3

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How to kill time in the kitchen?

Answered on August 19, 2014
Created December 02, 2011 at 6:27 PM

Since going paleo my interest in preparing my own food as well as the variety that comes naturally has increased exponentially. The only problem is that without the dysfunctional metabolism there's only so much I'm interested in eating, so my list of recipes to try keeps increasing!

So I'm looking for time/labour intensive things to cook which doesn't result in huge piles of food. Don't get me wrong, I also love being able to throw together fantastic meals in minutes from raw ingredients as well as having good stocks of leftovers, but what can I do to satisfy a burgeoning cooking hobby without creating ten times the food I could possibly eat?!

Ccfd5c5fd0db8c1c9f437d008c311f99

on December 04, 2011
at 04:16 AM

kim chee—lots of prep and time and space whittled down to a couple of quart jars. magic on more than one level...

91fe5b7e10068df9f147ee84320e38f7

(614)

on December 03, 2011
at 11:16 PM

Guess I'm not the only one. I love listening to podcasts while cooking!

96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 03, 2011
at 10:31 PM

If your freezer is full of bone broth and you've got no room for more, there's an easy solution: reductions. Melt some and simmer it until it goes down in volume by say, half or 3/4s, and then refreeze it. Repeat with the rest. Then, when you need it, thaw it and add enough water to reconstitute to the desired strength.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 03, 2011
at 03:09 AM

I have the same problem with my healthy little milk kefir "microbes-called-grains", Nance. They are TOO healthy and robust, and since I took a break from drinking the kefir and eating the extra grains, they're just multiplying like mad. They must love raw milk! (It's getting a bit like a horror movie though...too many of them...they may decide to get revenge for those I've eaten... ;)

6869a1f2294b3a717a53645589a91d18

(1689)

on December 02, 2011
at 10:02 PM

Do the 10x more than you need style cooking and freeze the excess, what's wrong with that?

Dfada6fe4982ab3b7557172f20632da8

(5332)

on December 02, 2011
at 06:44 PM

My freezer is full of bone broth! I had started thinking about the home-fermentation thing but I've inexplicably been more proactive in the paleo baking route which I'd like to reign in!

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7 Answers

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5
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 02, 2011
at 06:37 PM

This may be part of the same pattern but I'm making bone broths, brewing water kefir, making my own yogurt and now I'm using water kefir to make some slow-rise (supposedly gluten free) sourdough bread.

The bread's for my grandson, who has stubbornly avoided bread since I gave it up but misses sandwiches. I don't know yet if I'll have the nerve to try it since SAD bread makes me very sick. I thrive on the water kefir, though, so that's a point in favor of trying the bread.

If you are successful with water kefir, it becomes a daily routine which I now have down to a slick dance routine. I'm a little too successful, as I keep having excess kefir microbes-called-grains but I've started eating them with my yogurt.

Another home-hobby-food is fermented veggies/sauerkraut. I've seen yummy pictures and recipes at other ancestral eating sites.

All of the above involve fun kitchen work without necessarily producing huge batches; you can control quantities. You'll notice I didn't mention desserts because I've instinctively avoided that route since I am a recovering binge eater.

EDIT: I forgot to mention the sourdough bread is one of our planned holiday treats. The other is making some probiotic fruit sodas with the water kefir rather than buying our tradition non-alcoholic bubbly from the store.

Dfada6fe4982ab3b7557172f20632da8

(5332)

on December 02, 2011
at 06:44 PM

My freezer is full of bone broth! I had started thinking about the home-fermentation thing but I've inexplicably been more proactive in the paleo baking route which I'd like to reign in!

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 03, 2011
at 03:09 AM

I have the same problem with my healthy little milk kefir "microbes-called-grains", Nance. They are TOO healthy and robust, and since I took a break from drinking the kefir and eating the extra grains, they're just multiplying like mad. They must love raw milk! (It's getting a bit like a horror movie though...too many of them...they may decide to get revenge for those I've eaten... ;)

96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 03, 2011
at 10:31 PM

If your freezer is full of bone broth and you've got no room for more, there's an easy solution: reductions. Melt some and simmer it until it goes down in volume by say, half or 3/4s, and then refreeze it. Repeat with the rest. Then, when you need it, thaw it and add enough water to reconstitute to the desired strength.

Ccfd5c5fd0db8c1c9f437d008c311f99

on December 04, 2011
at 04:16 AM

kim chee—lots of prep and time and space whittled down to a couple of quart jars. magic on more than one level...

