kitchen skills

16 Simple Kitchen Skills Every Frugal Person Should Master

Marla Walters — Thu, 28 Apr 2016 10:30:04 +0000

Would you rather eat out than cook? You aren't alone. In fact, owing greatly to the availability of fast food, frozen food, and convenience food, fewer people are preparing meals at home regularly. Another factor is the decline of home economics classes at the high school level, where many basics were taught to both sexes. All of that eating out takes a toll, though, on your budget and your health. Learning to cook can also be relaxing and enjoyable. Ready to give it a try? Here are 16 simple kitchen skills that every frugal person should, and easily can, learn.

1. Make Coffee

How much are you spending each week at Starbucks? Ouch, right? Why not be your own barista? If you own a French press (I paid less than $20 for mine), you can make your coffee concoctions right at home. I love a good latte. Some people are intimidated by the frothy milk, but there is no need to be. It's just aerating the milk, and you don't need fancy equipment. Your "froth" goal is to just double its volume. That can be done in the French press, too, or by using a whisk. Add your favorite Torani syrup, if desired, and you're set.

2. Roast a Chicken

One of the pleasures of being a home cook is the aroma of a roasting chicken on a Sunday afternoon — especially one that contains fresh lemon and herbs. Roast chicken ensures you'll have delicious leftovers for several days (or you can freeze the leftovers). You don't even need a fancy roasting pan; a large, shallow casserole dish will work.

3. Boil an Egg

Every time Easter rolls around, I am surprised by the number of articles online, or in the newspapers, explaining how to hard-boil eggs. Egg hunts aside, hard-boiled eggs are a very handy thing to have around for a quick high-protein snack, an egg-salad sandwich, deviled eggs, etc.

4. Cook Rice

I'm one of the few people I know who doesn't own a rice cooker. No need! It's really easy to make perfect rice on your stovetop, and so long as you use your timer, it's pretty darn foolproof. I always make a big batch, because I think it's nice to have leftovers in the refrigerator for fried rice, a cold rice salad, or to toss into a tortilla with beans and cheese.

5. Cut Up an Avocado

Avocados are so enormously popular right now (watch for Sharwil avocados, now being imported from the Big Island of Hawaii). Full of healthy fat and vitamins, B6, E and C, we just can't get enough of them. How do you cut up avocados without making a mess? If you're a beginner, the chef in this video has an excellent safety tip for cutting out the pit, using a towel.

6. Know Which Knife to Use for Which Job

Ever use a paring knife to cut meat? How about a serrated edge for cheese? Doesn't work very well, does it? Choosing the right knife for the right kitchen job, as well as knowing how to use that knife, will not only keep you safe, but is also more efficient.

7. Use Sharp Knives

Most kitchen accidents occur from use of a dull knife. This is due to the fact that a dull knife requires more pressure to do the job, increasing the odds of slipping and cutting yourself. Is sharpening knives something that you can do, yourself? Sure! As you become more comfortable with cooking, you'll learn to appreciate working with sharp knives.

8. Bake a Potato

I prefer a potato baked in the oven, but you can also do them in the microwave. However, they won't have that nice, crispy potato skin. Few foods are as economical as potatoes, and you can easily make a meal out of one. Try adding chili, sour cream, and onions, or how about steamed broccoli and cheese? Key point: Don't forget to prick the potato with a fork to allow steam to escape.

9. Use Separate Cutting Boards

To minimize risk of cross-contamination, and making yourself sick, use different cutting boards for meats and vegetables. Wash thoroughly after use. If a board starts getting grooves in it from your knives, replace it.

10. Brown Meat

Why do you need to brown meat? Browning meat, or chicken, adds color and flavor, as well as gives it a better texture. If your recipe calls for browned meat, don't skip that step. It's mildly messy, and you need to be careful you don't burn yourself. However, the results make this step well worth the effort.

11. Peel/Chop Garlic

As you begin to do more cooking, you will want to learn how to peel and chop up garlic. This isn't difficult, and it will give your food so much flavor! One bulb of garlic will go a long way. Store in a cool, dark place (but not in your refrigerator). If you prefer, you can put it in a little jar, and cover with olive oil.

12. Grow Herbs

Even if you have no outdoor space, you can still grow herbs inside. Herbs greatly enhance your food — think of dill in potatoes, tarragon with chicken, or sage in stuffing. You can make a quick pesto if you have fresh basil around, or liven up a tomato sauce with some fresh oregano.

13. Make an Omelet

Not only inexpensive to make, homemade omelets are really versatile. Think ham, cheese, and tomatoes at breakfast; herbs and a little shaved parmesan at lunch, or a "filled" omelet for dinner. They take a little practice, but even when they don't come out looking omelet-y, they're still delicious.

