Things to do at the way that you don’t feel you’re an idiot, right? That’s why I follow the model of Dwight Schrute to avoid feeling like an idiot. Whenever I am going to do something, would it be an act of idiot? And if it would, I should not do it.
The thing you’re going to ask me is tougher: What are the things that any non-idiots do very often idiots will not think to do? I don’t claim to be completely qualified to reply to the question. It’s because my idiocy is at the TBD level.
However, I have made a list for you with some tricks and tips that I found very useful in the kitchen. Also, I know that you might have some own great tips. So, before you look for a stainless steel electric kettle, let’s know my important kitchen tricks and tips that are worth trying.
Buy an Immersion Blender
I typically use an immersion blender in my kitchen more than any other electric tool with ease. It matters little; it’s pureeing soups straight to the pot and disposing of hideous lumps in the cheese sauce.
Also, it can make hollandaise or mayonnaise in less than two minutes. In any case, this immersion blender should be a great tool for the job. It’s a bit simpler than a food processor or countertop blender.
Moreover, it doesn’t require conveying hot elements to the blender jar from the pot. Also, it transports the working ability with smaller quantities of elements makes you a precious asset.
Besides an immersion blender, you can purchase “quality kitchen knives” for your kitchen.
Think As a Factory Line & Work Clean
While working with initial cooks, task planning is the most ordinary incompetence I see. Suppose you have four onions that you want to peel out, diced finely, and move to a big bowl. You’re doing all these steps to every onion separately.
So, you have to spend lots of time moving back and forth between the board and compost bin. Also, it would help if you moved it to the bowl, taking up and keeping the knife down. As a result, you’re mentally preparing your own for the upcoming tasks. Instead of this, work as a factory does.
Begin by cutting off the end by splitting every onion. Then peel all of them. And create all of the horizontal cuts pursued by every of your vertical cut. It’ll help you get your job done faster than your traditional way.
Freeze Your Liquids in Useable Fractions!
Editor of the ‘Serious Eats Drinks’ site, Maggie Hoffman, says she likes to freeze wine in the cube of ice to store in the freezer. They’re ready to take out alone and add to pan stews and sauces. It saves you from getting to open the entire bottle each time a formula calls for a bit of wine.
Likewise, chill it in suitable part sizes in your freezer if you prepare your own big batch of stock. After this, move to a plastic-made freezer bag to pull out an old one when you want fresh stock.