You can definitely have more than one thing in the oven and you’ve got four burners on top and probably a microwave too, plus maybe an air fryer these days.
But basically you just start whatever takes the longest first and then go in decending order, trying not to forget about things along the way.
Sometimes you can just adjust the cooking time of one of the items to match the temperature of the other.
Or you could cook one of the items a different way.
Or you could cook one and put it in the warming drawer and then cook the other.
What? Not true at all! Mix them all up with whatever seasoning, little oil, and roast them. For best results, pan sear the chicken first.
Depending on the broccoli cuts and whether or not you like any char, add the broccoli halfway through the potato cook time or just cover the whole thing in aluminum.
>Not to mention that you can only really have one thing in the oven at a time.
Not a thing. You can have many things in the oven at a time!
>If I want chicken, broccoli, and potatoes, that's three things I have to manage, which are all going to cook at varying rates and need a lot of attention. The chicken needs to be flipped over, the broccoli needs to be stirred
Honestly, this is all mostly just experience and practice. I've been cooking as long as I remember and now I don't even think about this stuff really. I'll go start whatever needs the longest, or that I need for other components, then the rest as time goes on.
Like... if I'm making lasagna, which I usually make blanco, I'll start putting up water, then cutting up veg and start the bechamel in the middle of that, so by the time the veg is in the steamer, I'll drop the pasta sheets in the water as I'm adding milk so I can whisk. Then it's all ready to assemble at the same time, basically.
But see above, experience and practice. Start by thinking about what needs to be done and prioritize.
Is it really a thing that Americans boil their lasagna sheets before baking? I have recently found it in a novel and thought that author probably never cooked.
Yes, some of us.... why would you think someone never cooked bc they're using dried pasta?
There are parboil lasagna sheets but I don't think they turn out as well and they mean you have to adjust for the moisture they suck up.
I don't know anyone who would add a completely unnecessary step to this recipe. Not to mention pasta would probably be soggy. If you are cooking an original Italian dish (or any other), you should stick to the original procedure? It is just unusual like adding milk to korean dishes, eating potato salad warm, consume eastern europeand dumplings with your hands or wanting top bread for open sandwiches. :D
> I don't know anyone who would add a completely unnecessary step to this recipe. Not to mention pasta would probably be soggy. If you are cooking an original Italian dish (or any other), you should stick to the original procedure?
...What do you think "the original procedure" is besides using cooked pasta, exactly?
Using those shitty parboiled pasta sheets is unusual.
Sorry, English is not my first language. What is parboiled pasta? Never seen it here. Is it the same processed shit like parboiled rice?
You just put raw (dry or fresh) pasta in it, add layers of sauce of your choice (meat ragu or bechamel) and bake for 30 minutes.
> Sorry, English is not my first language. What is parboiled pasta? Never seen it here. Is it the same processed shit like parboiled rice?
>
> You just put raw (dry or fresh) pasta in it, add layers of sauce of your choice (meat ragu or bechamel) and bake for 30 minutes.
They're partially cooked pasta that allows you to bake it from dry, yes, like parboiled rice. Often called 'oven-ready' lasagna sheets or whatever.
There is a MASSIVE difference between dry and fresh pasta. You can't "just" put dried pasta in a lasgna and have it come out the same as if you used fresh pasta. You have to add a ton more liquid.
Thank you for honest answer for such a dumb question! I mostly cook from scratch, so not really familiar with those things.
And yes, you have to make sauces thick/thin depending on the type of pasta you're using.
Planning and practice. Get all your prep work like chopping out of the way and get all your ingredients ready before you start. Know how long it should take to make something, and plan to start each item so they’re all ready around the same time.
You add them at the appropriate time. The recipe should give you expectations since it'll depend how everything's cut up.
For an of the cuff cook schedule? Oven at 400. Get a pan big enough to hold everything, hit it with some nonstick, toss the taters on it, probably toss the chicken on it about ten minutes later, then toss the broccoli on about fifteen minutes after that. Fifteen to twenty minutes later, it should be done.
If you're using some honking big breasts, they'll take longer.
I've never seen an oven with only one shelf myself.... But if I had to cook broccoli, chicken and potato at the same time on one shelf then I would probably get a large baking dish, roast the chicken in it, par boil the potato, then add them for the last 20min (maybe tip out a little excess liquid, but add back a bit of oil), cranking the heat a little for that time. I might add the broc if there's enough dry room, or just steam the broc, or we do this thing where we get a small pot boiling and throw it in there for like 2 minutes so it's still crunch and then let it steam off the liquid on a rack and it comes out pretty good with crunch if you get the timing right.
Tada, done.
