![]() And he might tell you to slice leeks, for instance, but not how large or small, halved or whole rings. Bittman doesn’t always say how long to cook things, or at what temperature. If recipe detail is something you live by, “How to Cook Everything Fast” might shake up your world. Gradually, you’ve got a holy trinity of vegetables, the makings of jambalaya, without it mattering that the onions were in the pan a little longer.īittman has written in his columns that he wants to help people “wean from the recipe, or at least take better control of it.” To accomplish that, he peppers the book with helpful master recipes for dishes like soup and stir fry, which could utilize whatever ingredients are on hand in your cabinets. ![]() Dice the bell pepper while the previous vegetables cook, and add that. Cook the onion while you chop the celery. Instead, Bittman gives you permission to do it all a little imperfectly. ![]() ![]() Mise en place, prepping everything ahead of time, says Bittman, is a myth. With this system, you avoid having to lay out all your ingredients on the counter and do all the chopping before you get started, only to end up at the frying pan waiting for one thing to finish before you can move on to the next. Bittman intersperses prep steps (in blue text) with cooking steps (in black text) for ultimate efficiency. Those steps, instead, are integrated into the directions. ![]() The recipes don’t call for the garlic to already be minced, the kale to already be trimmed and chopped. ![]()
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