Good planning and clever preparation save time when cooking
Feb 23, 2012, 3:06 GMT
Berlin - The temptation to grab fatty or sugary fast foods for an evening meal can be avoided by doing some thoughtful preparation.
Cookery author Claudia Boss-Teichmann said saving time through good preparation is the key. 'Fast food is available everywhere, but vitamin-rich meals with little fat and sugar can be made at home just as well and also in little time,' she told dpa.
Planning meals and stocking up on ingredients takes time, but in the long run establishing a routine saves time. Foods that have a long shelf life and are personal favourites are things that should be kept in good supply and regularly replenished. Foods that spoil easily such as eggs and milk products are among the items that belong in the refrigerator, while certain herbs and vegetables, bread and berries can be frozen.
Boss-Teichmann advises people to think about what meals they would like to make over the next seven days. They should consider the amount of time they will need to cook and whether they already have plans to eat out in a restaurant. Another thing to think about is whether a warm meal will be necessary every day. Then think of the dishes and make a grocery list.
'Shopping for supplies such as pasta, rice and tinned foods should be done once or twice a month,' Boss-Teichmann said. 'Fresh fruit and vegetables should be bought twice a week.'
When planning meals, although fresh ingredients should take priority, Boss-Teichmann said certain convenience foods used sparingly can help make cooking easier. Cooks should always consider the degree to which such foods have been processed and their nutritional value.
Products with the least amount of ingredients and additives should be preferred. This applies to frozen vegetables and fruits, which are available with no other ingredients added. Bagged lettuce and bacon are examples of other foods that are available with no additives.
Cooks who choose recipes with a reasonable number of ingredients and relatively few steps are usually on course to produce a meal quickly.