This post is in no way affiliated with any of the brands discussed. I simply feel strong enough about them to share.
Looking for some cooking tips that will save you time and money in the kitchen? These 5 cooking tips were created by a homemaker who knows the importance of saving both time and money, and will help you do the same!
Home cooking meals is a true privilege, but we all know it can be both pricy and time consuming. As someone who experiences this myself, I am going to share my five best cooking tips to help you.
You are going to learn about three cooking products/ingredients I cannot live without, as well as two cooking hacks that are used daily in my household.
Once you have read about these time and money saving tips, you will be able to implement them into your daily cooking routines & habits.
This post is all about useful cooking tips that are guaranteed to save you time and money.
Clever Cooking Tips
3 Products/Ingredients I Can’t Live Without
1. Dry Milk
Maybe it’s because I have the heart of an 80 year old woman, but dry milk is a staple in my home. We are not consistent milk drinkers, so buying any size of milk a week always goes to waste. With the price of milk being what it is right now, this results in a lot of wasted money! I have found that I only need milk sporadically, mainly for cooking and baking. Recipes rarely call for large amounts of milk, so having dry milk on hand allows you to make the exact amount of milk you need; no more, no less.
You can also alter the thickness depending on how much of the powder you add to the water, which is convenient if you want a more concentrated product. Ever since I started using dry milk 6 months ago, I have not bought a single carton of milk. The box of dry milk that I bought was under $4, and it has lasted me thus far. Always having dry milk on hand is a cooking tip that I could never do without!
2. Concentrated Soup Base
If your winters get as cold as ours in New England do, you know that soups, stews, and all other comfort foods are a STAPLE in our homes. Many of these recipes call for boxed chicken or beef stock, which can be expensive and troublesome to purchase weekly. That’s why I started to exclusively use concentrated chicken and beef stock. Not only does it last longer than an opened carton of boxed broth, but a small amount of this product goes a long way. This method does take a little more time than using boxed broth because you have to pre-boil water to dissolve it into. However, once it becomes a part of your normal cooking routine, you won’t even think twice about it.
The brand that I use is Better Than Bouillon, and they have a variety of flavors to choose from. I use both the Roasted Chicken Base, and the Roasted Beef Base. I ALWAYS have at least two of each stocked up in my kitchen so I don’t have to worry about purchasing it weekly. The savory flavor adds depth to any recipe, and fills your kitchen with the most delicious smell!
3. Non-Stick Aluminum Foil
This product has been a complete time saver for me in the kitchen! Until about a year ago, I had no idea this existed, but I’m so happy I found it! I will never go back to regular/no tin foil. I roast a ton of vegetables in my kitchen, which we all know can leave a lot of burnt gunk on the sheet pan to scrape off. Using Non-Stick Aluminum Foil eliminates this issue, and allows you to make a mess with minimal clean up! Plus, it makes for a satisfying experience when you’re able to effortlessly take off the messy foil to expose a perfectly clean sheet pan beneath.
The brand that I use for this product is Reynolds Wrap, and I find it to be extremely high quality. I’ve cooked very greasy bacon on it, and it does not leak at all! When cooking extra greasy/oily foods I tend to put two layers of foil. The pan itself always comes out with nothing on it, which saves me a ton of soap and scrubbing time! It also protects my cookware from daily ware and tear. You will not regret using this product!
2 Cooking Hacks I Can’t Live Without
4. Olive Oil in Pasta
Have you ever gone to serve cooked pasta only to find out it has stuck together in one big clump? This happened to me on the regular until I learned about this smart trick. I’m not sure how many of you know about this one, but I only learned about it in college when I saw them do it in the cafeteria. Since then, I use this technique every time I cook pasta. Immediately after you drain your pasta, add a few shakes of olive oil (mild/delicate taste is preferred). Add less than what you think you’ll need, a little bit does the trick. Adding too much will result in overly oiled pasta, and no one wants that. I like to add olive oil in bit by bit, mixing it after every addition to determine if I need more. It’s easier to add some than to take some out! This trick will keep your pasta just oily enough to prevent sticking, making it easier to serve and store for leftovers.
5. Thin Out Chicken Breasts
Have you noticed how HUGE store bought chicken breasts are these days?? It’s impossible to work them into any recipe, and take forever to cook because of their thickness. I also find them to be tough and chewy, which ruins any meal. Not only does thinning out the meat make it more tender and easier to work with, but it creates a larger surface area, allowing you to use less chicken per recipe. I usually freeze the extra, which makes it convenient for the next time I need chicken. When I first open my pack of chicken, I trim it, and then place the breasts into a gallon freezer bag, one by one. I then use my meat tenderizer to thin out each breast. I usually thin it until it is a half-inch to an inch thick, depending on the recipe.
Don’t be scared to put some muscle behind it, sometimes it takes a lot of effort to get it down to its desired thickness! Just be careful not to thin it out too much, as it will get stringy and fall apart, making it harder to work with. This has truly been a GAME CHANGER for me in the kitchen. Every single recipe I make turns out so well because of the deliciously tender chicken.
