"It's really worth investing in smaller pans and a smaller skillet. A tiny amount of liquid in a large pan will get too much exposure to heat, so it's very likely you'll under- or overcook its contents. The absorption method for rice is a nightmare if you're using a wrong-sized pan."
"When cooking for yourself, sometimes it's about making one big thing and using it in different ways throughout the week. If it's a whole roast chicken, for instance, have a roast dinner on Sunday, shred some leftover breast and use that in soup the next day, then have the rest with pasta the evening after."
"The likes of soups and stews freeze brilliantly, so it's just good sense to make the entire quantity dictated by the recipe, then store the excess in individual portions and make future dinners a breeze. Frozen chopped onions and soffritto are lifesavers, plus using a quarter of a carrot for a bolognese for one feels rather labour-intensive."
Downsizing recipes for single servings involves more than dividing ingredients by serving numbers. Proper cookware sizing is essential, as small liquid amounts in large pans experience excessive heat exposure, leading to under- or overcooking. Some ingredients like eggs and whole chickens cannot be easily divided. Strategic approaches include making larger batches and repurposing components throughout the week—such as roasting a chicken for Sunday dinner, using shredded breast in soup the next day, and combining remainder with pasta. Soups and stews freeze well in individual portions for future meals. Pre-prepared frozen base ingredients like chopped onions and soffritto reduce labor-intensive prep work. Seasonings require careful attention since they don't scale proportionally with recipe reductions.
Read at www.theguardian.com
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