Many of us use our kitchen as a drop off point for mail and bills to be paid, or as a computer station. Space is limited and valuable as it should be—by all means use it. The table gets used for homework, internet surfing, reading, sewing and whatever else needs a flat open space. Great!… Continue reading 25 Keep your kitchen a kitchen.
By this I mean be in the moment while you are cooking. Be aware of the cooking process. Forget the timers and pay attention by listening and watching and smelling, feeling and tasting. Definitely taste as you cook. There are four burners on a stove, when was the last time you used all of them… Continue reading 24 Learn to be a sensitive cook.
I am not a vegetarian, nor do I plan to be. The reality is that good quality meat is expensive. So, thinking about the quality and at the same time trying to be my economical self, I end up usually buying only about two pounds of meat a week for myself, and that’s plenty. I… Continue reading 23 Try going meatless a day or two a week.
If you choose not to use a microwave to reheat food, steam is the way to go. Invest in a couple of double boilers—small and medium sized, and one with a steamer insert. Foods heat in no time without scorching as steam gently and efficiently heats food as well as retaining the nutrients that are… Continue reading 22 Get to know the power of steam.
Mise en place is not a very well known term to the home chef. It is to be prepared. Now that you’ve thought ahead, you’ve bought and have food in your refrigerator, ready for tonight or tomorrow, knowing you’re going to need to prepare something, chop the onions, celery and carrots. Put them into a… Continue reading 21 The art of preparation.
The more I cook, the less I feel the need to ‘get’ something to try and make it easier. By not wishing for something to be less work and just doing it, often gets the task done sooner. Cooking well does not take a lineup of things on the counter for every ingredient you use… Continue reading 20 Tools, gadgets and small appliances.
You should have a few really good dishes that you can practically make with your eyes closed. Dishes that others look forward to and appreciate coming only from you. Something no one would want to miss out on when they’re invited over. Your name is on it—no one does it better than you. Invite and… Continue reading 19 Have a few good dishes to start.