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Mar
06

Ask the TLC-Chef … Kitchen Tips

In the TLC-Kitchen we are always pressed for time and always look for easy tips to save time, and prepare and cook more efficiently.

We know that preparing in advance is a great time saver.

We recommend that you plan your menu a week in advance.  Look up recipes in the TLC-Well-Log and ensure you have the ingredients you need, and add what you don’t have to your shopping list.

Here are some easy tips we use all the time:

  • Store cheese wrapped in wax paper instead of in a plastic bag and put it in the refrigerator. Wax paper helps prevent moulding and keeps the flavour fresh.
  • Keep your pantry stocked with the foods you can eat on your TLC-Program:  tinned tuna, tinned asparagus, assorted crackers, olive oil, mayonnaise, vinegar, nuts, seeds, spices, foil, wax wrap, clingfilm etc.
  • Make sure you have the right equipment. Invest in some small ramekins, a small pot and a small baking dish.  Your portions, while on phase 2 might be smaller than you are used to, and using smaller containers will ensure that food does not dry out.
  • Peel onions under water and they will not irritate the eyes.
  • If parsley is washed with hot water instead of cold it retains its flavor and is easier to chop.
  • To prevent eggs from cracking when they are to be boiled, allow them to stand a few minutes in very warm water before putting in boiling water.
  • Wilted asparagus will come to life if the stems are set for a while into cold water.
  • When baking apples, prick the skin of the apples and they will cook without bursting.
  • Steam instead of boil. Try steaming your vegetables rather than cooking them in boiling water as they will retain more vitamins, nutrients and flavour.
  • Wear gloves when you chop garlic. You can buy latex gloves at the any large drugstore (Dischem) to have handy in the kitchen.
  • Roll limes and lemons back and forth with your hands on the counter before squeezing them to ensure you get the max amount of juice out.
  • Buy more fish. Few things cook faster.
  • Weigh out your chicken, meat and fish into the correct portions when you bring it fresh from the grocery store and then freeze.  That way you can take out a portion and defrost it easily.
  • Prepare your menu items according to the time it takes to cook them. For example, start longer-cooking foods first. While they’re cooking, prepare the rest of the menu.

If you have any questions about any TLC-Recipes you can ask the TLC-Chef at tlc.chef@tlcforwellbeing.com

If you would like further information on the TLC-Program please go to our website:  www.tlcforwellbeing.com

Written for by the TLC-Test Kitchen for www.tlcforwellbeing.com

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