Day 23, Thursday: Things you’ve learned that school won’t teach you
I often look at the prompt a day ahead so I can have time mulling it over and seeing where it leads me. Well with this one I guess I was being to philosophical but all my ideas were sounding so trite. So I took a step back and thought why not be practical.
So here are some things I have learned in the kitchen:
-When packing and you have sharp knives, use an empty Pringles can.
When you are unpacking you do not have to worry about getting cut by a runaway knife.
- If a recipe calls for BBQ sauce but you do not have any, you most likely have the ingredients to simulate the taste. Add some ketchup, soy sauce, worcester sauce, mustard, sugar and mix it will not be exact but it will do the job.
- It is better to give meat a little extra time to defrost and put in the fridge than having a hunk of frozen meat and be starving.
- Keeping a bag of frozen french fries on hand will always give you a quick and easy side dish.
- If time is running short sausages defrost fast and you can speed it up by simmering them in a pan with a lid and then frying them once they are soft.
- Use a food processor to shred the end bits of cheese and it will last about a week in an airtight container in the fridge.
- Always reheat pizza in the oven, it will get crispy and melty again. If you microwave it you will get horrible results.
- There is no need to own a microwave or toaster. All foods that are worth eating can be cooked and subsequently reheated on the stove or in the oven. Toasters solely make toast which can also be done on the stove or in the oven.
- When reheating leftovers on the stove do not preheat the pan, if you allow the pan and food to heat at the save time you will save from scorching the food.
- Cooking is forgiving and some cheese can usually salvage a meal.
- Baking is not forgiving and is best left to those that are not me.
What is your best kitchen tip?