If you were cooking a dish having three component parts (say meat, potato and green veg), you would need to carefully attend to one particular issue: the three elements have to be ready to eat at the same time – which means you have to start cooking each dish at different times.  You knew that, of course.

Yet so many home-chefs seem quite unaware of this basic rule: you need to time cooking. Not a race in time  (a misleading emphasis in Master Chef  T.V. shows), nor a simple awareness that a chook takes longer to cook than green beans. It means a careful coordination of starting/ending times of everything to be eaten at the one time. Imagine the timing complexity in restaurant cooking.

But do you realize the critical importance of timing, in all its manifestations, in almost all aspects of life and society?

The elaboration of this blog appears in the upcoming monthly issue of MCI enewsletter for July. If you would like to subscribe to MCI’s free newsletter please send an email to info@melbournecentreforideas.com with the subject “subscribe”.