If youâ€™re anything like me, you spend a lot of time planning meals and preparing food, making all of those helpful kitchen tips and tricks that save you time (and your sanity) worth knowing! And so, I have rounded up some of the best kitchen tips that just might have you saying â€œWhy didnâ€™t I think of that?â€. I certainly wish I had known these a long time ago!
1. Peel Ginger With A Spoon
Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it’ll come right off, following every contour and minimizing waste.
2. Work Like Factory; Fast And Organized
When working with beginning cooks, the most common inefficiency is in task planning. Say you’ve got four onions that need to be peeled, finely diced, and transferred to a large bowl. If you do each of these steps to each onion one at a time, you spend a lot of time moving back and forth between the board, the compost bin, and the bowl, picking up and putting down your knife, and mentally preparing yourself for the next task.
Instead, work like a factory: start by cutting off the end and splitting all of the onions. Next peel all of the onions. Then make all of your horizontal cuts, followed by all of your vertical cuts. Finally, transfer all of your perfect dice to the bowl and clean down your board and countertop before you move on to the next task.
3. Freeze Liquids In Usable Portions
If you make yourself a large batch of stock, freeze it in convenient portion sizes in the freezerâ€”ice cube trays and half-pint deli containers are great for thisâ€”then transfer them to a plastic freezer bag to be pulled out an used whenever you need fresh stock.
4. Keep Refridgerated Foods Flat
One more freezer trick: freeze things flat and stack them. Whether it’s soups, stews, or ground meat, the flatter and wider you can get them, the faster they’ll freeze and defrost, which not only makes you more efficient, it also improves the quality of the food (the longer something takes to freeze, the more cellular damage it will suffer).
When freezing raw meat, soups, and stews, if you have a vacuum sealer, use it! Otherwise, place foods in heavy-duty freezer bags, squeeze out all the air, lay the bag flat, and use your hands to work the contents into as flat and even a shape as possible.
When freezing vegetables, cut them into pieces 1-inch or less and blanch any green vegetables. Place them on a large plate or sheet tray spaced apart from each other and freeze them solid before transferring to a plastic freezer bag and storing flat.
5. Buy Pre-Peeled Garlic
I might get a lot of hate for this one, but truth be told, I use pre-peeled garlic almost exclusively. I find peeling garlic form a whole head to be a bit of a pain in the butt and usually can’t be bothered. The pre-peeled stuff, so long as you buy it fresh, will last for weeks in the refrigerator and despite what some snooty chefs may tell you, it tastes just fine.
6. Partially Freeze Meat Before Slicing Them
Slicing meat to grind or cook in a stir-fry can be tricky even with a sharp knife. To make it easier, place the meat in the freezer for 10 to 15 minutes to stiffen it up.
7. Use Egg Shells to Remove Egg Shells
The empty half of an egg shell is the best tool to extract stubborn bits of cracked shells that have ended up in the bowl. They’re like magnets!MYNEWSHUB