It’s like clockwork… the leaves change colors, cooler temperatures descend and I give in the urge to nest.
Lucky for my husband, and whomever happens to visit my home during the fall and winter months, this results in more time spent in the kitchen.
Unfortunately city life doesn’t ease up to accomodate my desire to cook. So, when suzy homemaker instints take over during the cold months I depend a few tips, tricks and tools to ensure nothing slows this girl-on-the-go down. Perhaps they can help you save time when you’re spending time in the kitchen.
Pre-Chopping Veggies – I chop them on Sunday, place them in baggies and disseminate as needed throughout the week. A time-saver that works for any prepping you want to avoid tackling during the work week.
Canning Jars – I previously shared the book that helped me win the battle against clutter. This was one of the tips that came out of that triumph. Cooking a meal that requires digging up ingredients buried in cupboards jammed full of miscellaneous foodstuffs is not a joy. Be they mason jars, neatly stacked tupperware or my personal preference, rows of “Le Parfait” jars, organization allows me to use time in more meaningful ways.
Alton Brown – When in doubt google “Fill In Blank Alton Brown recipe”. It’s what I do when I need a simple but spectacular meal and I don’t have time for trial and error. The host of Good Eats has been my secret to the perfect steak, burger, risotto, fried chicken, roast chicken and more. He has pefected the art of the basic meal and his recipes really minimize mistakes.
Chowhound Forum – No matter how random your question, not only has it been asked on the Chowhound Boards it’s been a) answered in detail b) tested by users c) re-posted along with a list of best practices and d) re-posted with alternatives to said list. It’s better than calling my mom (no offense mom, you’re still the best cook ever.) Last week it helped me track down a miraculous substitute for egg as a binding agent (a boiled concoction of water and flaxseed powder) which resulted in an eggplant parmesan recipe my dairy-free cousin could make to perfection! Told you, no question or answer is too random.
Chef Knives – A good chef’s knife is arguably the most important tool in a kitchen. It’s safer and more precise than a duller knife and if you use it as often as I do it’s worth the investment. I own Wustof’s santoku, chef & pairing knives along with the kitchen shears. The battle between Wustof vs Henckles rages on and though I don’t recall why I chose Wustof I do know these professional grade knives have changed my life in the kitchen. Plus it makes me feel fancy to use the same knives as Martha Stewart and Emeril Lagasse!
I hope these five bits of advice help you as much as they help me. Do you have any tricks/tips/tools you live by in the kitchen? I’d love to hear them and maybe add them to my repetoire!
via: Sunnydays, Tartlette Blog, Chowhound, Sunday Suppers, Chowhound, Canelle et Vanille
Pre-chopping? You’re so good! I do loose meal planning to make sure my ingredients and shopping will match up, but I’m too much like my mom in the kitchen–devil may care!