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Serious question, is anyone else noticing a move towards fully prepped ingredient bases instead of complete meals?
I've shifted to prepping things like marinated tofu, roasted root vegetables, and cooked grains separately each Sunday. It gives me way more flexibility to throw together different dishes based on my mood during the week.
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the_charles8h ago
Prepping bases like that actually mirrors how professional kitchens operate, but for home cooks it shifts the creative act to the moment of assembly. Last week I had a tub of ginger-scallion oil and some poached chicken, turned into cold noodles, a salad topping, and even a fried rice filler. It feels less like meal prep and more like stocking a pantry with active components, which psychologically reduces the dread of 'what's for dinner' every night. The key is having versatile, flavor-packed bases that don't lock you into a single cuisine.
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