Isn’t that the opposite? Makes it easier to get the timing right, but at the cost of dirtying loads more little bowls?
Whereas if i dice my carrots while my onions are sweating etc, I can keep the production line going and only use one pot…
I mean how dirty do you think the bowls get from having some chopped carrots in it, all it takes is a quick rinse with water to clean the bowl, the plus side is you don’t have to work about quickly chopping something so that the stuff in the pan doesn’t overcook or burn, which is a issue I used to have, I’d much rather pre chop everything that I can
Little bowls are very easy to clean, especially if they just have something like chopped veggies in them.
If you dice your carrots while your onions are sweating, you don’t have time to throw the onion skins etc. in the garbage, or to put any unused onion in the fridge, etc. So, the mess just keeps expanding with each ingredient. And, the worst part is that as soon as you’re done, you want to serve the meal while it’s hot, so all the mess stays out on the counter until after dinner.
If you’re doing everything in one pot, that doesn’t matter too much because you only have one difficult thing to clean, the pot. But, if you’re making a meal with multiple pots and pans, and they’re all sitting dirty while you’re eating, it’s much more of a pain to clean them up after dinner. If you prep everything in advance, you might have a chance to give the pasta pot a rinse while the stuff in the frying pan needs a couple more minutes.
Depends on how you look at it, I guess. Assuming you have a dishwasher, you can just put the containers in there as you use ingredients and be left with a clean counter. Definitely a trade-off involved, though!
This is why we have mise-en-place.
Isn’t that the opposite? Makes it easier to get the timing right, but at the cost of dirtying loads more little bowls? Whereas if i dice my carrots while my onions are sweating etc, I can keep the production line going and only use one pot…
I mean how dirty do you think the bowls get from having some chopped carrots in it, all it takes is a quick rinse with water to clean the bowl, the plus side is you don’t have to work about quickly chopping something so that the stuff in the pan doesn’t overcook or burn, which is a issue I used to have, I’d much rather pre chop everything that I can
Little bowls are very easy to clean, especially if they just have something like chopped veggies in them.
If you dice your carrots while your onions are sweating, you don’t have time to throw the onion skins etc. in the garbage, or to put any unused onion in the fridge, etc. So, the mess just keeps expanding with each ingredient. And, the worst part is that as soon as you’re done, you want to serve the meal while it’s hot, so all the mess stays out on the counter until after dinner.
If you’re doing everything in one pot, that doesn’t matter too much because you only have one difficult thing to clean, the pot. But, if you’re making a meal with multiple pots and pans, and they’re all sitting dirty while you’re eating, it’s much more of a pain to clean them up after dinner. If you prep everything in advance, you might have a chance to give the pasta pot a rinse while the stuff in the frying pan needs a couple more minutes.
Depends on how you look at it, I guess. Assuming you have a dishwasher, you can just put the containers in there as you use ingredients and be left with a clean counter. Definitely a trade-off involved, though!
Bowls are the easiest thing to clean.