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Top five kitchen shortcuts
Photo credit: Urbanite
Puting a pot on the stove as soon as you get home, and covering the pot with a lid speeds up the pasta process.
By Lucy Cohen Blatter
If you don’t have enough time to cook a full dinner every night after work, don’t fret. We’re all short on time. So we asked Pamela Mitchell, executive food editor at "Every Day with Rachael Ray" for her top five shortcut cooking tips.
1. If you're feeling like pasta for dinner, get a pot of water going on
the stove top the minute you come home —and don't forget to put a lid on
it for faster boiling.
2. Shape leftover ground beef into thin patties and freeze between
sheets of parchment paper in a resealable plastic bag for up to three
months. As long as they're less than an inch thick, you can throw them
directly on the grill.
3. Use a toaster oven instead of a conventional one — it takes less time to
preheat and your kitchen will stay cooler.4. Wash and store a big batch of lettuce in a salad spinner so you’re ready
to throw together a quick summer salad at a moment’s notice. It will keep
for about three days.
5. Use a handheld slicer to turn out paper-thin slices of cucumbers, peaches
and onions for salads and healthy snacks. Wrap any unused slices in damp
paper towels and a layer of plastic wrap to keep them fresh for up to three
days.
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