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Share a cooking shortcut?

MaggieD

MaggieD

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Shish-ka-Bob's.

image.jpg

I used to use skewers. The pieces would twirl when we turned them over, pieces would fall off. We like our meat medium rare, so veggies had to skew separately...the magic was gone.

Now we use these baskets. Load one with the veggies. One with the meat. Works beautifully. The top of the basket adjusts to the size of the food. No twirling.

Got any tips?

Oh, one more. An instant meat thermometer. Get one!
 
520-760-4777 - Rosati's Pizza on Tanque Verde
 
MaggieD said:
Shish-ka-Bob's.

View attachment 67191259

I used to use skewers. The pieces would twirl when we turned them over, pieces would fall off. We like our meat medium rare, so veggies had to skew separately...the magic was gone.

Now we use these baskets. Load one with the veggies. One with the meat. Works beautifully. The top of the basket adjusts to the size of the food. No twirling.

Got any tips?

Oh, one more. An instant meat thermometer. Get one!
Click to expand...
I am not sure if this counts as a cooking shortcut,
but we buy ground beef in a 10 lb chub from Sams.
I break it down into about 12 oz portions, and place in 1 quart vacuum bags.
once they have been vacuumed and sealed, I date they and press them flat like pancakes.
The flat squares of ground beef stack well, and defrost quickly for use.
 
Not a short cut, really, but...



The PROPER way to do steak strips, for stir fry, or for fajitas or whatever...


Is to cut yourself a steak (choice of meat is yours, I find sirloin tips taken from a top but, or strip steaks, to be the best for this) at least 1.5 inches think. It has to be thick. Now, get your pan hot as hell. Season the steak however you normally do. Fry it.

THEN cut it into strips. I see SO MANY people cutting the steak into strips, then cooking it. Such a waste. Such a waste.
 
longview said:
I am not sure if this counts as a cooking shortcut,
but we buy ground beef in a 10 lb chub from Sams.
I break it down into about 12 oz portions, and place in 1 quart vacuum bags.
once they have been vacuumed and sealed, I date they and press them flat like pancakes.
The flat squares of ground beef stack well, and defrost quickly for use.
Click to expand...

I do the same, for all ground meats, or actually, ANYTHING I can that gets frozen.


So, for instance, I'll use gallon bags for pork chops, or sausage, etc...and instead of just tossing it in, I arrange it so that it'll all set flat, only one layer thick. This rapidly decreases thaw time.
 
Dutch ovens and crock pots have to be the most underutilized tools in the free world.

Need to feed an army? Cheap

-Stir fry is simple, takes only as long as your rice cooker needs to take, and you can make (depending on the size of your rice cooker) enough to feed 30 people in about 40 minutes with virtually no work.

-Spaghetti...say no more. I fed 200 people for under 50 bucks OUTSTANDING spaghetti...boil and reuse noodle water...all prep for an army in under an hour.

If you need a fantastic tasting gourmet pizza in under 15 minutes...tortilla pizzas...and its as good as anything you can get at the gourmet pizza places. Cheap. ENdless combinations.
 
KevinKohler said:
Not a short cut, really, but...

The PROPER way to do steak strips, for stir fry, or for fajitas or whatever...

Is to cut yourself a steak (choice of meat is yours, I find sirloin tips taken from a top but, or strip steaks, to be the best for this) at least 1.5 inches think. It has to be thick. Now, get your pan hot as hell. Season the steak however you normally do. Fry it.

THEN cut it into strips. I see SO MANY people cutting the steak into strips, then cooking it. Such a waste. Such a waste.
Click to expand...

I agree. Stays juicy.

KevinKohler said:
I do the same, for all ground meats, or actually, ANYTHING I can that gets frozen.

So, for instance, I'll use gallon bags for pork chops, or sausage, etc...and instead of just tossing it in, I arrange it so that it'll all set flat, only one layer thick. This rapidly decreases thaw time.
Click to expand...

longview said:
I am not sure if this counts as a cooking shortcut,
but we buy ground beef in a 10 lb chub from Sams.
I break it down into about 12 oz portions, and place in 1 quart vacuum bags.
once they have been vacuumed and sealed, I date they and press them flat like pancakes.
The flat squares of ground beef stack well, and defrost quickly for use.
Click to expand...

Yes! I don't vac seal, but I do use the plastic bags that slide shut. Easy to thaw in warm water.

When I make meatballs, I make a huge batch. Then I freeze them on a cookie sheet separated so I can bag them and then take out just how many I need. Same with Italian sausage.
 
