This post is just for encouragement! If you begin cooking ahead, at first . . I assure you . . it will seem like a lot of trouble, it may even seem like more trouble than when you’re cooking the regular way.
Here’s my example:
Friday morning when I had butter in my black iron pot to saute the onions and celery for making cornbread dressing.
After those were dumped, I cooked the bacon for our Saturday morning breakfast casserole, the sauteed the onions for our breakfast casserole. Knowing that I could cook green beans for lunch in the same pot, I added extra onions. Once they were sauteed, I removed the onions needed for the breakfast casserole, leaving some behind for the green beans. The I added garlic.
Once it was cooked a bit, I added green beans to the same pot.
Cooking the “normal” way, I would have:
- Friday morning: Used one pot for sauteeing the onions and celery for the dressing. Wiped that pot out and put it away.
- Friday before lunch: Used a pan for sauteeing the onions and garlic, then heating the green beans. Washed that pot.
- Saturday morning: Used a pan for frying the bacon, and then sauteeing onions for breakfast casserole. Washed that pot.
This kind of cooking will not only save time cooking, but it also saves cleaning time.