14. Make Chicken Broth

After making chicken broth, I let it cool, and then pour into Ziploc quart bags, and freeze flat to stack (don't forget to label with the date). I use broth just about as fast as I can make it, using it in soups, sauces, or in place of water (try in rice). The bonus is the cooked chicken, which you can also use right away in meals, or freeze.

15. Frost a Cake

Not much of a baker, my cakes always had a humorous "made this for you myself" look. I finally sat and watched an amateur cake decorator frost a cake, and what a difference that made. Getting rid of the crumbs was my favorite tip, followed by cutting the cake into the right shape.

16. Plan Your Menu

You'll save yourself a lot of time and money if you learn to plan menus. It doesn't need to be complicated — all you need is pencil and paper. Getting the hang of cooking once and eating twice is a real treat, particularly during a busy week. Learn to watch grocery ads for sales; plan around those and save more money.

Lastly, if you have gone to the trouble of making your own meal, why not enjoy it in style? Here is how to set the table.

What frugal kitchen skills do you find essential?

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This article is from Marla Walters of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

10 Tricks to Keeping Your Kitchen Clean While You Cook

Ashley Marcin — Wed, 12 Feb 2014 11:36:35 +0000

I have a food blog and a growing family. So, I'm in my kitchen — my tiny kitchen — a lot. Cooking, baking, or whatever else I find myself doing, things can get out of hand if I don't stay on top of the mess. And fast! Over the years, I've developed some trusty tips and tricks to keep things under control. (See also: 25 Tips for Quick and Easy Cleaning)

1. Start Fresh

My husband's cardinal rule to keeping order while cooking is to always start with a clean kitchen. That way, the mess you create is your only worry. In practice, we try to make sure the kitchen is clean before going to bed each night. Washed dishes are put away, dirty ones are placed in the dishwasher, leftovers are put in containers for the fridge or freezer, and no ingredients are left out.

2. Cook Simpler Meals

Another preemptive strike against dirty counters is to pare down your cooking routine. Try five-ingredient meals, for example. There are also a lot of great one-pot cooking or slow cooker recipes that mean fewer dishes to clean or ingredients to prepare. Whenever I see a recipe with over 10 ingredients (even fewer, really), I skip it and try something else. Say it with me: Simple food equals simpler cleaning.

3. Prep Ahead of Time

Sunday afternoon is when I prepare a lot of meals or ingredients for use during the week. I get my chopping done if stir-fries are on the menu and make sure to place those veggies in air-tight containers. I make other staples (like applesauce, muffins, and even freezer waffles) from scratch and wrap for storage. Basically, I try to do a good chunk of my cooking — or at least prep work — for the week on one day. The mess is intense, I won't lie, but it's contained to a single afternoon, meaning a cleaner kitchen for the next six days. (See also: Cook in Bulk to Save Time and Money)

4. Use Fewer Dishes or Utensils

While cooking or baking, I try to re-use measuring cups, mixing spoons, or bowls whenever possible. It usually means a quick rinse and dry, but it saves time. Better yet, skip the utensils and use your hands. Many recipes can be mixed with hands, including breads, salads, meatballs, and veggie burgers. And I love this restaurant tip for placing a jar of warm water near your cooking area to dip those dirty mixing spoons.

5. Keep Moving

A lot of these tips already are great clean-as-you-go suggestions. There's no better way to say it, though. You just have to keep moving. If the muffins need to bake for 20 minutes, you have time to clean. If there's a rise time involved, there's time to clean. If the water needs to come to a boil before the next step — you've got it — there's time to clean. It's funny how we overlook those five to 10 (or more!) minute spans that might otherwise make our jobs easier in the long haul. Clean first, and you'll have more time to relax and enjoy your meal later.

6. Collect Food Waste

I learned this next tip from my high school boyfriend's mother. I don't have a lot of counter space, so when I'm peeling, chopping, or slicing fruits and vegetables, the mess piles up fast. Always keep a large bowl nearby so you can swiftly collect all this organic waste and either send it down the garbage disposal or put in your compost in the warmer months. Not only does this method keep my workspace clean, it also saves us (substantial) money on our garbage tags and helps to nourish our garden. (See also: Beginner's Guide for the Lazy Composter)

7. Make Your Own Solution

We gave up store bought cleaning supplies a long time ago. Why? Too many weird ingredients and chemicals, which become especially concerning when sprayed near food prep areas. For kitchen cleaning, we use a simple solution made from equal parts water and vinegar, and we occasionally add a splash or two of some rubbing alcohol or lemon juice for good measure. Having a homemade spray saves time because we know it's safe, even if it hasn't totally dried and accidentally gets on food. Plus, it's inexpensive.

