As winter is here in France, I have now started switching to cooking warming meals to combat the cold, which I feel especially when taking my dog out for his daily walks. The problem is many traditional recipes from the local region require lengthy cooking, something which is wasteful of energy and time. For example, a simple (but delicious) Potée Auvergnate (a traditional pork stew dish) takes over seven hours to cook, according to a classic recipe.
As I did not want to spend a whole working day to prepare a meal, I thought of the best short cuts available to make such a dish, which will arrive at the same result (more or less). For a dish like Potée Auvergnate, the main problem would be cooking the meat quickly in a manner which delivers the same texture and flavour as a piece of meat cooked for several hours.
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