Sa­vory Cauli Waf­fles

Clean Eating - - RECIPE INDEX -

Tell me about your point of view for the food in this course. What will stu­dents be see­ing?

Mark: What they’re go­ing to see are ac­tual tech­niques rather than hacks. That’s im­por­tant. Also, the class brings a kind of holis­tic kitchen knowl­edge. It will cover a range of in­gre­di­ents, and you'll learn not only ways to speed up those par­tic­u­lar things, but also tech­niques and ways of cook­ing that speed ev­ery­thing up. Bruce: Ex­actly that point. We are teach­ing a man to fish. We’re show­ing you a recipe, but within that recipe, we are teach­ing a tech­nique to save you time that you can eas­ily ex­pand and vary. And we’ll talk to you about how to do that. Once we talk you through a tech­nique, you’ll see 10 more dishes in your head.

How much time do you think peo­ple might save by tak­ing your course? Mark: We can’t quan­tify what you’ll save over­all, but for ev­ery recipe, we aimed for 15 min­utes of prep time. Bruce: I don’t think any­one should have to spend more than 15 min­utes of prep time for a recipe. We tried to use in­gre­di­ents and tech­niques to al­low that. Do you need to cut scal­lions? In­stead of get­ting the cut­ting board out, and then hav­ing to wash that and a knife, use scis­sors. It’s those kinds of things all through­out. When you save 1 minute here, 30 min­utes there, it adds up.

Sign up to­day to Short­cut Cook­ing: Eas­i­est-Ever Clean Meals for dis­count codes and a chance to win a free course! cleaneat­­cut

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