8. Employ a Rag System

We've banished paper towels in our home because they pile up, making more garbage or, in other words, waste. We now have around 20 clean rags (a mix of nubby washcloths and tea towels) that we have ready in a bag at the start of each week. We use two to four each day between kitchen and general cleaning tasks. When they are dirty, we place them in another bag and collect to wash. We never run out of these towels versus when we used a paper system. When it's time to wash, use hot water to sanitize and get all the icky stuff out.

9. Clean Spills and Splats ASAP

Tomatoes are a big offender in our household because we love homemade tomato sauce and tomato-based soups and stews. Inevitably, we get lots of red/orange drips and drops all over our stove-top. And walls. And ceiling. A quick wipe with a rag gets it clean in no time, so long as it's a fresh splatter. Whatever it is in your kitchen, get those wet spills up before they harden or even bake onto the surface. You'll save yourself time and frustration later. (See also: 14 Tips for Removing Grease and Oil Stains)

10. Try Canned, Frozen, or Dry Ingredients

Bags of frozen vegetables, cans of beans, or scoops of rice are lifesavers for nights when I simply don't feel like cleaning. They are often budget-friendly alternatives to fresh forms, too, depending on the time of year. Bonus: There's nearly zero prep-work involved. Simply tear open the bags of veggies and pour into soups or mix into stir-fries. Crack open cans of beans, rinse, and plop onto salads or mix into veggie burgers. Or spoon rice or pasta into boiling water and let it plump up to enjoy with the rest of your meal.

How do you keep your kitchen clean while you cook? We'd love to hear your tips!

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This article is from Ashley Marcin of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Elevate Your Kitchen Skills With These 5 Easy Cooking Techniques

Marla Walters — Tue, 04 Feb 2014 10:48:12 +0000

Tired of the same old cooking routine? Sure, we can break it up with the occasional "microwave" or "barbeque." However, if you are ready to try a different cooking technique, check out these five ideas. (See also: 11 Kitchen Tricks to Make You Love Cooking)

1. Poaching

To poach means to simmer, gently. I have become a fan of poaching all sorts of things, lately. Whether you poach eggs, fish, chicken, meat, or fruit, if done correctly, the resulting food is tender and moist. The trick is to watch your liquid to make sure it stays at a simmer and does not become a full boil.

Try poaching:

As you can see, with poaching, you can run the gamut of simple to fancy. One of my favorite dinners is to boil angel hair pasta, add sauteed peas or kale to the pot until tender, drain, and top that with a poached egg and parmesan cheese. I also like poaching because I am big on using up leftovers. When you poach, that little bit of white wine, leftover champagne from New Year's, or the last bit of tomato sauce can be put to good use. (See also: Fancy Ways to Use Leftovers)

2. Braising

Wait, wasn't "braising" something your grandmother did? Well, if you're lucky, it was, because braised meats are tender, succulent, and flavorful. Braising ("to cook slowly, usually covered, in a little liquid or fat, often on a bed of aromatics") is a very economical method of cooking, because you can use a cheaper, and tougher, cut of meat.

To braise, meat is first browned. I use my heavy dutch oven. Heat some cooking oil. Rub the meat with salt and pepper. I like to add some diced shallots, or an onion, minced garlic, and chopped carrots to the hot oil. Next, add the meat, and brown it on all sides. Do not drain the fat. Next, add liquid. The liquid can be wine, broth, tomato juice, or a combination. Even a can of V-8 is great! Cover, and either keep on the stove at about 185 (a simmer) or pop into the oven at 350.

Here is a bonus for braising: You can make gravy. Gravy! We love gravy. It's Sunday dinner at Grandma's house, again. Slice the meat and serve over noodles or mashed potatoes.

Ready to try braising? Try these:

Beer-Braised Pork Loin (I recommend using a porter or other dark beer.)
Braised Balsamic Chicken (The recipe suggests serving over rice or pasta, but you can catch so much more of the gravy with mashed potatoes!)
Braised Mushrooms are so delicious — and they take very little time. Stick with the shallots, which give amazing flavor.
Braised Lamb Shanks take a while to cook, but they are well worth the effort. Shanks are one of my favorite cuts of lamb. You don't see a lot of them in the market anymore, but your butcher may be able to help. When I was a newlywed, we used to buy a half of a lamb and freeze it. I had to learn what to do with all of those "parts." I like just a tablespoon of balsamic vinegar added into the pot toward the end of cooking.
Braised Root Vegetables are nice both with a roast OR just by themselves, with a loaf of crusty french bread.

