Time is of the Essence

I”;ve always wanted things done right away.

This became technical as I evolved as a home cook, because some recipes tell you to take a chill and wait, but the greedy green monster in me craves results immediately, and so I started trying to take shortcuts the wrong way, leaving me with, well, less than satisfactory results.

Taking the cake out five minutes before time is not ideal (most of my cakes would then just collapse), or removing the steak two minutes earlier than the recommended time for the type of doneness would leave you with a steak you may not fully enjoy.

Time is essential when in the kitchen. Time does a lot. Enough of it brings out the right flavours and enhances your food experiences beyond that which you thought was possible.

Reading recipes and following them to the tee may help make you a better cook.

Improvisation is highly encouraged, and some home cooks have written back and shared how they have altered a particular recipe they have found here, and how it has elevated the dish.

Kudos to them and you!

We live very busy lives these days, and if it is possible to get into the kitchen and whip out a banger meal in a fraction of the time, then we”;d all be happy, wouldn”;t we?

Cooking tends to be laborious as some would say, but I feel I have a few tips to help you cut the corners and make it a breeze in the kitchen.

1. Prep in advance. Cutting and chopping takes most of your time in the kitchen. When cooking one meal, cut and chop your veg for the next and package it so in the refrigerator, so you save time. Alternatively, there is no shame in purchasing already chopped vegetables at the store.

2. Clean as you go. After using particular utensils and bowls, give them a quick rinse, and if you have time while the stew simmers or the cake bakes, give them a wash. The quick rinse makes them easier to wash later, and stuff won”;t stick to the utensils, making it harder to wash off later.

3. Overnight your marinades. Meat that is marinated well hits the right spot. Some marinates are good enough when prepared immediately, with little rest time. Dry rubs are usually great for quick on-the-go cooking. But if you have a wet marinade, try to leave your meat in it overnight, and see if there is a difference.

4. Cook in bulk and store. Storing basics like stock, pasta, rice, and stews that form the base of most dishes would help.

You just take it out of the freezer and pimp it up differently for a different take on the same dish.

The stew you had with rice last week could go very well in a wrap with cabbage and red onion.

15-minute Chicken Mini-Wraps

Ingredients

4 boneless chicken thighs

2 tablespoon oil

2 mini wraps (you can use tortillas if preferred for a taco feel)

1 clove garlic, chopped

½ onion, sliced

cream cheese

1 teaspoon honey

½ teaspoon soy sauce

½ teaspoon chilli flakes

1 teaspoon thyme

1 teaspoon black pepper

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