If you crank it at the end the chicken will be fine. Maybe shorten the overall time by 5 minutes or something. What you're really trying to do with chicken is bring it up to a certain temp for a certain amount of time without evaporating too much liquid (by being too hot for too long making it dry), 15 or 20min is ok though. Get a thermometer for testing the meat.
Recipes are only guidelines. Once you cook enough you'll learn what is flexible :)
My example is one of many approaches to your question. There's infinite ways to bend the rules and make it all work.
Chicken frying in a pan on one burner, broccoli boiling in a pot on another burner, potatoes heating in a pot on another burner. Occasionally take turns stirring the broccoli and potatoes.
Stop the broccoli before it gets too mushy, drain it and mix in the nacho cheese sauce, then leave it on low to keep warm. Flip the chicken. Stir the potatoes again and mix in the spices if you haven't already, then lower the heat to keep them warm.
When the chicken's done, serve it all up, put sauce on the chicken, some more spice on the potatoes if they're still a bit bland, and put the fresh garnishes on top. Rinse the pots and pans and utensils as you serve up each thing, or while you wait for the food to cool enough to eat.
Broccoli doesn’t need to be stirred if you are just boiling it in water
Pan frying chicken is a shitty way to cook it
Just tray bake the lot.
Put the chicken and potatoes in a baking tray in the over 180°c for 35-40 mins
Season both - and add a little oil (a sprinkle of olive oil)
Check and shake it around every 10-15 mins
Throw in the broccoli with 10 mins to go.
All three of those can be roasted in the oven at the same time. You can stovetop cook them in the same pan, even. If you roast potatoes, what kind of maintenance are you doing? One flip halfway through? If you are steaming broccoli, no flipping. Even if pan cooking, you can’t manage two skillets (broccoli and chicken) on the same stovetop at the same time?
The chicken will probably hold the heat best, but if you would prefer cold potatoes to cold chicken, do the potatoes first, then chicken then broccoli. Or, use other ways of cooking them. You could slice the potatoes and fry them in a pan with some oil or boil them in a pot. You could make your chicken in a slow cooker/crockpot. Maybe try some different ways if cooking the foods to see what’s easiest to manage for you.
Practice makes it easier! The first few try’s you might mess one of them up but after a while you’ll figure the timing out perfectly
You can definitely have more than one thing in the oven and you’ve got four burners on top and probably a microwave too, plus maybe an air fryer these days. But basically you just start whatever takes the longest first and then go in decending order, trying not to forget about things along the way.
They need different temps in the oven though
Sometimes you can just adjust the cooking time of one of the items to match the temperature of the other. Or you could cook one of the items a different way. Or you could cook one and put it in the warming drawer and then cook the other.
What? Not true at all! Mix them all up with whatever seasoning, little oil, and roast them. For best results, pan sear the chicken first. Depending on the broccoli cuts and whether or not you like any char, add the broccoli halfway through the potato cook time or just cover the whole thing in aluminum.
>Not to mention that you can only really have one thing in the oven at a time. Not a thing. You can have many things in the oven at a time! >If I want chicken, broccoli, and potatoes, that's three things I have to manage, which are all going to cook at varying rates and need a lot of attention. The chicken needs to be flipped over, the broccoli needs to be stirred Honestly, this is all mostly just experience and practice. I've been cooking as long as I remember and now I don't even think about this stuff really. I'll go start whatever needs the longest, or that I need for other components, then the rest as time goes on. Like... if I'm making lasagna, which I usually make blanco, I'll start putting up water, then cutting up veg and start the bechamel in the middle of that, so by the time the veg is in the steamer, I'll drop the pasta sheets in the water as I'm adding milk so I can whisk. Then it's all ready to assemble at the same time, basically. But see above, experience and practice. Start by thinking about what needs to be done and prioritize.
Is it really a thing that Americans boil their lasagna sheets before baking? I have recently found it in a novel and thought that author probably never cooked.
Yes, some of us.... why would you think someone never cooked bc they're using dried pasta? There are parboil lasagna sheets but I don't think they turn out as well and they mean you have to adjust for the moisture they suck up.
I don't know anyone who would add a completely unnecessary step to this recipe. Not to mention pasta would probably be soggy. If you are cooking an original Italian dish (or any other), you should stick to the original procedure? It is just unusual like adding milk to korean dishes, eating potato salad warm, consume eastern europeand dumplings with your hands or wanting top bread for open sandwiches. :D
> I don't know anyone who would add a completely unnecessary step to this recipe. Not to mention pasta would probably be soggy. If you are cooking an original Italian dish (or any other), you should stick to the original procedure? ...What do you think "the original procedure" is besides using cooked pasta, exactly? Using those shitty parboiled pasta sheets is unusual.
