Stop wasting money buying pre-cut chickens at the store. The reality is that it’s both cheaper and quicker for you to buy a whole chicken, break it down, and then store the breasts in 1 ziplock bag and the wings and legs in the other. Add some flavoring ingredients (sesame oil, chinese 5 spice, etc) and write on the outside of the bag the date and what’s inside. Then freeze and you have a ready all the prep done for your next chicken dinner!
This nightshade vegetable is delicious when cooked properly so cut it down into manageable portions and speed up the process. Whether you’re talking the everyday eggplants you see in your local supermarket, or the Rolls Royce version (Sicilian) make sure to cut the pieces the same size so they cook at the same rate. Try our delicious Sicilian egg plant pasta sauce if you’d like to see how tasty an eggplant can be!
Squash accounts for up to 67% of all serious knife accidents in non-professional kitchens. Click on the link above to learn a safe and easy way to break down this vegetable.
A marvel in terms of engineering, you can pound on one of these things with a hammer and hurt mostly yourself and the surrounding kitchen with little success. Check out the proper way to open a coconut, and have a healthy and super easy dessert ready at hand!
This is a super quick and easy way to make a boring recipe exciting. Having the same salad again at dinner, throw a poached egg on top of it et voila, you have a salad lyonnais! Boring pasta again for dinner, serve with a poached egg on top and you’re halfway to a fancy Italian carbonara!
If you want to have your chicken look like it came out of a restaurant kitchen, then 50 Shades of Grey that bird! This also limits the amount of hot air circulating in the chest cavity. This causes the breasts to dry out before the legs and wings are properly cooked. For a quick cheat (out of the book Cookwise), rub a dry spice rub over your bird, and then rub Caro syrup over the skin as well. If the syrup is too thick, microwave it for 5 seconds to loosen it up. This trick will help your bird have a crispy, golden skin to boot!
Marinades are a great way to add flavor to a cheap cut, however they’re not well understood. Acidic marinades like vinegar for example only affect the outer texture of a steak by a few centimeters. Click on the link above to learn more!
This cut involves removing the backbone of the chicken. This allows the entire bird to be laid flat, making it much easier to cook in a hurry. The name is an abbreviation of the phrase “dispatching a cock.”