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Thread: Do you have any kitchen tips? (cooking, cleaning,storage) Enjoy!

  1. #26

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    slowly going forward cuz' I can't find reverse
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    stay out of and quilt more. no need to clean it:)

  2. #27
    Super Member amazon's Avatar
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    I found this tip in a magazine ,organize your pantry by specialty cooking or what ever your family likes Example:Mexican- refried beans ,Rotel,wheat tortillas, etc, Italian, Veggies and so on, then when family hollers "We want mexican" you know what you have at a glance.And I also do like Raptureready and cook a family sized pk of ground round and freeze in # pks, also cook chicken this way(chicken breast skin & bone in)allow to cool, pick off, shred and freeze in quart freezer bags, allow broth to congeal , spoon off fat, freeze broth in bags( yum:chicken fahitas or dumplings in a snap!)
    Three(4?) things I do before cooking:
    1.Wash hands & set out all ingredients
    2.Empty dishwasher
    3.Run sink full of hot water only !-by the time you need it ,it's cooled to just right.
    And I also store appliance cords,etc in the pot/pan they belong to, that way no tangled cords in a drawer,especially electric skillet& fry daddy(which we no longer use, gotta stay away from those fried foods. :cry:

  3. #28

    Join Date
    May 2010
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    73
    Sliding shelves in cabinets.... I want them, but don't have them yet.
    Someday.... lol

    I did this for DD's kitchen in Ireland.
    Save large cardboard boxes, cut down to height that works for you, and put slippery freezer paper on bottom so it can slide in & out for you, but only good for light weight plastic ware, and dry goods.

    those fancy sliding shelves...you can buy the hardware separate and then just shop for the drawer mechanism at junk stores and yard sales.

  4. #29

    Join Date
    May 2010
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    So now for two real tips.

    First:
    I have a special "composition" style lined paper notebook just for special recipes...the ones that work every time, as well as the special ones friends exchange with me. Mine is an antique from an estate sale, with leather binding outside.

    I organize it on the inside with subject tabs...vegetable dishes, deserts, breads, main dishes, and msc.

    Now in that section I have a recipe for such things as doggie biscuits, play dough, finger paints, glue, etc.

    Second is one an Italian friend taught me decades ago.
    If you place a long handled wooden spoon across the top of your pot, it will not boil over. Does not work with plastic or metal, only wood.

    The last tip is not really how to organize the kitchen, but how to organize the shopping.

    I keep the shopping list on the fridge door.
    But I plan out a menu rather like the school does, only not as strictly adhered to.
    I plan for one week, plus one day.
    I list the ingredients, and check to see if there is enough in pantry or what I need, and that part goes on the shopping list.

    I plan one more time consuming recipe.
    Plan several average time meals of moderate energy as well,
    and two quickies.
    Add one for when company shows up,
    and the last can be more like heavy snack...salad and soup, with a good show.

    There you have one week's worth, and you can re-arrange any menu for any day of the week.

    If I find a good sale, I can indulge.
    I really like to plan as if it were an 8 day week, in case I can't shop on the day I like, the cupboard is not bare.

    Our adult children know how to watch for what's up so they can plan their visits around what they would like to eat while over...and know what they will need to bring that way as well.
    An extra carrot, potato or what ever...

    When DH grills out, he always over cooks for the amount of meat we will consume. Then we can wait until it has cooled, and put extra chicken, de-boned and chunk-ed up, in freezer, or cut up the roast he also grilled/smoked, and that too is put down in the freezer. With mad cow disease still out there, we proffer not to only cook up ground beef where you can not tell what parts they put in...so we use our own selections.

    Also, for when mad cow does pop up again, if you select your own roast, you can ask the meat department to grind it while you wait. Make sure to ask them to clean the grinder. Or, if you are really fearful of the germs, buy a food processor with a meat grinder/pasta maker attachment.

    Hope you liked my hints.

  5. #30
    Super Member quiltinghere's Avatar
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    ALWAYS HEAVILY COMPLIMENT SOMEONE ELSE THAT COOKS!!!!

    (it encourages them to cook again...soon!)

  6. #31
    Super Member Lisanne's Avatar
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    I bake all my chicken breasts, hamburger patties or turkey burger patties at once and then freeze the ones I don't use in Ziploc freezer bags (wrapped in something else inside the baggies).

    Anything aromatic can make the garbage disposal smell nice: lemons, limes, oranges, clementines, cilantro...

