Spend less time cooking
cooking can really take a long time. If it didn't then fast food wouldn't be almost a $200 billion us alone. The truth is though that cooking doesn't have to take nearly as much time By eliminating that 20% of tasks that take up 80% of the time or stretching them out across multiple meals. We can actually make things a lot faster. What exactly do I mean by this? Well, let's start with chopping and slicing. I was listening to a podcast recently where Andrew Zimmern was a guest and the host asked him to give one tip to people listening who wanted to make more time for cooking instead of eating out his tip, invest in your knife skills. If you are holding the knife and the object you're cutting improperly, it will slow you down quite a bit. The cooking of the food itself is pretty negligible in terms of time commitment mostly because you can usually walk away and do something else while the water is boiling or the oven is baking. In fact, if you ever watch Iron Chef, you see how fast they ...
are able to actually prepare meticulous meals with no preparation and a large part of that is because they spend very little time on chopping. Most people however chopped very, very slowly protecting their fingers. I'm going to provide some supplementary videos from YouTube that will actually teach you how to handle a chef's knife correctly and you'll be amazed that you can cut at least 50% of your cooking time by using the proper cutting techniques and no pun intended. Now the next thing that we can do is advertise or spread out the preparation and cleaning time. If you're like me, the majority of your cooking time is actually cleaning and prep time, cleaning up the kitchen before you cook, buying all the ingredients and packaging them all boiling water, heating the oven and of course scrubbing all the pots and pans when you're done. Now it's hugely wasteful to do this for just one meal. And so one of the most powerful ways that you can save time is to cook in bulk. What I'll often do is cook enough for 3-4 meals at once. For example, cooking an entire chicken or salmon and a few pounds of vegetables then I decided that the meal is something that I want to enjoy again tomorrow. Sometimes it's so tasty that I actually don't mind eating it two days in a row, but other times I make nice little prepackaged tupperware meals and put a few of them in the freezer where they are good for months and months. I know what you're thinking gross, but actually if you have a decent freezer, seal the meals in decent tupperware and you freeze them right away. The food comes out just as tasty and doesn't get dry or chewy at all. Seriously, if you don't believe me, next time you're at an average restaurant, ask the waitress or waiter which items on the menu have been frozen. The answer will really surprise you anyways. I used to do this bulk and freeze method at least once a week when I had time and the motivation to cook. And at any given time I'd have 2-3 different choices of meals that I had cooked over the last couple of weeks. That way I was able to advertise my efforts or batch like tasks and I didn't have to shop or clean pots and pans every time I wanted to eat a nice home cooked meal. Now, this technique alone can easily save you three or four hours per week of time spent slaving over a hot stove. So I highly recommend that you check it out. Oh, and later on in the course, when we talk about outsourcing and delegation, I'll tell you how I figured out a way to actually spend absolutely zero time each week cooking except for the few occasional minutes that I spend making my own breakfast while ensuring that I have a delicious home cooked meal for every time that I'm hungry, Stay tuned for that