We all little short cuts and secrets that we use to make our lives in the kitchen easier and our foods tastier. I have a couple that are so simple.

When making rice, I use 'Quick Rice' and it comes out perfect every time. This is not the same as Minute Rice which is a name brand and different process. I use store brand 'quick rice' and it looks and tastes just as good as rice that takes longer to cook.

I keep instant potatoes in my fridge and use to thicken soups, stews and gravies. It works wonderfully well.

If you buy the snack puddings, keep at least eight of the cups. One fits into the other nicely and don't take up a lot of room. I use them to when making Jello, they help me keep the portions just right.

These little cups can be used for just about everything *except* holding hot liquids. They are pefect when used as a mold for rice or spinach. Just press into a snack pudding cup that has been sprayed with vegetable spray. The food will slide out nicely onto the plate.

When baking appetizers and snacks in the oven, I always line the baking sheet with aluminum foil and top with cooking spray. No clean-up!

Chloe,

That's really a good idea. I usally do one or the other. I like your way much better <img src="/images/graemlins/grin.gif" alt="" />

By the way. Love your site.

Always pre-measure your items before startig to cook. Its a pain in the behind side to find out midway through a recipe that you don't have enough flour, sugar, whatever.

Pre-measuring is one of the best tips to give anyone. It makes it so much easier. Usually it is the prep time that takes the longest. It's also a great idea to do some of the prep the night before. If you are having a family dinner or some sort of entertaining, it just makes it a lot less stressful to cut up your veggies, defrost and marinade your meat overnight, toss up a salad, make your dessert all the night before, so that the next day all you have to do is throw it all together and pop it into the oven or whatever. This way you can spend more time socializing with your company rather than slaving away in the kitchen <img src="/images/graemlins/wink.gif" alt="" />

I also use the tin foil and spray when baking anything in the oven.

RE: pre-measuring.

This makes such good sense. While watching a cooking show yesterday, I realized that this is what most cooking show hosts do as well.

nice tips, thanks

Sometimes I get a back of lemons, limes, or oranges to put in a bowl as a centerpiece or decoration when company's coming. After the event I squeeze the juice into ice cube trays then keep the cubes in a zip lock freezer bag. It takes a bit of time, but I have it handy in about tablespoon portions for recipes, real margaritas, etc. Plus, the fruit looks nice on the table, mantle, or buffet. Nice change from flowers, and sometimes too many flowers around makes it look like a wake : )

I also buy a bunch of garlic and chop it in the food processor, put it in a jar, cover w/olive oil, and keep in the frig. It keeps a long time and I like having it handy after work.

Get a chef to teach you how to use a knife. Some cooking stores offer classes too.

Julie