I started to cook more meals and more complex with multiple courses and wines to match. This all started because I love good wine, good wine and good food loves. During my first big meals were not necessarily disasters by all means, I was tense and stressed, at least temporarily. Here, the need to simplify and how the food is awesome.
First, recognize that you are doing more than you, remember to take accordingly. It also helps if you able to evaluate the call before you leave if you need a last minute ingredient for example, more butter.
As far as possible to prepare. For example, sometimes sweet cooked the day before. I was the crème brûlée last week, and it happened the day before and allowed me to focus on other parts of the food.
As much as possible to be 100% ready meals, if possible, to go. For example, I had bacon scallops as an appetizer and were already in a> Cookware and all I had to do was plop in the oven for 20 minutes when guests come.
For more complicated dishes have ingredients measured and ready. For example, I have a bean noodle dish served Asian wok, cooking must directly before serving, in my. There must be 20 ingredients have been, but everything was measured before and ready in bowls next to my wok, I could just plop them as appropriate and for cooking.
Preparation is everything! I alsopropose not to cook many dishes as possible in a new meal. I would add a rule, and call it the "flat experimental" dear little ones.
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