VanceMack said:
Dutch ovens and crock pots have to be the most underutilized tools in the free world.

Need to feed an army? Cheap

-Stir fry is simple, takes only as long as your rice cooker needs to take, and you can make (depending on the size of your rice cooker) enough to feed 30 people in about 40 minutes with virtually no work.

-Spaghetti...say no more. I fed 200 people for under 50 bucks OUTSTANDING spaghetti...boil and reuse noodle water...all prep for an army in under an hour.

If you need a fantastic tasting gourmet pizza in under 15 minutes...tortilla pizzas...and its as good as anything you can get at the gourmet pizza places. Cheap. ENdless combinations.
Click to expand...

Tortilla pizzas! I'd forgotten those! Low-calorie, depending, of course. And crispy!! Yum!
 
41T4FEC7WAL.jpg

i got mine about six years ago. when it breaks, i will buy another. the brand of mine is Back to Basics; seems to be a newer version under the West Bend brand name.
 
Helix said:
View attachment 67191261

i got mine about six years ago. when it breaks, i will buy another. the brand of mine is Back to Basics; seems to be a newer version under the West Bend brand name.
Click to expand...

I've seen them. Pretty darned cool if you like poached eggs. I'd imagine they'd come out picture perfect.
 
MaggieD said:
I've seen them. Pretty darned cool if you like poached eggs. I'd imagine they'd come out picture perfect.
Click to expand...

yeah, they are pretty good. you control how cooked the eggs are by tablespoons of water. three tablespoons poaches it solid. it comes with a tiny circular pan that forms the egg into the right shape. i basically just set the thing up and go take my shower. when i get out, it's all cooked.
 
MaggieD said:
Tortilla pizzas! I'd forgotten those! Low-calorie, depending, of course. And crispy!! Yum!
Click to expand...
We go gourmet crazy with the tortilla pizzas. Would have never thought I could get into arugula pizzas. Wrong! A dash of olive oil, baked for 6 minutes on 410, throw on a handful of arugala, drizzle a little olive oil and white balsamic glaze, some shaved Parmesano...fuggedaboudit. We also do a shrimp and crab pizza with alfredo sauce, and my personal fav is still the spicy Thai rock shrimp pizza.
 
Last edited:
Another tip, not really a short cut.


When cooking meat, or anything else with protein in it, if it's stuck to the pan, it's not ready to flip yet. So many people ruin decent pans by trying to flip their meats too son. Just be cool, and let it sit a while longer. When it's ready, it'll release from the pan a LOT easier.
 
KevinKohler said:
Not a short cut, really, but...



The PROPER way to do steak strips, for stir fry, or for fajitas or whatever...


Is to cut yourself a steak (choice of meat is yours, I find sirloin tips taken from a top but, or strip steaks, to be the best for this) at least 1.5 inches think. It has to be thick. Now, get your pan hot as hell. Season the steak however you normally do. Fry it.

THEN cut it into strips. I see SO MANY people cutting the steak into strips, then cooking it. Such a waste. Such a waste.
Click to expand...

Tip for cutting it in to strips-partially freeze it so it is firm, not frozen and you wont have to battle the meat moving when you cut it and you can cut it razor this if you like. Then when the mest sit out to room temperature I marinate the strips. I do this then stir fry the strips, it only takes seconds.
 
MaggieD said:
Shish-ka-Bob's.

View attachment 67191259

I used to use skewers. The pieces would twirl when we turned them over, pieces would fall off. We like our meat medium rare, so veggies had to skew separately...the magic was gone.

Now we use these baskets. Load one with the veggies. One with the meat. Works beautifully. The top of the basket adjusts to the size of the food. No twirling.

Got any tips?

Oh, one more. An instant meat thermometer. Get one!
Click to expand...

So, you place the basket over the heat, but how do you rotate the meat foe even cooking. What do you call that basket, where did you buy it?
 
Prevents running or watery whipped cream!


For 2 cups of whipped cream

2 tsp gelatin
2 tbsp water

Put water and gelatin in a small pot.
On low heat stir until gelatin is dissolved and cool. (not cold!)
Whip the cream and powder sugar until partially stiff.
Slowly mix in the cooled gelatin and water

Whip at high speed until stiff
 
MaggieD said:
Shish-ka-Bob's.

View attachment 67191259

I used to use skewers. The pieces would twirl when we turned them over, pieces would fall off. We like our meat medium rare, so veggies had to skew separately...the magic was gone.

Now we use these baskets. Load one with the veggies. One with the meat. Works beautifully. The top of the basket adjusts to the size of the food. No twirling.

