climate change – kitchen – prep food 20

Prep Food – An essential foundation of Tiny Kitchen is that the food is prepared and then stored. It is prep food. You plan to make food for a good hour. For example, you cook durum wheat pasta and drain it, leave it to cool by the window, put it in the fridge. That’s it. You chop onions and tomatoes, cook them, puree them, leave everything to cool, pour the sauce into a glass container, put it in the fridge. That’s it. Grate the beet, mix it with a grated apple, horseradish, lemon and sour cream, mix everything, pour everything into three jars and put them in the fridge. That’s it. And so, over time, you develop a feeling for what’s there and what you can combine. You develop an imagination while cooking: mhhh … pumpkin actually goes well with prawns and fish. You try that. Now it occurs to me. Glass noodles work too. And the same goes for all dishes. You create your own cuisine. That’s nothing new in itself. But we’ve forgotten how to do it in the age of the food industry. You don’t need expensive cookbooks, make it yourself … and now … by chance you remember: your grandmother cooked pears in syrup with cloves and cinnamon and now the smell of your childhood home fills your kitchen.