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.

  • cwagner@beehaw.orgOP
    7·
    8 months ago

    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.

    • howrar@lemmy.ca
      1·
      8 months ago

      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.