Thursday, March 19, 2020

Cooking at Home when Working from Home

This is one of the best things I have bought: a pressure cooker. 

And I don't believe I have had it since 2016. It still feels so new to me. Probably because I don't use it as much as I should. 

But with the current work-from-home arrangements, this is coming in handy. I wanted to make a simple lunch today and decided I'd just make chicken porridge. 

To got the chicken out of the freezer at 8:00am, pop everything into the pressure cooker at 11:45am, which is just rice, water and chicken, and cook it for 13 minutes. 

I was only able to break from work after 12:30pm and the pressure cooker was already on warm setting for 26 minutes. 

And here's my simple chicken porridge. 

For those who seldom cook may feel that it's a very difficult thing to do. I'd refer you then to what I have posted before, to what Michael Pollan said in a Coursera lecture I have attended.

He said that cooking isn't so complicated if we don't make it so. All you need to have in your home are these few basic ingredients: olive oil, onions, garlic, lemons, sugar, and salt. And as an Asian, adding soy sauce and oyster sauce would complete the list. 

And I had thought that the more ingredients I put in, the more complete the dish. Now I think differently. It was then that I made the yummiest stewed lamb shank with only 2 ingredients, lamb and onions. 

We can cook. We don't have to make it complicated. 


No comments:

Post a Comment