On my first week moving to Amherst, MA, USA, I went grocery for 3 times a week. I bought ingredients every time I thought about a dish to make, and it was not really efficient.
So I tried to map how my cookings should be simplified:
With one priority:
making delicious (and healthy-enough-for-me) food
- Switchable INGREDIENTS:
- Pan lubricants: “lipids” (butter; oil: olive oil, vegetable oil, etc.)
- Taste-source: “tasters” (like onion, red onion, garlic, leek, etc.)
- Nutrient sources
- Protein source (beef, chicken meat, pork meat, tofu, tempe, eggs, etc.)
- Carbohydrate source (rice, potato, sweet potato, etc.)
- Fat source (avocado, extra butter, etc.)
- Vegetables (spinach, broccoli, bok-choy, green beans, etc.)
- Freshers -I know, I made it up- (mushrooms, tomatoes, etc.)
- Texturizers (mayonnaise, cheese, yoghurt, cream)
- COOKING style:
There’s no rule for cooking, but this really helps me not to make any same edible dishes so far and randomly-safe groceries, just by switching each component!