I want your kitchen tricks I will share some of mine

[stopbeeping]

I am looking for tips for things you didn't do until recently that changed your cooking

Some of my faves atm are

II microwave small potatoes that I've hassle backed for about 10 mins then I put them into a baking tray with oil and seasoning of my choice, I paint them with a silicone brush it really gets in there it's changed our potato love in this house and then into oven for around 40 mins it's like having par boiled potato but less mess before roasting, can also squash them when cooked in microwave instead of cutting them into a hassle back

Also I make fajitas but now I put them into a baking dish put some salsa and cheese and herbs into them kind of in a taco shape with all the fillings into each one and then I put that in the oven for about 15 mins and it's so so much tastier then normal fajitas, also stops my kids from making such a mess!

Any tricks I can steal?

Onion gravy

Make bog standard gravy with gravy granules

Add a spoonful of caramelised onion chutney

Voila....!

Sorry only saw this question

always use rooster potatoes here and I literally mash them with a tiny bit of real butter and freeze in scoops (ice cream scoops)

they can come out watery if you are not careful - so don’t overcook

I would say try it with one or two rather than wasting a big batch (dh is fussy and would think this was a nuts idea) but when they defrost and are reheated he doesn’t realise

I do this. And drain your spuds into the gravy jug to warm it before you then tip the water into the gravy. If that makes sense.

I love my remouska but how do you make mash with it?

A half teaspoon of fish sauce in anything that is saucy or liquidy - marinades, soups, stews, curries, casseroles, sauces etc - takes your food to the next level taste wise. It doesn't taste fishy at all just "better". Also drives my dogs nuts when I use it - they literally fight for the scraps of whatever we're eating.

Peel and chop the spuds into inch sized pieces. Put into remoska. Turn on. Mix a few times each 15 mins. Usually completely cooked through at 45 mins or less if cut smaller. Don't add water. Then switch off, and mash with a plastic masher or put through a ricer. Then add in butter, salt and pepper, mix and serve. Any further additions such as mustard powder, cheese etc can also be added.

Because it cooks the potato through and doesn't use water, it isn't too wet nor does it have those little bits in the centre that sometimes aren't cooked through.

I usually make a full remoska full, serve some and then freeze the rest in single sized portions.

Are they available in the UK?

My 2 tips are

1. Adding miso to things really gives it a rich flavour - gravy, stews etc
2. I use pickled ginger in stir fries (you get it in the japanese section with the sushi ingredients.) you don't need much, the jar lasts for ages and no peeling or chopping

Recipe keeper App. It’s a faff to upload your meals (can do it easy from websites)
Then you can ask it to meal plan for you. Then you can create a shopping list.
also has auto feature to adjust for serving size. I’m obsessed.

The website addess is a bit of a clue! 😉 yes, and they are delicious!

When I buy lemons I slice and freeze them in a container between little bits of parchment. I was sick of not using them all, or not needing a whole one and throwing left overs away. Just grab a slice and put on top of fish.. with honey and lemon.. or in GnT!

This is genius!

Which do you recommend m? Years ago Sunday brunch did one and I saved loads of recipes then they removed it, lost some family favourites!
I also used good food but they became subscription

microwave egg poacher - the egg cooks before the bread is toasted
I've tried several, Sistema one is OK, but I like the pro-cook ones best.
surprisingly, I like most of their stuff, the Joseph Joseph one isn't a great design.

Agree x10. I have been buying supermarket mash from the reduced section and freezing in portion sizes for years, but discovering ready frozen is great. It comes in small pieces, so you take out what you need. I put it straight into a pan with a scant spoon of water, a knob of butter and a bit of dry mustard powder, lid on, low heat. Keep,an eye on it and move around the pan as it defrosts.

Also currently in my freezer are frozen onions,( red and white), garlic, ginger, sweet potato, butternut squash, sliced leeks, chilli, chopped parsley. My soup making is a masterclass in time and motion!

Some great ones on here. Mine are the same as some previous posters.
Frozen mash is the dogs bolls - will never peel and boil spuds again saves so much time.
When I buy lemons and limes I always chop and freeze them for G&Ts, same goes for raspberries, get them when they are about 10p in the woopsys at the supermarket and freeze straight away.
Few tablespoons of gravy granules in the cottage pie mix makes it really nice and thick and tasty, also few splashes of Worcestershire sauce and tomato purée when frying the meat off.

Boil peas with pasta in the same pan.
If you have half opened brie in the fridge store in Tupperware keeps the smell from permeating when you open the door! Same for Tin of tuna.

@Comedycook I do that! I found is the best is tracklements onion marmalade

Ha! I call this my Monday morning fridge soup 😂

I also freeze mash, but flat in a plastic bag so that it defrosts quicker. And I add a tiny bit of grated mature cheddar (as well as salt and butter obvs) when I'm mashing.

Well chopped mushrooms freeze well in portions and can be chucked straight into a stirfry along with frozen peas as pp suggested.

Cooked rice also freezes well flat and can go straight into hot stock to start a quick risotto.

Cooked chopped mushrooms

These are hardly groundbreaking

If baking, I used to hate having to grease the trays so that the parchment paper would then sit properly in the tray, plus it meant having to wash the tray afterwards.

I now use those little metal clips that are used to hold a few pieces of paper together, 6-8 of them all around the tray holds the paper in place snugly and no need to wash the tray afterwards.

Remus, how much coffee and how much coffee to how much water.? I'm just about to try it now!

I put a bag of chopped onions in the slow cooker at the beginning of the week. They caramelize. I then use them throughout the week. Saves me ages every night over doing it for each dish separately.

through a RIVER?