Got any tips?

Oh, one more. An instant meat thermometer. Get one!
Click to expand...

Big +1 on the instant read thermometer. It's the second most important kitchen tool I have - after my knife. Money very well spent.

I solved the twirling problem by using flattened metal skewers.


Freeze chicken and beef bones and scraps of veggies that you'd otherwise throw out and make your own stocks. It's simple and easy to make something superior to what you can get from the store and it's cool to use every last bit of a food item.
 
rhinefire said:
So, you place the basket over the heat, but how do you rotate the meat foe even cooking. What do you call that basket, where did you buy it?
Click to expand...

I got ours at Ace Hardware. The handle is removable so you can close the grill if you want to. You just turn the BASKET over.
 
Gaius46 said:
Big +1 on the instant read thermometer. It's the second most important kitchen tool I have - after my knife. Money very well spent.

I solved the twirling problem by using flattened metal skewers.


Freeze chicken and beef bones and scraps of veggies that you'd otherwise throw out and make your own stocks. It's simple and easy to make something superior to what you can get from the store and it's cool to use every last bit of a food item.
Click to expand...

What a great idea! Thanks!
 
longview said:
I am not sure if this counts as a cooking shortcut,
but we buy ground beef in a 10 lb chub from Sams.
I break it down into about 12 oz portions, and place in 1 quart vacuum bags.
once they have been vacuumed and sealed, I date they and press them flat like pancakes.
The flat squares of ground beef stack well, and defrost quickly for use.
Click to expand...

I do the exact same thing, right down to flattening them out. I love my vacuum sealer.

Here's my tip:
If you use a smoker, ALWAYS load that critter up when you run it. It doesn't change anything about the smoking process to smoke one pork shoulder vs. one pork shoulder, 8 B/S chicken breasts, 4 turkey legs and whatever else you want smoked. Then take all that extra food and vacuum seal it and freeze it. The turkey legs get turned into dinner and then smoked turkey soup (YUM!!), the breasts go into everything from chicken salad to pasta alfredo (smoked chicken alfredo is incredible).
 
MaggieD said:
I agree. Stays juicy.





Yes! I don't vac seal, but I do use the plastic bags that slide shut. Easy to thaw in warm water.

When I make meatballs, I make a huge batch. Then I freeze them on a cookie sheet separated so I can bag them and then take out just how many I need. Same with Italian sausage.
Click to expand...

I have a friend who showed me how to make a "redneck flash freezer" for that kind of thing. Take a couple of good heavy baking sheets and set one on top of blocks of dry ice, then line the sheet with parchment paper or a silicon mat. Put your food on the sheet and then cover it with the other baking sheet with dry ice on top of it. If you're freezing stuff that's too tall for this, prop up the top sheet to keep it just clear of your food. Cover the whole thing with a couple of bath towels and in just a couple of minutes, the food will be frozen enough to vac seal and freeze.
 
faithful_servant said:
I do the exact same thing, right down to flattening them out. I love my vacuum sealer.
Click to expand...

Me three. I've also been using the vacuum sealer to bag stuff that I take to work for lunch instead of using storage containers. Takes up a lot less space in my bag (a couple of thin bags can easily go into jacket pockets) and pretty much eliminates the possibility of leakage.
 
Like mashed potatoes? Hate peeling potatoes?

Use one of these!!
41HMXNFBPFL._SX300_.jpg


Just cut your unpeeled potatoes in half and boil them until they're nice and soft. Then put them cut side down into the ricer, one by one, and squeeze. The flesh comes out smoothly mashed (no lumps!!) and the skin is left behind. Just clean out and discard the skin and put another half in and continue.

Do you like smooth vegetable soups? Use one of these!

1007p65-kitchenaid-immersion-blender-m.jpg


It's an immersion blender. Just boil your veggies in water until soft. Then, instead of having to transfer everything into your blender, you just put the immersion blender into the pot and turn it on and it will turn into soup right in the pot.
 
If you have some fruit or consistently round potatoes to peel, use a spade bit and a drill to spin the food and hold the peeler up to it.

FVPTHJDHTS5BQUL.MEDIUM.gif


Use an onion slice to keep an egg circular.

8ebe43d3ea8f19ee166830161f74617d.jpg


Taco shells?

d0d6e0edf8fe89b7d8bc56a385e6fc93f7b72657.jpeg


Cooking-hacks-21.jpg
 
Last edited:
Best Shortcut: "Hello Pizza Joint, I'd like a delivery" Done!
 
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