I am little fond of electric kitchen utensils. But I also perfectly understand the people who use them. They allow you to do other things while dinner is being prepared, and they also keep it warm until serving time. A marvel.
But I, as a proud cook, prefer to make my dishes personally, using my knowledge and techniques instead of entrusting the result to a German engineer or spending hours on TikTok trying to discover new air fryer recipes.
In our kitchen we only have a rice cooker. Fundamentally because rice gets you out of any trouble. To make that lunch box that you forgot the night before, to reinforce a soup, to make a “rice with things” with the week’s leftovers.
I also use it to make lentils, couscous, bulgur, and I even take the opportunity to add some eggs and cook them together with another ingredient. It is easy to wash and store and consumes very little electricity. That’s why it’s my favorite electric contraption. Well, the only one.
On this week’s menu you will have the opportunity, if you want, to use your rice cooker or your other electrical utensils. You will also have three servings of legumes, two of fish, the
Baked preparations:
Elaborations to the fire
cold preparations
