I have a stack of cookbooks in the kitchen that I read through when I feel like something new is needed to add to my repertoire. Once I’ve read through them, I put them on the shelf. This morning, I had a thought that prompted me to take out my new cookbook, “g2 stack,” from a shelf above the fridge. The idea was to put the three books on the shelf in order and create a stack.
g2 stack is the new “cookbook killer”. Its main purpose is to make your cooking repertoire more interesting. Rather than having to read through the same recipe five times, you can re-read the same recipe with different ingredients and spices. G2 stack makes a lot of the effortless, lazy, and exciting food-related decision making (e.g. whether to boil or cook the meat for dinner) much easier.
G2 stack makes the cooking fun. It’s a much easier way to get from A to B. It’s a more satisfying way to cook. It’s not perfect though. Cooking doesn’t need to be a precise process–it’s just a matter of picking the right recipe for each ingredient and figuring out where to put it in the oven. Too often we’re willing to spend an inordinate amount of time cooking something or we’re not willing to spend the time to get it right.
Most people cook their meat the way they want it, unless it’s the meat they were eating for Sunday dinner. When that happens, and they notice the meat is still raw, it’s typically because someone else cooked it wrong. This is also true when it comes to meat that’s been sitting out in the fridge for three days, or even three weeks. When we cook our meat, we want it to be done and ready to eat.
The best way to achieve that is to not cook it. Whether you’re cooking for friends or family, if your meat is raw, the best way to save it is to not put it in the oven or smoker. You do not want to get a sore (and potentially infected) shoulder from eating raw meat. A good rule of thumb is to prepare the meat in the refrigerator, and then bring it out to cook later.
This is another tip that we see a lot. When you’re cooking meat, you want to make sure it’s cooked to the right temperature. You do that by using a thermometer. A thermometer is like a thermometer for measuring water, but it works a bit better for meat. That’s what makes a great thermometer useful for cooking meat. If your meat is over 165 degrees, it’s probably cooked.
We have also seen this a lot with vegetables. When people cook vegetables, they put them in the refrigerator at least 15 minutes before they eat them. When they get them out of the refrigerator, they cook them to the temperature they want. This ensures that they get the perfect temperature for cooking their vegetables. For meat, its a little trickier because in general, the longer its in the refrigerator, the hotter it gets. If it is already in the refrigerator, it cooks faster.
Meat and vegetables both take a lot of time and attention to cook. We can see a lot of trouble brewing with this. We have seen this happen with tomatoes, potatoes, and even eggplants. Vegetables take a lot of work to cook, but they also take a lot of time. This means that if we start cooking our vegetables more than 15 minutes before we eat them, we will only be getting the perfect temperature.
Why would anyone do this? We know that this is a problem, but we have no idea why.
Maybe it’s to save money. Maybe it’s to save time. Maybe it’s because it’s just a way to make our lives easier. But it’s a problem because we’ve got a lot of time to kill. This, along with the fact that we’re only having about 30 minutes left to cook, means we need to start cooking vegetables so we can have a lot of time left to eat. This is one of the reasons why vegetables take a lot of time to cook.