I began braising and stewing solo, regularly devoting my Sunday afternoons to cooking various pot dishes on my own. The idea was to make a couple of dinners at a time and freeze them to eat during the week: my own home-meal replacements, homemade. Weeknights, it's often hard to find more than a half hour or so to fix dinner, so I decided to put in a few hours on the weekend, when I would feel less rushed. I also borrowed a couple of minor mass-production techniques from the food industry: I figured that if I was going to chop onions for a mirepoix or soffritto, why not chop enough for two or three dishes? That way, I'd only have to wash the pans, knives, and cutting boards once. Making pot dishes in this way has proved to be the single most practical and sustainable skill-both in terms of money and time spent to eat well-I acquired in my cooking education.
( Michael Pollan )
[ Cooked: A Natural History of ]
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