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23

Do what professional chefs do: clean constantly. Put all of your ingredients out in an organized place. Use them. Put them away. Clean the station. If you can, prepare. Put stuff that is prepped back in the fridge until you need it. Try to use the same few tools for the whole meal--cutlery, mixing bowls, cutting board. Quickly rinse and re-use ...


12

I've started keeping mine on a wiki. Google Docs would probably be a great alternative for someone who doesn't want to set up a server somewhere.


12

Some anecdotal ideas I have witnessed and attempted: Placing a large cutting board over the trash can and use it as a side table. Using the dishwasher or oven for storage (which of course only works if you aren't going to use the appliance for its intended purpose). Stackable cooling racks, such as those for cookies, to hold bowls or plates of prepped ...


12

The cookingforengineers site has a nice ingredient plus method layout. I use a similar format for my personal recipes


11

I came up with a technique one Thanksgiving that I've used for complex meals ever since. I have three Digital Cooking Thermometer/Timers and a dry-erase board on my refrigerator. On my dry erase board I draw a table something like this (I don't use the actual headings, they're here for clarity): Task 1 | Task 2 | Task 3 Baste ...


11

Anything that outgasses ethylene should be kept away from other items (both fruits and vegetables), in a well-ventelated area, if possible. Apples and bananas are the two most common culprits, but the list is much longer. Subzero has a list of etylene producers and ethylene sensitive items, which I'm reproducing below in case of link rot: Ethylene ...


10

I keep a list on my fridge from the June 2009 issue of Cooking Light magazine. (p. 45) Here's the details: Keep these in the fridge: Artichokes Asparagus Beans Beets Berries Broccoli Cabbage Carrots Cauliflower Celery (which will last longer if you keep it wrapped in aluminum foil) Cherries Corn Cucumbers Figs Grapes Green onions (scallions) Leafy greens ...


9

I also have neurological disorders that cause symptoms similar to chronic fatigue. Here are a few tricks that have helped me with cooking dinner: Make sure your kitchen is set up in an efficient organized way. Keeping your kitchen well organized is key to reducing the time you spend cooking. Take your limitations into account when organizing your ...


9

A. Use simple sentences so Google can translate them well. Yes. Mix sugar and butter. No. Mix the sugar and the butter together until completely incorporated. B. Use grams for all weights. Spell out "grams". Yes. 100 grams sugar. 200 grams milk. No. 100 g sugar. 200 g milk. C. Avoid imperial measures like cups and tablespoons. No. About 10 ...


8

The way that I devolped the skill that you are talking about was working 50 hours a week inside a pizza kitchen, but I don't think you have do anything so extreme to accomplish your task. All the other answers here are correct but i think the biggest hurdle to any cook when it comes to this is knowing exactly how long any given procedure is going to take ...


8

I'm using Evernote for all my digital recipes, though it doesn't give you any ingredient list. The list is no issue for me though since I prefer going through my cupboard and check up on what I have, what I need and what I'll soon be needing. I find the ingredient lists to make you focus on one meal at the time instead of having a mixed basic setup.


8

Alphabetically works best for us. I have a friend that does alphabetically by sweet and savory.


6

Whether you like the show or not, one thing you can learn from watching 30-Minute Meals is how to develop a good sense of timing and work flow. The preparation of a meal is presented pretty much in real-time as the chef preheats ovens/pans, gathers ingredients, does prep work, cooks, and serves an entire meal in 30 minutes... as you watch each step of the ...


6

Here's what I finally came up with - I'm very pleased with this solution. The jars are from Amazon.com, the labels are printed using a Dymo LabelWriter Twin Turbo, and the shelf is a 3-Tier Bamboo Expanding Shelf from Container Store. My recommendations: Use a label maker if you have one. Having everything printed the same way makes it prettier and ...


6

I publish most recipes I try and like on my blog, and then I save the link in a dedicated Delicious account using tags for all the ingredients, style of cooking, country of origin and whether it entered into my limited range of favourite recipes. Using Delicious also has the advantage that as I surf around the web and come across something nice to try I can ...


