this post was submitted on 27 Mar 2026
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Microblog Memes
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A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
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To a certain extent it depends on the recipe, but it also depends on how you approach things.
The best way to do most recipes is "mise en place". Preparing everything and putting everything in its place and ready before any heat is turned on. That approach gives you the most down time to clean up while something is frying, or while water is boiling, or whatever. It also reduces the stress of the cooking because everything is ready to go. The down side is that it takes longer from start to finish, but it's quicker to get finished once you turn on the heat. That's why it's used in restaurants. They spend a lot of the day chopping and getting sauces ready, and then when the guests arrive it's much quicker to turn on the heat and actually do the cooking.
When I'm in a rush, I've done things like: start the rice (and literally put it on the back burner), then start chopping onions, throw the onions in the pan and start chopping carrots, toss them in, etc. If you know a recipe well you might know that you can chop a couple of carrots up in 2 minutes, and that's how long you want the onions in before you add the carrots. It's a streamlined way to cook fast, but it leaves a huge mess. It also tends to require more space because you don't have time to put things away between steps.
Yeah, you second approach of what I was calling what just-in-time cooking.