How do you do it?
How do you juggle the various tasks of traditional cooking day in and day out without going crazy, without turning to non-real food, and even while getting a good night's sleep?
Of course I want to hear your answers… and in this podcast, I'm sharing five more of my own time-saving traditional cooking tips.
These are the exact same tips I follow, along with my family, to keep sane, healthy, happy, and rested.
Please share your time-saving tips in the comments!
Won't play for you? Try here. Mobile or desktop users, you can hear my podcast with Stitcher, on-demand and on-the-go. (What's Stitcher?) You can also get it on iTunes or subscribe in the Podcasts app.
5 More Traditional Cooking Time Saving Tips
Listen to the podcast for the full version of these tips!
Tip #1: Minimal tools
Spare yourself loads of dishes by using less tools, not more. Measure dry ingredients, then wet, so you can reuse bowls, and measuring cups and spoons.
Handy tip: Measure your oils in a measuring cup, then measure honey and it will slide right out!
Tip #2: Simplify
Are there certain foods/tasks/preparations that meet duplicate dietary goals? Can you prepare one food instead of two and therefore make your life easier? These are foods that pack a punch. For instance, we all should eat fruits and vegetables right? Fermented fruits and vegetables (like kraut, chutney, pickles, etc.) provide vegetables but also our need for cultured foods.
Here's another example. When you make cookies or muffins, create the batter and save the time during baking by turning them into bar cookies or a quick bread. That can shave 15 minutes to a half hour off the total time.
Tip #3: Shop less often
Avoid extra trips running out, which will save you time and keep you home more. (This also saves money.)
Tip #4: Batch cooking
Ramping up your quantities will save you all kinds of time. Freeze or set aside half of it to eat later. You might give yourself several days of not having to cook much at all! Here are some specific examples:
- a gallon of sauerkraut instead of a quart
- double what you're making for dinner to provide lunch the next day and a dinner next week
- double or triple batch of bread — freeze what you don't need right away
- double batch of muffins or cookies — freeze the extra
- double or triple batch of breakfast sausages — freeze in logs or patties for future use
Tip #5: Easy meal repertoire
Headed into a busy few days? Make up a bunch of mix and combine menu items, like assorted breads (sourdough tortillas or english muffins) or cooked rice, refried beans, seasoned and cooked ground beef, onion and garlic mixture, chopped veggies, shredded cheese.
Then through those busy days, you can have rice bowls, burritos, tacos and easy sandwiches off these ingredients. If you switch things up a bit every time, which is what I do with my no-recipe required skillet dishes, no one will feel they’re eating the same meal for four days.
Or another approach would be to make a big pot of soup that can be eaten for a few days.
I'm so grateful when you visit my show on iTunes and leave a rating and/or review! KnowYourFoodPodcast.com/iTunes This helps me make my podcast better and also helps others find it. Thank you! For past or current episodes, check out the Know Your Food with Wardee podcast archives.
Anything to Add?
I would love to hear from you! Do you have questions for me, or comments about anything shared in this episode?
Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).