Happy Friday! One of the things I have a knack for is figuring out the most efficient ways to do things, both inside and outside the kitchen. While I generally enjoy cooking and meal prep, I’m usually working against the clock (and/or my hunger pangs) with getting dinner made, or am prepping a bunch of things for the week ahead and like to streamline the process as much as possible. Through all of my experimenting in the kitchen, I’ve discovered some hacks that make the process a little bit quicker and/or a little more hands off, and wanted to share some of my favorites with you. Here we go!
1.) Preheat your baking sheet.
Did you know that if you preheat your baking sheet along with your oven when roasting veggies, you dont have to flip them half-way through? While this doesn’t time since it still takes the same amount to roast, it does save you from having to pull them out and flip them halfway through.
2.) Chop bell peppers with four cuts from the top down.
Here’s a video I shared on Facebook a few months ago demonstrating this method for cutting bell peppers. Saves a ton of time, especially if you’re chopping a few!
3.) Peel ginger with a spoon instead.
I used to spend so.much.time. trying to use a paring knife to peel ginger, and would end up cutting so much of the ginger itself away instead of just the peel. And then, I discovered that you can peel the skin off ginger by scraping it with a spoon, and only the peel comes off, none of the ginger flesh. Try it!
4.) Hands off hard-boiled eggs.
In general I’m not big of a fan of kitchen tools that just serve one function, but this Go Dash Rapid Egg Cooker was some of the best $20 I ever spent and one that I swear by. I love hard boiled eggs but somehow always managed to mess the timing up when cooking them in a regular pan, either from different sized eggs or user error with the timer. I got the egg cooker about a year ago and use it at least once a week if not more. It makes 6 hard boiled eggs at a time, and there are also options to make omelets, poached, or soft or medium boiled eggs, though I mostly stick with the hard boiled. It’s super simple to use and the eggs cook perfectly every time. I fill the water level to just below where it says “hard boiled” – which leaves the middle of the yolk ever so slightly undercooked and is exactly how I like them.
5.) Heat ‘N Eat Steel Cut Oats.
I wrote a post about the technique way back in 2010 (!), but I love having oatmeal as a breakfast option, and really like steel cut oats, but hate that they take 45 minutes to cook. This method takes a little bit of foresight because you have to get it together the night before, but basically you use a 1:4 ratio of oats to water (so 1 cup oats:4 cups water for 4 servings), bring it to a boil for one minute, and then keep it covered off the heat overnight. In the morning, you just give it a stir and the oats are cooked through and ready to be topped however you like ’em. You can also freeze these cooked oats into individual servings if you want to make a bigger batch (or can’t eat all you made in a few days).