Best kitchen tips

Posted by annebin (1011 days ago)

Starting a thread where we can share time-saving tips, ingredient substitutions and recipe enhancers for a more efficient and enjoyable time in the kitchen :-)


I prepare what I call cooking essentials once a week for easier preparation of meals--mostly stir frys, sandwiches, soups and salads..

I use a lot of garlic when cooking, so to save time and effort, I peel and use a food processor to chop several heads of garlic at a time. I store them with some olive oil in a tightly covered tupperware and keep in the ref for up to 2 weeks.

Hard boiled eggs are a staple in our sandwiches so I boil a dozen at a time and keep them in the ref for quick sandwiches and salad toppers. Boil 12minutes, eggs from ref, use tap water and start timer when I turn on gas. Drain water and rinse with tap water to stop cooking.

I found that if I chop the green onions (without washing them) and store them in a tightly covered container in the ref, they keep longer (a week or so) than if I let them sit in the bin. Rinse before using.

(I am based in Hong Kong)

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Posted by raincatcher (1010 days ago)

Thanks! This is the kind of advice that I need! Any suggestion for food that can be frozen for months to prepare for busy days that can well last for several weeks?

(I am based in Hong Kong)

Posted by annebin (1010 days ago)

Here are some of my cook and freeze meals:

home-made Burger patties, use burger separators and store in zipped freezer bags

Meat sauce which I use for:
-- spaghetti
-- add mexican seasoning for tacos and burritos
-- topped with mashed potatoes and cheese for shepherd's pie

Beef stew (add potatoes/carrots and other veggies on day you will serve this)

sliced chicken breast, portioned out per serving


When storing cooked meals/pre-portioned meat:
-- remember to cool completely
-- place inside zipped freezer bags (ordinary sandwich bags cause freezer burns so stick to food grade freezer bags)
-- label, include date
-- flatten bag for easy defrosting

(I am based in Hong Kong)

Posted by what the?? (1009 days ago)

wow this post is awesome!!
I am trying to learn to cook on a budget!, I have no idea on how to cook so i am trying all ideas that are simple and cheap!
so any ideas on how to budget while eating healthy?

(I am based in Guangzhou)

Posted by annebin (1009 days ago)

Choose what you buy-- my staples include skinless chicken breast, sole fillet, minced beef/pork, salmon fillet and a wide variety of vegetables. We keep our consumption of poultry and meat to 3x/week.

I shy away from buying all my ingredients from City Super or Olivers. Our nearby P&S usually carries most of what I need, plus the wet market is quite nearby. I buy fresh seafood and poultry there.

Choose recipes that are steamed, baked, grilled, stir-fried or poached. Use dairy sparingly when cooking. Olive oil might be more expensive, but it is healthier.

I regularly browse through www.meals.com for menu ideas. For beginners in the kitchen, there's a lot of ideas there.

Enjoy!

(I am based in Hong Kong)

Posted by raincatcher (1009 days ago)

I once tried to cook lunch for myself... I ended up spending 2 hours just to cut up the vegetables and stuff plus another 2+ hours to cook. So by the time I finished cooking, it was already 5pm and I wasn't hungry anymore! Needless to say, my lunch became my dinner!

(I am based in Hong Kong)

Posted by annebin (1008 days ago)

Raincatcher,

There are fresh vegetables you don't need to cut like lettuce (just tear them to pieces), baby carrots, baby tomatoes, baby corn, some type of mushrooms,.. and if you do need to cut, I find that using kitchen scissors do the job faster and easier.

I use kitchen shears in chopping green onions, bell peppers, mushrooms, green beans, chicken breast fillet, fish fillet, chicken wings. Just make sure you have separate scissors and chopping boards for raw meat and another set for veggies to prevent food contamination.

(I am based in Hong Kong)

Posted by happychick (1007 days ago)

Ohhh thanks annebin for the garlic time saving tip. I use garlic in just about everything I cook so this is very useful.

