Speed up your cooking with these secrets from private chefs. You love cooking, but often you just feel a little bit too lazy to get going? I know how that feels, but dismay. We talked to some private chefs about kitchen secrets to speed up your cooking at home.
1. Plan Ahead – Emmanuel Stroobant
Becoming a great chef takes a lot of time. Planing ahead of you are doing is a big part of it. Chefs like, Emmanuel Stroobant and others, will confirm that any time. Take a look at the size of the kitchen and the menu you want to prepare, and you will get a good idea of what needs to be done.
2. Prepare Well – Andy Lau
On occasion one starts to cook without really knowing what to cook, which isn’t bad as such. However, it often takes much longer than planned. Cut down on the preparation time – 3 tips:
– For example, peeling garlic can be tedious – so press the closes hard with the back of the knife and they peel by themselves.
– No need to blanch peppers in boiling water. Just burn them on the outside with fire (like a BBQ) and throw them into water – the skin will fall off by itself.
– When dicing a peeled onion or leek, just keep the root on as you slice them across, then lengthways and then through at the side.
3. Less Cleaning Up – Remy Lefebvre
Especially when cooking fish, one is often confronted with a big clean up, which is for many people the biggest and hardest part of cooking. Trying to avoid a mess it therefore crucial. Simply cut the fish in a few seconds by holding it in one hand inside a clean bin bag (or shopping bag). Scrape the fish with a knife holding in the other hand. Everything goes directly in the bag.
You may also like: Chef’s Inspiration
4. Cook More – Joel Ong
If you are making the effort of cooking, you might as well prepare more in quantity. Whether you are cooking some Red Tom Yam for 1 or 2, the effort is more or less the same. So get that extra meal ready for later. Just follow step number 5.
5. Freeze It Up – John Ng
How often have you cooked for you or your family and there was still plenty of leftovers? This happens to all of us who only cook occasionally. We feel that it isn’t enough and cook therefore always too much. What to do with the grilled squid or the spicy BBQ chicken.
We could keep it for the next day, but perhaps you have already other plans for the coming days. You end up keeping it anyway in the fridge, but in the end throw it anyway, as it has gone bad. Just freeze it and defrost it on a different evening when you don’t have time to cook. Over time you will get a little storage in your freezer. One shouldn’t worry too much about loosing flavour.