2
44348571d9bc70c02ac2975cc500f154

(5853)

on December 02, 2011
at 09:06 PM

Get some cook books by thomas keller... Prepare to spend alot of time for prep :)

1
96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 03, 2011
at 10:37 PM

I listen to podcasts. Yes, some of them are paleo related. Anything that you'd use a slow cooker for, would take a long time. Soups, stews, carnitas, etc.

Or spend time reading and asking questions on paleohacks while you wait.

91fe5b7e10068df9f147ee84320e38f7

(614)

on December 03, 2011
at 11:16 PM

Guess I'm not the only one. I love listening to podcasts while cooking!

1
A83897633eef0383e4ea2add2367314f

(240)

on December 03, 2011
at 03:23 PM

Hmm. Things like risotto I have always loved cooking, it really does take a while to get a good finish on a risotto but its not paleo unfortunately. So, cook a curry!!

Get down to the bare bones of things and time in the kitchen starts to increase and hopefully so will your passion for cooking. Get your own spices (better whole than ground). Pick a recipe from the internet (lamb bhuna or madras my fave's they are very fragrant, perfect finished with coriander, basil, mint or all three!).

My dad has always said "Worry for a curry". Don't add too much liquid to the dish otherwise it becomes over watered and you will have to reduce the sauce at the expense of drying out the meat and overcooking the veg. There will be some liquid in tomatoes if you add them, a lot of indian currys have tomatoes and sometimes extra water to stew the curry in. Around 200-300ml is enough for four big portions of meat and veg. Stir every 15mins to ensure even cooking, it takes around an hour for all the flavors to mix up and penetrate the meat.

1
164ed7cd8d84c926bc66f366619bf853

(495)

on December 02, 2011
at 09:52 PM

I enjoy cooking too... and found myself not taking as long to cook as I had been previously with non-paleo-type meals & even before that non-GF foods. Then when I changed, first to GF (necessity for me), I stalled a bit & found a 'newness' in cooking... then only about 6mos ago w/paleo it seemed like I had all the options in the world. What took up so much time - for me - in the kitchen was baking (not just sweets, but anything going in the oven). Now, I can just broil meat in minutes w/some veg already working on the stove & have a meal w/in 20 min or less.
For me, I too found I had less time in the kitchen... but had to change my perspective that I still enjoy it immensely, but I enjoy the quality of what I make, I enjoy a lovely meal I can (sorta) share w/dh, I enjoy the prep work I do to make aesthetically pleasing cuts of veg or fruit (that's where a lotta times goes for me). I don't feel like I need to spend a ton of time in the kitchen... b/c I know what I am making is good, good for me & will taste even better.
So, for me, it was a perspective issue. And when I get the itch to cook something, I just make something... and if I can't eat it, then it's a gift for the neighbors or friends... but I still get the enjoyment of making it. :)

0
Ccfd5c5fd0db8c1c9f437d008c311f99

on December 04, 2011
at 04:14 AM

Chicken broth—made with backs and necks (and feet.) Chopping onions, carrots, celery is time well spent. Then at the end there's the straining and the pouring but best of all is picking through the solid matter for meat and skin. The meat goes in a curry (more chopping, dicing, simmering...) and fry the skin in a skillet with a dollop of coconut oil and celtic sea salt for a ridiculously high taste/high energy snack that gets gobbled fast (no leftovers). Like you, my appetite has shrunk, not unhappily so. Stock and curry freeze well. Sometimes I think I need a bigger freezer and a smaller fridge.

0
9a5e2da94ad63ea3186dfa494e16a8d1

on December 04, 2011
at 01:07 AM

Get a couple of Julia Child cookbooks. The recipes are surprisingly Paleo-friendly, as old school French cuisine is. Obviously some recipes or "genres" of food are not acceptable such breads, pastries, etc. But the meats, vegetables, soups, even souffles are either entirely acceptable or acceptable as a minor cheat.

She will instruct you how to spend an entire afternoon preparing stock, or aspic, or pate, or chocolate souffle (which is almost entirely Paleo), or roasted/poached whole fish, or a huge chunk of meat... the "problem" that Julia Child faced was being "stranded" in Paris while her husband worked a demanding government job and she was "forced" to while away the hours in the company of chefs, foodies, etc. in the most food-oriented city in the world.

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