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Ways to Improve Your Cooking Efficiency: #3 Missing out steps

May 11, 2011

This series of ‘Ways to improve your cooking efficiency’, has dropped off since I did the last one. However, I’m keen to pick this up again as there is so much vital time you can save in your cooking. Time which, ultimately, will be spent reading One Chicken Nugget, of course.

#3 Missing out steps

Image by Worapol Sittiphaet

You read the recipe and think, “why the hell would I chop the garlic when I’ve got a garlic press” or, “do I really need to stagger the cooking of these ingredients, can’t I just whack them all in?!”. Well guess what, you can! Miss out the steps, nobody will know. Especially if your cooking for yourself. If you have to, tell yourself that you’re ‘adapting’ the recipe.

When the recipe says steam, you need to microwave. And when it says chop finely, you may as well blend. You never know, it may even taste better.

The food listing challenge marches on, look out for some big and exciting changes this weekend!

8:20 Frosties
13:00 Pasty, banana
18:40 Chicken in cider with apples and a jacket potato, followed by a flake pudding pot thing

5 Comments leave one →
  1. Lor permalink
    May 12, 2011 6:56 am

    You are right to offer busy executives opportunities to save time and effort in the kitchen. Here are some more ideas for you:

    al dente – chop 5 minutes off the listed cooking time

    baste – microwave on high to get those juices out to the surface sooner

    beat – synonym for “blend”

    blanch – don’t waste energy boiling water, add 30s to the listed cooking time

    boil – synonym for “microwave on full power”

    braise – synonym for “microwave on medium power”

    broil – no container required – put the food directly in the gas flame

    caramelize – add brown sugar and microwave

    clarified butter – oil

    coulis – blend to excess

    deglaze – don’t add brown sugar

    dice – synonym for “chop more carefully” i.e. avoid and just chop instead

    flambé – consider indoor fireworks ?

    glaze – brush food with marmite, gravy or fake tan and microwave

    julienne – synonym for “chop more mathematically” i.e. avoid at all cost and just chop instead

    parboil – microwave on high for a short time

    reduce or reduction – microwave on low for a long time

    refresh – for vegetables, shave 5m off the usual cooking time and just leave in the pan

    roast – brush food with marmite, gravy or fake tan and microwave on high

    sear – brush food with marmite, gravy or fake tan and put the food directly in a gas flame

    simmer – microwave on low

    Hope these tips help!

    • May 12, 2011 11:22 am

      As always Lor, you prove to be a fantastic food tips resource. These will be going up one by one!

      coulis – blend to excess <- my favourite

  2. May 22, 2011 4:22 pm

    I appreciate you for writing

  3. August 22, 2011 2:14 pm

    Weve used less water for watering outside & inside.


  1. One Chicken Nugget » Ways to Improve Cooking Efficiency: #4 Know What Instructions Mean

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