Welcome to my little corner of culinary delights. “Time is our most valued asset,” “Time is money,” “Lost time is time lost forever,” “Time is not negotiable nor-renewable.” These platitudes, and many more like them, give wisdom. Every moment of time lost can never be replaced. Therefore, we should be prudent with our time and respect other people’s time. James J. Walker postulated that “Counting time is not so important as making time count.”
That which will be covered here I call “peripheral time savers.” They deal with the pre and post cooking procedures. It requires organization. The other type of time savers I call “internal time savers.” This deals with saving time during mise-en-place and the cooking process. For now, I will cover some time saving procedures regarding peripheral culinary matters.
Safety is paramount. One of the prime factors of lost time and money is industrial accidents. One needs to put safety first. Safety procedures have been covered in past articles. However, to repeat that which has been covered is a waste of time.
• See the complete column in the Friday, Dec. 3, print edition of the Clinton Journal or now in the Journal E-Edition for subscribers.