Savory Cauli Waffles
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.
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