|SiGN UP! join
the DigsNews mailing list + we'll keep you posted about updates and other DIGS-related news .
a great tip to share? don't
be a wallflower!
to the discussion boards
and share your ,
along with any other thoughts, idea + suggestions..
that don't sacrifice taste
| 1 2
Be smart about timing.
It pays to think about how best
to coordinate the cooking of the various dishes that comprise your meal
– smart planning can significantly reduce your overall working time.
Start the pasta cooking water boiling just before beginning to make your
pasta sauce; set the rice cooking before you wash and chop veggies; turn
on the oven before attending to anything else, since it will take awhile
for the oven to warm up to the proper temperature.
Recycle your leftovers
Some foods just don’t taste as
good re-heated the next day – instead of nuking the flavor out of your
leftovers, try re-using them in a new dish. When making steamed white
rice to go along with stir-fries, for instance, I often make double the
required amount, then use the leftover portion to make fried rice the
next day. As another example, leftover pasta makes a tasty and filling
addition to soups, and also tastes good pan-fried.
Buy de-skinned, de-boned meats.
This is particularly useful if
you’re doing a stir-fry. If you’re feeling especially lazy, you can
even get pre-cut bits of chicken and beef.
Before freezing packages of meat, divide them into convenient
single meal-size portions—
To prevent the hassle of tugging/pulling/prying apart the precise
amount you’ll need when it comes time to cook.
Freeze foods in thin layers whenever possible.
Thin layers will defrost far faster.
Small/thin bits of food cook faster.
So when you’re in a rush to get a meal on the table, go with angel
hair rather than fettucine, sliced chicken rather than whole chicken
breast, finely minced veggies rather than roughly chopped veggies.
Keep a few favorite exotic ingredients stocked
Sometimes the fastest way to get a delectably different-tasting dish
is through the simple addition of a choice exotic ingredient. Since
exotic ingredients have a tendency to be somewhat pricey, I like the
ones that have a very strong flavor (so a little goes a long way) and
that keep well. For me, these include capers, real parmigiano reggiano,
dried shiitake mushrooms and sundried tomatoes – other possibilities
include dried porcini mushrooms, strong-flavored cheeses (blue cheese,
feta, romano/asiago), jars of antipasti (roasted red peppers, marinated
artichokes), or kalamata olives.
. laze . home.