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In addition to the big cast iron skillet, I would really recommend picking up two of the little bitty 6" skillets. Especially if you're cooking for two once in a while, it allows you to do some very cute and delicious bake/broil-in-the-pan type dishes with smaller portions. I'll say that even our household of two has serious food issues as far as scaling and proportioning things. It is _hard_ to balance time efficiency with lack of leftovers - we've had so many delicious dishes go bad just because I made too much, got burned out on cooking for a day or two because it was so much work, and then we ate that for 3 days and got sick of it and half went bad. Learning the pace of ingredients in and out of your household is an absolute key to cooking well while not wasting money and time - pay attention to it.
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Jul 20, 2014 00:55
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| # ¿ May 15, 2024 00:29 |
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