Well, for example, I tend to cook things like thai curry with coconut milk so you can always just add more and if it gets too soupy just drain off and store it -- you can make rice and add the juice and it'll be a cheap meal in itself. Always test when you're adding spicy stuff. And know that spicy things in particular lose their kick as they get old -- when you buy new, don't forget to test its potency before throwing in the usual amount.
It takes a long time because you are preparing quite complex dishes. I love to make complex foods. But sometimes it's just nicer to spend the time blobbing out in front of the telly and just cooking some noodles and premade sauce instead of a real put-on dish. Also, learning that when I make meals for myself I don't need a meat, a rice/noodle and a vegetable section every time was helpful. Also, I agree with the other suggestions about reheats.
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Date: 2005-12-06 02:02 am (UTC)It takes a long time because you are preparing quite complex dishes. I love to make complex foods. But sometimes it's just nicer to spend the time blobbing out in front of the telly and just cooking some noodles and premade sauce instead of a real put-on dish. Also, learning that when I make meals for myself I don't need a meat, a rice/noodle and a vegetable section every time was helpful. Also, I agree with the other suggestions about reheats.