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Practice and sharp knives will dramatically change how quickly you can prep, cook, serve and cleanup a blue apron or plated meal. I can usually beat the estim

• tedmiston 9y ago
  That's awesome... I haven't really invested in good knives yet. My girlfriend who's been a daily cook for years can look at the meal kit recipes and find ways to parallelize or speed them up that aren't necessarily obvious, like boiling this water before you start prepping, or cooking a thing inside another already hot pan instead of a separate one. I think the directions prioritize easy before fast.
  • magic_beans 9y ago
    The Victorinox 8-inch Chef's knife is only $45 on Amazon (cheap for a good knife), and is really excellent for the home cook who's not yet ready to invest $200 on a fancy German or Japanese knife. It just needs a little sharpening after 2 weeks or so of daily use. It slices baguettes, onions, and raw meat like dream. I've even managed paper-thin slices of garlic!
    • emodendroket 9y ago
      I am always attracted to ceramic knives, although they have a tendency to chip.