Cooking
Cooking has been tricky task to figure out. It was only during the shelter in place that I had enough time to be in the kitchen and experiment with what worked and what didn’t. I was lucky enough to experiment with cooking a lot of different things, including both sweet and savory dishes.
After months in the kitchen, here are some of the things that I’ve found are keys for success:
Kitchen Tools:
Slotted spoon- For draining anything from a big pot. For me, the most common was pasta!
Food chopper- For small things that need to be chopped. For me, that included garlic, nuts, herbs, and some veggies.
Bottles with spouts- For olive oil, canola oil, soy sauce, pretty much any liquid for cooking.
Tongs- The slotted spoon is great for small and short foods, but I found out the hard way by burning myself that it doesn’t work for things like spaghetti. Tongs are the key to not splashing hot water on yourself! Also, tongs are just a general good thing to have around.
Ice cream scoop with trigger release- For scooping anything sticky. For me, I mainly use it for scooping out cookie dough. It’s so much easier to use the scoop instead of a normal spoon to portion out the dough on a cookie tray because of the trigger release. It also keeps the portion size the same!
KitchenAid stand mixer- For anything that needs kneading and mixing- bread, cookies, cakes, etc...
Cutting Board with Rubber Feet- I realized very early on that an unstable cutting board on the counter makes everything more difficult. Because of my uneven body, I am unable to put enough weight into a regular cutting board to keep it in one place. The rubber feet keep it from slipping.
* If cutting board with rubber feet is not available, a cloth kitchen towel under a cutting board will work just fine!
*Constantly being updated with newfound things!