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8. Freeze as Flat as Possible Another freezer technique: freeze things flat and stack them. Whether it's soups, stews, or ground meat, the flatter and broader you can get them, the much faster they'll freeze and defrost, which not just makes you more effective, it likewise enhances the quality of the food (the longer something requires to freeze, the more cellular damage it will suffer).
When freezing vegetables, cut them into pieces 1-inch or less and blanch any green veggies. Position them on a big plate or sheet tray spaced apart from each other and freeze them strong prior to transferring to a plastic freezer bag and keeping flat. 9. Defrost Meat on Aluminum Trays The fastest way to defrost meat is under a cold running tap.
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Aluminum is an excellent conductor of heat and will draw energy from the surrounding environment into your frozen meat much faster than a wooden cutting board or wood or stone countertop. You can cut thawing times down by about 30 percent by doing this. It likewise deals with soups, stews, and anything frozen flat.
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Slice Avocados in their Skins To slice avocados for salads or guacamole, split them in half, remove the pit by whacking it with the heel of your knife and twisting it out, then slice it straight in the skin utilizing the tip of a paring knife or chef's knife. When you then scoop it out with a spoon, you'll have slices all set to go, with less mess than attempting to fiddle with slippery peeled avocado a cutting board.
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Buy Pre-Peeled Garlic I might get a lot of hate for this one, but reality be informed, I utilize pre-peeled garlic practically exclusively. I find peeling garlic type a whole head to be a little bit of a discomfort in the butt and typically can't be troubled. The pre-peeled things, so long as you purchase it fresh, will last for weeks in the refrigerator and regardless of what some snooty chefs may tell you, it tastes just fine.
Seriously. 12. Read the Recipe First Partner Editor Niki recommended this one and it might sound like the most obvious one on the list. But let me tell you something: back when I utilize to work for Cook's Illustrated publication, part of our interview procedure for new hires was to have them prepare through recipes.