The side dishes, as a rule, is the most important, complex and "weighty" dish of a meal consisting of several changes. Actually, the whole lunch menu is formed around the second - or main - dish: appetizers, soups, desserts are selected.
Side Dishes are conventionally divided into meat, fish and vegetable dishes, and the appropriate side dishes are selected for them. Many fine dishes such as pot-au-fe, casserole, steintopf or goulash are the first and side dishes cooked in one pot.
It is not always necessary to spend a lot of time and effort on preparing the side dishes. These are meat chops and escalops, most fish dishes, white poultry meat. Many main dishes, such as stews or cabbage rolls, can handle reheating well and can be cooked for more than one meal. Other dishes are not prepared quickly, but with minimal active participation. These include baked poultry or meat cooked in one large piece. Moreover, the side dish is prepared at the same time. Sometimes it is wise to entrust the preparation of the second course to smart kitchen appliances: a multicooker or a double boiler.
If you compose a harmonious menu, correctly calculate the time and correctly outline the sequence of actions, the second dish will appear on the table at the right time and will give you real pleasure.