We know that it can be pretty irritating to measure all the amounts of the ingredients you are going to use in a recipe. For this reason, we decided to share with you some excellent advice so that you get deeper and deeper into that space that can provide you with so much entertainment and happiness instead of running away from it. We should all be able to cook without being disturbed by anything, do our work without headaches, without wasting time and energy. In addition, you will be able to experience culinary art at its best. Shall we start?
Learn to Be Practical
There is really anything else that's more practical than when you have ingredients separate and ready to use when preparing your meals. Let's say you want to make a cream of soup, but you don't feel like cutting up all the veggies. In addition, later you will have to boil them, and there is no more tedious task than that. But, does a way to omit this annoying step exist? Yes, there is. And it is easier than you would have imagined.
Mise En Place Technique
Mise en place means "put in place" and refers to all ingredients prepared and ready to use before starting to cook. The vegetables are cut, the spices are measured, the broth is distributed, and the pans and spoons are chosen. It is a technique widely used by high-ranking chefs we could also implement. In restaurants, this technique becomes much more important since employees need to keep in mind the inventory of ingredients before opening every night.
Here's Why You Should Be Organized
The kitchen should be a place where order and cleanliness reign, as this is the best way to guarantee a safe workspace to handle food. When you keep your kitchen organized, there is less chance that food particles and spills will accumulate throughout the day. Cleaning the countertops and noticing an empty countertop is very beneficial; you will most likely be more motivated to prepare a healthy meal for yourself.
The Hack Itself
This hack is so easy that you won't believe it. Place all the spices you usually use for cooking in an empty, ordinary icetray. These spices can be whichever you like the most. Next, you are going to add about a tablespoon oil per cube. Then add a little salt. You can freeze these "flavored ice" for about five months. When you need it, you can take as many as you want from the freezer and use them instantly in the food you are going to prepare.
Through: Image courtesy to eatingwell.com