(I am based in Hong Kong)

Posted by alibali (1007 days ago)

As it's just my husband and I (no kids yet), I find that I have lots of leftovers (ingredients + cooked food). My mom ingrained in me that you can freeze just about anything, except dairy, mayonnaise and potatoes. When I cook, I purposely make extra portions for additional meals. I put the leftovers into single serving containers in the freezer, so I can pull them out in case of emergency- sometimes my husband wants a "real" meal whereas I want sushi/ salad, so I can pull out a single serving of leftover spaghetti for him... Sometimes, we have "tapas" night, to use up bits of frozen leftovers- it can be a really tasty meal of our favorites as long as the leftovers aren't too diverse! I slice up bell peppers, mushrooms, chopped onions, fresh herbs, etc and put them in ziploc bags in the freezer- then I can pull them out at any time for cooking- herbs are ok frozen if you are just adding them to cooked dishes, like sauces, stews, etc., but not for meals like salads or stirfrys. I also freeze lunch meat as it takes us ages to use a pack up. Just open the pack when you buy it and put wax paper between each slice so that you can peel of a slice at a time. If you ever make seasoned chicken, shrimp, etc., make extra and freeze it. You can then use it to top off a quick meal, like a salad (I just used up the last of a roast chicken I made at christmas with a salad!) I buy packs of canadian bacon- it comes in really handy for carbonara, eggs benedict, omelets, etc. Lastly, I recommend couscous- it's incredibly easy to cook (put it in a bowl, add boiling water, cover with plate, fluff)- you can mix all kinds of things in with it and it freezes really well- see recipe websites for ideas on using couscous. My favorite recipe websites are: www.allrecipes.com, www.cookbooks.com.

(I am based in Hong Kong)

Posted by gracelimsingapore (999 days ago)

Can I used condense milk for coffee/tea/pastry for cooking?

(I am based in Singapore)

Posted by annebin (998 days ago)

my sister in law loves condensada in her coffee. For pastries, I guess it depends on the recipe..

(I am based in Hong Kong)

Posted by gabb (995 days ago)

Where do you buy wax paper?

(I am based in Hong Kong)

Posted by raincatcher (992 days ago)

Can we prepare soup and then freeze it for later? Sometimes we don't want to eat a full dinner or it may be too late to do so....

(I am based in Hong Kong)

Posted by bluesky (992 days ago)

If you have any left over rice, take one portion at a time, wrap it in saran wrap and when it is cool put it in the freezer. When you need a portion, pop it in the microwave for 2-3 minutes and it comes out as if freshly cooked! Really convenient for fried rice dishes as well.

(I am based in Hong Kong)

Posted by annebin (990 days ago)

Raincatcher--
Soup stock you can freeze, but those with cream/milk and vegetables do not freeze well. You can actually, but the texture and flavor are affected.

You can make a bigger batch of soup stock and store them in the freezer individually or per serving. I put mine in disposable tupperwares and label accordingly. When the mood strikes, I just add pureed brocolli or whatever vegetable, add cream/milk for "instant" soup.

Other goodies which I find easy to add for a quick dinner are pasta shells with shredded chicken + cream/ yellow egg noodles with some frozen dumplings, mushrooms + green onions.

:)

(I am based in Hong Kong)

Posted by Ruth at Clifford (988 days ago)

I have found wax paper in the large supermarkets in HK. Not ever in Guangzhou!

(I am based in Guangzhou)

Posted by raincatcher (988 days ago)

Can I use cookie sheet instead?

(I am based in Hong Kong)

Posted by Chris Malone (975 days ago)

A tip for What The?? who is learning to cook on a budget - stick to veggies. I am neither vegetarian nor vegan, but I really appreciate good vegetable dishes. A variety of herbs and other seasonings add flavor, if needed. I am in Shanghai, you in Hong Kong, but I know that you have lots of inexpensive, fresh vegetables. Check google for vegetable recipes - you will be inundated. And don't forget fruit - in salads, or simply for dessert.

