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Everything gets cut up before a pan gets turned on.
No plastic in the microwave. (Ceramics and glass only)
Range has to be clean before and after cooking.
Edit to add - can't believe I forgot this. I'll eat any leftovers cold and any fully cooked soup or chili cold too. I just don't care.
But... onions and mushrooms can easily cook as long as you might take to prep everything else, and they just keep getting better.
Absolutely. Unless I'm drunk, then a frozen burrito miiiight go in with its wrapper on. Fortunately, alcohol provides near perfect immunity to anything I'd be concerned about while sober.
This is a good rule. Ten years from now when I've finally managed to adopt it, I am certain I will remember you fondly and hope you are doing well - how the time flies when you have a clean range, etc.
Also don't care about reheating leftovers - except rice, I barely like it hot, so cold is a definite no.
I'll add mine here, it's pretty straightforward: TURN THE FUCKING MICROWAVE DOWN YOU NEANDERTHAL!
Yeah the amount of people unaware that letting the heat spread throughout the food is almost as important as getting the heat in there is crazy. 600W is the highest I'll sett my microwave, ever. And that is for easily mixable things like soup. Things like casserole only get 300W.
Oh I'm aware and if I have time I let them go for a bit first. But if I have to cut stuff while food is cooking then I have a panic attack. It's just too much tracking things.
As a line cook, cutting up everything before a pan gets turned on is just good mise en place. You shouldn't start cooking until you know you're ready and haven't forgotten anything. The whole process is way easier and more relaxed when you've got all the components together in advance
Oh hey, turns out I'm in good company then! And yeah I do it that way specifically because of stress.
What if your pan has a chopping fetish?