Practical Ways to Speed-up Home Cooking

Time is a valuable resource so it is necessary to use it wisely in everything we do. How long do you fix breakfast or dinner? Families definitely enjoy better home cooked foods rather than those bought in restaurants or fast food chain. As they say, there is no place like home and this is true even with meals. For home chefs, it is necessary to know the shortcuts in cooking to save time especially when you also have to go to work or you just got home. The extra time saved from pressure cooking could be spent for other tasks.

You can read more article Best Electric Pressure Cooker Reviews.

The most important thing for a time-effective cooking is a plan. Prior to starting anything, you need to have a plan in mind. Prepare all the ingredients, kitchen tools and the dishes you need for the entire cooking process. With this, you don’t have to keep on looking for something every time you discover that it is needed. Garlic cloves are among the most common ingredients in home cuisines. To save time in peeling, simply smash the cloves as usual then place these in a clean container. Shake the container vigorously for about 30 seconds and you’ll have garlics ready to be used for any dish. When you plan to cook boiled eggs and potatoes, you could do this on the same pot. This saves you a great amount of time and energy as well. Just keep in mind that the eggs are cooked faster than the potatoes.

If you plan to cook frequently at home, know more about microwave cooking. Put your microwave oven into good use as much as possible. Some people use their oven only for coffee or heating some popcorn. There are a lot of cooking that could be done using the oven so learn as many as you can. You don’t have to learn everything in an instant. Learning a new menu in your arsenal once a week would be a great help in time.  Did you know that roasted chicken or turkey could be prepared half the usual cooking time? All you have to do is cover the chicken with an aluminum foil during the whole roasting process. This helps cook the meat faster without making the roasted chicken dry. The secret to a nicely browned skin of the chicken is to remove the foil during the last minutes of roasting.

Are you planning to cook some stir-fry dishes for the week? It is time-saving to parboil veggies whenever you have the free time. Then keep them refrigerated in cool water. When the time comes that you need to use them to prepare a meal, these veggies only need brief heating. For those in a hurry to prepare a dish, why not use some of your leftovers to cook fried rice or an omelet. Your family would surely love these dishes.

The same as with other things you do, saving time in cooking makes one more productive. Learning some tricks to do so would certainly be a great addition to your cooking skills. With speedy cooking, you don’t only satisfy your family, but you also give yourself a lot of time to do other stuff.

My Favorite Pressure Cooker recipes (Part 1)

This is my favorite pressure cooker recipes list. Thank you my friend form http://pressurecookerdirect.com for these awesome recipes. Email me if you guys have any great recipes. Don’t be shy!  Cheer!

Thai Red Curry Prawn Risotto

Ingredients:

1 onion quartered

2 spring onions sliced

2 garlic cloves crushed

1 tablespoon red curry paste

2 carrots sliced

1 red capsicum sliced

500 grams raw prawns

400mls coconut milk

600mls chicken stock

2 cups Arborio rice

Directions:

Fry onion, spring onions and garlic in a little peanut oil, add capsicum and carrot and fry for a few minutes while stirring add red curry paste and stir for a few minutes while stirrings, add Arborio rice stir for 2 minutes, add coconut milk and chicken stock and salt and pepper, Place lid on pressure cooker, bring to pressure and cook for 8 minutes. cool down and add prawns constantly stirring until the prawns turn orange, stirring while on a low heat. Enjoy

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Beef Goulash

This is another excellent main course to prepare the night before, as it tastes even better reheat. Add the sour cream at the last moment, just before serving or offer it separately for everyone to add themselves. i like to use smoked paprika in this dish as i love the heady flavour

Serves 6/Prep 15 mins/ Cook 35 mins

3 tablespoons vegetable oil

1 kg stewing beef such as gravy, chuck or blade, cut into large cubes

3 large white or brown onions, chopped salt

1 1/2 tablespoons sweet or smoked paprika

1 cup Beef stock

1 tables spoons tomato paste

1 tablespoons plain flour , mixed to a smooth paste with a

little water (optional)freshly ground black pepper

1/2 cup sour cream noodles, rice or smashed potatoes

Directions:

  1. heat half the oil in the pressure cooker and brown the meat in batches over medium heat, then remove and set aside. Add the remaining oil with the onions and fry for a few minutes, until soft and pale golden.
  2. Return the browned meat to the cooker and stir in 1 teaspoon salt , the paprika, stock and tomatoes paste. Close the lid and lock it, then bring the cooker to low pressure over high heat. Once low pressure cooker has been reached, reduce the heat to stabilise pressure and cook for 25 mins, Release the pressure using the natural-release method and remove the lid.
  3. If you’d prefer a thicker sauce, spoon out a little of the hot liquid from the cooker and add to the flour paste, then mix this together and add back to the pan. Return the cooker  to the heat simmer, uncovered, for 2-3 minutes until the sauce has thickened. Check for seasoning the sauce just before serving, stir , rick  or save for dolloping later . Serve with noodles or mashed potatoes.

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