Silver Poet says
One way I cook faster is to get all the ingredients out ahead of time and place them on the table, sort of like a maestro getting all his paints together before he begins to work on a picture. This saves having to hunt for them while in the middle of reading and measuring.
A second way is to microwave meat for a few minutes prior to roasting it. This allows it to begin to cook from the inside out, and when placed in an oven the oven reverses the order and cooks from the outside in. Supposedly they meet in the middle somewhere, getting it well done in less time. I've never tried this personally, so I cannot vouch for it.
A third way is to skip using a sifter and instead to mix dry ingredients in the bowl before adding the moist ingredients. It seems to work for me, although some of the old fashioned cooks insist that sifting is best.
J Burgraff says
It depends upon what you are cooking. I tend to like to cook with a lot of spices, so I make what is called a "spice map." I take a piece of white butcher paper, lay it on the counter, draw circles, lable those, then put the quantity of a spice in each that I need. Seems kind of anal, I know, but if you are making a complex Indian dish, it's the way to go. Otherwise, pasta, pasta, pasta..
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