What are the best practices you’ve learned to save time or make a meal better.

  • Teeks@lemmy.world
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    1 year ago

    Ah, the alchemy of the kitchen! A dash of efficiency, a sprinkle of passion, and a dollop of savviness. First off, mise en place - French for ‘put in place.’ Prepare your ingredients ahead of time, it can help remove a loot of stress.

    Secondly, invest in a sharp knife - it’s the Excalibur of the culinary world, turning the toughest veggies into paper.

    Lastly, experiment! Like any good inventor, a chef isn’t afraid of a few mishaps; it happens to the best of us! You’ll surprise yourself with some of things you may come up with 😉

    • spiphy@lemmy.world
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      1 year ago

      I am all about mise en place. My wife doesn’t want to dirty a few extra dishes and ends up trying to do too much while things are cooking and stressing herself on out.

      • Teeks@lemmy.world
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        1 year ago

        I was honestly the same when I was starting out in the kitchen and quickly learned I’d rather clean a few extra dishes, than get myself overly stressed!

        • Valkyrie_Kitten@lemmy.world
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          1 year ago

          If I’m doing a lot of different ingredients, I’ll chop, put in dish to store, and then layer the prepped ingredients on plastic wrap, payments, or wax pape in one or two bowls. Or even on the counter. Not as environmentally sound, but there are times where it’s more doable than separate dishes.

    • markr@lemmy.world
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      1 year ago

      Besides mise en place, also clean as you go. Basically you only have to clean the pot(s) you cook in, everything else has already been cleaned. And invest in a knife sharpener. They go dull very quickly. And a big box of bandaids :-)

    • Overzeetop@lemmy.world
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      1 year ago

      First off, mise en place - French for ‘put in place.’ Prepare your ingredients ahead of time, it can help remove a loot of stress.

      Corollary: as you empty a dirty dish, put it directly into the dishwasher or give it a quick wash and dry while the ingredients sweat/simmer/cook. Nothing is quite as nice as having the kitchen nearly cleaned up as you plate your meals. (my wife taught me this - it only took me 25 years to learn!)