Depending on where you’re from, people eat anywhere from 26-300lbs of rice a year. What?!
That means you're probably eating at least two pounds of rice a month! And if you’re going to be eating over two pounds of rice a month, why make it boring?
If you want to know how I make my rice dishes pop with flavor without adding much time, if any, to the overall process keep on reading.
Like I wrote in the previous post, meal planning and writing an organized grocery list that you stick to will do the lion's share of the work if you're trying to save time grocery shopping.
But there are other nuanced parts to the preparation and shopping that can help it go even faster and more efficiently from home, to the store, and back again.
So let's dive in! Here's six tips for getting out of the store and into the kitchen faster.
Grocery shopping is a necessary evil if you want to save money and cook great food at home. I’ve wasted a lot of time wandering around Winco, Fred Meyer, Costco, and Albertson grocery stores, and I’ve got some tips to save you time when you're hitting the isles.
Keep reading if you want to avoid multiple trips to the store per week and make this boring part of cooking more efficient.
If you think that you need a spice rack with at least two dozen dried herbs and ground up spices in order to be a good cook you’re dead wrong. Most of the flavor you get from your dishes will come from the fresh, whole ingredients and the controlled application of heat while preparing them.
Spices help add nuanced (or obvious) layers of flavors, and in that they are important to have. So here’s what you need to stock a spice rack when you’re starting out in the kitchen.
While you’re working to get all of your basic cookware in order, the other main focus that helps you have longterm success in the kitchen is stocking your kitchen with staples. I’ve been mulling this post over for a while because it’s hard to define a “staple” since your cooking style and tastes might be way different than mine, but the main point of this post is that you should be working towards keeping your most used ingredients in stock so you never run out when you need them.
Did you know prepping an avocado is one of the most dangerous tasks to do in the kitchen? It’s such a common healthy food, and the flesh is so soft that this might be surprising… but between people learning to pry out the pit with a knife, and to slice and dice the flesh while it’s still inside the skin, home cooks are keeping emergency rooms and hand surgeons in business.
Don’t believe me? Fine… maybe you’ll listen to Meryl Streep!
If you’ve already gone through the post, know your stuff about making biscuits from scratch, or are just in a rush then click here to go straight to the ingredients and recipe.
Well if you just want the definition I’ll save you some time, it’s “preparing food using basic ingredients rather than buying meals that have already been prepared.”
There ya go. Pretty straight forward, right? Yeah, not exactly… As most definitions do, this one fails to convey the nuances behind the phrase it’s explaining. So let’s break down “scratch cooking” and it’s definition a little more to find out what it means for home cooks.