re: Kitchen Tricks That Make Life Easier

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Wait a few minutes longer when heating up cast iron.

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Put cast iron in oven and set to max temp. Once oven hits temp your cast iron is ready. Completely even heat (no cold pockets) at 550 (or whatever your oven reaches)

The rubber gloves are critical for me when handling raw meat, especially chicken. I do while chickens (spatchcock, beer can, etc.) and it requires some handling before putting the rub/clean up and having gloves saves me from having to wash my hands multiple times before the bird even gets to cooking.

If you have ever cut and a potato and air fried it with disappointing results try this instead.

Cut potatoes in thick wedges and boil for 5 minutes before air frying. They will be much crispier on the outside and more moist on the inside. Seasonings stick to them much better as well.

One trick that I was very suspect of but I have since been proved wrong / humbled by my fiance about, is when making roux she will brown the flour in the oven first.

She spreads desired amount evenly on a cookie tray and places in oven at 350degrees for ~30 minutes or so, forking it to spread / move it around every 10 minutes or so. It comes out a tan color, not very dark, but cuts the amount of time required to cool / brown in the oil significantly.

As mentioned I was extremely suspect, but I can taste no difference in the roux from this method compared to how I used to do it traditionally, ie not cooking flour in the oven first. This allows me to get almost all of my prep work done while the flour is in the oven, and then I only need to spend ~15 minutes cooking the roux compared to alot longer when I added the flour 'raw'.

Note if anyone tries this, after 5-10 minutes in the oven the flour will begin to smell like its burning. This happens every time however it never tastes burnt so dont freak out if this happens....

Anyone else do this?

Oven roux is becoming common around here. Not just the flour, the entire roux cooked completely in the oven.

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Not a trick but I think one of the things that saves the most time in the kitchen is cleaning as you go.

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100%

you can pretty much always tell if i cooked for lunch if i have dishes piled up after work

even fast cooks like steak, i have it down. i can do a full load of dishes during the 9 minutes of cooking, and i forget, most of it during the 5 minute resting period. with roasts and other large dishes, even more resting time leaves no excuse not to clean

Few that come to mind...

-use small wooden cutting boards for cutting veggies. Makes for easy clean and don't need soap
-use a hot, wet wash cloth or towel with dish soap to clean counters or wooden dining room tables. Cheaper than disinfecting wipes/paper towels and disinfecting spray
-use tupperware that are glass and transparent instead of plastic. Lasts longer, easier to clean, and you are more likely to ear your leftovers if you can see it (for me, at least)
-use butcher knives for spreading butter or any paste, peanut butter, condiment, etc on bread. Much easier than butter knives
-use old wine bottles with metal spouts if you cook with olive oil a lot. Takes up less room than the traditional large olive oil bottles (assuming you dont have a smaller glass one already)

Fry eggs in a non-stick wok for perfect symmetrical appearance.

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Wait, people chop bell peppers skin side up?

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I seent it! It's much more common than you ever want to know.