In addition to hiking prices and shrinking product sizes, some food companies have also been quietly downgrading ingredients to reduce manufacturing costs in a process known as ‘skimpflation.’
In addition to hiking prices and shrinking product sizes, some food companies have also been quietly downgrading ingredients to reduce manufacturing costs in a process known as ‘skimpflation.’
If you get deep into cooking it does actually become very easy. The most important thing is organizing the kitchen because I find that many people have tons of clutter. Once you have experience and a well organized kitchen cooking is usually less than an hour.
Another important tip is that it’s usually best to stick to one kind of cuisine. It shouldn’t be exact (like french, Spanish Italian) and it should be something vague like “Mediterranean/European”, “India/south Asian”, “East Asia (pretty much Japan, China, Korea)”. Otherwise you will require so many ingredients and sauces it’s impossible to keep track of.