We've all been there. It's Thursday night and you just can't get your head around having to spend the day tomorrow in that kitchen. I mean, even the biggest "foodie" in town has that day were the reluctantly have to cook. So, here are some ideas, tips of you may, to help you get more officiant in the kitchen.
Set a menu and write it down
One of the most time consuming things in cooking is the process of thinking "Ok, what's next". I know you planned to cook some things, and you might have even written it down somewhere, but make sure that you have a list with you while cooking. That way, you can keep track of what you did or did not make. You'll also find that the more you cross of, the more you'll feel like time is going by and there's not much keft to do.
Mise en place
"Huh? What does that mean?" is what I'm sure you're thinking. It is French for "putting in place" or "gathering". In the professional culinary jargon it means to get everything ready for cooking. When you cook. you often do the same task over and over again, with slight modifications. For example: you cut vegetables for almost every dish. So, if you already gathered your veggies. and got our knife - why not cut everything up? You can store the cut veggies that you don't need this second in the fridge, or just simply move them aside. Once everything is ready to go into the pot or pan - go for it. If you are cooking things that need a couple of hours on the stove, like a Cholent, take care of those first. This brings us to the next part.
Prioritize
Take of your hands those things that take the longest or have the most steps first. Get it done with. That way. you'll know that the major things are taken care of. Also, anything that takes a long time to cook, doesn't usually need so much handling once it's cooking. That means that you are now free to take care of other dishes.