From chaos comes bentos
It's been a learning experience for me, I have to learn how to prepare these meals ahead of time with minimal prep work in the mornings (as I value my sleep), but to my surprise one of the larger headaches is actually cleaning the dishes for the bentos from Monday such that I have something ready to "plate" for the Tuesday bentos. My wife has been instrumental in helping me out on this problem. But I still feel the need to sprout some more arms in order to get everything done. My initial bentos were a harried mess in the kitchen, but I think i've learned at least some corners to cut in order to make my life a bit easier.
What I've learned: (so far)
- Never bank on the morning of to do anything
- Keep building blocks of ingredients ready (the more prep via a can or soup packet the better)
- Monday's bento can be really fresh stuff, Tuesdays needs to be able to hold.
- It is possible to have Monday/Tuesday bentos done and ready all in one night
- The devil is in the details, a coordinated plan of cooking is a must
- Learn what can freeze so you can reuse later (pesto, tomato paste, noodles)
- Sushi rolls (non fish) can hold over night
- Cold food still photographs well
- Stews, soups are always easiest to hold over
Comments