ndetichia
JF-Expert Member
- Mar 18, 2011
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chukua hizi tips za kuwahi kuandaa chakula..
Theres not always a great deal of time in the week to cook. Check out these time-saving tips that are often used in professional kitchens, but can also save you some time, too.
Multi-task
Chefs dont stand around waiting for water to boil or the oven to heat up. Do as they do and get on with other jobs in the meantime. Wash, peel and chop vegetables, lay the table or get the drinks ready. That way, as soon as everythings heated up, you can start cooking straight away and have dinner on the table in less time because all the other jobs are done.
Peel like a pro
Peeling certain vegetables can be fiddly and time-consuming. Take a tip from Patrick Drake, former stagiaire at The Fat Duck and owner of Hello Fresh. For garlic, dont stand around picking at the papery skin with your fingers. To do it more quickly, Patrick says, place the flat side of a large knife on your garlic clove and give it a little whack. The skin will immediately split and fall off, leaving your garlic peeled in seconds.
Ginger can be fiddly, too. Put the samurai kitchen knife away and use the edge of a spoon instead, Patrick suggests. Hold the ginger in one hand and the spoon in the other, then simply use the edge of the spoon to scrape off the skin. Minimal waste, minimal effort. Just the way we like it.
Prepare ahead
Youll be surprised at how much is pre-prepared in a professional kitchen, but this all saves time when the dinner rush is on.
Potatoes can be peeled and chopped for making chips or for roasting leave them in a bowl of water in the fridge and just drain and pat dry with a clean towel before using.
Gravy, stuffing and salads can also be prepared in advance, saving you time later on. And with poached eggs, many restaurants cook them beforehand until runny, plunge into cold water and then reheat in boiling water when needed. A handy trick if youre cooking for lots of people.
Choose foods that naturally cook quickly
Fresh noodles and pasta might cost a little more, but if your priority is time, they cook in just a few minutes. Gnocchi only takes around three minutes to boil, so try this when time is tight instead of dried pasta, which can take around 10 minutes.
Fish fillets generally cook quicker than meat, and seafood such as prawns and scallops cook even quicker. Also, slice vegetables and meat thinly for even speedier results in the kitchen.
Get the kettle on
Using a kettle to heat water will take far less time than waiting for it to boil on the stove. Next time youre boiling pasta, rice or vegetables, flick the kettle on and youll have boiling water in around one to two minutes. Boil it from cold, on the hob, and expect to wait eight to nine minutes before you can tip in your pasta.
Clear up as you go along
Professional chefs always work in a clean, organised space, meaning they work quicker. Leave your vegetable peelings, empty packets and dirty chopping boards strewn across the worktop and youll work less efficiently.
Pop empty packets and peelings in the bin as you go along, and youll also save yourself tidying up time afterwards.
If you have some time while youre waiting for a lasagne to bake, for example, start washing up what youve used so far, instead of sitting down to watch TV. Youll have less clearing up to do at the end of the meal and can then sit down and relax.
SoUrCe: Ylifestyle..
nakala kwa: MadameX X-PASTER AshaDii Excellent na MziziMkavu
Theres not always a great deal of time in the week to cook. Check out these time-saving tips that are often used in professional kitchens, but can also save you some time, too.
Multi-task
Chefs dont stand around waiting for water to boil or the oven to heat up. Do as they do and get on with other jobs in the meantime. Wash, peel and chop vegetables, lay the table or get the drinks ready. That way, as soon as everythings heated up, you can start cooking straight away and have dinner on the table in less time because all the other jobs are done.
Peel like a pro
Peeling certain vegetables can be fiddly and time-consuming. Take a tip from Patrick Drake, former stagiaire at The Fat Duck and owner of Hello Fresh. For garlic, dont stand around picking at the papery skin with your fingers. To do it more quickly, Patrick says, place the flat side of a large knife on your garlic clove and give it a little whack. The skin will immediately split and fall off, leaving your garlic peeled in seconds.
Ginger can be fiddly, too. Put the samurai kitchen knife away and use the edge of a spoon instead, Patrick suggests. Hold the ginger in one hand and the spoon in the other, then simply use the edge of the spoon to scrape off the skin. Minimal waste, minimal effort. Just the way we like it.
Prepare ahead
Youll be surprised at how much is pre-prepared in a professional kitchen, but this all saves time when the dinner rush is on.
Potatoes can be peeled and chopped for making chips or for roasting leave them in a bowl of water in the fridge and just drain and pat dry with a clean towel before using.
Gravy, stuffing and salads can also be prepared in advance, saving you time later on. And with poached eggs, many restaurants cook them beforehand until runny, plunge into cold water and then reheat in boiling water when needed. A handy trick if youre cooking for lots of people.
Choose foods that naturally cook quickly
Fresh noodles and pasta might cost a little more, but if your priority is time, they cook in just a few minutes. Gnocchi only takes around three minutes to boil, so try this when time is tight instead of dried pasta, which can take around 10 minutes.
Fish fillets generally cook quicker than meat, and seafood such as prawns and scallops cook even quicker. Also, slice vegetables and meat thinly for even speedier results in the kitchen.
Get the kettle on
Using a kettle to heat water will take far less time than waiting for it to boil on the stove. Next time youre boiling pasta, rice or vegetables, flick the kettle on and youll have boiling water in around one to two minutes. Boil it from cold, on the hob, and expect to wait eight to nine minutes before you can tip in your pasta.
Clear up as you go along
Professional chefs always work in a clean, organised space, meaning they work quicker. Leave your vegetable peelings, empty packets and dirty chopping boards strewn across the worktop and youll work less efficiently.
Pop empty packets and peelings in the bin as you go along, and youll also save yourself tidying up time afterwards.
If you have some time while youre waiting for a lasagne to bake, for example, start washing up what youve used so far, instead of sitting down to watch TV. Youll have less clearing up to do at the end of the meal and can then sit down and relax.
SoUrCe: Ylifestyle..
nakala kwa: MadameX X-PASTER AshaDii Excellent na MziziMkavu
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