Food & Drink The 3 Simple Tricks That Helped Me Save Time in the Kitchen

08:35  11 february  2018
08:35  11 february  2018 Source:   food52.com

The One Knife Everyone Needs in the Kitchen

  The One Knife Everyone Needs in the Kitchen Did you know a dull knife could be more dangerous than a sharp one? Keeping up with knives is a labor of love, even if you lean towards using just one knife. Most of us use dull knives on a daily basis. I know this because even as a trained chef, I am guilty of this. I also know this because every time I cook in someone else’s kitchen, before I even start cooking I immediately receive an embarrassed-tone apology for the dull selection of knives. I get it, it takes time to pull out the sharpening stone, soak it, and do the theatrical, almost meditative practice that is appropriately sharpening a knife. So sometimes we live off a honing steel, though we know this does not, in fact, sharpen the knife. Don’t get me wrong, a Japanese chef’s knife is a thing of beauty to cook with—when it’s sharp. And you do have to tend to them to keep them that way. But then I came across the Kuhn Rikon Chef’s knife. We have a giraffe-printed one in the test kitchen we always use. It’s been in the kitchen and used by many for about five years and it’s still sharp. I couldn’t believe it when I heard how long it's been around. I still can’t. I use it almost every day for up to eight hours a day and it can still slice nicely through a tomato—the telltale sign of a knife’s sharpness. I’m still not sure how it’s possible a $25 knife can stay this sharp, for this long, but it does. And it saves me a lot of time. RELATED: Knife Skills: Slicing and Dicing Carrot This knife is a great gift for someone that loves to cook or is just starting to get in the kitchen. Or gift it to yourself because you know you sometimes slack on sharpening.

Follow along at #f52cooking and let us know how you’re changing the game. When I’m cooking, there are two big time sucks in the kitchen : inactive So when I saw that this week’s Change The Way You Cook newsletter was all about easy tricks to save some time , I was eager to test a few of them out.

You are using an older browser version. Please use a supported version for the best MSN experience. The 3 Simple Tricks That Helped Me Save big time sucks in the kitchen : inactive time that takes some dishes (caramelized onions, braises) from fine to great, and active time at the chopping block.

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We’re changing the way we cook over here at Food52—with articles and recipes and eight weeks of newsletters. Follow along at #f52cooking and let us know how you’re changing the game.

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Cut back on time spent in the kitchen prepping and cooking healthy foods by using these fun food hacks. Cutting grape tomatoes has never been faster when you use this trick . 6 Appetite-Control Strategies that Helped Me Stop Overeating.

When I’m cooking, there are two big time sucks in the kitchen: inactive time that takes some dishes (caramelized onions, braises) from fine to great, and active time at the chopping block. Now, I'm always willing to do what it takes for ultra tender brisket or creamy risotto, but there’s never an instance when I don’t appreciate a good shortcut, especially on a weeknight. So when I saw that this week’s Change The Way You Cook newsletter was all about easy tricks to save some time, I was eager to test a few of them out. My objectives: get all inactive steps going quick, streamline similar tasks, and massage the recipes to work together. So I picked two separate dishes to make for dinner and timed myself. I opted for a Caramelized Onion Frittata (off-roaded from this) and an everything-crunchy-in-the-fridge chopped salad and got to work. Would these tips really save me some time? I had to find out.

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Simple strategy to save extra money. What exactly does that mean? Here’s an example: I recently spent .67 to buy two shirts at Nordstrom Rack that were on sale. I’ve found that reviewing the receipts from this challenge has helped me become a smarter shopper.

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First things first, I knew I had to get the onions sliced and caramelizing pronto because they took the longest. Once they were on the stove for their uncovered sauté, I plucked thyme leaves and minced garlic. The recipe called to do those tasks first, but I knew I could get them done before they needed to meet the onions. That alone saved me a minute or two.

Once the onions were caramelizing away with the thyme, garlic, and seasoning, I knew I had about 30 minutes to make the egg mixture and figure out the salad—the likes of which I hadn’t decided on yet, besides that it’d be chopping-heavy.