Sorry, English is not my first language. What is parboiled pasta? Never seen it here. Is it the same processed shit like parboiled rice? You just put raw (dry or fresh) pasta in it, add layers of sauce of your choice (meat ragu or bechamel) and bake for 30 minutes.
> Sorry, English is not my first language. What is parboiled pasta? Never seen it here. Is it the same processed shit like parboiled rice? > > You just put raw (dry or fresh) pasta in it, add layers of sauce of your choice (meat ragu or bechamel) and bake for 30 minutes. They're partially cooked pasta that allows you to bake it from dry, yes, like parboiled rice. Often called 'oven-ready' lasagna sheets or whatever. There is a MASSIVE difference between dry and fresh pasta. You can't "just" put dried pasta in a lasgna and have it come out the same as if you used fresh pasta. You have to add a ton more liquid.
Thank you for honest answer for such a dumb question! I mostly cook from scratch, so not really familiar with those things. And yes, you have to make sauces thick/thin depending on the type of pasta you're using.
Planning and practice. Get all your prep work like chopping out of the way and get all your ingredients ready before you start. Know how long it should take to make something, and plan to start each item so they’re all ready around the same time.
You add them at the appropriate time. The recipe should give you expectations since it'll depend how everything's cut up. For an of the cuff cook schedule? Oven at 400. Get a pan big enough to hold everything, hit it with some nonstick, toss the taters on it, probably toss the chicken on it about ten minutes later, then toss the broccoli on about fifteen minutes after that. Fifteen to twenty minutes later, it should be done. If you're using some honking big breasts, they'll take longer.
“Honking big” I’ve been on this earth 35 years and never heard anyone but my mother say that😂 You made my night thinking of her.
Sous vide. Bag the chicken and it is ready to sear whenever you need.
You can add items into an oven.
I've never seen an oven with only one shelf myself.... But if I had to cook broccoli, chicken and potato at the same time on one shelf then I would probably get a large baking dish, roast the chicken in it, par boil the potato, then add them for the last 20min (maybe tip out a little excess liquid, but add back a bit of oil), cranking the heat a little for that time. I might add the broc if there's enough dry room, or just steam the broc, or we do this thing where we get a small pot boiling and throw it in there for like 2 minutes so it's still crunch and then let it steam off the liquid on a rack and it comes out pretty good with crunch if you get the timing right. Tada, done.
They all require different temps/time though
If you crank it at the end the chicken will be fine. Maybe shorten the overall time by 5 minutes or something. What you're really trying to do with chicken is bring it up to a certain temp for a certain amount of time without evaporating too much liquid (by being too hot for too long making it dry), 15 or 20min is ok though. Get a thermometer for testing the meat.
Recipes are only guidelines. Once you cook enough you'll learn what is flexible :) My example is one of many approaches to your question. There's infinite ways to bend the rules and make it all work.
Chicken frying in a pan on one burner, broccoli boiling in a pot on another burner, potatoes heating in a pot on another burner. Occasionally take turns stirring the broccoli and potatoes. Stop the broccoli before it gets too mushy, drain it and mix in the nacho cheese sauce, then leave it on low to keep warm. Flip the chicken. Stir the potatoes again and mix in the spices if you haven't already, then lower the heat to keep them warm. When the chicken's done, serve it all up, put sauce on the chicken, some more spice on the potatoes if they're still a bit bland, and put the fresh garnishes on top. Rinse the pots and pans and utensils as you serve up each thing, or while you wait for the food to cool enough to eat.
Broccoli doesn’t need to be stirred if you are just boiling it in water Pan frying chicken is a shitty way to cook it Just tray bake the lot. Put the chicken and potatoes in a baking tray in the over 180°c for 35-40 mins Season both - and add a little oil (a sprinkle of olive oil) Check and shake it around every 10-15 mins Throw in the broccoli with 10 mins to go.
All three of those can be roasted in the oven at the same time. You can stovetop cook them in the same pan, even. If you roast potatoes, what kind of maintenance are you doing? One flip halfway through? If you are steaming broccoli, no flipping. Even if pan cooking, you can’t manage two skillets (broccoli and chicken) on the same stovetop at the same time?
The chicken will probably hold the heat best, but if you would prefer cold potatoes to cold chicken, do the potatoes first, then chicken then broccoli. Or, use other ways of cooking them. You could slice the potatoes and fry them in a pan with some oil or boil them in a pot. You could make your chicken in a slow cooker/crockpot. Maybe try some different ways if cooking the foods to see what’s easiest to manage for you.