(I am based in Hong Kong)

Posted by wibb (876 days ago)

Don't know many kitchen shortcuts as I like to prepare food on the day we eat it and cook only enough for one meal so we don't have leftovers.

However, I do have some tips for desserts and pastry:
When you make ice-cream and end up with extra egg whites, freeze them. they can be used later to use meringue.
If you happne to run out of frozen egg whites and need to crack up a fresh egg, freeze the yolk. But you need to add something to the yolk. If you are using the yolk for dessert later, add 1 tsp corn syrup per yolk (always break up the yolk and scramble). If you'll use it for savory dishes, add 1/2 tsp salt/yolk.

(I am based in Hong Kong)

Posted by the goddess kali (849 days ago)

I like to buy vegetables on a sunday afternoon or whenever i have time and cut and prepare them and then freeze to make minestrone soup.

If you had to go shopping and cut so many veggies each time - i think it would be a pain.

this soup in quick and good to eat with some nice bread in the evening.

Minestrone soup:

Buy a kilo each potatoes, tomatoes, carrots, broccoli, cauliflower, green beans, celery, spinach, peas, and other fresh beans like red beans if available etc

Chop all vegetables into 1cm cubes and mix them -
you can separate them into packets of 1/2 kilo or 3/4 kilo and freeze them.

When you want to make the soup -

In a pressure cooker - heat two table spoons of olive oil - add some crushed garlic and directly empty the mixed vegetable packets from the freezer, stir for 30 seconds, add water and salt or stock cube (dissolved in some hot water) and pressure cook for 5 minutes.

If you want to vary a little - you can add a teaspoon of pesto sauce or add some canned chopped tomato to the oil and garlic at the begining (in this case cook for a few minutes before adding vegetables) so that the soup has a tomato base.

Saves money and time!!

(I am based in Unspecified)

Posted by annebin (821 days ago)

When making your own broth, use a spaghetti cooker. When you're done, you can just lift the top half to drain and remove the chunks of carrots, celery, onions and chicken or beef bones out.

(I am based in Hong Kong)

Posted by gabb (820 days ago)

But if you eat the carrots, celery and onions, you'll get more from your broth, nutrition-wise.

(I am based in Hong Kong)

Posted by etnad (818 days ago)

There's a "GLAD Bake" baking paper you can buy at Wellcome. I don't classify it as wax paper cause it doesn't seem to do the trick. I still brush both sides with oil before using it to line my baking trays.

(I am based in Hong Kong)

Posted by deskbound (817 days ago)

I put this slightly mad tip on another thread here just now, but you might find it useful..
If you use a stick (e.g. Braun) blender you'll have noticed how messy it can be blending soups, dry chickpeas for falafel etc. I use a disposable see-through shower cap and place that over the bowl, having made a hole in the centre big enough to take the stick. It keeps the worktop and your clothes from being splattered with hot soup and bits of vegetables etc. yet you still have room to manouevre the stick and can see what you're doing.

(I am based in Hong Kong)

Posted by annebin (817 days ago)

Creative idea deskbound!

I use a paper plate, punch a hole in the middle and stick in the hand blender through to contain the splatter. But have to lift it every so often cos I can't see what's going on..Have tried using paper towel, but too "soft"

(I am based in Hong Kong)

Posted by Ruth at Clifford (814 days ago)

If you get berry stains on clothes, pour boiling water over the clothes and the stain disappears!

(I am based in Guangzhou)

Posted by annebin (730 days ago)

VANILLA SUGAR

Use vanilla sugar for anything that you want to have a hint of vanilla--sprinkle on top of baked cakes and bread, fruit, coffee, whipped cream..

2 cups sugar
1 vanilla bean, cut into small pcs

Using a food processor, process sugar and vanilla bean until completely blended and vanila bean has been processed finely. Sift sugar to remove and large pieces. Store in airtight containers

(I am based in Hong Kong)