Time-Saving Kitchen Tips

Time-Saving Kitchen Tips
Hot tip for busy cooks: Spend a few minutes scanning through the
hints here and then try them yourself. You likely won't have any problem
deciding how to use the extra time you'll save!

I use a wire whisk to stir up muffins, waffles and pancakes. It mixes more
thoroughly and also combines ingredients quickly to prevent overmixing. --Ro
E., Buffalo, Wyoming

An organized kitchen is my key to making quick meals. I save seconds by
storing items close to where they're used. For example, pots and pans are
kept near my stove...mixing bowls and utensils near my countertop work
area...and everyday dishes near the dishwasher. I also keep my freezer and
cupboards well-stocked. I alphabetize my spices and group similar foods
(canned soups, frozen meats, etc.) together on shelves so I can see at a
glance if I have a needed ingredient. --Georgia W., South Haven, Minnesota

When I have ripe bananas but no time to make banana bread, I peel the
bananas and put them in a heavy-duty resealable plastic bag in the freezer.
When I do have time to bake, I defrost the whole bananas before mashing
them. That way, I know how many are in the bag, which is helpful if the
recipe lists them by number rather than by cup measure. --Joyce H.,
Pensacola, Florida

At mealtime, I use kitchen shears to cut foods into small pieces for our
children. It's much faster than using a knife and fork. --Michelle B., South
Milwaukee, Wisconsin

Here's a hurry-up way to make grilled cheese sandwiches for a crowd: Prepare
the sandwiches as you would for the griddle, but place all of them on a
cookie sheet instead. Bake in a 350 degree oven for 5-8 minutes on each side
till they are golden brown. --Sharon S., Lake Villa, Illinois

Before putting peanut butter in a measuring cup, I lightly coat the inside
with water or oil. The peanut butter slides right out without scraping.
Also, I've found that a melon baller works great to scoop out the seeds and
membranes from green peppers. --Charline S., San Diego, California

When making potato salad, I peel and cube the potatoes before boiling to
reduce the cooking time. I also put the eggs in the pan along with the
boiling potatoes. In minutes, the potatoes and hard-cooked eggs are
ready. --Connie E., Hutchinson, Minnesota

Here's my fuss-free way to make deviled eggs: I put the cooked yolks and
other ingredients in a large resealable plastic bag, seal the bag and knead
everything together by hand. Then I snip a corner off the bag and use it
like a pastry bag to squeeze the mixture into the egg white halves. It's
easier than spooning the filling into the eggs, and cleanup is a
breeze--just toss out the bag! --Julie B., Dale, Texas