Here's the
simple chicken and
stuffed peppers from two weeks ago, before they entered the oven. I have a tiny oven, so I couldn't cook them at the same time.
When we planned the kitchen it never occurred to us that:
- In a few short years it would be easier to find/buy a larger stove than the 1970's standard width we still had in the early 1980's.
- We'd really need a larger oven for more efficient cooking/baking.
- A large proportion of my "standard fare" would be baked. That includes the meat/poultry and vegetables.
I dread having to find my "next stove." When I bought this one I had very little choice of brands and models. Redoing the kitchen is outrageously expensive. My present way of preparing food is terribly time-consuming, because even for these two, not enormous pans, I need separate baking time. I feel like I spend all day waiting for the oven to be free for the next tray of food to cook. It's definitely not efficient.
2 comments:
Shalom!
Is a lot of your baked food pareve vegetable dishes? Have you considered having multiple large toaster ovens in a built-in arrangement/s? I've seen nice floor-to-ceiling units and carts that accommodate several appliances. (A large whole chicken will fit into a large toaster oven.) That way a meat dish could be baked in one oven while vegetables are being baked in another.
I don't like running multiple appliances. Small won't help. I'd still need at least three batches of parve besides the 1 or 2meat. If I had much larger ovens, I'd do more of my cooking in them taking advantage of bake-serve utensils.
If I had space, I'd buy a large built-in oven.
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