Some people might think it’s silly to save 30 seconds, but when you’re making everything from scratch, every second adds up.
Since garlic is supposed to be kept in the dark anyway, rather than keep it on the counter in a bowl or in the basement with the onions, I’ve started keeping a few heads right in the knife drawer.
See? My favorite knife (found on Amazon), garlic, cutting board – all the things I need to actually use the garlic in cooking, all within 12 inches of each other. The garlic press is right there, too.
I used a cottage cheese tub – free storage! – to keep the little garlic skins from getting everywhere in the drawer.
But wouldn’t garlic powder be ever so much quicker? Eh. Use the real thing because there are health benefits to garlic that aren’t in the dried stuff. For example: Do you know why crushing your garlic should be the first thing you do when you start cooking, say, 14-21 minutes before it’s going to go into the pot? Find out HERE.
What 5-second step can you recommend to increase kitchen efficiency?
One Quick Tip?
If you’ve read Kitchen Stewardship for very long at all, you know I’m famous for uber long posts.
This One Quick Tip series is an attempt to write a super short, quickly helpful post that you can pin and share and use right away in your kitchen (or sometimes the rest of the house).
You can follow the One Quick Tip pin board so you don’t have to read the longest posts in the world but still keep up on the tips, things that speed your day along, increase nutrition in the kitchen, or make life more manageable in some way.
Other Quick Tip Posts: