With this rush that is the world we live in, it is easy to point out time as a valuable element. The less time you spend doing something, the better! On the other hand, we can treat time as if it were an ingredient in a recipe, as valuable as it is irreplaceable, because there are processes that need time to happen. Dough rests, gelatin settles, biological yeast reproduces, cream cools …
Daily life takes us to practical routines and we end up living in a kind of autopilot. We often force ourselves to always choose the easy, which ends up being dangerous. I am not talking about the practice of fast food or the consumption of synthetic and / or industrialized products in general. I am talking about the conception of what is worth “wasting time”.
For people who like to cook, it is very good to see the result of a laborious dish, even if it ends in seconds (and this is very common in pâtisserie). Each process, from the kitchen mise en place to the finalization of the dish, is an achievement coming from that element that justifies each effort, which is the most important ingredient not only in a kitchen, but for life: love.
And how good it is to dedicate some free time to make a chocolate bomb, some grape surprises, a preparation with a good puff pastry. Pack everything up and share it with friends and family. You know? This is valuable!
* Mise in Place de cuisine is a set of pre-preparatory actions that aim to streamline the process and avoid unwanted surprises during the preparation. Separate everything that will be used, measure the ingredients, leaving everything just right for the job.