How I Cook

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:

Cooking Mapp_Page_1

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:
    • Saute
    • Bake
    • Boil
    • etc.

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!

Processed with VSCOcam with p5 preset
Processed with VSCOcam with p5 preset

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