If you frequently make broths or soups, freeze them in ice cube trays. The resulting “broth cubes” are easy to add to sauces, risottos, or vegetable stews – they provide a natural flavor enhancer without preservatives.
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Don’t forget about the one-pot meal method. Dishes like pasta with sauce, rice with vegetables, or chicken pilaf can be cooked in a single pot, which reduces both cooking time and cleanup. The key is to follow the order in which you add the ingredients.
To speed up the defrosting of meat or fish, don’t use the microwave—it ruins the texture. It’s better to place the food in an airtight bag and submerge it in cold water. It will be ready to cook in 30–40 minutes.
Use leftovers wisely. For example, turn yesterday’s boiled potatoes into cutlets, and leftover bread into croutons or breadcrumbs. This not only saves food but also stimulates culinary creativity.
Finally, keep things tidy while cooking. Throw away peelings immediately, wipe up spills, and put dirty dishes in the sink or dishwasher. This way, you won’t have to deal with a messy kitchen after dinner, and cleanup will take just minutes.