Less Stress<\/h2>\n
I\u2019ve been rereading Michael Ruhlman's<\/a> books lately. In Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto<\/a> Run through what you want to do in your mind. Make sure you have all the ingredients for your recipe. Get your equipment out and prepare everything you\u2019ll need for the actual cooking.<\/p>\n In professional kitchens, this is called \u201cmise en place.\u201d It\u2019s the reason a restaurant can pump out hundreds of great meals in a few hours and why a great cook can coordinate a meal so that everything is ready at the same time.<\/p>\n If you don\u2019t use the food you buy, let it spoil, and then throw it out, you won\u2019t save money by cooking at home.<\/p>\n To cut food waste, take the THINK<\/strong> technique one more step backwards. Before you decide what to make or compile your shopping list, check your refrigerator and pantry. What do you already have on hand? What needs to be used before it becomes food waste? Do you have space in your refrigerator or freezer to store leftovers if you make a big batch of something?<\/p>\n I find cooking very relaxing. With a tiny kitchen, I have to do a lot of thinking and planning to get a meal together. And, the small space forces me to clean as I go so I don't have a ton of clean up at the end of a cooking session. I'm also blessed with a husband who actually says, "You cooked it, I'll clean up," after a meal.<\/p>\n So far, I'm doing just about as much cooking in 2015 as I did in 2014. Here's hoping you find yourself enjoying your time in the kitchen a bit more with this THINK tip and technique.<\/p>\n Oh, and about Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto<\/a> What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs<\/a> and support this site!<\/em><\/span><\/p>\n![\"\"](\"http:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=bostonzestcom-20&l=as2&o=1&a=0811876438\")
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Less Waste<\/h2>\n