6

The majority of my favorite recipes come from www.allrecipes.com so my collection naturally lent itself to a binder system. I put all of my recipes in page protectors before putting them into the binder. In additional to making everything uniform, it has prevented cooking spills from making a mess of the recipes. To make recipes easy to find in the ...


6

Modernist Cuisine has an interesting recipe format. You can see a sample recipe here. The thing I like about the format is that it takes for granted you know how to do basic things like saute, reduce, blend and so forth, so it strips the recipe down to the essential directions. This actually makes it much easier to follow for reasonably skilled cooks.


5

So as I see it, we really have a few issues here -- Improving timing. The more you cook, the faster you'll get at it. (unless you try to go too fast, and cut off a finger ... that slows you down). And sharp knives -- can't stress the importance of sharp knives enough. It's also fairly important to learn how to flip your food in the pan. It looks cool ...


5

Go hang. That's right, hang stuff from the ceiling and walls. Wire hanging baskets, wall mounted spice rack, a shelf or ceiling rack to hang pots and pans. Don't let any vertical space go to waste. If you own the place, you can build a fold-away table into a wall. If you have floor space, get a kitchen worktable with storage and fold-up counter space. ...


5

As someone who's gone through a similar situation (I don't even think I had 3' of work surface), a few recommendations, many of which have been stated by other people: Keep the toaster at the very least stowed away when not in use. My grandmother stows hers every day, even though she's not hurting for space enough to justify it. (she's just obsessive ...


5

Disclaimer: I am the owner of the company behind this service as well as the programmer of it. Except for calculating nutritional data, http://bechamel.net does exactly this, if you are a registered user (which is free). Please note that there's not a whole lot of activity on the rest of the site though, and because of that, there's not a lot of development ...


4

I sort mine primarily by most often used together, like I have cumin and corriander together...just like oregano, rosmary and thyme. Salt and pepper will always be living next to each other in my kitchen.


4

Joy The Baker and Salt and Fat do a pictorial style presentation that I find inspirational. It's a story-woven-with-ideas format, with a fairly standard (simple) recipe listing at the tail of the picture essay. I also have bread baking cookbook (Bread Made Easy) that boiled dozens of breads down to 6 basic recipes: a generic way of presenting recipes ...


4

The RecipeDesignWizard uses the format below:


3

The ones I've found for Mac (and that look reasonable) are: MacGourmet SousChef Yum There are definitely others, but those are the ones that I've fiddled with. I think SousChef is my favorite.


3

Learning to use all your sense in the kitchen is important, so you can smell how well something is cooking, hear the changes in sound as things are at different stages of being fried etc. This saves a lot of time and gives you a back stop in case you forget about something, you might hear a change in the sound and know that it needs sorting. This is ...


3

My wife and I love http://www.plantoeat.com/ The recipe import is well done and intuitive. The meal planner is easy to use and provides a great view of the week ahead. The grocery list maker is awesome. The Pantry Inventory of the stuff you already have on hand is brilliant! The site looks and works great on an iPhone when shopping. We said "so long" to ...


3

A quick and relatively effort free method of cooking is the electric steamer. It's simplicity itself to cook a salmon fillet, some baby new potatos and a selection of veg (which you could purchase pre-chopped for those days when you're really flagging) and then sit and wait for it to cook. The other advantage of steaming is that you loose less of the ...


3

If you can get them, chopping boards or just some sort of board that covers either the sink or the hob are really useful, giving you extra space on a work surface. If you can put up a rack on the wall that you can hang pans and other utensils off I also find that really useful. Having to bend down and reach deep into a cupboard is a real problem for me in a ...


3

Try and cut down on the amount of equipment you have and use. Do you have room to put away your toaster and kettle when not in use? That will help you free up some work area. Try to keep out only what you currently need, so that you are not wasting precious counter top space for storage.



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