Sometimes it’s nice to just order takeout and be done with dinner with one swipe, but cooking at home has a lot going for it. It’s usually cheaper, can be healthier, and lets you decide exactly what goes into your food. The downside is that even a “quick dinner” has a funny way of turning into 45 minutes of chopping, stirring, and digging through cabinets. Luckily, pro chefs have a few hacks that can save effort in the kitchen and improve the results on the plate.
Here are seven chef-approved tips worth borrowing:
undrey / Depositphotos.com
- Save pasta water. The starch can help thicken soups, stews and sauces, and you can refrigerate or freeze extra for later.
- Salt meat ahead of time. Seasoning 45 minutes to 24 hours before cooking can improve flavor, tenderness and browning.
- Use lazy susans. Rotating trays can make spices and pantry staples easier to find and keep cooking from turning into a cabinet excavation.
- Keep umami-rich ingredients on hand. A few drops of fish sauce, soy sauce, liquid aminos or a spoonful of dried mushroom powder can add depth to sauces, soups and stews.
- Freeze Parmesan rinds. Toss one into simmering soups, beans or sauces to add extra richness and savory flavor, then remove it before serving.
- Invest in a cast-iron griddle. It can handle everything from pancakes and grilled cheese to vegetables and meat, cutting down on the need for multiple pans.
- Caramelize onions in advance. Make a big batch every few weeks and keep it in the fridge so you can skip one of the more time-consuming steps in lots of recipes.
The common thread is pretty simple: a few small tricks can make cooking easier and help your food come out better. The best cooking shortcuts aren’t really about cutting corners, they’re about knowing where a little extra technique can save effort and improve the final dish.
Source: Real Simple
