Quick Cooking Techniques
Coming soon are posts on being extremely fast with food. Kitchen speed is hugely important because: (a) if this blog helps you make food much faster you can read every post and that time will “pay” for itself (right?), (b) family life is always busy, and (c) if a home-cooked dinner would take too long there are easy and less healthy alternatives ready to sabotage your good intentions, like ordering pizza.
Here’s where I need your help. What complicates the issue for a blogger like me is that everyone defines “fast” differently. What’s most important to you?
If you can put a Crock-Pot meal together in 5 minutes and let it cook for 4 hours, do you call that fast (a short “active” prep time)? Or is total prep time more important, as in you come home from work and need dinner to take 15-20 minutes start to finish? Or maybe you are looking to cook more interesting meals than these but need a 50-minute recipe streamlined down to 30? What other criteria do you have, and is there a threshold for when something becomes too long (like x number of ingredients)? Last question, are there specific aspects of your “food life” that you need to go more quickly?
Your vote counts! Thanks for telling me what matters to you.