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by
Susan Doyle
Patricia
Mack, the Food Editor of the Bergen Record in New
Jersey and author of The 15-Minute Chef, feels we
need a different kind of cooking for the way we
live today with less time in the kitchen while
still embracing simple, satisfying food.
Here
are a few of Patricia Mack's tips for speedier
meals:
Look
for recipes such as a stir-fry or stew, where the
meal can be made in and served from one pot.
Get
out all ingredients for the meal on the counter
before you start.
Learn
to do two or more things at once. While one thing
bubbles and another thing sautes, you can set the
table or toss a salad.
Cut
logical corners when you can afford to: buy
packaged salad greens, cut-up veggies at the salad
bar and pre-grated cheeses.
Buy
convenience products and ''doctor'' them to your
taste.
Use
food with short cooking times. Fresh pasta cooks
faster than dried, and thin cappellini cooks faster
than spaghetti.
Room-temperature
food cooks faster than cold. Take everything out of
the fridge when you get home if you'll be cooking
within the hour.
Choose
cuts of red meat that are 1 inch thick or
less.
Buy
a pounder to thin down pork, turkey and chicken
cutlets for ultra-fast cooking.
Use
equipment to save time: kitchen shears, blender,
chef's knife, and mini-food processor.
Please forward Susan's Tip of the Day to
your friends. If you have a favorite tip or idea
you would like to share with our readers, please
send the tip or request to subscribe to
susan@kitchenproject.com
Visit our Web Site at http://www.kitchenproject.com
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