by Wen Zientek
Being organized can save time, money, waste and stress. Below are a few,
simple ideas that can help keep your schedule sane and cooking area clean and
well-organized.
Organize your storage space Create specialized work areas Make sure you have the right cooking/baking equipment Hang a chalkboard or a small white board in your kitchen Check all of the food in your refrigerator and freezer before each
shopping trip
Plan your week Prepare batches of cut/diced foods and freeze for use in your upcoming
menus Cook on the weekends if you can and/or double or triple recipes that
freeze well
Make sure your kitchen is clean before beginning to cook
Read your recipe through twice before starting to cook
Create a Clean, Organized Work Space
Alphabetize your spice
cabinet. If that is too much organization for you, store your spices in groups
that are commonly used together, such as keeping garlic, basil, and oregano
close to each other. Use the same logic with other food staples, such as canned
items or flours and baking goods.
Even if you have a tiny kitchen,
carve out specific areas where you know you will take care of certain tasks
(such as mixing, cutting and rolling). If you do something more than once a
week, set up a special spot for that area and store all of the things that you
use for that process close by. For example, if you are a baker, store all of
your baking staples and tools near ample counter space so that you have room to
mix and roll your favorite biscuits.
Buy two
sets of measuring cups and spoons, so you do not have to stop and wash each item
in between measurements. If you are measuring a dry ingredient and a sticky
ingredient in the same cup, measure the dry ingredient first. If you need to add
the sticky ingredient to the mixture first, place the measured dry ingredient in
the pan that you will be cooking or serving in and just pour it from that dish
into the mixing bowl. Any dry ingredient residue will not hurt the final product
and it saves you from washing an extra dish.
Use
the board. Really. Get into the habit of marking down grocery lists, ingredients
for recipes, what you are planning to cook/eat on which day, and what leftovers
are available in the refrigerator or freezer.
Check expiration dates and confirm what staples you need to
re-stock. Toss anything that looks or smells questionable. Make a list of items
that will spoil within the next few days and make sure to use them in your meals
before they spoil. Date everything that you place in your freezer. Even butter,
fruit juice, frozen meats, casseroles or frozen vegetables can go bad. Try to
use the food that has been in the freezer for the longest time.
Prepare Ahead of Time
Look at your schedule and try to budget how much
time you are going to have for dinner each night. Spend 15 minutes on the
weekend and plan out each dinner, find the recipes, and make sure that you have
everything that you will need. Attach the recipe cards or a list of meals to the
refrigerator to let you and your family know what you will be eating for the
week.
You will save preparation time during the week if you chop fresh
parsley, onions, peppers and carrots and freeze them in small freezer bags.
(Same for items such as grated cheese, chopped nuts or breadcrumbs.) Don't
forget to label how much is in each bag. Because they are all small-sized items,
they will defrost quickly when you mix them into dishes. I like mixing together
things like onions, peppers, peas and carrots in bags and just tossing them into
casseroles or pasta dishes for instant flavor. You can do the same thing with
small amounts of leftover vegetables rather than throwing them out.
If you have free time on the weekends, use the opportunity to
cook items that take a long time to prepare or to cook. Even if your weekends
are busy, as long as you will be at home and can occasionally check on items
that require a long cooking time, you can get a jump on the week ahead. Cook
rice, pasta, or grains to use in casseroles or other dishes. Rice takes
especially long to cook so it is ideal to cook ahead of time. Roast a turkey or
a large piece of meat. They require little preparation or monitoring but a long
cooking time. The leftovers can be used in all sorts of dishes including soups,
casseroles, salads and sandwiches.
Getting Ready to Cook
You will save time if you can find the right (and clean) utensils, and
if you have room in the dishwasher or drying rack for items you use along the
way.
After
reading, take out all ingredients and all equipment. Then plan your attack: If
you are going to need boiling water at some point in time during the recipe, put
it on the stove now. Preheat the oven if you are baking the dish, or heat up the
skillet if you are frying. Look at where you have time to squeeze in other
tasks. If you are simmering a dish for five minutes, plan on setting the table
or tossing a salad during that time. Plan when you need to microwave your
vegetables or bake the rolls and juggle the times so that everything is finished
at the same time.
The future belongs to those who believe in the beauty of their dreams.- Eleanor Roosevelt
