The secrets to saving time in the kitchen
Does trying something new in the kitchen invariably mean spending hours sweating over a hot stove? Do you sometimes feel like your kitchen is a black hole that sucks all spare time out of your evening, leaving you with half an hour of TV and the washing up?
We asked Simon Webb, head chef at Restaurant Associates, Merrill Lynch and recent winner of the British Culinary Federation's prestigious Chef of the Year title how he saves time in his own kitchen.
After all, who better to ask for time-saving tips than someone who spends all day in a kitchen? So, how does Simon cook quick and cook tasty?
[Related feature: Tips for tasty kid's meals]
Enlist others
In the workplace, Simon has a qualified team to work alongside him. Perhaps that's why his top tip is: "Get other people to help!"
Prep everything before you begin
Have you ever started cooking a meal only to discover you don't have all the ingredients? Or take too long chopping while something else burns so you have to do it again? That doesn't happen to Simon because he preps all his ingredients before he starts cooking.
"I get everything out in front of me, chop all the veg first and have it ready on the side. Then I prep the meat or fish, whatever I'm having, so there's no contamination."
Buy the right kit
A time-saving chef doesn't scrimp on their kit. Simon explains: "You need good saucepans — I think for heat induction they're a time-saver. Good pans mean things cook more evenly, which save you doing anything twice.
Have herbs handy
Fresh herbs are a quick way of adding flavour to a dish and Simon says self-sufficiency can save you time.
"Growing your own is great, a lovely window box if you don't have much space. Then you can quickly pick some basil, parsley, chives. Just chuck them into a salad or sauce to liven things up."
Break up the work
If you're planning a big dinner at the weekend then break up the work throughout the day so that you don't have to spend several hours cooking in the evening.
"Prep everything in advance as much as you can. At the weekend, I make cooking an all-day process; I do a little bit in the morning, then the afternoon and then the final preparation in the evening."
Keep it simple
The fewer pots, the less washing up to do, so the less time spent. And it doesn't mean you have to sacrifice taste, according to Simon: "I don't like washing up. I try and keep it to one or two pots, keep it really simple. It's all about layers of flavour. I like to have everything on one tray or in one pot and then just bung it in the oven."
Plan ahead
He says: "For me, planning is key. Not everyone has time to draw up a big meal plan but when I go shopping I write a list of 10 dinners. I don't mean I plan what day I'm going to eat what, but then I can then shop for those. That way I don't waste time wandering around the supermarket and I know I've got all ingredients available."
Do the work in advance
Sadly, many of Simon's tips suggest you can only save so much time with gadgets and shortcuts — sometimes you simply need to do the work in advance.
He suggests preparing portions of kitchen staples in advance, so you can grab them in a hurry. "Store little portions of stocks and sauces in freezer, so you've always got chicken stock and so on ready. You can make up curry pastes and keep them in the fridge, they will sit in there for months."
Simon also has an unusual recommendation for would-be speed chefs. "We do this at work but it's also good at home. Vac packing! Vacuum packing — it prolongs the shelf life of food. If you extract all the air out of the bag then it keeps in the fridge much longer. It cuts down on the storage space and it means that you can prep meats, chicken and vegetables in advance, maybe at the weekend ready for the week. You can buy little handheld devices online."
Keep a sense of perspective
Simon has a remarkably relaxed attitude towards food for an award-winning chef. "I don't like to spend too much time cooking at home! I try not to get stressed out at work or at home either… It's only dinner at the end of the day."
