stove.
Ramen is common, rice noodles not so much. OTOH you can get cheap cooked lentils in a can here, that’s been helpful back then.