Planning loaded, tight timing ... Saving time in the kitchen ? That is the challenge we all try to address. But difficult to make the right choices while staying the course and avoiding dumplings in the kitchen.

1 - Peeling is applied

Potatoes, carrots, squash ... If they are organic, just brush them well for cooking with the skin. The garlic? It is used in shirt or simply crushed with the dish of a knife. And Jerusalem artichokes or crosnes ? They are offered a quick peel, rubbing them in a cloth with coarse salt before cooking.

2 - We see double

When you start a preparation, multiply the quantity by 2 and freeze half: it works for all the pasta (broken, sanded, pizza, cookies ...), ratatouille, but also sauces type bolognaise or mushrooms.

3 - Dishes in the microwave

It is used without blushing to prepare:

- An express caramel: 100 g caster sugar 2 tbsp. to s. of water at 900W for 4 min. It is mixed halfway through cooking and the turn is played.

- A minute jam: 1 kg of fruit 800g of sugar gelling at 800W for 10 min, one mixes then one restores to cook 10 min.

- An inatable compote: 5 apples ½ glass of water to 900W for 3 x 3 min, mixing each time. To be crushed or mixed according to the desired texture.

- A floating island: for custard, whisk 5 egg yolks 150g sugar, then add 1 tsp. to s. cornflour 75 cl of milk, filmed and baked at 800W 2 x 3 min, then rest 2 hours in the cool. For snow: 4 egg whites assembled in snow, cooked at 800 W for 1 min. The two are combined when serving.

4 - We put on fast-cooked seeds

Semolina, instant polenta and mix of seeds and cereals in bags (type Bjorg, Tipiak, Organic Garden): it changes pasta and rice and it cooks three times less: in 3 min maxi, it's ready!

5 - We pull our scissors

Too tedious to remove the beans? Not if they are put together in fagots and the ends are cut off with scissors. Same for spinach and chard (perfect to separate ribs from leaves). Or to cut diced ham or chicken.

6 - Bluffing with spreads

To pimper rapido its everyday cooking, without spending an infinite time, you can twister a filet of fish, a chicken breast or a pork rib in the blink of an eye. Just cover them with a good paste before putting them in the oven. Choice of a good pesto, a tapenade or an eggplant caviar, but also, in a more surprising version, a lemon confit-ginger paste (Albert Menès), horseradish or a puree of candied tomatoes.

7 - Serving to shorten cooking

We gain almost half of the cooking time ... by cutting the potatoes into slices, preparing chicken fillets in aiguillettes or spreading the dough (cake, muffin, soufflé ...) in several mini-molds.