We have lunch at 12pm and dinner at 5pm or later. I start to prepare ingredients for cooking hours earlier so that the frozen meat could take enough time from thawing to marinating. The same goes to nicely washed vegetables. Everyday at 3pm I get the frozen meat out of the fridge for cooking. My mother used to cook right after work and washed away the ice with water as time for cooking is not enough. Usually in a hurry she would overcooked the dishes and it taste awful. Sometimes she did marinate the meat earlier and place it in the fridge before going to work. But during weekends, I see how preparation of cooking with sufficient cooking time going on. Vegetables are washed put aside earlier.
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