3. Broiling

Broiling is "to cook on a grill under strong, direct heat."

I have found, over the years, that whether I do much broiling depends on the oven that I have at the time. When I had a wall oven, I did more of it, simply because it was handier. I now have a stove-oven combination appliance and the broiler is near the floor, which means I have to keep squatting and crouching to check on the progress of dinner. The wall oven also had a self-cleaning feature — and my current one does not — so I take that into consideration when deciding whether or not to broil.

If you are using your oven's broiler feature, you will need to preheat your oven. Most dials have a "broil" setting. This will take about five minutes or so.

Try to place your food in the middle of the broiling pan (which usually comes with the oven). If it's going to be messy, I cover my pan with foil.

When broiling, be prepared to check your food every few minutes. It will cook very fast under the high heat. Don't walk away!

Broiling is a very versatile way to cook. Try:

Portobello mushrooms
Steaks (a London Broil is my favorite in the broiler). Great leftovers.
Tuna melts
Chicken
Salmon
No campfire? No problem. You can broil S'mores!

If your oven does not have a good broiler, you might consider a toaster oven that has a broiler feature. If you aren't cooking for a crowd and have the counter space, this is a handy option.

4. Pressure Cooking

Pressure cooking is a method whereby you use a metal pot and steam, under pressure, at a high temperature, to cook food quickly. (See also: The 5 Best Pressure Cookers)

I used to have a co-worker whose husband thought pressure cooking was the greatest cooking method ever. He would pick up used pressure cookers at yard sales. Unfortunately, she'd go home to find something was wrong with the latest "great deal" pressure cooker, in that her kitchen would be splattered with bits of meat and beans. Her harrowing tales were enough to keep me from trying this cooking method.

However, that was 15 years ago, and pressure cooking is making a comeback. Why? Well, with so many of the cooks in the workforce, there is an appreciation for being able to cook dinner quickly — and a pressure cooker will help you do just that. If you liked the braising method above, well, pressure-cooking is braising on steroids. You can put a stew on the table in thirty minutes, or make a pot of beans in under two hours. Plus, the modern pressure cookers aren't… scary, the way my friend's cookers were. New models have pressure release valves and other safety mechanisms.

With some cookers, you can also do canning. If you have a garden or belong to a CSA, you may want to consider this if considering a purchase. (See also: How to Preserve Foods for Off-Season Feasts)

Ready to give it a go?

Beets with Dill (I like a little sour cream dollop on top, or crumbles of bleu cheese).
30 Minute Sunday Dinner Pot Roast
We love these Refried Beans served with whole-wheat tortillas, shredded cheddar, lettuce, and cilantro. Beans are something I used to just buy in cans — but with a pressure cooker, you can make beans (from dry) quickly and cheaply. Keep in mind, they are going to thicken up — so you may need to add some water if you have leftovers that you want to reheat. Sometimes I make them really "soupy" with more water, add Tabasco sauce, and crack eggs into the bean mixture. Fast Huevos Rancheros! Great with chips and, of course, more cheese.
Do you like standing at the stove, stirring a risotto for the better part of an hour, so that it doesn't stick? Neither do I. So I rarely made them until (drum roll) I found out that you could do them in a pressure cooker. For this Prosecco and Parmesan Risotto, I just used white wine and parmesan cheese.
My daughter loves these Honey-Glazed Herbed Carrots!
My friend MZ and I could probably eat Tortilla Soup several times a week. We like to make big batches and freeze half. We agree that slicing an avocado and "floating" a few slices on top is the way to go.

5. Packet/Parchment or Leaves

The French term is "En Papillote," which means to wrap in a packet and cook with steam. Many cultures use this method. Hawaiians use ti leaves for laulau; Latin American, Asian, and African countries use banana leaves, corn husks, etc. When you add seasonings, herbs, fruit and/or vegetables to the packets, the results are delicious and fun to eat.

A very popular "packet" method is to use aluminum foil. A big bonus of using foil is that clean-up is so easy!

Try these:

Aloha Tuna in Foil
Campfire Chicken in Foil
Chicken in Parchment
Baked Apples in Parchment
Throw a luau! Hawaiian Roast Pork is so "ono" (delicious)! If you cannot find a sugar cane, a skewer will work. Try your grocer's freezer for banana leaves.
I made this Salmon in Parchment yesterday and was happily reminded of how moist salmon stays when cooked by this method. This recipe calls for basil, but parsley or chives work well, too.

So, readers — put that microwave dinner back in the freezer, and try one of these easy techniques!

Which of these easy techniques is your favorite? Please share in comments!

This article is from Marla Walters of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread: