Cooking continuously (first mentioned in lesson 6) refers to preparing a series of items one after the next, whilst using the same pot of water. This method can produce a tremendous amount of food in a short period of time, and is therefore one of the highest leverage activities you can use in meal prep.
🧂 Ingredients & Equipment:
Season to taste (sea-water flavor recommended)
Clean and prep vegetables while waiting
Cook vegetables one after the next & shock in ice bath when done
Remove, drain, store.
📝 Notes, Tips, Tricks
If two items have similar cooking times you can boil them together/simultaneously (handy chart here)
Work from least starchy (e.g., vegetables) to most starchy (e.g., pasta, potatoes). End with the eggs to prevent whatever is on the shells from infusing your veggies.
Properly wash items (e.g., soak in a big bowl of water) to ensure dirt & sand is removed from nooks & crannies. This keeps cooking water clean.
Consider saving an hour to do this after returning home from the grocery store or farmer’s market. By knocking it out in one big push you’ll save hours of prep & cleaning time later in the week.
📓 Boiling Times Reference Guide:
Short (1-5 min): Asparagus, Broccoli, Carrots, Corn, Green Beans, Peas
Medium (10-15 min): Cauliflower, Squash, Brussel Sprouts
Long (15+ min): Artichokes, Beets, Potatoes
🎓 Further Studies:
✏️ What did you think of this lesson? 5 question survey.
🧺 Need a break from cooking? Check out Cleaning, Laundry, Efficiency & DIY