Something that I picked up after watching one of J. Kenji López-Alt’s videos was chaining ingredients. Specifically the difficult ones and not necessarily just reusing the rest of the green onion in the bottom of the fridge.
So, now I give myself a budget of one or two “difficult/time consuming” ingredients. This can be Demi-glacé or some other homemade reduction, soy-marinated eggs, slow-cooked brisket, etc. And I make more of it than I need to.
Then I make and eat the meal I was planning on, but I now have a leftover ingredient. Then for my next meal, I can re-use that ingredient and choose another difficult one. It helps with inspiration and effort level.
An example would be: make homemade tomato sauce then make Spaghetti. Next make dough and reuse the sauce into some homemade pizza. Then use the rest of the dough for garlic bread next to a salad (and maybe there’s a little red sauce left for dipping). Etc.
Of course, I’m not doing this for individual meals, I’m batching it up into 3-4 servings each.
So, now I give myself a budget of one or two “difficult/time consuming” ingredients. This can be Demi-glacé or some other homemade reduction, soy-marinated eggs, slow-cooked brisket, etc. And I make more of it than I need to.
Then I make and eat the meal I was planning on, but I now have a leftover ingredient. Then for my next meal, I can re-use that ingredient and choose another difficult one. It helps with inspiration and effort level.
An example would be: make homemade tomato sauce then make Spaghetti. Next make dough and reuse the sauce into some homemade pizza. Then use the rest of the dough for garlic bread next to a salad (and maybe there’s a little red sauce left for dipping). Etc.
Of course, I’m not doing this for individual meals, I’m batching it up into 3-4 servings each.