13 Helpful Dinner Prep Tips for Beginner Chefs


I think that there are more than enough articles online about the best recipes to cook on a budget, the best recipes for special occasions, etc…but I do not believe there are nearly enough articles for beginner chefs.

With that being said, here are 13 helpful tips for beginner chefs!

Let’s dive right in!

Make an Additional Casserole to Freeze and Save for Later

When preparing a casserole, make an additional batch to freeze. It makes a great emergency meal in a pinch. Just take the casserole from the freezer, and bake it in the oven.

Stopping Hot Oil From Splattering is Easier Than You Think

Before frying anything, sprinkle a little salt or flour in the pan!

Never Overcook Foods That Will Be Frozen

Foods will finish cooking when reheated. Don’t refreeze cooked thawed foods.

Lemon Juice Prevents Sticking

A few drops of lemon juice added to simmering rice will keep the grains separated!

Green Pepper May Change the Flavor of Frozen Casserole

Clove, garlic, and pepper flavors get stronger when they are frozen, while sage, onion, and salt get milder!

Don’t Freeze Cooked Egg Whites

If you freeze cooked egg whites, they will become tough. So don’t do that!

Label Every Container When Freezing Foods

Be sure to label every container you stick in the freezer with its contents and the date you put it in the freezer. Store at 0°.

Always use frozen cooked foods within one to two months.

Store Dried Pasta, Rice (Except Brown Rice) and Whole Grains in Tightly Covered Containers in a Cool, Dry Place

Always refrigerate brown rice, and refrigerate or freeze grains if they will not be used within five months.

Souffle Dishes are Designed With Straight Sides to Help Your Souffle Climb to Magnificent Heights

Ramekins are good for serving individual casseroles.

For an Easy No-Mess Side Dish, Grill Vegetables Along with the Meat

Grilling vegetables at the same time is efficient, healthy, and delicious!

To Dress Up Buttered, Cooked Vegetables, Sprinkle Them With Toasted Sesame Seeds, Toasted Chipped Nuts, Canned French-Fried Onions or Slightly Crushed Seasoned Croutons

You’d be amazed at the decorative potential of these delightful little additions!

Sometimes you feel like a nut…sometimes you don’t.

Add A Little Vinegar or Lemon Juice to Potatoes Before Draining the Water

Overhead view of mashed potatoes in a glass bowl with serving spoon in it beside asparagus and a french baguette

This will make the potatoes come out extra-white when you mash ’em!

To Quickly Bake Potatoes, Place Them in Boiling Water for 10-15 Minutes

Pierce their skins with a fork and bake in a preheated oven for best results!

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