Do you ever feel like you are all thumbs in the kitchen when attempting that new recipe? Learn the tips from the successful professionals in the business how to run your kitchen. Know the kitchen shortcuts & tips before you launch into that new recipe and you’ll cook like a pro. We will share meal preppers time management skills to help you along. Check out these valuable tips to help you cook like a pro in your kitchen.
Have a Plan – When shopping, have a plan and stick to it. Make your list and stick to it. You will save money and calories by sticking to your plan.
Wear Comfortable Clothes – Where comfortable clothes to cook. Do not expect to keep clean. Stopping in the middle of cooking to save the silk shirt from the grease stain will ruin the food cooking on the stove.
Wear Your Glasses – If you need them to read, chances are you will be needing them. There is no time to go hunting them down in the middle of breading the chicken.
Be Prepared – For everything to go smoothly in your food prep, you must be prepared. Read the recipe twice or three times. Know the steps of what you are going to do. Make sure you have all the ingredients bought, on the counter and ready. Get out the pots and pans you are going to be using and set aside ready to go into action. Clean tools, utensils, bowls, knives and cutting blocks. Have a trash can easily accessible. Wash, peel, dry, chop, shred, slice and have all the elements required for the recipe ready to pop into the pan when needed. Have that butter or eggs at room temperature. Have the meat at room temperature, dried and sliced ready to go. Don’t risk over-cooking that great recipe by having to stop, wash and chop a key portion of the dish. Prevent accidents and overcooking by being prepared.
Cutting Boards – Anchor your cutting board with a damp paper towel or cloth under them on the counter to avoid slipping around while using.
Softening Butter or Cream Cheese – When a recipe calls for softened butter or cream cheese and you have forgotten, you can cut up in ¼” slices and place flat on a plate to speed up the process. If you need either urgently, you can put the plate in the microwave for 7 seconds which works for me. The time depends on your microwave settings. Do that process slowly so you DON’T MELT.
Can’t Open the Jar that was Refrigerated? – Run hot water over the top for a couple of minutes to melt the liquids sticking the screw top will make opening easier.
Grating – Grating soft cheese will be a cleaner slice by freezing the cheese for 15-30 minutes beforehand.
Have Two Cutting Boards – Have two cutting boards on counter. One for meats and one for veggies and fruits. Disinfect by hand washing with white vinegar and hot water.
Salt, Pepper and Spices – Have these additives measured out and into little prep dishes. You won’t have messy salt and pepper grinders covered with egg wash or butter that you will have to clean later if you do.
Clean as You Go – Cooking and cleanup will go smoother if you clean as you go. Make sure the sink and the dishwasher are empty ready to rinse out containers just after use. The enjoyment of cooking is greatly enhanced by not having a minefield of mess to clean up after.
Don’t Get Distracted – Eliminate distractions by anticipating them. Distractions change your train of thought and open possibilities of forgetting something or burning.
Use a Timer – Don’t fool yourself into thinking you are going to remember. Distractions will happen and you will forget and burn something. Use a timer.
Oil Temperatures – When is the temperature of your oil just right? Placing breaded items into a pan with oil that isn’t ready will net soggy results. Some tips on knowing when your oil is heated to a frying temperature (Between 325°-375°F).
- Drip a drop of batter into the oil. If it isn’t bubbling immediately, the oil isn’t ready.
- Use a grain of rice and just drop it into the oil. If the rice floats up to the top and starts cooking, your oil is ready.
- Thermometers are the ideal way to know if the oil is ready. An instant read thermometer and a candy thermometer will let you know when the oil reaches your desired frying temperature. (Between 325°-375°F)
Rice Cookers are the BEST – Unless you consider yourself a master with cooking rice, invest in a Rice Cooker. They don’t have to be expensive. Mine cost around $20.00 and now I have perfect rice every time. I never had the success I have now with the rice cooker.
Measure when baking – Baking is the most important subject that a recipe should be followed. You can’t play with that recipe.
Food Essentials – Every kitchen should have these ingredients frequently used in recipes: Sea Salt or Kosher Salt, Pepper Grinder, Olive Oil, Flour, Canned or Boxed Broth, Rice, Vinegar, Sugar, Eggs, Soy Sauce and Vanilla.
Breading Foods for Prep – Add your salt, pepper and other spices into the breading for best results. Even adding grated cheese to your panko or flour mix will give you an added crisp and enhance the flavor to your sautéed or fried foods.
Skewers – Use two skewers on shrimp, chicken and other foods to retain the shape and cook more evenly on a grill.
Taste – Taste your food as you cook so you season properly. This avoids over seasoning.
Steaks – Let steaks and beef roasts come to room temperature before cooking
Rest Meats – Resting cooked meats by taking out of oven and removing from pan to cutting board or platter and tent with foil. This process will distribute the juices internally within the meat.
Cutting Steaks and Roasts – Cut meats across the grain to serve up more tender slices.
Pasta – Never rinse pasta. You will be removing the flavor.
Easy Clean Up – When baking, line your pans and cookie sheets with parchment paper for easy removal and clean-up.
We hope you find all these great tips we are sharing with you helpful. Be sure to share our page of tips with your friends and family.