Here’s some of the tips and techniques I’ve picked up over the last year. Some of them might be simple, or even silly, but they’re things that help me out and make everything go a lot smoother, so I’ll go with that.
- When a recipe calls for room-temperature butter, I use that time to get the rest of the ingredients measured out and grouped together. Example: when I make chocolate chip cookies, I measure out the flour, baking soda and salt, and whisk that together. I also measure out the sugar, and put it in the mixing bowl, and I also get the eggs out and measure the chocolate chips. I’ve noticed the vanilla tends to evaporate when left out too long, so I never measure that out.
- When using fresh produce, always chop it up the day you bring it home. I don’t always do this, but it’s a lot easier when I do. If there’s any leftovers, or if it’s something I’m not going to use right away, I freeze it.
- Generally speaking, I like to get all of the ingredients ready when I cook or bake. It’s a lot easier for me to cook (or bake) when I have everything ready to go. I have to do all the prep work anyway, why not do it all at once to get it out of the way?