5 Cooking Shortcuts That Will Help You Cook Faster
Nope. The pressure cooker will not be the only tool to speed up your extremely slow and torturous cooking processes, neither will popping everything into the microwave. We know it’s not easy to cook certain ingredients such as green beans and tougher cuts of meat, before the stock pot dries up too. Don’t worry, we have a few tricks up our sleeves that will really speed things up from kitchen to dining table!
Freezing Grains And Beans
If you have ever tried cooking porridge or green bean soup, you know how much time it takes for the beans to be cooked. Beans and grains are generally tough and even with ample soaking time, it is difficult to whip up a bean dish within 15 minutes. The trick is to freeze washed beans or rice before cooking them. Simply wash, put them into ziplock bags and toss them into the freezer. Freeze a few more packs if you see yourself cooking it later that week.
Enzymes & Vinegar For Meat Marinades
There are many fruits such as papaya, kiwi, pineapple that contain enzymes which are able to breakdown proteins to soften the meat. Similarly, vinegar is also capable of denaturing the protein that tenderizes the meat. To quicken the tenderizing process, add some mashed fruits or 1 teaspoon of vinegar into your marinades.
Parboiling Hard Vegetables
When you’re pressed for time, hard vegetables such as broccoli, cauliflower, carrots, legumes and potatoes can be quite a pain to cook. A trick to “quick-cook” these vegetables is to parboil and keep them in the fridge for up to two days. When you need to cook the vegetables, simply sauté for a few minutes or put some seasoning and warm them up. Say yes to quick dinners!
Use The Lid
A watched pot never boils? Not if it’s covered with a lid. Some people recommend salting the water to make it boil faster but this actually increases the water’s boiling point, making it boil slower. Many experiments have verified that water boils faster with a lid (you’ll have to resist the urge to lift up the lid to check!), and that is the fastest you can go.
“Sandwich” To Thaw
The microwave can do a good job of thawing frozen ingredients within minutes but have you noticed that after removing from the microwave, the middle portion of your meat is sometimes still hard?
Here’s the trick: overturn a metal pot and place a frozen piece of meat or fish on the base of the pot. Then fill up another pot with water and place it on the meat. This sandwiching method actually thaws the meat from the inside out pretty quickly.