Over the years I’ve come by some helpful hints and trade secrets from the different chefs I’ve known and different kitchens I’ve worked in. I thought I’d pass along some tidbits that may be helpful. I am sure I will think of more in the future – and I will share them when I do – but for now, here are some trade secrets to hopefully help you in your everyday cooking. Enjoy!
The Multi-Tasking Wonder Tool You may have this tool in your kitchen already; but if you don’t, then you totally should. It’s a Micro-plane, also known as a zester. It’s generally used for zesting citrus fruit, but I also use it for “mincing” garlic cloves or fresh ginger; grating whole nutmeg, making chocolate shavings, grating Parmesan or other hard cheeses.
The Perfect Meatball My secret ingredient for meatloaf or meatballs is to use oats instead of breadcrumbs. They are just the right texture; not too heavy, and the oats act as a great binding ingredient. I like to use instant gluten-free oats (in case of allergies), or I’ll coarsely grind whole rolled oats in a blender or spice grinder first. I also like to use a small ice cream scoop as a quick way to shape my meatballs.
15-Minute Quiche One of my favorite hacks – and favorite breakfasts – is to make a quiche using a flour tortilla for the crust. Simply warm a flour tortilla in the oven to soften it, then press it into a baking dish. Add your quiche ingredients, eggs and cream, and there you go. Bake at 350 until set. I like to make several smaller quiches to freeze ahead for my week.
Gimme Some Flavor Tamari (gluten free soy sauce) is an amazing all-purpose seasoning ingredient. I use it when I just need some extra flavor; I add it into rice or grain pilafs, soups, and sauces for that extra base, or “umami” taste. I’ve found it also really enhances dishes with mushrooms or wild rice.
Pizza Night! One of my favorite dinner hacks: DIY frozen personal pizzas, made on flatbreads. Top them as you like and freeze individually before wrapping and storing. Bake at 400 degrees for about 12-15 minutes, just like you would any other pizza. You can also use pitas, naan bread, or bagels. Better ingredients, as you like it, for a fraction of the cost of store-bought pizzas.
The Best Bisque Whenever I make a butternut squash soup, I always add a sweet potato into the recipe. I’ve found that it adds not only a rich, sweet flavor, but it also lends a unique velvety texture as well. Also, when making a blended soup, you should first simmer your main ingredient with a bit of stock and lots of butter before finishing and blending your soup. Butter is the key ingredient for that perfectly rich flavor and texture.
I hope you’ve found these tips helpful, and happy cooking!
-Abby Randall