Six Kitchen Timesavers

My first tip for saving time in the kitchen is really easy…if you have a huge kitchen and a pile of money: two dishwashers. It’s amazing. You always have one to put dishes in so you don’t end up with a pile in your sink or doing a load half-full just because you don’t want them to sit in the dishwasher getting crusty. Of course, that’s not exactly the most practical kitchen tip for everyone (including me) so here are a few that might be more helpful:

1. To easily peel hard-boiled eggs, place cold eggs into a large bowl of very hot water. The shell will expand and separate from the egg. Then run them under cool water until you can handle them, then smash the egg against your sink and peel them under the running tap water. No more ugly, holey deviled eggs!

hard boiled eggs

2. When you’re baking and the recipe calls for molasses/honey/peanut butter and oil, use the same measuring cup. Just measure out the oil first, and then your sticky ingredients will slide right out.

3. Next time you change the kitchen trash bag, throw a bunch of empty trash bags into the bottom of the can below the new one. Then the next time you need to change it again the empties are right there and you don’t accidentally forget to put a bag in.

4. Cut up a bunch of veggies – carrots, celery, etc – and keep them in the fridge in a Tupperware full of water. They’ll stay fresher longer and you have a quick and healthy snack.

5. Don’t be afraid of shortcut ingredients. Pizza dough, shredded cheese, and pre-peeled garlic are my favorites but I’m not the least bit ashamed of buying salad in a bag, jarred pasta sauce, and mixed stir-fry veggies.

6. From Electrolux: Speaking of time saving, Electrolux induction cooktops and ranges combine the power of gas with the easy clean-up of electric, so you can boil water in just 90 seconds!1

(Dude, why can’t I get one of those ranges to review?)

Ok, truthfully, none of those were very revolutionary and I could definitely cut down on the time I spend in the kitchen. Help me out! What are your best kitchen timesaving tips?


I was compensated for this post as a member of Clever Girls Collective. All the opinions expressed here are my own.

110″ induction burner with Power Boost, 6 qt./10″ diameter pot, 1 qt. tepid water

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5 Responses to “Six Kitchen Timesavers”

  1. the grumbles says:

    The trash bag one is a classic. When I’m cooking I also do the “toss bowl,” which is getting out a big spare bowl and using it for all your little scraps, onion peels, cheese wrappers, etc. so the trash is condensed in one bowl you can empty into the trashcan when you’re done. Not groundbreaking but it helps streamline cleanup and keeps the clutter down.

  2. Joanna says:

    ummmmmmmmmm sooooo numbers 1, 2 and 4 might change my life.


  3. Brigid Keely says:

    Ughhhhh the extra trashbags in the bottom of the can are a great idea IN THEORY but we invariably spring a disgusting leak whenever we do that, and everything gets flooded with garbagewater. I do that for office trash cans, though!

    When I bake, I assemble all the ingredients at once, then double check to make sure I have them all. I’m dyslexic, so my eyes frequently skip around on a line and it’s really easy for me to miss that oh yeah, I need 1 cup of molasses or 2 eggs or whatever. HA HAAAAA. Chocolate cupcakes with no vanilla taste really… flat. Anyway, I also put away the ingredients as I use them, which makes it obvious if I’ve left something out. Dirty dishes get immediately rinsed, preferably dunked into a sink of hot soapy water so they can soak, and then clean up is way easier.

  4. Brigid Keely says:

    Oh, forgot about this veggie prep thing.

    If you need to prep lettuce for a salad or sandwiches, rinse i thoroughly and then hold it with the stem facing the counter, table. Then slam it down on the flat surface. This drives the core of the lettuce upwards, freeing all the leaves. You gotta SLAM that lettuce down, the core/stem of it hitting the counter or whatever.

    You can do the same thing with cauliflower. Rinse the cauliflower well, hold the head in your hands, and SLAM IT DOWN on the counter, stem first. Most of the lower florets (and all the leaves) will fly off. It is WAY faster then cutting everything off with a knife.

  5. Audrey says:

    You know, when I first started blogging family stuff 4 years ago I ran across a post about peeling hard boiled eggs and I was like…oh. Is that a problem? I can peel a dozen eggs and only have an issue with one. So now every time I make them I think about what I’m doing that makes it so easy. It’s like an obsession.

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