This is your first day in the kitchen area and you haven’t got a clue how to start. A purposeful way of doing things is to just delay the meal and find out that you are stuck in the kitchen area for a long time! Really, to produce fast and simple-to-prepare food, in addition to a couple of cooking guidelines to help your order, to please your family’s tastes?
Whether you are brand new to cooking or are already well versed with the qualities of food, chances are you are spending it many times more than usual. Ido Fishman Catering offers a lot of classes. With which he feels comfortable in acquiring knowledge. Whatever the scenario applies to you, there are some things we can all remember to keep in our fridge, freezer, and pantry by Ido Fishman Catering in the kitchen – more manageable, and more delicious too. Here are some tricks to help you feel empowered when cooking at home, in the right ways to freeze a lot in the best way to keep your tender herbs fresh.
This list of tips has been compiled to make the kitchen successful every time. Check them out too!
Table of Contents
Keep equipment of use
Mise en Place is really just a fancy (and French) way of saying, “to put in place.” So basically, everything is in its place just before starting the actual cooking, set up and ready to go. Including cutting or measuring all of your ingredients, and keeping all your equipment ready for use separately.
Keep your knife sharp.
“Dull knives lead to cutting hands.” Your knives must be sharp! After researching what knives you should have in your kitchen, take them anywhere such as Sur La Table or another kitchen / cookware shop nearby whenever you need a sharpen. Or, consider investing in a sharpener so that you can do it yourself at home.
Use the correct pan
When a recipe asks to use a certain type of pan, use that pan. If you only own a nonstick pan, the best tip I can give you is to wait for a good sale at the kitchen shop, then buy yourself a stainless steel pan and a cast iron skillet. It is also smart to replace cheap nonstick pans every few years, as the coating can wear down.
Dried meats, legumes and vegetables before cooking
Hot tip: Water and heat make steam, so when you try to cook something, it is still wet, it does not run properly. The meat should be patted with a paper towel before putting it in the pan, the chickpeas can be dried in a colander and then dried on a towel before they go to the sheet pan (the same goes for vegetables, colander In part).
Use freezer for more than leftovers
You already know that you can basically make leftovers in the freezer forever. But if you make space in your freezer, it can also hold many items that will make your life easier. Frozen ginger will stay fresh for a long time, as well as being easy to rub on a Microplane. Tomato paste, stock, and sauces can be frozen in ice cubes and easily defrosted for dishes. You can also freeze cookie and pie flour, egg white and yolk, and vegetable trimmings (for the stock) and use them whenever needed. The freezer is also a prime place to store a bag of items you have prepared for compost, as the cold kills the odor and decay.
Clean the counter after cooking
When you are finished eating (and don’t forget to wipe the counter and stove), try the clean-as-you-go method instead of stacking every single dish and tool used for washing. Instead of leaving vegetable trimming and peels on the counter, toss them in a large garbage bowl for an easy dump and less dirt. Ten minutes left to roast the vegetables? Do ten minutes of washing and wiping.
- Set up your workspace by collecting clean tools, bowls, and utensils. And make sure to place a trashcan within arm’s reach.
- Go easy! Wear comfortable clothes and an apron when you work in the kitchen and you should not worry about getting dirty.
- Always read and re-read your recipes before you start cooking.
- After dealing with garlic, rub your fingers on stainless steel, like your sink, to get rid of the smell.
- Ignore the cooking time. To decide when to do what, check your recipes using your senses (smell, taste, touch).
- Learn all the different ways to cook an egg. When poaching an egg, mix one teaspoon of white vinegar in the water to help prevent the yolk from breaking. For a great hard egg each time, boil your pot and then turn off the heat. Allow your eggs to sit in a hot pot for 12 minutes and then transfer to cold water.
- Keep your spices away from sources of heat such as stoves or lights. Herbs and spices may lose their flavor when exposed to humidity and heat.
- Mushrooms should be kept dry, as they can soak and store water easily.
- Save money by purchasing in-season fruits and vegetables. You can freeze and store in airtight containers to save for later.
- To maintain the taste and prevent burning, it is important to cook slow and keep your heat down.
- To make leafy greens for a long time, wrap them in moist paper towels and place them in a sealable plastic bag before storage.
- When baking with chili peppers, protect your hands and eyes by wearing rubber gloves. Or coat your hands in vegetable oil and wash them immediately with soap and water after handling them.
- Homemade food is good for heart and soul. Cook often and cook with others.
Have fun and be creative
Most importantly, have fun while you are cooking and get creative! If you are using a recipe, try adding your own spin. Or, try to create something completely out of your comfort zone. Use the materials that you have right and are in your kitchen and try to make some of them. The options are endless. Hopefully you will feel a bit inspired after reading these tips and are walking towards your kitchen to try something right now.