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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 ...


10

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 ...


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

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

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.


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

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

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

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

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

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

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 ...


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

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

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

rouxbe.com uses a format similar to @MarthaF.'s #2 option above. 3 columns: 1. photo of step 2. ingredients 3. instructions See sample here: http://rouxbe.com/recipes/2313 They also do video recipes, but I find the text instructions more useful. The video snippets for individual techniques are pretty handy though.


2

I keep my spices in half-pint mason jars in a cabinet labeled with a sticker from a label maker. The cabinet has three shelves (top to bottom): Whole spices like cumin, mustard and fennel seeds up top. In the Middle I keep powdered spices like paprika and turmeric, along with ground up blends like taco seasoning and curry powder made from the stuff on ...


2

I've had to learn that you don't have to constantly stand over every dish. Also learn what elements of a meal can sit on your stove top and what needs to be removed from the heat to avoid over cooking. For example when I make Chicken Parmesan Tomato sauce is the first thing I work on, The chicken is one of the last. If you're not going to prep your meal ...


2

Having a wife with CF, I can appreciate your difficulty. You have the combination of not being able to put the effort into cooking, and the decreased ability to handle food with poor nutritional content (like most TV dinners). One thing I do is to always cook about about double what we need for a meal and then either refrigerate or freeze the leftovers ...


2

A slow cooker is helpful in that you can plop in vegetables and meat in the morning and let it cook all day so when you get home, dinner will be ready. It doesn't take much effort to get great meals that way and there are tons of recipes on the internet. I use mine often and I don't even work. They aren't expensive to buy.


2

Search engines like that, as you know, are more complicated to build than the standard recipe searches you see in most places, and many websites that have food recipes and are heavily utilized don't have them. If you want to ultimately be able to make juice based on the ingredients on hand, what I'd recommend is becoming more proficient at matching flavor ...


2

It really depends on what you're keeping in the fridge. In my Navy days, we basically had areas for different type of products, which were organized differently. What we used to do was more or less this: Vegetables: This is more or less per vegetable, but worked for us. For instance the carton of tomatoes or cucumbers next in line was on a middle shelf, ...


2

What you want is to arrange labor, resources, and time, in order to determine critical path and synchronize completion time (as well as possible). This sounds like a job for a GANNT chart to me. After decades of being completely useless in software projects, but I think we may have found a real use for one of these. The components of the chart would be: ...


2

The iPad app "Baking with Dorie" features a gantt chart style view that is a bit different from other presentations I've seen. The book "Citizen Cake" features a wide margin and lists the ingredients in the margin next to the instructions. Most of the dishes are multi-component, so each sub-recipe has its own ingredients list adjacent to the ...


2

First of all it is called GULAB JAMUN... Unique is the wrong word here, If I tell you what I do to make them unique, then it will not be unique anyway... There are several ways of differentiating your dish - texture, flavor, presentation. You should experiment with these and see what is pleasing to your palette. A standard variation of Gulab Jamun is ...


2

My solution to this is to use the containers I already have and put them on this: It's called a double decker lazy susan. I've had mine about 30 years but I'm sure they are still sold. It spins to make it easy to access anything. You put some spices on the top shelf and some on the bottom.



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