When I cook I follow the restaurant kitchen principle of cleaning as you go, meaning constantly clear your workspace and clean your essential tools so they’re immediately ready. When you get an inspiration to cook, nothing deflates it like finding you have 20 minutes of work to do first, or that the special utensil or machine you only have one of needs soaking to get the crusty dried crud off it.
When I cook I follow the restaurant kitchen principle of cleaning as you go, meaning constantly clear your workspace and clean your essential tools so they’re immediately ready. When you get an inspiration to cook, nothing deflates it like finding you have 20 minutes of work to do first, or that the special utensil or machine you only have one of needs soaking to get the crusty dried crud off it.