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| I used to think this is how brownies were made. |
For the last year-and-a-half, I have made three meals a day. Every day (except times when we were guests somewhere else). This week, it's coming to an end because my husband is no longer coming home for lunch. So, two meals a day.
I cooked before marriage, but it was whatever I felt like eating, whenever I felt like it. No oil? Great! On a raw kick? Why not? Being a housewife is a whole different ball game. I also went out to eat a lot as a single person. I was never home so why would I cook that much?
This recent change made me reflect on the top ten things I have learned in the last year-and-a-half of cooking.
1. Cook double and freeze.
For first three months of my marriage, we had a mini-fridge with an even mini-er freezer (literally the size of a dictionary). I couldn't save or cook ahead at all. Not to mention, I was new on the job. I would literally prep, serve, clean up, prep, serve, clean up, and repeat. Once we got a regular fridge with a real freezer, my world got a lot simpler. Use your freezer.
2. Before making dough, spray your mixing bowl with Pam.
It makes the cleanup much, much quicker, even if you don't get around to it till later.
3. Get a dough scraper.
This is a useful little thingey-doo made of silicon that is straight on one side, round on the other. It's the key to transferring anything goopey from the bowl to the board/other bowl/baking pan.
4. When in doubt, use a LOW FLAME.
You can always cook more, but you can't un-cook (much as I would have liked to, many, many times). And there are no short-cuts.
5. Learn how to freeze.
Some things freeze well, others don't. Don't freeze something until it has cooled completely, and leave space in the container for expansion.
6. Set-up and clean-up is the same amount of effort for a small quanitity as for a large. So make the large.
This is true for many things, like tuna salad (fry some into balls, put some into a sandwich, use the rest for a tuna casserole). Or chopped vegetables (what recipe DOESN'T require them?). Or cookie dough- double the recipe and freeze in logs. You can have fresh cookies ready in 10 minutes, any time.
7. Defrost in advance.
This happened to me so many times.
8. Don't dress the salad.
It will soon become inedible. An undressed salad (dressing served on side) can last almost 2 full days.
9. Onions don't need to be in the fridge.
Who knew?
10. If you change or sub a recipe, write down what you did. Or else, you won't be able to re-create it (if it comes out successfully). And recipes from people you know always work much better than internet recipes.
Do you have anything to add?
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6 comments:
good list! the only thing i can think to add is that when you freeze something, like you said you should let it cool first. but after it cools if you stick it in the fridge and bring it to a cooler temper first and then freeze after several hours (or overnight) it tends to much less runny and watery when thawed. I was skeptical on this, but it really does work great on lazagne, casseroles, meats and so forth. Of course for things you flash freeze in tiny batches (like cookies) it doesn't matter.
awesome articles. always great advice.
I agree with Elle! Great list Shoshana! I would just add, that its always good to undersalt. You can always add salt later, but you cant take salt out. Or any other spices for that matter. Oh and when cooking, try to use your intuition, and have fun :)
Always keep butter and eggs,
A good non-stick skillet,
and for me, rice goes a long way!
This is great and trusty advice.
Thank you.
Hasya Ya'ara
Realy good tips! Thanks.
But one thing I didn't get: Why do you "Cook double and freeze" If you cook everyday, 3 times a day...?
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