1. Slice Avocados in their Skins
Slice avocados for salads or guacamole, split them in half, remove the pit , then slice it directly in the skin using the tip of a paring knife or chef’s knife. When you then scoop it out with a spoon, you’ll have slices ready to go, with less mess than trying to fiddle with slippery peeled avocado on a cutting board.
2. Buy Pre-Peeled Garlic
I might get a lot of hate for this one, but truth be told, I use pre-peeled garlic almost exclusively. The pre-peeled garlic, so long as you buy it fresh, will last for weeks in the refrigerator and despite what some OTHER snooty chefs may tell you, it tastes just fine. In fact, I challenge anyone to taste identical dishes made in a triangle test with pre-peeled and whole head garlic and identify the odd one out. Seriously.
3. Read the Recipe First
When prepping ingredients for a recipe, check to see when things are added collectively and combine them ahead of time—saves stress and dishes . Same when thinking about the order of things that you’re cooking—can you use the same cutting board if you cut veggies before chicken? Do you REALLY need to have two pans going at once, or can the processes be combined? Etc. Read it first and then start .
4. Partially Freeze Meat Before Cutting
Slicing meat to grind or cook in a stir-fry can be tricky even with a sharp knife. To make it easier, place the meat in the freezer for 10 to 15 minutes to stiffen it up.
5. Store Greens and Herbs with a Damp Paper Towel
Don’t you hate it when you open up the vegetable drawer and spot that plastic produce bag at the bottom that’s filled with green slime that used to be herbs? You can extend the lifespan of washed herbs and greens by several days by rolling them up in damp paper towels and placing them in zipper-lock bags with the seals left slightly open.
The paper towels will even give you a built-in freshness indicator. At the first hint of decay, you’ll see darker spots of liquid forming on the paper towels. This is a good sign that you should use up your herbs and greens within a day or two.
For chopped or picked herbs, store them in a small deli container with a folded up damp paper towel on top of them.
With these 5 tips and tricks up your sleeve, you’re well on your way to mastering your kitchen like a pro. Remember, cooking is as much about enjoying the process as it is about the final dish. Whether you’re experimenting with new recipes or perfecting your favorite comfort foods, these techniques will help elevate your culinary game!