Tuesday, July 17, 2012

Kitchen short cuts

I love spending all day in the kitchen to prepare an elaborate meal for friends or family. About twice a year. The rest of the time, I also enjoy cooking, but don't have the luxury of spending a lot of time cooking or cleaning. Here are some of my kitchen short cuts.

  • Keep a well stocked pantry and a running grocery list on the fridge, so you minimize the risk of running out of something at the very moment you need it. This avoids the hassle of last minute shopping or having to come up with a substitution.
  • I don't have a dishwasher, so though I normally frown on duplicates,  I do have lots of mixing bowls, spatulas and other frequently used items so I don't have to stop what I'm doing just to wash a dish.
  • Make staples ahead of time and have them ready to go in the fridge. I like to make a big batch if rice at the beginning of the week. It can then be used instantly.
  • Wash, dry and put away your good chef's knives as soon as they become dirty. That way they last longer and are ready to go at a moment's notice.
  • Two words: frozen vegetables. They are a lifesaver. I always keep peas, corn, spinach, and green beans on hand and often lima beans and bell peppers as well.

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