    Instead of just standing there waiting for the microwave to heat something up, use that couple of minutes to wipe down the counter or the outside of the toaster or whatever.

  7. #32
    Super Member AnnaK's Avatar
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    Quote Originally Posted by craftybear
    freeze extra tea in ice cube trays, so that way your ice tea won't get watered down and will stay cold

    (also great for lemonade, koolaid, punch, tea etc.)
    Crafty, I also do this for any citurs fruit in season. I get loads of lemons from all my neighbors with lemon trees. They all come at the same time. I juice them and freeze them in cubes. When they're frozen I dump it all in a freezer bag, so I always have fresh lemon/orange juice for lemonade, lemon tarts or just cooking. Good to do with leftover wine too. Did I say we ever have any left over??

  8. #33
    Super Member amandasgramma's Avatar
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    My mother just told me what her favorite housekeeper used to do to make the house shine.......she used Pledge on EVERYTHING!!! She said she Pledged the faucets, the sides of the sinks, the countertops, the fronts of the cabinets, window sills, PHONE, stove top, hood, fridge....EVERYTHING!!!! I have to admit, I remember that housekeeper and she DID have everything shining! And it would last for weeks, too! Of course, be sure to clean everything first. It makes dust and dirt roll off!!! I just tried it on my stainless steel sink and chrome faucets and it looks like I've been scrubbing for days!!! :thumbup: Now.....WHY didn't mom tell me this 30 yrs ago????????????????? :?

  9. #34
    Google Goddess craftybear's Avatar
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    very good idea!

    Quote Originally Posted by raptureready
    If you absolutely HAVE to quit quilting to feed the family then cook LOTS and LOTS. Freeze the leftovers in smaller portions so that they can heat it up themselves the next time they're hungry.
    Seriously though, I do try to make enough for at least two meals. I also purchase the biggest package of 93/7 hamburger that I can at Walmart, bring it home, cook it, drain and cool it, then bag it in quart freezer bags. When I want to make tacos, spagetti, hamburger casserole, chili or anything else needing hamburger I just grab and bag and dump it in.

  10. #35
    Google Goddess craftybear's Avatar
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    thanks for all of your tips!!!!

    Quote Originally Posted by Grandma12
    So now for two real tips.

    First:
    I have a special "composition" style lined paper notebook just for special recipes...the ones that work every time, as well as the special ones friends exchange with me. Mine is an antique from an estate sale, with leather binding outside.

    I organize it on the inside with subject tabs...vegetable dishes, deserts, breads, main dishes, and msc.

    Now in that section I have a recipe for such things as doggie biscuits, play dough, finger paints, glue, etc.

    Second is one an Italian friend taught me decades ago.
    If you place a long handled wooden spoon across the top of your pot, it will not boil over. Does not work with plastic or metal, only wood.

    The last tip is not really how to organize the kitchen, but how to organize the shopping.

    I keep the shopping list on the fridge door.
    But I plan out a menu rather like the school does, only not as strictly adhered to.
    I plan for one week, plus one day.
    I list the ingredients, and check to see if there is enough in pantry or what I need, and that part goes on the shopping list.

    I plan one more time consuming recipe.
    Plan several average time meals of moderate energy as well,
    and two quickies.
    Add one for when company shows up,
    and the last can be more like heavy snack...salad and soup, with a good show.

    There you have one week's worth, and you can re-arrange any menu for any day of the week.

    If I find a good sale, I can indulge.
    I really like to plan as if it were an 8 day week, in case I can't shop on the day I like, the cupboard is not bare.

    Our adult children know how to watch for what's up so they can plan their visits around what they would like to eat while over...and know what they will need to bring that way as well.
    An extra carrot, potato or what ever...

    When DH grills out, he always over cooks for the amount of meat we will consume. Then we can wait until it has cooled, and put extra chicken, de-boned and chunk-ed up, in freezer, or cut up the roast he also grilled/smoked, and that too is put down in the freezer. With mad cow disease still out there, we proffer not to only cook up ground beef where you can not tell what parts they put in...so we use our own selections.

    Also, for when mad cow does pop up again, if you select your own roast, you can ask the meat department to grind it while you wait. Make sure to ask them to clean the grinder. Or, if you are really fearful of the germs, buy a food processor with a meat grinder/pasta maker attachment.

    Hope you liked my hints.

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