Some time ago we told you 11 creative ways to use canned fish and seafood. If you are still inexperienced in the kitchen, but you refuse to continue surviving on sandwiches, prepared meals and mommy and daddy tuppers, take note of these 6 cooking tips for students in distress.
Above all, cleaning
Maintaining cleanliness in the kitchen is essential. Do not accumulate work in the sink and keep order in your workspace while cooking. Use a cutting board for meat and fish and another for vegetables and fruits, you will avoid cross contamination.
Don’t forget the preserves
Do not stick to the canned fish and seafood being your last option in the kitchen. Canned food is a quality food and they offer great culinary versatility, use them in scrambled eggs, salads, tortillas, rice… and not missing from your shopping list!
Work in advance
The philosophy of the Batch cooking system proposes “cooking one day to eat all week”. Plan and prepare the bases of your dishes, dressings or non-perishable foods chopped in advance. Keep them until cooking time and save time.
Use the freezer
Optimize your time and plan your monthly or weekly purchases. The “sofritos” or side dishes are the key to extol the dishes in a simple way. Chop a large amount of garlic, onion and vegetables, separate them into small portions and freeze until cooking. Simple!
Being practical in the kitchen means saving cleaning time and storage space. Get yourself multifunctional utensils and handle them with creativity. Find new uses for your grater, strainer or skimmer.
Mix, test and experience
Successes come after failures and experience. Let hunger and imagination create new recipes, but don’t complicate yourself. Experiment.
Cover photo by Unsplash