Five minutes in: I snipped parsley with scissors because the newsletter said to keep your handiest tools close and cut a little extra to add to the salad. Then I whisked the eggs with yogurt, walnuts, and parsley. Frittata prep: Check.

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Ten minutes in: I chopped some endive, celery, cucumber, and scallion for my salad (my parsley was already ready) and added those to a bowl of leftover barley from the other night (another tip I’m happy the newsletter reminded me of: Always have cooked grains in the fridge). While I didn’t remember to get out a garbage bowl, I did make a little “trash pile” for easy sweeping into the compost.

Then I remembered the dressing. This is always my least favorite part of making a salad because the balance needs to be just right. That can take time, and I didn’t heed (but should have!) the newsletter’s advice to buy something premade where you can, in this case something to serve as the base for my dressing.

Twenty minutes in: While I twiddled my thumbs thinking about what kind of dressing to make (this is not the key to speedy cooking), I noticed the scallions and the yogurt container still hanging out on the counter. I would need to turn the broiler on for the frittata anyways, so I set it a little early and charred some scallions for what would be a yogurt dressing. Aha! Into the jar where the frittata walnuts once lived, I added yogurt, olive oil, sherry vinegar, chile flakes, salt, and pepper. Then I snipped in the scallions, screwed on the top, and shook up the charred scallion-yogurt dressing. Bright and crunchy salad: Check.

My Go-To Recipe for Leftover Easter Ham

  My Go-To Recipe for Leftover Easter Ham Like a turkey after Thanksgiving, a leftover Easter ham is the gift that keeps on giving. And giving, and giving, and giving. Until you can’t even look at another ham and cheese sandwich. Which is exactly the right time to get out your slow cooker and whip up a pot of Ham-and-Bean Soup, the very best thing to make with a leftover Easter ham. In fact, I think this soup is reason enough to make a ham other times of the year besides Easter. (Or just pick up a ham bone at the grocery store.) This simple soup is a test kitchen favorite. It’s hearty, comforting, and just the right thing to eat in early spring, when the weather still hasn’t quite warmed up yet. Made with a leftover ham bone, dried white beans, chopped carrots, celery, onions, and garlic, chicken stock, and fresh thyme, the recipe comes together in 15 minutes, then simmers all day in a slow cooker. It’s about as hands-off as homemade dinner can be, and you probably have most of the ingredients already in your kitchen. WATCH: Honey Bourbon Glazed Ham A large, meaty bone works best in this savory soup—and allows you to use up every single scrap of ham. When the soup is done cooking, remove the bone from the slow cooker with kitchen tongs and set the bone aside until it is cool enough to handle. Then remove the meat from the bone and set the meat aside, discarding the bone along with any fat and gristle. Shred the reserved meat if necessary and add it back to the soup. Round out the meal with a simple salad of mixed greens and some skillet cornbread and you’ve got a homey supper that also makes a great lunch.

Here is the trick I use to save time in the kitchen It is also easier to prep all your vegetables all at once, instead of having to do the job every day during the week. This will save you so much time in the kitchen and help you stay on track with your healthy diet!

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With about five minutes until the onions were ready, I strategized how I was going to make the frittata. I already knew I wanted to broil it instead of bake it because of time, and I reckoned the yogurt would keep the egg soft under the high heat, which was true (I’m putting yogurt in frittatas from here on out). Instead of adding the onions to the egg mixture and pouring it into a second skillet like the recipe said, I’d just add the eggs to the onions to save time washing dishes. Sometimes when you take a few seconds to think about your next step, it ends up saving you time.

Once the eggs went in the pan and the pan went into the oven, I spent that time tossing the salad and cleaning the few dishes I had.

The end result? All told, a time-intensive frittata plus a chop-intensive salad and dressing took just 40 minutes, which I think is pretty good! Giving myself a set amount of time—that of caramelizing the onions—to zip through all the prep meant the two dishes were ready at the same time, and I had a few minutes here and there to clean up and plot my next moves. Even though I didn’t know exactly what I was cooking from the outset, these smart tricks and strategies—getting the inactive step humming, streamlining like tasks, and massaging the recipes to work together—saved me oodles of time. And, oh yeah, proved that you can caramelize onions on a weeknight.

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