Ok. Still lots of options.
Precook tomorrows dinner tonight.
Batch cook at the weekends.
Take shortcuts…use a more expensive (but more tender) cut and simmer til done in store bought broth or bouillon. You can use mushrooms/broth/etc to deepen the flavor.
But the more heating and cooling you do with under cooked ingredient, the more you increase the chances of contamination.
Dumb? Not the word Is use, but ill-advised might be.
If you are close to the sea in Spain and the quality of the seafood is high, maybe just sushi the fish (raw) or choose fish as the protein for braises since it the braise will be just 7-10 minutes.
I get Ahi Tuna from Costco and sushi it - i.e., eat it raw constantly - so little prep work for a busy work day schedule.
Thank you. I’ll bear it in mind.
It’ll be okay. I’ve often braised things more the second day. Same idea.
i mean complete the cooking all in 1 go, with aims to reheat and eat the next night. i do this with all braises, always. it’s hands-off enough that you can cook other stuff during and not worry about minding it. you can also put the pot in a low oven if you need the stovetop.
mercy pete, i am usually asleep by 9:30 so never would want dinner then!!
