| A brief guide to common ingredients and relative
cooking times …
that’s so slow to cook, you’ll probably want to pre-cook
before cooking with other ingredients: dried beans,
potatoes, eggplant, broccoli
The not-too-fast, not-too-slow stuff
(5-10 minutes): carrots, bell peppers, mushrooms,
roughly chopped onion, leeks, zucchini
Speedy stuff : minced
garlic/shallots/ginger/scallions*, fresh herbs, leafy greens,
asparagus, snap peas
(* when sautéing, however, you’ll
want to put these highly savory ingredients first, to imbue all
the other ingredients with that yummy flavor)
5 Let looseFree
yourself from the perfectionist trap: there’s no such thing as
the perfect dish. Squashing that little voice that tells you
"recipes=success" is the hardest part of learning to
cook without cookbooks. Ignore that inner control freak and you’ll
find that cooking isn’t so hard as you may have thought. So hide
the cookbooks, trust your instincts … Go wild.
4 Easy Steps
inspect your fridge and cupboards. Use whatever you have, rather
than running out to the store.
on a technique:
sauté/stir-fry, steam, boil or roast.
a flavor combo. (see feeling
saucy for some ideas to get you started)
pair it with a base: pasta, rice, couscous, bread.