In this busy world, we’re all looking for ways to save time and cooking is no different. I don’t want to be reduced to frozen dinners and takeout every day but I’m delighted when I can shave minutes off the preparation of a dish or meal.
If I find a more efficient way to prepare a better-than-average dish, it inspires me to higher culinary levels. I’ve collected a few kitchen timesavers over the past months to share with Epicure readers, and I hope there’s at least one new idea in here to make your cooking easier … and more enjoyable. If you’ve got any good ones to share, please e-mail me.
PREPPING
Sort as you shop
At checkout, organize your groceries on the conveyor belt according to how you will store them at home. Ask the bagger to put all frozen items in one bag, canned foods in another, kids’ snacks together, etc. At home, unpack perishables immediately, unpack other bags at your convenience.Prepping ahead
As you purchase and bring home basic cooking vegetables (tomatoes, broccoli, onions, celery, peppers, carrots, etc.), reserve one or two items to rinse, dice/chop and store in plastic bags. If you think you will use within days, cover with a damp paper towel and store in the refrigerator. If not, place in a freezer-safe bag, label and freeze. Cut fruit into serving pieces, place in snack-size plastic bags and refrigerate them so family members can snack on healthy foods. Unused fruit can be turned into desserts before they spoil.Measuring cups
When pouring sticky substances into a measuring cup, fill it with hot water first. Dump the hot water but don’t dry the cup. Add your ingredient, such as molasses or honey and watch it slide out easily.Measure up
When you have a few extra moments, review a recipe and measure out all spices needed in advance. Combine them in a plastic bag and reserve until ready to cook. For example, during the fall season, I do this with my apple pie recipe. I measure out and combine sugar, cinnamon, nutmeg, etc. into individual pie combinations and save in plastic bags. Bringing home a half-dozen apples and my ever-ready frozen pie shells makes for a quick family dessert.Mini-seasoning portions
Keep a plastic ice cube tray on hand for when you open a can of tomato paste, chicken broth, etc. and only use a small amount; freeze the leftover quantity in individual ice pods. Transfer the frozen bits to a freezer-safe bag and label with the item, freeze date and unit measure (i.e., 1 Tbsp each) on the bag before freezing again.Prepping meats and seafood
Defrost meats in the refrigerator during the day, then marinate before going to bed, for the next day’s meal. Meats can sit in a marinade for up to 24 hours. The more fragile flesh of most fish stands up to a marinade of six hours or less, which might be done mid-day or before leaving for work. Marinating also helps you plan ahead.COOKING
Intuitive measure
To save time, practice guessing at measurements via eyeballing. The more you do it, the better you’ll get. Dishes will usually turn out fine, even if you’re a little off.Convenience ingredients
Use store-bought ingredients that meet your taste tests, for example, frozen meatballs for pasta or rotisserie chicken to create a variety of meals (chicken salad, pastas, stir-fry, soups, enchiladas, etc.). Keep frozen bags of shrimp and vegetables on hand to create fast meals, e.g., stir-fry, tempura, gumbo, etc.A watched pot
Parboil longer-cooking ingredients like rice or pasta early in the day and set them aside for meal preparation later. Slow simmer soups and sauces in a crock pot so they are ready at meal time. Parboil stir-fry or casserole vegetables by boiling until just before tender, then “shocking” them in an ice-water bath to stop the cooking process. Drain and refrigerate until time to use.Double the pleasure
For labor-intensive dishes, e.g., lasagna, make a double portion – one for now, one to freeze for later. Or, cook enough pasta for two pans of lasagna, use half the pasta now; freeze half for making lasagna in the future.Easy deviled eggs
Put cooked egg yolks in a zip-lock bag. Seal and mash eggs well. Add remaining ingredients, reseal and mash to desired consistency. When ready to fill egg whites, cut the tip of the bag to squeeze the mixture into egg halves. Discard the empty bag for an easy clean up.
Frosting squared
Whenever you buy a pre-made container of cake frosting, whip it with your mixer for a few minutes before using. You can double the volume and frost more cakes/cupcakes with the same quantity. More good news: You also spread fewer calories per serving.Soup’s on!
When you’re extra busy, make a large pot of soup. Keep it on the counter in a crock pot or in a large refrigerator container. Have sandwich and salad fixings on hand (or pre-made and refrigerated in plastic bags). Let every member serve themselves a combo meal of salad/sandwich plus soup, as they are hungry, and bus their own dishes. Teens and young adults will especially like the meal independence for a weekend.CLEANUP
Whistle while you work
Keep a hot soapy bowl handy for cleaning measuring and kitchen utensils, mixing bowls, pots, etc., and wash/rinse things between steps as you cook. Or, have an empty dishwasher ready to place items in as you use them. The goal should be to have only serving/eating items left to clean when you serve the meal.Everything in its place
To lighten the load for the dishwasher (or dishwasher-loader) in your household, establish areas of the counter for plates, utensils, glasses, etc., and ask family members to place their items in the appropriate spots. The tasks will become routine and easier for everyone.Jacqui Love Marshall lives in Danville with her vintage-car-loving husband, two pugs and binders of recipes. E-mail her at Epicure@DanvilleWeekly.com.
