Wednesday, October 28, 2009

Kitchen Efficiency - Work in Parallel

I started thinking about this when I made pot stickers, because the filling and the dipping sauce have quite a few common ingredients. As I chopped garlic, minced ginger, and measured soy sauce for the filling, I did those things for the sauce, as well. It was so much more efficient than chopping garlic twice, mincing ginger twice, and so on. (A bonus was that I was able to clear my workspace by getting those ingredients off the counter sooner!)

The next time I cooked an Asian-style dish, I happened to have just purchased pork chops to freeze. As I chopped garlic, minced ginger, and so on, I added those ingredients to the freezer bag that contained the pork chops. I froze them in the marinade. When I thawed the pork, a couple of weeks later, it was already marinated and ready to go. What a time-saver! (This is a variation of a tip I learned from Brenda, another mom in my area.)

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